Grilled Lemon Pepper Chicken Kebabs For 2
June 02, 2016
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Picnic, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Valentine's Day, Winter, Grill (Electric), Grilling (Outdoor), Marinate, Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Spring, Kosher Meat more
"These are tasty kebabs DH and I really enjoy, these have just the right amount of tang and heat for us. I serve them up with ranch or Caesar salad dressing to dip in, YUM!!"
- Serving Size: 1 (232.7 g)
- Calories 285.7
- Total Fat - 11.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 96.4 mg
- Sodium - 668.4 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 3.2 g
- Sugars - 2.7 g
- Protein - 36.7 g
- Calcium - 55.7 mg
- Iron - 2 mg
- Vitamin C - 57.6 mg
- Thiamin - 0.1 mg
Process the garlic through a garlic press and toss them in a re-sealable plastic bag along with the lemon juice, vegetable oil, salt and pepper.
Slice the chicken into 1 inch strips and toss into bag with marinade;swish to coat.
Place in the refrigerator for at least 2 hours and no more than 3 hours.
Start the grill and bring to high heat.
In the meantime, remove the chicken strips from marinade and thread them onto metal skewers.
Lightly oil the grids with a rag soaked in vegetable oil and place the skewers on grids.
Reduce heat to medium-high and close lid; grill turning about every 3 minutes until cooked through and no longer pink in the middle. This will depend on thickness of chicken strips.
Serve with your favorite Ranch or Caesar salad dressing to dip in.
Tips & Variations
No special items needed.