Grilled Lemon and Herb Marinated Kabobs…..

Often times you’ll see kabobs with meat/chicken, onion, and tomatoes, etc.  I’ve never cooked kabobs this way as none of these items have the same cooking time.  By the time the meat is done, the tomatoes are falling off the skewer and into the fire and the onions are undercooked.  Cook each individual item on it’s own skewer.  I recommend cooking  onions and mushrooms on metal skewers as bamboo even after soaking can char and break apart.  If you are using bamboo skewers be sure to soak them in water for 45-60 minutes.  This will prevent them from burning up too quickly on the grill.

This is one of my favorite ways to enjoy boneless, skinless chicken breast.  I’ve actually become very fond of boneless skinless thighs as a less expensive and extremely flavorful alternative.  Marinade the chicken in this simple marinade for about an hour, skewer, and grill.  They cook in 12-15 minutes.  Serve with simple rice pilaf or oven roasted dijon potatoes  and a grilled vegetable salad (recipe below).

Grilled Lemon and Herb Marinated Kabobs

2 lbs. boneless and skinless chicken breast or thighs, trimmed of fat and cut into bite size pieces
1/3 cup fresh or bottled lemon juice
1/4 cup olive oil
3 tablespoons honey
3 large cloves fresh garlic, crushed
2 teaspoons dried oregano or one tablespoon fresh chopped
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon kosher salt or 3/4 teaspoon table salt
1/2 teaspoon black pepper

1)  Trim the chicken pieces of any fat and cut into bite size pieces.  Put into a medium size bowl that has a lid.
2)  Mix all marinade ingredients together and whisk to blend.  Pour half of the marinade over the chicken, cover and refrigerate for about an hour.  Refrigerate the remaining marinade as well.  If you’re using bamboo skewers, soak in water until you’re ready to skewer chicken.
3)  Preheat grill.   Remove chicken from the refrigerator and skewer.  Place the kabobs on the grill.  Resist turning them too soon, you want nice grill marks on the chicken before you turn.  Cook for 12-15 minutes or until juices run clear.
4)  Place the kabobs on a platter and cover with foil.  Microwave the remaining refrigerated marinade for 20-30 seconds to take off the chill.  Spoon over the chicken before serving.  Makes 8-10 kabobs.

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