This recipe may look familiar, because I posted it before in the very early months of my blog. I decided to give it a little revamp because it’s still a favorite meal in our house. Also, I recently discovered that the combination of these kabobs plus tzatziki sauce is aaah-mazing. The chicken is quite delicious on its own, but I think tzatziki sauce makes almost everything better. So in case you have a fantastic meal of chicken gyros and you have leftover tzatziki sauce, don’t let it go to waste. This quick, simple marinade makes for moist and flavorful chicken and a meal that comes together in no time.
Sometimes I grill veggie kabobs to go alongside the chicken, but this time around I opted for cherry tomato salad. If you do decide to make veggie kabobs, it is easiest to put the veggies on separate skewers from the chicken pieces so that each can cook separately and the correct grilling time doesn’t have to be a balancing act. Now that grilling season is getting into gear, this is a staple you’ll be glad to have in your repertoire.
Garlic Lemon Chicken Kabobs
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.
Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.
Source: adapted from Williams Sonoma