Savory Saturdays: Best Chicken Kebabs Ever

My grill and I finally became friends this summer. I’m not sure what took me so long to move my cooking outside, but now that I have, I am in love.  Until last night, I thought our Salmon was the highlight of our summer grilling. DW has been out of town for work and I wanted to make a special meal for him when he got home. I made a recipe from The Biggest Loser Family Cookbook that was heavenly.

It takes only a few minutes to prep, but you have to let it marinate for several hours to really get the big taste. And don’t forget to soak your wood skewers. My recommendation is to double the whole recipe and enjoy leftovers the next day. (Although, there may not be any.) I paired this with some fresh grilled zucchini, a tossed salad, sliced strawberries and brown rice.

Drizzle the zucchini with olive oil and season with salt and pepper

Best Chicken Kebabs Ever

1/4 cup freshly squeezed lemon juice
3 1/2 tablespoons freshly minced garlic
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped fresh sage
1 1/2 tablespoons honey
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon salt
1 pound trimmed boneless, skinless chicken breasts, cut into 1 1/2″ cubes

  1. In a small bowl, whisk together the lemon juice, garlic, olive oil, rosemary, sage, honey, black pepper and salt. Place the chicken in a resealable plastic container (I used a zip-lock bag), add the marinade, and toss. Cover and marinate in the refrigerator for at least 6 hours or overnight, turning the chicken at least once.
  2. Soak 4 wooden skewers in water for at least 30 minutes (or have metal skewers ready).
  3. Preheat a grill to high.Thread the chicken cubes onto the 4 skewers. *Place the kebabs on the grill and reduce the heat to low. Grill for 2 minutes and rotate a quarter-turn. Continue to grill, turning, for 1 to 2 minutes per side, or until the chicken is no longer pink inside and the juices run clear.

*DW layered a cookie sheet with tinfoil, placed the kebabs on the foil, and then placed the cookie sheet on the grill. It took a little longer to cook, but this way we could cook the chicken in the remaining marinade. When it was almost done,we then placed the kebabs directly on the grill to get those coveted grill marks and slightly earthy flavor.

Makes 4 servings

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