Chicken Kabobs With Lemon And Thyme Recipe - Cooking Index
Chicken Kabobs With Lemon And Thyme Recipe - Cooking Index
I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. There's nothing quite like the smell of herb-scented smoke in the middle of a Northern winter! These kebabs are fast and easy to make, and the lemon/thyme flavor combination tastes delicious all year round.
Type: Chicken, Poultry| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Lemon juice |
| 1 tablespoon | 15ml | Shallot - minced (small) |
| 2 teaspoons | 10ml | Fresh thyme leaves |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Finely-grated lemon zest |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 4 teaspoons | 20ml | Boneless skinless chicken breast halves (large) |
| 2 | Lemons - each cut 4 wedges |
In medium bowl, whisk together olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.
Using a fork, pierce each chicken breast several times to help the marinade penetrate. Cut each chicken breast into about 8 large chunks. Place marinade in plastic bag; toss to coat thoroughly. Refrigerate for about 1 hour.
Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.
Cook kabobs over medium hot fire for about 8 to 10 minutes or until chicken is cooked through, turning once.
Serve over salad greens.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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