This is a print preview of "Chicken Kabobs With Lemon And Thyme" recipe.

Chicken Kabobs With Lemon And Thyme Recipe
by Global Cookbook

Chicken Kabobs With Lemon And Thyme
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  Servings: 4

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 sm shallot chopped
  • 2 tsp fresh thyme leaves
  • 1 x garlic clove chopped
  • 1 tsp finely-grated lemon zest
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 4 lrg boneless skinless chicken breast halves
  • 2 x lemons each cut 4 wedges

Directions

  1. In medium bowl, whisk together extra virgin olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.
  2. 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. Chill for about 1 hour.
  3. Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.
  4. Cook kabobs over medium warm fire for about 8 to 10 min or possibly till chicken is cooked through, turning once.
  5. Serve over salad greens.
  6. This recipe yields 4 servings.
  7. Comments: 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.
  8. Wine Recommendation: With any kind of barbecue I like wine with big flavors and a lot of body. You might like to try one of the many inexpensive Australian Chardonnays, or possibly if you prefer a red wine, be bold and try Geyser Peak's Malbec or possibly Firestone's Cabernet Franc for something a little different.