Tangy lemon juice marries perfectly with fresh thyme giving a true decadence to these quick kebabs! If you’re using wooden skewers be sure to soak them for at least ½ hour (up to a day before) so they don’t burn on the grill. The metal ones obviously don’t need to be soaked.
Lemon Thyme Chicken Kebabs by Devin Alexander
Calories107 Per Serving
Protein20g Per Serving
Fiber<1g Per Serving
|Total Fat||4 g|
|Saturated Fat||1 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||<1 g|
1/3 cup fresh, squeezed lemon juice
2 Tbsp. minced garlic
2 Tbsp. finely chopped thyme leaves
1 Tbsp. extra virgin olive oil
1 tsp. extra virgin olive oil
2 tsp. honey
1/2 tsp. salt
1 1/4 lb. trimmed, boneless, skinless chicken breasts
20-25 1-inch red onion squares (about ½ cup)
4 metal or wooden skewers soaked in water for at least 30 minutes
In a small bowl, whisk together the lemon juice, garlic, thyme, olive oil, honey, and salt.
Cut the chicken into 1 1/2 inch cubes. Transfer them to a re-sealable plastic container, and pour the marinade over top. Toss the chicken in the marinade. Put the lid on the container and refrigerate it for at least 6 hours or overnight, rotating it at least once.
Preheat the grill to high.
Place a piece of onion on a skewer. Add a cube of chicken, then another piece of onion. Repeat, dividing the chicken between 4 skewers, beginning and ending with onion on each.
Place them side by side on the grill. Turn the heat to medium, if possible. Cook them for 2 minutes, rotate them ¼-turn and cook them another 1-2 minutes per side until they are no longer pink inside.
Tip: Serving size 1 kebab.