Grilled Chicken Kebabs With Lemon, Thyme, and Rosemary
Ready In: 55 mins
Serves: 4
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 1⁄2 tbsp.fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1⁄2 teaspoon finely chopped fresh rosemary (or 1/4 tsp. dried)
- 1⁄4 teaspoon finely chopped fresh thyme (or 1/8 tsp dried)
- 1⁄8 teaspoon ground black pepper
- 1 cup bell pepper, cubes (1-inch pieces, any color you like)
- 1 medium onion, cut into 8 wedges
- salt
Directions
- In a large bowl, combine all the ingredients and toss to coat.
- Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
- Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).
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