Kabobs are one of those summertime meals. These are tasty and easy to do. Just make sure you leave some time for the chicken to marinate--allow 2-8 hours. Grill up some veggies and french bread and you have a meal!
For the marinade:
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
For kabobs:
vegetables of your choice cut into cube...suggestions are peppers, mushrooms, onion, eggplant
Mix the marinade with:
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Soak bamboo skewers at least 20 minutes in water. Thread chicken and vegetables on skewers leaving a bit of room between each piece of chicken. Grill til no longer pink--8 to 12 minutes.
Baste the skewers with:
Whisk together:
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
2 T. shallots
For the marinade:
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
For kabobs:
vegetables of your choice cut into cube...suggestions are peppers, mushrooms, onion, eggplant
Mix the marinade with:
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Soak bamboo skewers at least 20 minutes in water. Thread chicken and vegetables on skewers leaving a bit of room between each piece of chicken. Grill til no longer pink--8 to 12 minutes.
Baste the skewers with:
Whisk together:
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
2 T. shallots
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