Chicken Kebabs
Flavorful, juicy, and tender Chicken kebabs
Ingredients
- 2 Pounds Diced Chicken Breast
- 1 Lemon Juice and Zest
- 1 Lemon Sliced and cut into fourths
- 3 Tbsp Olive Oil
- 2 Tbsp Honey
- 1 1/2 tsp Lemon Pepper
- 1 clove Minced Garlic
Herb Butter
- 4 Tbsp Melted Butter Salted
- 1 Tbsp Chopped Parsley
- 1 tsp Chopped Chives
Instructions
- In a mixing bowl whisk together the oil, lemon juice, lemon zest, honey, lemon pepper, onion powder, and minced garlic
- Dice the chicken into 1 inch cubes and mix into the marinade. Cover and refrigerate for 1 hour.
- Pre heat your grill to 375-400 F.
- Make your herb butter: Melt the butter in microwave and mix in your chopped parsley and chives. Set aside
- Assemble your skewers: 2-3 pieces of chicken to every sliced quarter of lemon
- Once the grill is hot add our skewers and close the lid for 4 minutes. Flip the kebabs and baste with your herb butter. Close the lid for an additional 3-4 minutes until internal temp is 165 F.
- Remove and rest for 5-10 minutes
- Garnish and enjoy!
Notes
If using wooden skewers, let them soak in water for at least 30 minutes before assembling the chicken onto them.
If you have a grill that food sticks to easily, oil the grates of the grill with canola oil before placing the kebabs on the grill.
If you use unsalted butter in the herb butter, add ¼ teaspoon salt.
Chicken is done at 165 F but the residual heat will continue cooking the chicken once off the grill while it rests so 160 F is a fine temperature to cook the chicken to on the grill.
Because the chicken is in small pieces it doesn’t take too long to grill these. Use a thermometer to help you know when the chicken is done. It’s easy to overcook chicken kebabs without a thermometer.
Nutrition
Calories: 251kcal, Carbohydrates: 7g, Protein: 25g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 88mg, Sodium: 178mg, Potassium: 471mg, Fiber: 1g, Sugar: 5g, Vitamin A: 265IU, Vitamin C: 17mg, Calcium: 18mg, Iron: 1mg