These Chicken Kabobs are made with tender and delicious chicken marinated in a tangy lemon garlic dressing. Load them up with your favourite vegetables and get grilling! A perfect summer dinner.
Prep Time:1 hour, 15 minutes
Cook Time:20 minutes
Total Time:1 hour 35 minutes
Yield:6 servings 1x
3 medium boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp lemon juice (fresh (juice of one medium lemon))
1 tbsp olive oil
1 tbsp white wine
1 clove garlic, minced
1/2 cup fresh minced cilantro
2 fresh yellow peppers
Optional vegetable additions:
1 inch red onion, cut into 1/2 squares
1 inch small zucchini, cut into 1/2 squares
1 cup whole mushrooms, cut in half
Cut the chicken into 1 1/2 inch cubes. Place in a large bowl or resealable plastic bag.
Sprinkle with salt and freshly ground black pepper.
Pour on the fresh lemon juice, olive oil and white wine. Toss to coat chicken pieces.
Scatter the finely minced garlic and cilantro over the chicken and toss well.
Cover the dish or seal the bag, and place in the refrigerator to marinate for at least one hour, preferably over night.
Cut peppers into 1 inch squares.
Soak eight wooden skewers in warm water for 20-30 minutes. Thread chicken onto skewers alternating with yellow peppers and any additional vegetables you would like.
Place the skewers on plate and baste with any remaining marinade.
Heat your grill to medium-high.
Grill kabobs until lightly browned and the internal temperature of the chicken reaches 165 degrees C, approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.
Marinate the chicken in the marinade for at least one hour, but overnight will make them most flavourful!
Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.