Lemon and Garlic Chicken Kebobs
2 lbs boneless skinless chicken breasts, cut into large chunks
6-8 skewers
Marinade:
juice of 2 lemons
4 Tbsp olive oil
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp dried oregano
Combine ingredients for marinade. Place chicken in a large ziploc bag and pour marinade over chicken. Refrigerate for at least 2 hours.
Soak skewers in water for 30 minutes to prevent burning. Thread chicken onto skewers. Heat grill over medium heat and spray with cooking spray. Grill kebobs for 8-12 minutes or until cooked through.
Serves 6-8
Past Recipes:
One year ago: Slow Cooker Orange Hoisin Chicken
Two years ago: Easy Ice Cream Cake
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