Recipes
5-step Lemon Pepper Chicken Kabobs
Your Fourth of July grill-out needs these chicken-and-red-onion kebabs! They’re bright and lemony, herbaceous and garlicky — and the grill adds just the right amount of smoke to balance those high notes. We love serving them with charred lemon halves: squeeze a little of their caramelized juices on the kebabs, and you get a burst of smoky, zingy flavor. Charred lemons always look so pretty on a plate!
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5-step Lemon Pepper Chicken Kabobs
Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Directions
1. In a medium bowl, combine 2 Tbsp extra virgin olive oil, 1 Tbsp lemon zest, 2 Tbsp freshly squeezed lemon juice, 3 minced garlic cloves, ½ minced shallot, 2 tsp Dijon mustard, 1 Tbsp fresh chopped rosemary, 1 ½ tsp kosher salt, and 1 ½ tsp freshly ground black pepper.
2. Cut 2 lb boneless, skinless chicken thighs into 1” pieces. Add the chicken to the marinade and stir to coat. Marinate in the refrigerator for 2 hours or up to overnight, turning occasionally. Drain the chicken from the marinade.
3. Cut 1 red onion into 1 ½” pieces. Thread the chicken and red onion onto 6 10” skewers and brush with 2 Tbsp extra virgin olive oil.
4. Preheat the grill to medium heat. Place 2 halved lemons, cut-sides down, on the grill and cook, turning occasionally, until charred with nice grill marks, 6 to 7 minutes.
5. Add the skewers and cook, turning occasionally, until the chicken reaches 165º on an instant-read thermometer, about 10 minutes. Serve immediately with a squeeze of charred lemon juice.