Lemon Chicken Kabobs Recipes

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Steps:

• Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
• Preheat grill for high heat.
• Remove chicken from the marinade and shake off excess. Thread onto skewers.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.

Steps:

• Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated. Marinate refrigerated for 15 minutes or up to one day.
• Thread chicken and pepper onto skewers.
• Grill over medium-high heat, turning occasionally, until chicken is browned and no longer pink inside, about 12 minutes.

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
• Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat.
• Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
• Refrigerate chicken and vegetables for up to 4 hours or overnight.
• Drain and discard marinade.
• Alternately thread chicken and vegetables onto metal or soaked wooden skewers.
• Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Steps:

• Cut chicken into 1 1/2 inch cubes, or 1/2 inches by 1 inch strips (as long as the chicken breast allows). Combine all marinade ingredients, whisk together well. Add chicken, stir to coat, refrigerate, 1-4 hours, I often like to put it in the 'fridge overnight. ( I put into all ziploc bag) Thread chicken onto soaked wooden ( or metal) skewers. Grill over medium heat, turn for even cooking.

Steps:

• In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.

Steps:

• If using wooden skewers, soak them in water for 10 minutes.
• Preheat grill on medium heat.
• Alternately thread chicken and peppers onto skewers.
• In a medium bowl, whisk together olive oil, lemon juice, lemon zest, garlic, mustard and tarragon. Reserve 1/3 cup of olive oil mixture and set aside.
• Oil grill grates. Brush kabobs with some of the olive mixture and place on grill.
• Grill kabobs, basting frequently with olive oil mixture and rotating every 3-4 minutes, until chicken is cooked through, about 10 - 15 minutes, or until a thermometer inserted into chicken reads 165 degrees.
• Remove from grill. Serve drizzled with reserved olive mixture over your favorite rice or couscous, garnished with lemon wedges, if desired.