When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Spicy Lemon Chicken Kabobs
Spicy Lemon Chicken Kabobs
Prep Time
15 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1/4 cup lemon juice
- 4 tablespoons olive oil, divided
- 3 tablespoons white wine
- 1-1/2 teaspoons crushed red pepper flakes
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 medium lemons, halved
- Minced chives
Directions
- In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, red 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 meat is 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 1 tablespoon oil; sprinkle with chives.
Nutrition Facts
1 kabob: 182 calories, 8g fat (2g saturated fat), 63mg cholesterol, 55mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
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