Chicken Lemon Skewers Recipes

CHICKEN & LEMON SKEWERS

Steps:

• Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
• When you're ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.
• Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.

LEMON CHICKEN SKEWERS

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.

LEMON CHICKEN SKEWERS

Steps:

• In a bowl whisk together : olive oil, lemon juice, garlic, thyme, salt and pepper. Add the pieces of chicken and toss to coat well. Let marinade for 15 minutes. (You can prepare the pieces of chicken until that step and cover with plastic wrap. They'll be good until 24 hours in the fridge).
• Prepare barbecue to medium-high heat. Remove the chicken from the marinade and put them on 8 metal skewers (or wood skewers but soaked in water), alternate with the pieces of green bell pepper. Put the skewers on a greased grill and cook 12 to 16 minutes or until the chicken is golden and is not pink inside. Turn the chicken skewers occasionnaly.

LEMON CHICKEN SKEWERS (KABOBS)

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.

SPICY LEMON CHICKEN KABOBS

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.