Garlic Lemon Chicken KaBobs

Spring has finally decided to arrive in Minnesota - it's about time!  (We went from 14 inches of snow on May 2nd to 80 degrees on May 14th - talk about some crazy weather changes!)  Now that spring is officially here and summer is just around the corner, grilling season is getting into full swing.  There's nothing better than grilling a meal and eating on the patio on a nice evening.

I'm excited to share this new recipe that I found (during the winter, go figure), and tried on one of our first nice days.  M and I love it and I have a feeling its going to be a regular on our dinner table this summer with some homemade freezer corn. 

Garlic Lemon Chicken Kabobs

Recipe adapted from Annie's Eats

Ingrediants:

1 package boneless skinless chicken breasts (approx 1 1/2 lbs)

1 Lemon

3 Tablesppons olive oil

3 cloves garlic minced or pressed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

First, cut up your chicken into bit sized pieces, approximatly 3/4 to 1 inch cubes.

Next zest your lemon (side note - does anyone have ideas of what to do with the zest-less lemon?)

In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper.  Add the chicken pieces and toss to coat with the marinade

Cover and refrigerate for at least two hours and up to eight hours.  Shake the bowl a few times while refrigerating to help to distribute the marinade.

Thread the chicken onto skewers and discard the extra marinade.  Put the kabobs on the grill and cook about 8-12 minutes, turning once or twice.

Enjoy!

Linking up

<--- click here to see nutrition info and a printer friendly version of the recipe

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