Chicken and Pepper Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- wooden Skewer (soaked in water for 20 minutes)
- 32 ozs boneless, skinless Chicken breasts
- 6 Tbsps freshly squeezed lemon juice
- ½ cup good-quality olive oil (plus extra for grill grate)
- 1 tsp dried Italian herbs
- 1 Tbsp honey
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 yellow Bell pepper (rinsed; trimmed and seeded; cut into bite-size pieces)
- 1 red Bell pepper (rinsed; trimmed and seeded; cut into bite-size pieces)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut chicken into bite-size pieces. Place the chicken in a large resealable plastic storage bag.
2.
In a small bowl, combine the lemon juice, olive oil, Italian herbs, honey, salt and pepper, whisk to blend. Set aside three tablespoons of dressing to use for drizzling. Place the prepared peppers in the bag with the chicken. Pour the marinade into the plastic storage bag and secure the seal. Squeeze and turn the bag several times to thoroughly coat the chicken and peppers. Refrigerate for at least one hour.
3.
When ready to cook prepare grill for direct grilling. Preheat to high.
4.
Thread chicken and peppers onto the presoaked skewers, dividing chicken and peppers evenly. Brush the grill grate with oil. Place kebabs on hot grate and grill until the chicken is cooked through, about 4 to 5 minutes on each side. When done, the chicken should be firm to the touch.
5.
Transfer kebabs to serving dish and drizzle with reserved dressing. Serve with a side salad.
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