Herbed Lemon Garlic Chicken Skewers Food

EASY HERBY LEMON SKEWERS

Steps:

• Combine all the ingredients for the marinade.
• Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
• Thread the marinated chicken onto soaked wooden skewers or metal skewers.
• Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.
• Remove from the heat and allow to rest for 5 minutes before serving.

HERBED LEMON GARLIC CHICKEN SKEWERS

Steps:

• In a small bowl combine garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Set aside.
• Place cut vegetables in a zip lock bag and add 3 tablespoons of the herb marinade. Toss to coat. Place chicken in separate bag and add remaining marinade and toss to coat. Let sit in the fridge for at least 30 minutes and up to 4-6 hours.
• Preheat the grill to medium heat. Thread the skewers alternating with meat and vegetables. Lightly sprinkle with salt and pepper. Grill for 3-4 minutes and then flip. Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees.
• Serve with lemon wedges and squeeze on top.

HERBED CHICKEN SKEWERS

Steps:

• If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.
• To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.
• Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.

HERBED LEMON CHICKEN SKEWERS

Steps:

• Preheat oven to 375F with rack in center position.
• Crush crackers and add to Parmesan cheese in a small bowl. Cover and refrigerate.
• In a medium bowl, whisk together mayonnaise, rosemary, thyme, garlic (optional), salt, pepper, and lemon juice.
• Add chicken and stir to coat. Cover and refrigerate for 20 minutes.
• Divide into eight portions and place on pre-soaked skewers.
• Lightly grease a baking sheet or casserole dish.
• Lay the skewers out, allowing 1" or more between them.
• Coat chicken with the cracker and Parmesan blend and roll to assure a light coating on all sides. (at this point, you can cover and refrigerate to cook later if you want.).
• Place in preheated oven for 25-30 minutes until golden brown on top.
• Allow to set for 5 minutes before serving.

LEMON HERB CHICKEN KABOBS

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.