CHICKEN & LEMON SKEWERS
These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 363 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
LEMON CHICKEN SKEWERS
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
LEMON CHICKEN SKEWERS
Taken in the issue of June 2003 of Coup de Pouce. I tried this recipe and it's really good. In the preparation time, there is 15 minutes included for the marinade time.
Provided by Boomette
Categories Chicken Breast
Time 41m
Yield 4 serving(s)
Number Of Ingredients 8
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.
EASY HERBY LEMON SKEWERS
Easy lemon chicken skewers with garlic and herbs are delicious, healthy and fast making them perfect for summer dinners served with simple side dishes.
Provided by Alida Ryder
Categories Main Course
Number Of Ingredients 11
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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 3 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 714 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMON CHICKEN SKEWERS (KABOBS)
I love lemon and other citrus flavors so when I found this recipe in Taste of Home, I had to try it!!! Feel free to change the veggies to suit what you have on hand or prefer to use.
Provided by diner524
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
- Yield: 1 1/2 cups
GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield about 17 skewers
Number Of Ingredients 11
Steps:
- For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
- For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
- Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.
SPICY LEMON CHICKEN KABOBS
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN SKEWERS WITH MEYER LEMON SALSA
This versatile salsa also pairs well with scallops or roast fish.
Provided by Bon Appétit Test Kitchen
Categories Chicken Citrus Fruit Poultry Broil Low Fat Low Sodium Dinner Lunch Lemon Cucumber Winter Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, cut all peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.
- Combine segments, 1 tablespoon strained lemon juice (reserve remaining juice for another use), cucumber, 2 tablespoons scallions, and chile in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.
- Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or blender, purée 1/4 cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature for 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature for 30 minutes before continuing.
- Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon Meyer lemon salsa over chicken. Garnish with remaining 2 tablespoons cilantro and 1 tablespoon scallions.
LEMON-ROSEMARY CHICKEN SKEWERS
Categories Chicken Tomato Appetizer Bake Marinate Low Carb Rosemary Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 11
Steps:
- Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
- Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
- Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
- Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.
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