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- 1.5 lbs chicken breast, cubed - 3 tablespoons olive oil - Juice and zest from 2 lemons For this dish, start with fresh chicken breast. I love using chicken because it cooks well on the grill. Cut it into 1-inch cubes for even cooking. Next, add olive oil to keep the chicken moist. The lemon juice and zest give it a bright flavor that shines through. - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste These seasonings add a burst of flavor. Minced garlic pairs nicely with herbs like rosemary, thyme, and parsley. Each herb brings its own taste. Use salt and pepper to enhance the overall flavor. - Red bell pepper, cut into 1-inch pieces - Yellow bell pepper, cut into 1-inch pieces - Red onion, cut into wedges - Skewers (soaked if wooden) For the vegetables, I choose red and yellow bell peppers for their sweetness. The red onion adds a nice bite. When skewering, alternate chicken and veggies. This method cooks everything evenly. If you're using wooden skewers, don't forget to soak them in water. This helps prevent burning on the grill. First, gather your ingredients. In a large bowl, combine: - 3 tablespoons olive oil - Juice and zest of 2 lemons - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste Mix these well. Then, add the 1.5 lbs of chicken breast cut into 1-inch cubes. Make sure to coat each piece in the marinade. Cover the bowl and place it in the refrigerator. Let it marinate for at least 30 minutes. For the best flavor, let it sit overnight. While the chicken marinates, preheat your grill. Set it to medium-high heat. If you use a grill pan indoors, heat it over medium-high on the stovetop. This step is crucial. A hot grill helps to seal in the flavors and gives nice grill marks. Take the marinated chicken out of the fridge. Start assembling your skewers. Alternate pieces of chicken with: - Red bell pepper pieces - Yellow bell pepper pieces - Red onion wedges Leave some space between each piece. This helps them cook evenly. Place the skewers on the preheated grill. Grill the kabobs for about 10-15 minutes. Turn them occasionally. Check that the chicken is fully cooked. The internal temperature should reach 165°F (75°C). Once done, remove the kabobs from the grill. Let them rest for a few minutes before serving. To get the best flavor from your kabobs, marinate the chicken overnight. This helps all the herbs and lemon soak in deeply. You can change the seasoning to match your taste. If you like more spice, add a bit of chili powder. When grilling, make sure the pieces on the skewers are spaced evenly. This allows them to cook at the same rate. It's important to check the internal temperature of the chicken. It should reach 165°F (75°C) to ensure it’s safe to eat. To make your kabobs look great, serve them with extra lemon wedges and fresh herbs. They add color and freshness to the plate. You can also pair the kabobs with tzatziki or a fresh salad. This adds a nice touch and balances the flavors. {{image_2}} You can switch chicken for shrimp or tofu. Shrimp will cook faster than chicken. Keep an eye on them to avoid overcooking. If using tofu, press it first to remove excess water. Tofu should marinate for about 30 minutes to soak up flavor. Try different vegetables like zucchini or mushrooms. These add a nice taste and texture. You can also use seasonal veggies for freshness. Bell peppers, onions, and cherry tomatoes work great too. Mix and match based on what you have! Feel free to change up the herbs. Cilantro or basil can give a fresh twist. You can also sprinkle in spices like paprika or cumin. This adds depth to your dish. Don’t be afraid to explore with flavors! Each option can change the taste in fun ways. After enjoying your kabobs, store any leftovers in an airtight container. This keeps them fresh and safe to eat. Make sure to consume the leftovers within 3-4 days. This way, you can enjoy that tasty flavor again! If you want to save some kabobs for later, wrap each one tightly in plastic wrap or foil. This helps to prevent freezer burn. For the best taste and texture, use them within 2-3 months. Longer storage can change the flavor. To reheat your kabobs, grilling or pan-frying them is best. This helps restore their delicious texture. If you need a quick option, you can use the microwave. Just be careful not to overheat them, so they stay juicy and flavorful. Yes, you can marinate and assemble kabobs a day in advance. This helps the flavors blend well. Just cover them and keep them in the fridge. When you're ready to grill, they will be full of taste. You can use wooden or metal skewers; soak wooden ones in water first. Soaking helps prevent burning on the grill. If using metal skewers, you can skip this step. Both types work well for kabobs. Pair with rice, salad, or flatbreads for a complete meal. These sides add texture and flavor. You can also serve them with tzatziki for a refreshing twist. Check that the internal temperature of the chicken reaches 165°F (75°C). Use a meat thermometer for accuracy. This ensures your chicken is safe to eat and juicy inside. Lemon Herb Grilled Chicken Kabobs are a simple, tasty meal. You learned about the key ingredients, like chicken and fresh herbs, that make this dish shine. I shared tips on marinating and grilling that enhance flavors and ensure perfect texture. Remember, you can customize the kabobs with different proteins or vegetables. Proper storage keeps leftovers fresh. Enjoy your grilling adventures, and make this dish your own, knowing it will be a hit at any meal.

Lemon Herb Grilled Chicken Kabobs

Fire up your grill with these Lemon Herb Grilled Chicken Kabobs that are bursting with flavor! Marinated in zesty lemon, fresh herbs, and garlic, these kabobs are a perfect summer dish. Easy to make and delightful to eat, they make for a great meal for any occasion. Ready in just an hour, your taste buds will thank you.
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Ingredients
  

1.5 lbs chicken breast, cut into 1-inch cubes

3 tablespoons olive oil

Juice and zest of 2 lemons

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 red onion, cut into wedges

Skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions
 

In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. Mix well until combined.

    Add the chicken cubes to the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.

      Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.

        Assemble the skewers by alternating pieces of marinated chicken, red bell pepper, yellow bell pepper, and red onion. Leave a little space between each piece to ensure even cooking.

          Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).

            Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: Serve the kabobs on a platter, garnished with extra lemon wedges and fresh herbs for an appealing touch. Consider pairing with a side of tzatziki or a fresh salad for a complete meal.