This is a quick and easy dinner, but so tasty, a perfect example of when simple is so good. The juicy chunks of chicken are so lemon-y, contrasted by the earthy aroma of rosemary. Notice that the chicken only has to be marinated for 30 minutes, unlike the many recipes you’ll see requiring 4 hours to overnight. Yet, the flavor is well developed.

Lemon Rosemary Chicken Kebabs
~3 servings

  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon honey dijon mustard
  • 1 teaspoon lemon zest
  • 1 pound 5 ounces boneless skinless chicken thighs, cut into chunks
  • 3-4 rosemary branches
  • salt and pepper to taste

1. In a medium bowl, mix together lemon juice, oil, garlic, mustard, and zest.
2. Stir in chicken chunks and allow to sit for 30 minutes. Preheat your grill.
3. Skewer the chicken onto the rosemary branches, pushing the bottom end through the chicken first (if you go the other way, all the rosemary leaves will fall off.)

skewering

4. Season with salt and pepper. Place on the grill. The grilling time will depend on how hot your grill is. On our grill, it takes 6-7 minutes on each side. Look for when the juices run clear.

Lemon Rosemary Kebabs 2

We had some left-over quinoa which got sauteed with some leeks and curry powder to form a side dish. It turned out so great, I might just write up a recipe for this last minute dish next time.
Curry Leek Quinoa
posted by jessica at 12:12 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.