Spicy Lemon Chicken Kebab Recipes

SPICY CHICKEN KEBABS WITH LEMON POTATOES

Steps:

• Spicy Chicken Kebabs
• Combine first 6 ingredients in a medium bowl. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 1 day.
• Immerse 12 long wooden skewers in water; soak 30 minutes. Drain and pat dry.
• Meanwhile, remove chicken from marinade (discard marinade) and thread onto skewers along with bell pepper chunks and cherry tomatoes.
• Preheat gas grill or grill pan to medium-high heat. Coat with cooking spray. Place skewers on grill and grill 4 minutes on each side, or until chicken is no longer pink.
• In a small bowl, combine fresh cilantro and yogurt. Serve as a dipping sauce with kebabs.
• Lemon Potatoes
• Preheat oven to 400 degrees F.
• In a medium bowl, mix together the oil, lemon zest and juice, and minced garlic. Add potato chunks and toss to coat evenly.
• Spread the potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper. Bake for 30 minutes, tossing occasionally, or until the potatoes are tender and crisp.
• Enjoy!

LEMON GARLIC CHICKEN KEBABS

Steps:

• Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
• Preheat grill for high heat.
• Remove chicken from the marinade and shake off excess. Thread onto skewers.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.

LEMON CHICKEN AND SHISHITO PEPPER KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, lemon juice, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread onto eight 10-inch skewers along with the peppers.
• Grill the kebabs, covered, turning occasionally, until the chicken is cooked through and the peppers are charred, about 10 minutes.

SPICY LEMON CHICKEN KABOBS

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.