The cucumbers in our garden are starting to grow like crazy! I don’t have a lot of recipes that incorporate cucumbers other than throwing them in a salad or making some tzatziki sauce so I was happy when I saw this recipe with a recommendation of dipping the chicken into tzatziki sauce. The chicken contains a good garlic-lemon flavor and dipped in the sauce, gives a refreshing and light dinner, perfect for a hot summer day! As I do with many recipes that call for a marinade, I prepped everything in the morning before leaving for work, so all that was required once home from work was to skewer the chicken and grill!
Garlic Lemon Chicken Kabobs
3 tablespoons extra-virgin olive oil
zest of 1 lemon
3 cloves garlic, minced
1 tablespoon fresh parsley, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lb. boneless, skinless chicken breast, cut into 3/4 inch pieces
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours or up to 8 hours.
Preheat grill to medium heat. If using wooden skewers, soak in water for at least 20 minutes before use.
Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8 to 12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.
Source: Annie’s Eats, originally from Williams Sonoma
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