Description
With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!
Ingredients
Scale
- 4 tablespoons olive oil (divided)
- 1 shallot (diced)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic (minced)
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
- 2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)
- 1 red onion (cut into 1 1/2-inch pieces)
Instructions
- Step: In a medium bowl, combine 2 tablespoons olive oil, shallot, lemon juice, lemon zest, rosemary, garlic, Dijon, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
- Step: In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Step: Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Step: Preheat grill to medium heat.
- Step: Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Step: Serve immediately.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. For best results with reheating, use an oven at 350°F, covered in foil.
- Prep Time: 150 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: chicken, kabobs, lemon, garlic, grill, dinner