Lemon-Herb Chicken Kabobs

I have to share this delicious recipe I made on Monday night. It’s a modification from a Biggest Loser Recipe, and it’s definitely going to stay in my menu rotation!   After grilling the chicken, I took it off the skewers and served it on top of a huge bowl of lettuce with some of my homemade vinaigrette.   

Lemon-Herb Chicken Kabobs

 ¼ c. freshly squeezed lemon juice (about 1 ½ medium sized lemons)

3 ½ Tbsp.  freshly minced garlic

2 Tbsp. extra-virgin olive oil * - most of the oil stays in the marinade and is not consumed.

2 Tbsp. finely chopped fresh rosemary

1 ½ tsp. finely chopped fresh sage

1 ½ tsp. coarsely ground black pepper

¾ tsp. salt (Kosher)

1 lb. trimmed boneless, skinless, chicken breasts cut into 1 ½ inch cubes

In a small bowl, whisk together the lemon juice garlic, olive oil, rosemary, sage, pepper, and salt.

Place chicken in a resealable plastic bag or container, add the marinade, and toss.

Cover and marinate in the refrigerator for 3-6 hours (or overnight), turning chicken at least once.

Preheat grill to high.  Soak 4 wooden skewers in water for at least 30 minutes (or use metal skewers).

Thread the chicken cubes onto the 4 skewers.  Place the kabobs on the grill and reduce heat to low. 

Grill for 2 minutes and rotate a quarter turn.  Continue to grill for 1 – 2 minutes per side, or until the chicken is no longer pink inside and juices run clear. 

Note:  cooking time is short b/c of small cubes and because the lemon juice has already begun the “cooking” process.

Serving Size: 2 skewers

Per serving: 140 calories, 52 g. protein, 0 Carbohydrates

Kim’s Vinaigrette Recipe (Makes 2 servings)
Freshly squeezed juice from ½ a lemon

2 tsp. apple cider vinegar

1 tsp. white vinegar

3 tsp. olive oil

1 – 2 Tbsp. spicy mustard (check label for no sugar)

1 tsp. freshly minced garlic

Salt & pepper to taste