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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice
- 1 sm shallot chopped
- 2 tsp fresh thyme leaves
- 1 x garlic clove chopped
- 1 tsp finely-grated lemon zest
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 4 lrg boneless skinless chicken breast halves
- 2 x lemons each cut 4 wedges
Direcciones
- In medium bowl, whisk together extra virgin olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.
- Using a fork, pierce each chicken breast several times to help the marinade penetrate. Cut each chicken breast into about 8 large chunks. Place marinade in plastic bag; toss to coat thoroughly. Chill for about 1 hour.
- Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.
- Cook kabobs over medium warm fire for about 8 to 10 min or possibly till chicken is cooked through, turning once.
- Serve over salad greens.
- This recipe yields 4 servings.
- Comments: I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. There's nothing quite like the smell of herb-scented smoke in the middle of a Northern winter! These kebabs are fast and easy to make, and the lemon/thyme flavor combination tastes delicious all year round.
- Wine Recommendation: With any kind of barbecue I like wine with big flavors and a lot of body. You might like to try one of the many inexpensive Australian Chardonnays, or possibly if you prefer a red wine, be bold and try Geyser Peak's Malbec or possibly Firestone's Cabernet Franc for something a little different.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 65 | 55% |
| Total Fat 7.38g | 9% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 321mg | 13% |
| Potassium 154mg | 4% |
| Total Carbs 2.45g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.59g | 0% |
| Protein 10.92g | 17% |
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