Celebrate spring with fresh-grilled kabobs! Grilled lemons add a smoky tang to tasty grilled veggies and chunks of chicken, permeating each ingredient for a bright flavor that’s so easy to achieve, but dressy enough for guests.
¼ cup lemon juice
4 Tbsp. olive oil, divided
3 Tbsp. white wine
1½ tsp. red pepper flakes, crushed
1 tsp. fresh rosemary, minced OR ¼ tsp. dried rosemary, crushed
1½ lbs. boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved
Minced chives, for garnish
- Combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary in a large shallow dish. 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 (about 10-12 minutes).
- Place lemons on grill, cut side down. Grill until lightly browned (about 8-10 minutes). Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives and serve.