Category,

Lemon chicken kebabs are tangy and tender all in one. The lemon infused chicken kebabs are a crowd pleaser on the fire.

Yields1 Serving

 4 Chicken Breasts
 3 Lemons
 4 teaspoons Garlic
 1 tablespoon Oregano
 ¼ cup Olive Oil
 1 teaspoon Salt
 ½ teaspoon Ground Pepper
 7-8 Green Onions

1

Slice the chicken breasts lengthwise into thirds, and then slice again into chunks. Place chicken chunks in a zipp bag and set aside.

2
3

Zest one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine. Add kosher salt and pepper. Pour the marinade into the freezer bag with the chicken chunks and let marinade for 3 Hours in the refrigerator.

4
5

When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.

6
7

If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.

8
9

Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.

10
11

Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and repeat the pattern until you've reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.

12
13

Braai chicken kebabs, turning often so each side browns and has light grill marks, until cooked through, about 10-15 Minutes or until chicken juices run clear.

Ingredients

 4 Chicken Breasts
 3 Lemons
 4 teaspoons Garlic
 1 tablespoon Oregano
 ¼ cup Olive Oil
 1 teaspoon Salt
 ½ teaspoon Ground Pepper
 7-8 Green Onions

Directions

1

Slice the chicken breasts lengthwise into thirds, and then slice again into chunks. Place chicken chunks in a zipp bag and set aside.

2
3

Zest one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine. Add kosher salt and pepper. Pour the marinade into the freezer bag with the chicken chunks and let marinade for 3 Hours in the refrigerator.

4
5

When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.

6
7

If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.

8
9

Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.

10
11

Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and repeat the pattern until you've reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.

12
13

Braai chicken kebabs, turning often so each side browns and has light grill marks, until cooked through, about 10-15 Minutes or until chicken juices run clear.

Lemon Chicken Kebabs