Thursday, 2 June 2016

Grilled Lemon Pepper Chicken Kebabs for 2

These are tasty kebabs I really enjoy; these have just the right amount of tang for my liking. I serve them up with ranch or Caesar salad dressing to dip in, YUM!!

1/2 pound boneless skinless chicken breast
3 cloves garlic
Juice of 1 small lemon
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Process the garlic through a garlic press and toss them in a re-sealable plastic bag with the lemon juice, vegetable oil, salt and pepper.
Slice the chicken into 1 inch strips and toss into bag with marinade; swish to coat.
Place in the refrigerator for at least 2 hours and no more than 3 hours.
Start the grill and bring to high heat.
In the meantime, remove the chicken strips from marinade and thread them onto metal skewers.
Lightly oil the grids with a rag soaked in vegetable oil and place the skewers on grids.
Reduce heat to medium-high and close lid; grill turning about every 3 minutes until cooked through and no longer pink in the middle. This will depend on thickness of chicken strips.
Serve with your favorite Ranch or Caesar salad dressing to dip in.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)