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Garlic and parsley chicken kebabs

Garlic and herb chicken kebabs are also good

Garlic and herb chicken kebabs are also good inside a pita pocket the next day with some romaine lettuce and Caesar, ranch, or vinaigrette dressing. (Aug 22, 2012) Credit: Doug Young

If you're going to cut up 1 1/2 pounds of boneless chicken breasts to make chicken kebabs for dinner, you might as well make 2 pounds so you have extra for the next day. Serve the just-grilled kebabs with some couscous and grilled vegetables. Refrigerate leftovers and stuff them inside pita pockets with some romaine lettuce (and a little Caesar, ranch or vinaigrette dressing packed in a separate container) for lunch.

1/4 cup olive oil

4 cloves garlic, finely chopped

1/4 cup finely chopped fresh parsley

1 1/4 teaspoons salt

1/2 teaspoon ground black pepper

2 pounds boneless, skinless chicken breasts, cut into 11/2-inch pieces

Lemon wedges for serving

1. Combine oil, garlic, parsley, salt and pepper in a gallon-size zipper-lock bag. Add chicken, seal bag and shake to coat. Refrigerate until ready to cook, at least 30 minutes and up to 2 hours.

2. Preheat a gas grill on high. Thread the chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through, about 10 minutes total. Serve immediately, with lemon wedges on the side. Refrigerate leftovers in an airtight container for up to 2 days.

Makes 4 servings, with leftovers.

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