Lemon Herb Chicken Kebabs Source: Southern Living Magazine | May 2018 Course: Main Cuisine: Greek Food Group: Poultry Serves: 4 |
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Ingredients
| 1/2 cup(s) packed fresh flat-leaf parsley leaves, finely chopped |
| 1/2 cup(s) packed fresh cilantro leaves, finely chopped |
| 2 tablespoon(s) lemon juice |
| 1 tablespoon(s) packed fresh oregano, finely chopped |
| 1 tablespoon(s) honey |
| 1/2 teaspoon(s) crushed red pepper |
| 2 clove(s) minced garlic (not in original recipe) |
| 6 tablespoon(s) olive oil, divided |
| 2 teaspoon(s) salt, divided |
| 1 teaspoon(s) pepper, divided |
| 1-1/4 pound(s) boneless, skinless chicken thighs, cut into 1-inch-wide strips |
| 12 ounce thick asparagus, cut into 1 1â„2-inch pieces |
| 2 small lemons, very thinly sliced and seeds removed |
Instructions
How to Make It Step 1
Stir together first 7 ingredients, 5 tablespoons of the oil, 1 teaspoon of the salt, and 1â„2 teaspoon of the black pepper in a medium bowl. Add chicken; toss to coat. Chill 1 hour. Step 2
Preheat grill to medium-high (400°F to 450°F). Toss asparagus and lemon slices with remaining 1 tablespoon oil. Remove chicken from marinade; discard marinade. Thread chicken, asparagus, and lemon slices tightly onto 8 (8-inch) skewers, folding chicken strips and lemon slices in half as needed. Sprinkle with remaining 1 teaspoon salt and 1â„2 teaspoon black pepper. Place kebabs on lightly greased grill grate. Grill, uncovered, until asparagus is tender and chicken is charred and cooked through, 12 to 14 minutes, turning occasionally. |
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