Chicken Garlic Kebabs (Print Version)
# Ingredients:
→ Main
01 -
900 g chicken breasts, no bones or skin
→ Marinade
02 -
2 tablespoons freshly squeezed lemon juice
03 -
4 tablespoons olive oil (extra virgin)
04 -
4 tablespoons white vinegar
05 -
30 g Parmesan cheese, finely grated
→ Seasonings
06 -
To taste: salt and freshly ground black pepper
07 -
1 teaspoon oregano (dried)
08 -
1 teaspoon onion powder
09 -
2 teaspoons garlic powder
10 -
Half a teaspoon red pepper flakes (crushed)
# Instructions:
01 -
Dice the chicken breasts into evenly-sized 2.5 cm chunks.
02 -
Place the chicken chunks onto 8 skewers. If using wooden ones, pick ones you've already soaked.
03 -
In a mixing bowl, stir together Parmesan, vinegar, olive oil, lemon juice, seasonings, and spices. Keep whisking until everything blends together.
04 -
Brush the marinade all over the chicken-loaded skewers. Cover them up and let sit in the fridge for at least half an hour—12 hours if you want to max out the flavor.
05 -
Heat your grill on medium. Cook the skewers while turning them every 5 minutes, keeping the lid closed. They're done when browned and the inside hits 74°C.
06 -
Move the finished kebabs to a large dish and enjoy them while warm.
# Notes:
01 -
Got wooden skewers? Soak them in water for at least 30 minutes before grilling so they won't catch fire.