Garlic-Lemon Chicken Kabobs
- 3 Tbs. plus 1/2 cup extra-virgin olive oil
- Zest of 1 lemon
- 3 garlic cloves, minced
- 1 Tbs. minced fresh flat-leaf parsley
- 1 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
- Juice of 1/2 lemon
- 1/2 large red onion, cut into 1-inch chunks
- 1 red bell pepper, seeded and cut into 1-inch chunks
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Flat-leaf parsley, fresh (1 Tbs.)
- Lemon, Zest of (1)
- Lemon, Juice of (1/2)
- Red bell pepper (1)
- Red onion, large (1/2)
- Meat
- 1 lb. boneless, skinless chicken breasts, boneless skinless (3 cut into 4-inch pieces)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt (1 tsp.)
- Olive oil, extra-virgin (11 Tbs.)
- Pepper, freshly ground (1/2 tsp.)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published June 17, 2012 (8 months ago).
212 people saved this recipe.
