There’s something about the summer that puts me in the mood for food on sticks. Roasting marshmallows on sticks, hot dogs on sticks, fruit kabobs, and grilled meat on sticks. Food on sticks is just so much more fun than without, don’t you think? Ok, maybe I’m the only weird one.
Kabobs are a favorite easy meal that I love to make in the summer when I don’t feel like heating up the kitchen. I just marinate the meat, chop up some vegetables from the garden, put them on skewers, and toss them on the grill. Everything is cooked outside and I have very little clean up in the kitchen.
The secret to a great kabob is a good marinade. I’ve had my share of dry and tasteless chicken kabobs, and I finally figured out that you pretty much have to marinade your kabobs before they hit the grill. It takes the kabobs from decent to great!
These lemon herb chicken kabobs are marinated with a simple dressing of olive oil, lemon juice, dijon mustard, garlic, fresh herbs, and salt. It comes together in minutes and makes for a tasty juicy chicken kabob.
I highly recommend you make extra dressing to brush on your vegetables while they are on the grill. It will make them so much more delicious as well.
Happy summer grilling!
- 3 T. extra virgin olive oil
- 2 T. lemon juice, freshly squeezed
- 1 T. organic dijon mustard
- 2 cloves fresh garlic, minced or pressed
- 1/2 tsp sea salt
- pepper to taste
- 1 T. fresh chopped herbs (I used basil, parsley, and tarragon)
- 1 lb. chicken, cut into bite sized pieces. Breasts, thighs, or tenders all work
- Whisk dressing ingredients together in medium sized bowl.
- Add chicken and stir to coat.
- Place in refrigerator for 30 minutes.
- Soak your skewers in water if using wooden.
- Place chicken on skewers and grill over medium heat until chicken is no longer pink in middle.
- If grilling vegetables, I recommend making more dressing and brushing it onto the vegetables as they cook.
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