By Kelly Bogard

With Labor Day this weekend, grills are firing up across Texas. Some of you may be planning burgers or steaks, but if you’re looking for something lighter, do I have a recipe for you! Lemon Chicken Kabobs is a family recipe from our very own Amanda Hill. They’ve been grilling these up for years.

It seems fitting at the end of summer to share a recipe that you can make for your family. The best part? It’s a two-part recipe, so you can prep the day before and throw it on the grill the next. That’s why I’m renaming these “No Labor” Lemon Chicken Kabobs. I thought the name fit the weekend.

For “No Labor” Lemon Chicken Kabobs, you will need…Lemon Chicken Kabobs
1/3 cup lemon juice
1 tbsp. grated lemon peel
1 tbsp. sugar
1 tbsp. apple cider vinegar
2 tsp. salt
¼ tsp. cayenne pepper
1 tsp. minced garlic
1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
Whole mushrooms
Zucchini
Yellow squash
Grilling skewers

 

In a medium bowl, combine the lemon juice, peel, sugar, vinegar, salt, cayenne pepper and garlic. This is your marinade.

Lemon Chicken Kabobs

Pour the marinade into a gallon-sized storage bag filled with the chicken chunks. Close the bag and massage the chicken to make sure it is good and coated. Put the bag in a bowl or on a plate and place in the refrigerator overnight. If you forget to do it the day before, that is okay, too. You can fix it 30 minutes in advance and it will still be amazing.

Lemon Chicken Kabobs

When you are ready to grill, cut your zucchini and squash into large chunks, but leave your mushrooms whole. We trimmed the stems a bit, though.

Lemon Chicken Kabobs

Slide the chicken and veggies, alternating between the two, onto grilling skewers. Season with a little pepper, and you are ready to grill.

Lemon Chicken Kabobs

Amanda told me at this point she makes a second batch of marinade to baste the kabobs while they are cooking. It takes about 30 minutes to cook over medium-low heat. Just make sure your chicken is cooked through and your veggies are tender.

Lemon Chicken Kabobs

I want to send a special thank you to the Lewis/Hill family for sharing this recipe with me. It definitely has given me a “No Labor” Labor Day meal for my family.

I hope you have a safe and fun-filled holiday weekend. From all of us at Texas Table Top, enjoy!

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Recipe: ‘No Labor’ Lemon Chicken Kabobs

Summary: Hassle-free grilled chicken skewers

Lemon Chicken Kabobs

Ingredients

  • 1/3 cup lemon juice
  • 1 tbsp. grated lemon peel
  • 1 tbsp. sugar
  • 1 tbsp. apple cider vinegar
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 tsp. minced garlic
  • 1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
  • Whole mushrooms
  • Zucchini
  • Yellow squash
  • Grilling skewers

Instructions

  • Combine first seven ingredients to make the marinade.
  • Pour over chicken pieces and marinate overnight in the refrigerator.
  • Alternate chicken pieces and cut veggies on skewers.
  • Grill until chicken is done and veggies are tender.
  • Note: Make a second batch of marinade to baste the skewers while grilling, if desired.

Prep time (duration): 10 minutes

Grilling time (duration): 30 minutes

Number of servings (yield): 6-8

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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