Grilled Cilantro Lemon Chicken Kabobs
Kabobs grill quickly making them ideal for backyard entertaining. This recipe uses chicken, bell pepper and onion, but mushrooms, beef, zucchini and shrimp can easily be substituted to create your own unique version. The cilantro lemon sauce tastes delicious with all types of meat and veggies.
Yield: 6 kabobsPreparation time: 30 minutesGrilling time: 15 minutes
1 to 1.5 pounds of boneless, skinless chicken breast2 large red bell peppers, cored1 large onion, peeled1 cup loosely packed cilantroJuice of 3 lemons*2 cloves garlic½ teaspoon smoked paprika½ teaspoon saltZest 1 lemon*6 wooden (soaked) or metal skewers
Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece.
Make the kabobs by sliding the chicken and vegetable pieces on the skewer in the following pattern – bell pepper, chicken, onion, bell pepper, chicken, onion, bell pepper, chicken, bell pepper. Repeat the process for all 6 kabobs and place them in a glass baking dish.
Add the cilantro, lemon juice, garlic, paprika, salt and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly.
Let the kabobs marinate in the refrigerator for 10 to 15 minutes.Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking.
*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.

Grilled Cilantro Lemon Chicken Kabobs

Kabobs grill quickly making them ideal for backyard entertaining. This recipe uses chicken, bell pepper and onion, but mushrooms, beef, zucchini and shrimp can easily be substituted to create your own unique version. The cilantro lemon sauce tastes delicious with all types of meat and veggies.

Yield: 6 kabobs
Preparation time: 30 minutes
Grilling time: 15 minutes

1 to 1.5 pounds of boneless, skinless chicken breast
2 large red bell peppers, cored
1 large onion, peeled
1 cup loosely packed cilantro
Juice of 3 lemons*
2 cloves garlic
½ teaspoon smoked paprika
½ teaspoon salt
Zest 1 lemon*
6 wooden (soaked) or metal skewers

Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece.

Make the kabobs by sliding the chicken and vegetable pieces on the skewer in the following pattern – bell pepper, chicken, onion, bell pepper, chicken, onion, bell pepper, chicken, bell pepper. Repeat the process for all 6 kabobs and place them in a glass baking dish.

Add the cilantro, lemon juice, garlic, paprika, salt and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly.

Let the kabobs marinate in the refrigerator for 10 to 15 minutes.
Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking.

*We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.

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