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When I first made these chicken kebabs, I wasn’t so sure how I felt about them. I knew they were tasty, but I wondered if they had a wow-factor worthy of “The Most Decadent Diet Ever!”. So I served them at a taste-testing party, and they were a hit. My friend Jen even begged me for the recipe right on the spot; she went home and made them twice within the next few days.
Whatever you do, don’t use bottled lemon juice. I never actually recommend doing that, but sometimes, when you’re using just a little bit, it’s not a big deal. The lemon flavor is too pronounced here—the result might not be to your liking.
If you’re using wooden skewers be sure to soak them for at least ½ hour (up to a day before) so they don’t burn on the grill. The metal ones obviously don’t need to be soaked. -Devin

IngredientsLemon Thyme Chicken Kebabs

  • 1/3 cup fresh squeezed lemon juice 
  • 2 tablespoons minced garlic
  • 2 tablespoons finely chopped thyme leaves
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1 1/4 pounds trimmed boneless, skinless chicken breasts
  • 20-25 1-inch red onion squares (about ½ cup)
  • 4 metal or wooden skewers soaked in water for at least 30 minutes

Instructions

  • In a small bowl, whisk together the lemon juice, garlic, thyme, olive oil, honey, and salt.
  • Cut the chicken into 1 1/2 inch cubes. Transfer them to a re-sealable plastic container, and pour the marinade over top. Toss the chicken in the marinade. Put the lid on the container and refrigerate it for at least 6 hours or overnight, rotating it at least once.
  • Preheat the grill to high. 
  • Place a piece of onion on a skewer. Add a cube of chicken, then another piece of onion. Repeat, dividing the chicken between 4 skewers, beginning and ending with onion on each. 
  • Place them side by side on the grill. Turn the heat to medium, if possible. Cook them for 2 minutes, rotate them ¼-turn and cook them another 1-2 minutes per side until they are no longer pink inside. 
  • Makes 4 servings.

 

Recipe taken from Devin Alexander’s THE MOST DECADENT DIET EVER! Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc. www.devinalexander.com