I had a hankering for a kabob today. I love meat on sticks. Its just so much more fun. My kids love them too. I often thought if they served salad on sticks I would eat more greens. Probably not but its a nice thought. Its snowing like crazy here today so these were done on my trusty Lil Tex Traeger. I used a mixture of Oak & Hickory Pellets. Super easy to make. Do yourself a favor & double up on this recipe. Freeze a batch for a quick midweek meal. Can be served in a pita with Tzatziki lettuce and thinly sliced red onions.
- 4 Chicken Breasts Cut into approx 1″ Cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- juice of one lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons dried Greek oregano
- 2 tablespoons minced garlic
- 1 tsp lemon pepper
- 1 tsp kosher salt
- Marinate for 4-6 hours or overnight if possible.
Preheat grill to medium high heat.
Remove chicken from marinade & discard- Place on metal skewers grill 10 – 15 minutes until the internal temperature is 165F Serve with salad, grilled veggies or rice. This is also an excellent salad dressing recipe as well. Serves 4
We served ours tonight with basmati rice & toasted almonds plus a simple salad of baby spinach, mandarin oranges, red onion drizzled with a lemon poppy seed vinaigrette.