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Grilled Lemon Chicken Kebabs

Dinner, Low Potassium, High Protein, Low Sodium


Based on 2 servings per recipe.

  • 4 pieces Boneless, skinless chicken thighs
  • 2 Lemons
  • 3 tablespoons Olive oil
  • 1 clove Garlic, peeled and crushed
  • 1 tablespoon Chopped fresh herbs(sage, thyme, etc)
  • 2 Bay leaves, torn in half
  • 1 teaspoon White wine vinegar


  1. Chop each thigh into chunky pieces and place in a bowl.
  2. Grate 1 teaspoon lemon zest and juice the remaining whole lemon.
  3. Add to the chicken along with the oil, garlic, herbs and vinegar.
  4. Cover and marinate for at least 3 hours, or overnight.
  5. Slice the other lemon into 4 thick slices, then cut each slice into 4 pieces.
  6. Alternate the lemon slices and the chicken pieces, packing as tight as possible, finishing off with a lemon piece.
  7. Repeat for each skewer.
  8. Grill in the oven, BBQ or counter-top type grill, until done, about 10 minutes each side.

About This Recipe

These kabobs are good hot or cold so go ahead and make extras.

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