Back to Recipes

Grilled Lemon Chicken Kebabs

Dinner, Low Phosphorus, Low Potassium, High Protein, Low Sodium

Ingredients

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

Preparation

  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. On a wooden skewer, 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 until done, about 10 minutes each side, in the oven, barbecue or countertop-type grill.

About This Recipe

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

More recipes like this


Romesco Soup


Dinner, Lunch, High Potassium, High Protein

Texas-Style Chili


Dinner, Entrees, Soups, Low Sodium

Mexican Blend


Ethnic, Sauces, Vegetarian, Low Phosphorus