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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.

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