Grilled Chicken Kabobs With Lemon & Thyme

poultry, bbq/grill

4 large boneless skinless chicken breast ha
2 lemons; quartered
---Marinade---
2 tablespoons olive oil
2 tablespoons lemon juice
1 small shallot; minced
2 teaspoons fresh thyme leaves
1 clove garlic; minced
1 teaspoon lemon zest; finely grated
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In medium bowl, whisk together olive oil, lemon juice, shallot, thyme,
garlic, lemon zest, salt and pepper. Place in large re-sealable plastic
food storage bag. 2. Using a fork, pierce each chicken breast several times
to help the marinade penetrate. Cut each chicken breast into about 8 large
chunks. Place marinade in plastic bag; toss to coat thoroughly. Refrigerate
for about 1 hour. 3. Preheat grill. Thread chicken chunks onto 8 skewers
with lemon wedges. 4. Cook kabobs over medium hot fire for about 8 to 10
minutes or until chicken is cooked through, turning once. Serve over salad
greens. Source: "http://www.cooking.com/wolfgang/" Start to Finish Time:
"1:25" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 201 Calories; 8g Fat (36.6%
calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg
Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0
Vegetable; 0 Fruit; 1 1/2 Fat. NOTES : I like to grill outside all year
long and I have friends who live in Chicago and New York who feel the same
way. There’s nothing quite like the smell of herb-scented smoke in the
middle of a Northern winter! These kebabs are fast and easy to make, and
the lemon/thyme flavor combination tastes delicious all year round. Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Wolfgang Puck

Yield: 4 servings

Preparation Time: 0:15


--
Last year's nuts must go.
- Michael Odom