Grilled Island Chicken Kabobs

We use our grill so much these days, that I now sit and wonder what we ate when we lived in New York and Charlottesville and were grill-less. This recipe was originally for chicken breasts but I decided that I wanted to include some fresh veggies so I figured a kabob was the best  way to go. I cheated and bought pre-made Chicken kabobs at the grocery store but you can always make your own; using whichever veggies you prefer, a cut up chicken breast and wooden sticks. The island marinade is delicious and in the summer nothing tastes better than meat that has been charbroiled.

Adapted from: Melskitchencafe.com

You Will Need:
  • 1/3 cup vegetable oil
  • Juice from 2 freshly squeezed lemons
  • 1 1/2 Tbsp soy sauce
  • 1 garlic clove, finely minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Pre-made Chicken kabobs

Here We Go:
  • Combine all ingredients, except chicken kabobs, in a large airtight plastic bag
  • Shake well until the marinade is well mixed
  • Add the kabobs to the plastic bag so that they are covered by the marinade and seal the bag tightly. Refrigerate and marinate overnight if possible. If not, I would suggest marinading for at least 1-2 hours at the minimum)
  • Preheat a gas or charcoal grill to medium heat
  • Grill the chicken kabobs for 6-7 minutes per side (depending on how thick the chicken pieces are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees)
  • Tent with foil and let the chicken kabobs rest for about five minutes before serving

Serves 2
Happy Feasting!

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