As summer winds down, we’re trying to pack as much fun into the last few weeks of warm weather as possible. Non-stop weekend trips and weeknight adventures means there hasn’t been much time to whip up homemade meals.
These easy, delicious kabobs are the answer.
I like to put them together before bed and let them marinate until we’re ready to throw them on the George Foreman the next day (we need a real grill in our lives). They only take about ten minutes to cook, which gives me plenty of time to make some couscous and salad — the perfect sides for this dish.
This chicken also tastes great cold in salads or on sandwiches!
Lemon Dill Chicken Kabobs
- 1 lb. chicken breasts, cut into bite-size pieces
- Juice of one lemon
- 2 Tbsp. fat-free plain yogurt
- 2 Tbsp. fresh dill, chopped
- 1 garlic clove, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Metal or wooden skewers
- In a large bowl, whisk together lemon juice, yogurt, dill, garlic, salt and pepper. Add chicken and toss until coated in marinade. Refrigerate for at least four hours and up to overnight.
- Preheat grill to 375 degrees.
- Place chicken on skewers. Grill for ten minutes or until chicken is cooked through.