Lemon Dill Chicken Kabobs

Chicken kabobs and couscous are seen on Tuesday, Aug. 25, 2015, in Bloomington, Indiana (Photo by James Brosher)

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!

Chicken kabobs and couscous are seen on Tuesday, Aug. 25, 2015, in Bloomington, Indiana (Photo by James Brosher)

Lemon Dill Chicken Kabobs

Ingredients:

  • 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

Directions:

  1. 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.
  2. Preheat grill to 375 degrees.
  3. Place chicken on skewers. Grill for ten minutes or until chicken is cooked through.

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