Did everyone have a nice weekend? I hope so. I love having a three-day weekend because I have time to get my chores/projects done and still have some time to relax. For awhile now it seems like my weekends have been filled with lots of prep-for-baby projects and not much relaxing. Which is almost counterproductive because part of my preparation should involve relaxing before the baby gets here, don’t you think?
That’s why I need more recipes like this one. These kebabs are super quick to assemble but very flavorful and satisfying. Plus, since my husband like to do the grilling, I can kick back & relax while the actual cooking goes on. I really like using chicken tenderloins instead of chicken breasts for kebabs–they are already the perfect width so there is minimal chopping and they stay tender on the grill. Another bonus of this recipe is that the chicken, lemons, and artichokes all cook at the same rate. A big problem with most kebabs is that the meat is cooked before the vegetables are done, or vice versa, so you have to skewer them separately (which isn’t as pretty) in order to get them cooked properly.
Do you have any favorite quick & easy summer dinner recipes? I hope you share them in the comments below.
Lemon Chicken Kebabs (adapted from Domino magazine, which is no longer in circulation)
- 1 pound chicken tenderloins
- salt & pepper
- 1 small sprig lemon balm (or rosemary if you prefer), leaves chopped
- 2 cloves crushed garlic
- olive oil
- 16 whole canned artichoke hearts
- 2 lemons
- 8 metal or bamboo skewers (see Notes below)
- Cut the chicken into 1-inch chunks. Season with salt & pepper and place in a large glass bowl along with the crushed garlic cloves and chopped lemon balm. Drizzle with a couple Tablespoons of olive oil and toss to coat.
- Preheat a grill to medium-high.
- Cut the pointy ends off of the lemons and discard. Cut the lemon into 8 chunks. Gently squeeze any excess brine out of the artichoke hearts.
- Thread the chicken, artichokes, and lemon chunks onto skewers. (You will have 2 lemon chunks, 2 artichoke hearts, and approximately 5 chunks of chicken per skewer.)
- Grill the kebabs over medium-high heat for 3 minutes to get nice grill marks. Turn the grill down to medium-low and cook for another 3-5 minutes (until chicken is cooked through).
Serves: 4 (2 skewers per person)
Time: 30 minutes (plus soaking time if you are using bamboo skewers, see Notes)
Notes: If you are using bamboo skewers be sure to soak them in cold water for 20 minutes before skewering the chicken, lemons, and artichokes. I prefer to use metal skewers because they are reusable and don’t require any additional prep time.