Ingredients
- 1/4 cup lemon juice
- 4 tablespoons olive oil, divided
- 3 tablespoons white wine
- 1-1/2 teaspoons crushed red pepper flakes (optional for a little spice)
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 medium lemons, halved
- Minced chives
- Optional- mushrooms, cherry tomatoes, onions, and peppers, cut into 1- inch pieces or even pineapple chunks
Directions
- In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, red pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
- Drain chicken, discarding marinade. Thread chicken (and optional veggies &/or pineapple if desired, rotating meat then veggie) onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until meat is no longer pink, turning once, 10-12 minutes.
- Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining 1 tablespoon oil; sprinkle with chives.
Nutrition Facts
- 1 kabob: 182 calories, 8g fat (2g saturated fat), 63mg cholesterol, 55mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.