Y’all, these kabobs are juicy and tender! To get the most flavor, I suggest marinating overnight or 2 hrs. minimum. It’s June, and in Ohio, we have had rain for most of the month of June. My first grill of the season!
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
INGREDIENTS
- 4 tablespoons olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 shallot, diced
- Kosher salt and ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
INSTRUCTIONS
- In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, and paprika. oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoon salt, and 1 1/4 teaspoon pepper.
- Stir in chicken until well combined: marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
- Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil; turning occasionally. Drain the chicken from the marinade.
- Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil: season with salt and pepper to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching a temperature of 165 degrees F, about ten minutes.
- Serve immediately while juicy and hot!
Bon Appetit😋
