featured in Recipes

kenyonteam

Grilled Lemon Pepper Chicken Kebobs

A savory, zesty and fun dinner idea that's easy to make on the grill.

Jan 13 - 15m cook

sharemore

Prep time:

15m

Cook time

15m

Total time

30m

Makes

2pp

asparagus spears, about 3/8", tough ends removed
1/2 lb.
boneless Skinless Chicken Breast Fillets
3
large lemon
1
large red onion
1/2
olive oil
3 tbsp
lemon pepper seasoning
1 tbsp
kosher salt
to taste
freshly ground black pepper
to taste
wood skewers
4-6
1
Soak wooden skewers in cold water for at least 30 minutes.
2
Cut asparagus spears into 1-1/2" lengths. Cut the chicken into chunks, about 1-1/2" in size. Slice the lemon into wedges and then cut each round in half. Cut the onion into 1-1/2" pieces.
3
Toss chicken with a drizzle of olive oil and toss with 1 tbsp of lemon pepper seasoning.
4
Add 2 cups of liquid to drip tray and preheat Kenyon Grill to medium-high.
5
Thread the skewers by alternating chicken, asparagus, lemon, and onion pieces. Lightly brush each skewer all over with olive oil and then finish with a sprinkle of salt and pepper.
6
Place kebabs on the grate and let grill until charred. Turn the kebabs and continue to cook until charred again. The chicken should be cooked through after about 12 to 15 minutes of total grill time. (We suggest using a meat thermometer to ensure that the chicken reaches an internal temperature of at least 165°F to ensure doneness.) Serve hot.

TIP

Substitute asparagus for yellow and green squash.

Stay in the know and never miss a recipe

Get recipes, cooking tips, tricks and promotional offers delivered directly to your inbox.

We’ll never share your email address or spam you.