Grilled Lemony Chicken Kabobs

Written By Ryann Russ

Serves 4

  • 1/3 cup olive oil

  • 2 TBS Haidek's Lemon Rosemary Garlic Salt

  • Juice of 1 large lemon

  • 1 small lemon, sliced in rounds

  • 2 lbs chicken tenders

  • Skewers

In a medium bowl whisk olive oil, Lemon Rosemary Garlic Salt and lemon juice. Let stand for 10 minutes, then place chicken and lemon slices in bowl and stir to coat. Cover and refrigerate for 30 minutes. Preheat grill to medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grates and grill kabobs for 8–10 minutes, or until the chicken is no longer pink in the center and the juices run clear. Pairs well with grilled vegetables, dipping sauces and wild rice dishes.

Ryann Russ

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