Delicately seasoned with fragrant herbs and lemon, these flavourful chicken skewers are easy party staples. Look for cocktail skewers at kitchen supply stores. Make the chicken skewers up to two weeks ahead and cook from frozen.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- 1/3 cup extra-virgin olive oil
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 2 cloves garlic minced
- 2 teaspoons each dried basil and dried rosemary
- 1 teaspoon each salt and dried thyme
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breasts cut in 1-1/2-inch (4 cm) cubes
In large bowl, whisk together oil, lemon zest, lemon juice, garlic, basil, rosemary, salt, thyme and pepper. Add chicken; toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Thread 1 piece of the chicken onto each metal or soaked wooden cocktail skewer. (Make-ahead: Freeze on waxed paper–lined baking sheet until firm, about 2 hours. Transfer to airtight container; freeze for up to 2 weeks. Cook from frozen, adding 4 minutes to cook time.) In grill pan or skillet, cook chicken skewers in batches over medium heat, turning once, until golden and no longer pink inside, about 6 minutes.
Makes about 30 pieces.
Nutritional facts per piece: about
- Sodium 45 mg
- Protein 2 g
- Calories 20.0
- Total fat 1 g
- Cholesterol 4 mg
- Iron 1.0
- Vitamin C 2.0