grilled lemon thyme kabobs

Kabobs are the ultimate in traveling meals. You have your veggies and protein all in one convenient skewer, and you can eat it with one hand. I guess the only danger involved is that stick. Kabobs should have a warning label: Not intended for children under the age of 5.
Because those sticks can quickly become swords when you’re a little kid.
Just sayin’
lemon thyme chicken kabobs

lemon thyme chicken kabobs


The chicken in these kabobs was marinated in a luscious lemon thyme marinade , and grilled over a charcoal grill.

Seriously folks… gas grills are nice, but nothing beats real charcoal. And, by charcoal I am meaning actual wood charcoal. Not those briquets that look like little black rocks.

Just for the record.

So: There are two kabob rules:

Not intended for children under 5

Use real wood charcoal

IMG_7927We got our charcoal grill for $15.00 new, and now is the time to get yours. All that summery stuff is on clearance now (because Sept means Halloween in retail land)

So go get your summer bargain hunting on!

grilled kabobsAnother great thing about kabobs: you can customize them for picky eaters without having to dirty any additional dishes.

Sweet. No extra dishes because Aunt Sally doesn’t like anything that grows from a vine.

_DSC1462I really don’t have instructions to tell you how to make kabobs; chances are if you made a macaroni necklace for your mom as a kid, you can do this.

I trust y’all. Enjoy!

grilled lemon thyme kabobs
Author: Michelle Keith/ The Village Cook
  • 1/4 cup extra virgin olive oil
  • 1/3 cup dry white wine
  • 1 tablespoon chopped thyme (fresh)
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 chicken breasts, cubed
  1. In a large zip top bag, combine all ingredients.
  2. Allow to marinate at least 4 hours
  3. Skewer onto kabob sticks with your choice of veggies, and grill until chicken and veggies are cooked and tender.



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