Lemony Chicken Kebabs with Tomato-Parsley Salad

Lemony Chicken Kebabs with Tomato-Parsley Salad

Lemony Chicken Kebabs with Tomato-Parsley Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons fresh lemon juice, divided

  • 1

    tablespoon minced garlic, divided

  • teaspoons dried oregano, divided

  • ¾

    teaspoon kosher salt, divided

  • ¾

    teaspoon freshly ground black pepper, divided

  • 3

    tablespoons extra-virgin olive oil, divided

  • 4

    (6-ounce) skinless, boneless chicken breast halves, cut into 1½-inch cubes

  • 2

    cups fresh parsley leaves

  • 1

    cup chopped cherry tomatoes

Directions

1. Combine 2 tablespoons juice, 2 teaspoons garlic, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add 1 tablespoon oil, stirring with a whisk. Add chicken, and stir; marinate in refrigerator 2 hours, covered. 2. Remove chicken from bowl; discard marinade. Thread chicken onto 4 (10-inch) skewers. Heat a grill pan over high heat. Add skewers; cook 6 minutes or until done, turning often. 3. Combine remaining 1 tablespoon juice, 1 teaspoon garlic, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually add remaining 2 tablespoons oil, stirring well with a whisk. Add parsley and tomatoes; toss to coat. Serve chicken on top of salad.


Nutrition

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