Tangy Lemon pepper marinated chicken, cubed and kabob’d for a quick and delicious weeknight treat.
Kabobs are fun to serve anytime. You can use pretty much use meat or vegetable, it’s a great change-up from These bite-sized chunks of chicken are marinated in lemon pepper seasoning. Then basted in vermouth, butter, and garlic. Served alongside triple cream potatoes and my stuffed mushroom kale bake and it’s a full dinner! Check out my tips and tricks below for the best lemon pepper chicken kabobs. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST LEMON PEPPER CHICKEN KABOBS
soak & cut: working with wood skewers is great. they are convenient, disposable, and easy to cut down to the size I need. When using wood skewers i like to soak them prior to cutting so that the wood doesn’t splinter. cutting the wood to size instead of using the whole skewers makes it easier to cook and fit in the pan.
finish in the oven: when using wood skewers it’s important for the chicken to be cooked but also the wood. wood is porous so it can hold onto bacteria carried from the chicken. once over in the oven can help eliminate the doubt. metal skewers while not customizable don’t have the same rule as wood skewers.
cast iron: cast iron is the best way to go for kabobs. it will allow for a hard sear. while keeping the bottom bits from browning too quickly. maintain your temperatures but not too high. after the last kabob comes out a quick deglaze and a nice pan sauce will come together.
small cubes: whether you like large or small chunks on your kabobs keep it consistent. as you build your kabobs keep similar sizes together so they all cook at the same time.
SIMILAR INGREDIENTS TO:
- HERB-ROASTED CHICKEN DRUMSTICKS
- YOGURT MARINATED HALF CHICKENS + FETA CUCUMBER SALAD
- LEMON PEPPER CHICKEN WINGS
ENJOY THIS RECIPE WITH: