Lemon Chicken Kabob
Prep time
Total time
  • 2 lbs boneless skinless chicken breasts - cut into 1-1/2 inch chunks
  • 1 lemon juiced (or 1/2 cup fresh lemon juice) I use Meyer lemons.
  • 1/4 cup olive oil
  • 2 teaspoons ground turmeric
  • 1 tablespoon minced fresh garlic
  • fresh parsley (only use fresh, if you don't have it don't bother using dry parsley it won't add any flavor)
  • 1 teaspoon salt
  • 1/8-1/4 teaspoon fresh cracked black pepper
  1. In a one-gallon plastic zipper bag, add in all ingredients.
  2. Place bag in fridge to marinade for 1-hour minimum (you can marinade it overnight if you prefer)
  3. Soak wood skewers in water for 10 minutes.
  4. Skewer chicken and cook over a hot grill until the chicken's internal temperature is 165°.
I have made this with saffron also. If you love saffron, so ahead and soak some saffron threads in hot water then add it to the marinade.
Recipe by Created by Diane at https://www.createdby-diane.com/2017/04/lemon-chicken-kabob.html