Lemony Garlic Chicken Kebabs with Herbs de Provence

This non-traditional Easter dinner began with a call to Chicken Dijon, a local Greek restaurant, who was not answering their phone. Closed on Easter! What to do? With my sister in law on her way, I foraged in the fridge for something to serve. I spied a package of chicken, always a staple in my pantry, and some crispy vegetables. After selecting the main components of my meal, I decided I wanted the chicken to have a sweet and herbaceous marinade. Lemony garlic chicken kebabs with herbs de Provence was born. Herbs de Provence is comprised of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. You can buy it pre-mixed from the market. This quick and easy dinner was perfect for this sunny, warm Southern California afternoon and can be prepared a day ahead, which is perfect for entertaining. Serve with mixed grilled vegetables.

What You Need:

• 
  
  1 recipe marinated chicken, cut into bite sized pieces (recipe follows)
• 
  
  1 ½ red bell pepper, cut into bite sized pieces
• 
  
  1 ¼ red onion, cut into bite sized chunks
• 
  
  1 – 8z package cremini mushrooms
• 
  
  9 skewers, soaked in water for 30 minutes

What To Do:

Impale vegetables and meat evenly on each skewer.

Grill on an outdoor grill until chicken is no longer pink, about 12 minutes, over medium heat. Serve with grilled vegetables.

Serves 4


Bon Appétit!
Mary


Lemony Garlic Marinated Chicken

What You Need:
1 – 1.25 lbs chicken tenders
1 tsp herbs de Provence

Juice and zest of one lemon
2 Tbs extra virgin olive oil
3-6 cloves garlic (to taste), grated or minced
2 tsp honey
Red pepper flakes, to taste
Salt and pepper to taste

What To Do:

Combine all ingredients, except chicken, in a bowl and wisk until smooth.

Put chicken and marinade in a Ziploc bag and marinate in the refrigerator for 2-24 hours.