Lemon, Garlic, Mint Chicken Kabobs (no Salt Added)
by MaryT8M in Cooking > Main Course
1923 Views, 13 Favorites, 0 Comments
Lemon, Garlic, Mint Chicken Kabobs (no Salt Added)
My DH gave me a MINT plant.....I've never cooked with mint before, not sure why he thought I needed one.....but I've been searching out recipes using it, and this is a winner! I'll always grow mint!
I'm sorry the pictures are so dark....."someone" (I'm not naming names) has messed with my camera!
***NOTE: There is no added salt in this recipe.....I LOVE salt, and I even found there is SO much flavor I didn't need to add it.
I'm sorry the pictures are so dark....."someone" (I'm not naming names) has messed with my camera!
***NOTE: There is no added salt in this recipe.....I LOVE salt, and I even found there is SO much flavor I didn't need to add it.
Recipe
1.5 pounds of skinless, boneless chicken breasts trimmed of any fat, and cut into 2 inch cubes
.5 C Mint
.5C Fresh Lemon Juice (the juice of about 2 large lemons)
5 Garlic Cloves
1 Tablespoon Olive Oil
2 Teaspoons Lemon Pepper (I used Mrs. Dash)
.5 C Chicken Broth (or use half dry white wine, and half chicken broth
.5 C Mint
.5C Fresh Lemon Juice (the juice of about 2 large lemons)
5 Garlic Cloves
1 Tablespoon Olive Oil
2 Teaspoons Lemon Pepper (I used Mrs. Dash)
.5 C Chicken Broth (or use half dry white wine, and half chicken broth
Method
Remove any fat from the chicken breasts then cut into 2 inch cubes.
Wash the mint if yours came from outside like mine does, then pull just the leaves from the stem.
Put the mint, garlic, lemon juice, lemon pepper, and olive oil into a food processor, and process it until everything is well mixed.....I like mine pretty smooth.
Put the chicken chunks into a zipper bag, and dump in the mint mixture. Squish it all around and refrigerate for about 2 hours.
***NOTE: Do not madinate chicken too long with this much lemon (or any other acid) or it will make the texture mushy.
Wash the mint if yours came from outside like mine does, then pull just the leaves from the stem.
Put the mint, garlic, lemon juice, lemon pepper, and olive oil into a food processor, and process it until everything is well mixed.....I like mine pretty smooth.
Put the chicken chunks into a zipper bag, and dump in the mint mixture. Squish it all around and refrigerate for about 2 hours.
***NOTE: Do not madinate chicken too long with this much lemon (or any other acid) or it will make the texture mushy.
Assemble, & Cook
Remove from frig and drain the chicken. Reserve the marinade.
Thread the chicken cubes onto skewers. Place on a piece of foil large enough to hold all the skewers.
At this point you can either cook on the outdoor grill, or broil in the oven. Either way cook about 7 minutes without disturbing, then turn and cook another 3-4 minutes.
I like these flexible skewers. I think they're called Fire Wires
Thread the chicken cubes onto skewers. Place on a piece of foil large enough to hold all the skewers.
At this point you can either cook on the outdoor grill, or broil in the oven. Either way cook about 7 minutes without disturbing, then turn and cook another 3-4 minutes.
I like these flexible skewers. I think they're called Fire Wires
Sauce
Pour the remaining marinade into a small saucepan.
***NOTE: YES it's OK to use leftover marinade but ONLY if you heat it to a full boil for several minutes.
Add the 1/2 C of chicken broth (or 1/4 C chicken broth, and 1/4 C white wine)
Bring to a full rolling boil (that is a boil where stirring it does NOT stop the boil) boil to reduce the sauce by 1/2 of it's volume.
***NOTE: YES it's OK to use leftover marinade but ONLY if you heat it to a full boil for several minutes.
Add the 1/2 C of chicken broth (or 1/4 C chicken broth, and 1/4 C white wine)
Bring to a full rolling boil (that is a boil where stirring it does NOT stop the boil) boil to reduce the sauce by 1/2 of it's volume.
Enjoy
Pour the sauce into a small container for each serving as a dipping sauce. Serve with a nice salad, and crusty roll (if you're in to those things).