Now that we are back, it seems that summer is slowly slipping away from our fingertips. When it comes time to go back to work and meet my new kids, I will be ready, but it also means that I am going to suck up every last bit of summer. This means being outside as much as possible, eating summer produce, lazy mornings, and long nights of grilling. I have been trying to be better about using leftover ingredients in our fridge from the previous week for the current week’s menu plan. I had these kabobs bookmarked for forever and had some leftover tzatziki that needed attacking. This particular marinade is very light and refreshing plus it is easy to make which is always a bonus. Another plus is that if you are like me, you have all the ingredients already on hand. Make this soon, before those summer grilling nights are gone!
Garlic Lemon Chicken Kabobs
Zest of 1 lemon
2-3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
What you’ll do:
In a medium to large bowl, whisk together all ingredients except for the chicken. Once thoroughly combined, add the chicken pieces to the bowl. Fold the chicken pieces to coat evenly with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
Source: slightly adapted from Annie’s Eats