We might be fast approaching the end of summer, but there is no reason to put away the grill just yet. The weather doesn’t show signs of cooling down, at least not in New England where I am writing today’s post.
One of the most popular recipes on this blog is the one for Mediterranean chicken kebabswhich I posted a little over a year ago. Since then, I have received such a positive feedback from many of you, that I wanted to create another recipe for kebabs that hopefully will prove to be equally as popular!
When it comes to grilling a lean protein, like chicken, the secret is to prepare a great marinade. Not only will this tenderize the meat, but it will make it extremely flavorful and succulent. This marinade has lime juice, garlic, a little honey, and cumin and it comes together in minutes. The kebabs cook really fast, so an instant read thermometer is indispensable to check the temperature.
These kebabs pair so well with simple lime rice, grilled summer corn salsa, and of course, with some Greek pita. So I really hope you hold on to your grill a little longer, or, at least until you try these super easy and super flavorful last-taste-of-summer, lime-garlic chicken kebabs.
- 1 ½ lbs. chicken thighs or breasts, boneless & skinless
- 4 TBSP. fresh lime juice
- 2 TBSP. cloves garlic, chopped
- 4 TBSP. extra virgin olive oil
- 1½ tsp. sea salt & ½ tsp. freshly ground pepper
- 1 tsp. cumin seeds, toasted and ground
- 1 TBSP. Greek honey
- ½ cup cilantro, chopped (optional)
- --- Skewers, metal or wood (if wood, be sure to soak in water for 1 hour)
- Trim the chicken and pat it dry. Cut into 1½” cubes or cut it into strips.
- Prepare the marinade by placing all the ingredients in a big bowl. Mix to combine.
- To the bowl, add the chicken pieces and coat each one. Cover and refrigerate for two to three hours.
- Thread the chicken onto the skewers. (If you have cut the chicken into strips instead of cubes, gently fold each strip over itself to form a 1½” cube).
- Preheat the grill and oil well the grates. Grill the chicken for about 3-4 minutes per side. Using an instant read thermometer check the temperature to ensure that the chicken is cooked to 165°F. When ready, place the grilled chicken on a serving platter, cover loosely with foil, and let it rest for 5 minutes.
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Loved this recipe! It was an immediate hit in our house. Thank you so much for sharing your talents!
That’s wonderful, I am so glad you liked this recipe, Anna! It is one of my all-time favorites!