Recipe: Chicken Kabobs with Lemon and Thyme

Wolfgang Puck offers up a recipe for Chicken Kabobs with Lemon and Thyme which is perfect for summertime!

What’s for Dinner?

Chicken Kabobs with Lemon and Thyme

Wolfgang Puck

Serves 4

I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. These kebabs are fast and easy to make, and the lemon/thyme flavor combination tastes delicious all year round.

Chicken Kabobs with Lemon and ThymeIngredients:

2 tablespoons olive oil
2 tablespoons lemon juice
1 small shallot, minced
2 teaspoons fresh thyme leaves
1 clove garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large boneless, skinless, chicken breast halves
2 lemons, each cut into 4 wedges


1. In medium bowl, whisk together olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.

2. Using a fork, pierce each chicken breast several times to help the marinade penetrate. Cut each chicken breast into about 8 large chunks. Place marinade in plastic bag; toss to coat thoroughly. Refrigerate for about 1 hour.

3. Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.

4. Cook kabobs over medium hot fire for about 8 to 10 minutes or until chicken is cooked through, turning once.
Serve over salad greens.

Wolfgang’s wine choice, “With any kind of barbecue I like wine with big flavors and a lot of body. You might like to try one of the many inexpensive Australian Chardonnays, or if you prefer a red wine, be bold and try Geyser Peak’s Malbec or Firestone’s Cabernet Franc for something a little different.”

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0 thoughts on “Recipe: Chicken Kabobs with Lemon and Thyme

  1. This looks so yummy! And EASY.. But — Carolyn88 — even if you don’t have a grill you can cheat and put these on a cookie tray in the broiler. They won’t have that yummy grill taste but they’ll still be really flavorful.

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