Citrus Rosemary Chicken Kebabs (Edit recipe)

We grill all year long and that means sometimes we’re standing outside in our jackets with snow falling to get this tastiness on the table. The marinade is quick to prepare, imparts so much flavor and the combination of citrus and rosemary is remarkably wonderful. Full of bright citrus and herbal notes that are so refreshing.

30 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	367
Fat:	30 g
Carbohydrates:	9 g
Protein:	15 g
Cholesterol:	64 g
Sodium:	254 mg
Fiber:	0 g
Sugars:	8 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

3 - 4 whole Boneless Skinless Chicken Breasts, cut up into3" cubes

Marinade

4 whole Lime, zest 2 of them & then juice of all of them, approx ¼ cup
2 whole Lemon, zest of 1 of them & then juice both, approx 6 tbsp
2 - 3 Tbsp Honey, **OMIT for Whole30**
1 Tbsp fresh Rosemary, finely chopped
3 - 4 whole Garlic, finely chopped, 3-4 cloves, depending on preference
.5 - .75 cup Avocado Oil, basically you want equal parts citrus juice to oil
.25 tsp Sea Salt

Gremolata

.25 cup Vidalia Onion, or your favorite sweet variety, finely chopped
2 Tbsp fresh Rosemary, finely chopped
.125 - .25 tsp Sea Salt

Citrus Garnish

2 - 3 whole Lime, sliced in half
1 - 2 whole Lemon, sliced in half

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all marinade ingredients in a mason jar and shake until mixed well and all the honey has been fully incorporated.
Reserve 2-3 tablespoons of marinade in a small jar or bowl. Pour remaining marinade over chicken pieces in a non reactive glass dish or ziplock bag. Place in the refrigerator for 3-4 hours, or overnight for optimal flavor.
Remove chicken from the refrigerator about 30 minutes prior to grilling, to come to room temperature. If using bamboo skewers, soak them in water at this time as well, to prevent them from burning too much on the grill.
Remove chicken from the marinade (toss out the marinade) and place 4-5 pieces of chicken on each skewer, allow them to touch slightly, this will keep them from moving around on the skewer while grilling and also help keep them from drying out. Grill until the juices run clear.
While chicken is grilling, prepare gremolata by combining all ingredients on a cutting board and chopping until salt is incorporated and onions and rosemary are finely diced and set aside.
Place cut lemon and lime halves on the grill along with the chicken and grill until there are some grill marks ~ grilling the citrus halves warms up the fruit and makes it super juicy to squeeze and serve with grilled meat.
Once chicken kebabs are done, remove and place on a shallow baking dish or serving platter. While chicken is still warm pour reserved marinade over chicken and sprinkle with the gremolata. Add grilled citrus to the platter and kababs are ready to serve.

Notes

TIPS!
1. Reserve 2-3 tablespoons of marinade before you pour it over the raw chicken. Part of the amazing flavor of these kebabs is using that to pour over the kebabs once they come off the grill.
2. Also, don’t forget to zest the lemons and limes BEFORE you juice them for the marinade. It’s so much easier to zest citrus while it’s whole!
3. Grilling additional citrus halves on the grill is optional, but really is a nice garnish and allows guests to add an additional lemon or lime kick to their chicken.