Wolfgang Puck's Chicken Kabobs at HSN.com

cooking class with Chef Wolfgang Puck

Chicken Kabobs with Lemon and Thyme

Yield: 4 servings

Ingredients:

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 small shallot, minced

2 teaspoons chopped 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

Directions:

In medium nonreactive bowl, whisk together the olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt, and pepper.
Place in large, heavy-duty sealable plastic food-storage bag.
Using a fork, pierce each chicken breast all over several times to help the marinade penetrate.
Cut each chicken breast into 8 large equally sized chunks.
Put the marinade mixture in the plastic bag; add the chicken, seal the bag, and move the pieces around to coat them thoroughly.
Put the bag in the refrigerator for about 1 hour.
Preheat the grill.
Meanwhile, thread the chicken chunks onto 8 skewers, including a lemon wedge in the middle of each skewer.
Grill the kabobs until the chicken is nicely brown and cooked through, 8 to 10 minutes, turning the kabobs once. Serve on a bed of Wolfgang's Couscous Salad.

More recipes from Wolfgang

»	Couscous Salad
»	Provencal Salmon with Tomato Basil Sauce
»	See all of Wolfgang Puck's recipes

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