With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!
5 stars (20 ratings)
Ingredients
4tablespoonsolive oil, divided
1shallot, diced
2tablespoonsfreshly squeezed lemon juice
1tablespoonlemon zest
1tablespoonchopped fresh rosemary
3clovesgarlic, minced
2teaspoonsDijon mustard
Kosher salt and freshly ground black pepper, to taste
2poundsboneless, skinless chicken thighs, cut into 1-inch chunks
1red onion, cut into 1 1/2-inch pieces
Instructions
In a medium bowl, combine 2 tablespoons olive oil, shallot, lemon juice, lemon zest, rosemary, garlic, Dijon, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.