There is never a dull moment in our family. With that said, getting dinner on the table often starts with me scrounging through our refrigerator to see what I have on hand. I don’t recommend this disorganized strategy at all, especially when it’s 6 pm and there are hungry kids constantly asking when dinner will be ready. But on a positive note, the time constraint and the use of limited ingredients can also be a time of creative recipe development.
Last week I decided to make simple chicken kabobs. I cubed some chicken breasts, seasoned it with olive oil, salt, pepper, and thyme. Sort of. What I thought was thyme was actually dill. I buy many of my seasonings in bulk and refill these glass spice jars my husband bought from Ikea. Somehow my thyme container was filled with dill and I didn’t realize this until I was massaging the chicken and I could smell the dill on my hands. Then I had an epiphany. If I can season salmon this way, why not chicken? So I grabbed a lemon, squeezed its juices out, and massaged the chicken once again. From there I quickly skewered the chicken and grilled it.
I was really excited to try the lemon dill chicken kabobs. Let me tell you, not only were they fabulous, everyone loved them. We ended up making them again a few nights later. I have to tell you, this is one of those types of recipes which requires so little work but pays off huge in flavor. Any left over chicken tastes really good cold in salads, too.
The simplicity of this chicken dish makes it a new family favorite. Hope you all enjoy it, too!
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- juice from 1 medium lemon
- 2 teaspoons dill
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- Heat the grill on medium-high heat. Cut the chicken breast into 1- 1½ inch cubes. Transfer the cubed chicken to a bowl. Add the olive oil and lemon juice to the chicken and begin massaging the meat with your hand for thirty seconds. Add the dill, salt, and pepper, and continue to massage the meat for another thirty seconds. Skewer 6-8 pieces of chicken on each stick. Carefully pour some oil onto a paper towel, and using tongs, grease the grill. Place the chicken kabobs on the grill and cook for 7-10 minutes, turning the chicken over half way though the process.