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.
gorgeous! can’t wait to make this 😀
Not a big dill fan-but this was amazing! My 3 year old loved it…ate 2 skewers. Taste s great with salad, too. It was so quick and easy to make- I cubed the chicken while it was still partially frozen (easier to cut, a little longer on the grill). I also cut them a bit smaller, better for salad and my daughter. I’m looking forward to decorating cupcakes next- the video is wonderful!
This looks amazing. I’m always looking for new ways to cook chicken and we love dill. This is a must try!
Delicious and oh, so easy. Made Tzaziki recipe, was perfect on a 90+ degree day, with salad.
These look awesome, Alice, and you make them look so gorgeous, too!
These look so delicious! Can’t wait to try these!
That’s why food is the best thing ever! Accidents can also lead to fabulousness like these 🙂
Lovely!
This sounds and looks great!! Any leftovers could be made into a sandwich with dill-mayo dressing maybe?! 🙂
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
That sounds like something my husband would love for sure!
Anything we can grill this time of year is a good idea in our house. These look so light and flavorful – perfect for a hot summer night.
Great idea! yum!
I am with you on the 6:00 pm refrigerator scrounge. Very excited to have this in my arsenal of chicken recipes. Great idea – thanks!
I adore you epiphanies!
Can you believe we’ve only fired-up the grill once since it’s gotten warmer, here? I was sick most of last week, so plans to throw a pool party were canceled this past weekend. This weekend, I hope to heat up the grill and I’m pretty sure these will have to be on the menu because I’ve a not-so-secret obsession with dill. I’ll be sure to report back and tell you how much my entire family swooned over these babies! 🙂
these look so delicious!
Sounds like something that would happen to me. But, the result was brilliant! Those kabobs look terrific!
So light and summery!
Thanks! This looks perfect for those nights when a dinner menu is unplanned, yet again. I have a lemon tree and am constantly looking for new ways to use the bounty.
Cady: Funny.. I considered making a quick taziki sauce with these skewers but was out of yogurt. I agree, I think the combination would be killer!
How simple is that? You make it look easy enough for even me to try! Great recipe!
This soudns like it would be good with a Greek yogurt dill dipping sauce!
These sound absolutely fabulous Alice. Perfect for summer!
Your blog is awesome and thank you for your classic buttercream recipe. I have used it many times now and its a sure winner each time, foolproof!!
Those look tasty! They will definitely make an appearance on our grill this summer 🙂
‘Lovin your header/logo design!
I love the recipe and the fact that you have pans that look just like mine. As much as I hate the idea on being in the Mississippi evening heat still 98 at 6pm here. I think I will have to make this for dinner tomorrow. Thank You Alice.