Ingredients
Serves 4-6
- 2 lb chicken breast, cut into 1 1/2-inch cubes
- 9-10 cloves garlic, roughly chopped
- 2 tsp chili flakes
- 1/4 cup fresh mint, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- zest and juice of 1 Meyer lemon
- salt and pepper, to taste
- 1/2 cup La Padella® Sauté Oil, plus more for greasing the grill garnishes, for serving: feta, fresh herbs, avocado, grilled lemons
- garnishes, for serving: feta, fresh herbs, avocado, grilled lemons
Directions
Add the chicken to a large resealable bag and refrigerate until ready to use.
In a bowl, combine garlic, chili flakes, mint, parsley, lemon zest and juice, salt, pepper, and La Padella® Sauté Oil. Stir until well combined.
Pour the Marinade over the chicken and seal the bag. Shake well to coat evenly. Refrigerate for at least 2 hours, or preferably overnight.
If using wooden skewers, soak for at least 1 hour to prevent burning. Thread the chicken evenly onto the skewers.
Preheat the grill to medium-high heat for 10-15 minutes. Lightly grease the grill grates with La Padella®.
Grill the chicken for 10-12 minutes, turning regularly, until the internal temperature reaches 165°F.
Serve topped with feta and fresh herbs, alongside veggie kebabs, avocado, and grilled lemons.