This summer has been very warm so using the oven has been out of the question. We have been trying to use our bbq as much as possible to keep the house cooler. I created this recipe for these lemon and Dijon chicken skewers when I was trying to figure out what to cook during a girls night. I happened to have all the ingredients on hand so I whipped up a quick and easy marinade to pour over some cubed chicken breast. Then, I placed the cubes on some bamboo skewers, grilled them up and called it a day. They ended up being very delicious and the perfect recipe to serve with a beautiful and fresh summer salad. I recommend giving these a try as they are simple, quick and very flavourful.
Here is how these lemon and Dijon skewers are made:
The first step is to place your bamboo skewers in a dish filled with water before you start anything else. The skewers need time to soak in some water as this will prevent them from burning when you place the skewers on the grill.
Next, let’s make the marinade. In a small bowl, place all the ingredients for the marinade.
Whisk together all the ingredients for the marinade until well combined.
In a large bowl, place the chicken cubes.
Pour the marinade over the chicken. Give the chicken cubes a quick stir to ensure they are all well coated in the marinade. Cover the bowl with plastic wrap and let sit in the refrigerator for 2 hours.
Once the two hours are up, preheat your grill to medium-high. Take the bamboo skewers out of the water and start placing the marinated chicken cubed on the bamboo skewers. I like to put about 5 chicken cubes on each skewer.
Reserve the left over marinate, we will be using it to brush over the skewers while we grill them.
Place the lemon and Dijon skewers on the grill and brush over each of them with some of the left-over marinade. Close the lid of the grill and let cook for 4 minutes. Flip the skewers and brush once more with marinade. Let cook for 4 minutes. Flip the skewers one last time and let cook for about 2 minutes or until completely cook through.
Remove from the grill and place on a clean plate. Let sit for 5 minutes, serve and enjoy! These skewers are very delicious served with tzatziki sauce and a side Greek salad.
LEMON AND DIJON CHICKEN SKEWERS
Ingredients
FOR THE MARINADE
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice , freshly squeezed
- 2 tbsp. Dijon mustard
- 2 garlic cloves , grated
- 3/4 tsp. dried fine herbs
- 1/2 tsp. dried oregano
- 3/4 tsp. Himalayan pink salt
- 1/2 tsp. onion powder
- 1/8 tsp. black pepper
FOR THE SKEWERS
- 2 lbs. chicken breast , cut into 3/4 inch cubes
- Bamboo skewers
Instructions
-
Place your bamboo skewers in a dish filled with water before you start anything else. The skewers need time to soak in some water as this will prevent them from burning when you place the skewers on the grill.
FOR THE MARINADE
-
In a small bowl, whisk together all the ingredients for the marinade until well combined.
FOR THE SKEWERS
-
In a large bowl, place the chicken cubes and pour the marinade over the chicken. Give the chicken cubes a quick stir to ensure they are all well coated in the marinade.
-
Cover the bowl with plastic wrap and let sit in the refrigerator for 2 hours.
-
Once the two hours are up, preheat your grill to medium-high.
-
Take the bamboo skewers out of the water and start placing the marinated chicken cubed on the bamboo skewers. I like to put about 5 chicken cubes on each skewer.
-
Reserve the left over marinate, we will be using it to brush over the skewers while we grill them.
-
Place the lemon and Dijon skewers on the grill and brush over each of them with some of the left-over marinade. Close the lid of the grill and let cook for 4 minutes.
-
Flip the skewers and brush once more with marinade. Let cook for 4 minutes.
-
Flip the skewers one last time and let cook for about 2 minutes or until completely cook through.
-
Remove from the grill and place on a clean plate.
-
Let sit for 5 minutes, serve and enjoy! These skewers are very delicious served with tzatziki sauce and a side Greek salad.