INGREDIENTS:
- 3 garlic cloves, crushed
- 1 teaspoon olive oil
- 1 1/2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 1/2 tbsp fresh oregano (or 2 tsp dry)
- 1 tsp kosher salt and fresh cracked pepper, to taste
- 16 oz skinless boneless chicken breasts, cut into 1-inch cubes
- 1/2 red onion, quartered and layers separated
- 4 lemon wedges for serving
- 4 metal skewers
INSTRUCTIONS:
- Combine garlic, oil, Dijon mustard, lemon juice, oregano, salt and pepper in a medium bowl. Place chicken in a gallon sized bag and pour the marinade over them, refrigerate overnight.
- Thread the chicken and onion layers onto the skewers.
- Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill about 5 minutes on each side, or until the center is no longer pink.
- Serve with fresh lemon wedges.
Source: Skinnytaste
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