Introduction: Lemon, Garlic, Mint Chicken Kabobs (no Salt Added)

Picture of Lemon, Garlic, Mint Chicken Kabobs (no Salt Added)

My DH gave me a MINT plant.....I've never cooked with mint before, not sure why he thought I needed one.....but I've been searching out recipes using it, and this is a winner! I'll always grow mint!

I'm sorry the pictures are so dark....."someone" (I'm not naming names) has messed with my camera!

***NOTE: There is no added salt in this recipe.....I LOVE salt, and I even found there is SO much flavor I didn't need to add it.

Step 1: Recipe

Picture of Recipe

1.5 pounds of skinless, boneless chicken breasts trimmed of any fat, and cut into  2 inch cubes 
.5 C Mint
.5C Fresh Lemon Juice (the juice of about 2 large lemons)
5 Garlic Cloves
1 Tablespoon Olive Oil
2 Teaspoons Lemon Pepper (I used Mrs. Dash)

.5 C Chicken Broth (or use half dry white wine, and half chicken broth

Step 2: Method

Picture of Method

Remove any fat from the chicken breasts then cut into 2 inch cubes.

Wash the mint if yours came from outside like mine does, then pull just the leaves from the stem.

Put the mint, garlic, lemon juice, lemon pepper,  and olive oil into a food processor, and process it until everything is well mixed.....I like mine pretty smooth.

Put the chicken chunks into a zipper bag, and dump in the mint mixture. Squish it all around and refrigerate for about 2 hours.
***NOTE: Do not madinate chicken too long with this much lemon (or any other acid) or it will make the texture mushy.

Step 3: Assemble, & Cook

Picture of Assemble, & Cook

Remove from frig and drain the chicken. Reserve the marinade.

Thread the chicken cubes onto skewers. Place on a piece of foil large enough to hold all the skewers.

At this point you can either cook on the outdoor grill, or broil in the oven. Either way cook about 7 minutes without disturbing, then turn and cook another 3-4 minutes.


I like these flexible skewers. I think they're called Fire Wires

Step 4: Sauce

Picture of Sauce

Pour the remaining marinade into a small saucepan.

***NOTE: YES it's OK to use leftover marinade but ONLY if you heat it to a full boil for several minutes.

Add the 1/2 C of chicken broth (or 1/4 C chicken broth, and 1/4 C white wine)

Bring to a full rolling boil (that is a boil where stirring it does NOT stop the boil) boil to reduce the sauce by 1/2 of it's volume.

Step 5: Enjoy

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Pour the sauce into a small container for each serving as a dipping sauce. Serve with a nice salad, and crusty roll (if you're in to those things).

Comments

elekras (author)2012-06-03

what is 5 c ? can you explain it?

MaryT8M (author)elekras2012-06-04

I believe what you're reading is .5 C (POINT 5 Cup, or 1/2 of a cup, or one half of a cup)
I'm sorry the POINT (or period) didn't show up better

so it would be:

one half cup of mint
one half cup lemon juice
one half cup chicken broth

I hope this helps....it's really a good recipe

elekras (author)MaryT8M2012-06-06

wow. thank you. that's really help me.

MaryT8M (author)elekras2012-06-07

any time......By the way I tried this with pork last week, and it was also very good. Next I'm trying it as a sauce on fish (I probably won't marinade it though)

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Bio: I'm "retired", and now have time for all the creative things I've done since I was a child. I especially like anything with ... More »
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