Every year, I go out on my friend Chris’s boat for the Fourth of July. He always says that he’ll supply the boat if I supply the food and the cute girls. No problem: It’s not like there’s ever a shortage of cute girls in L.A. or a shortage of food around me. I pack up tons of healthy appetizers and picnic-type foods along with these Mediterranean-inspired kebabs. Though we’re far from the Mediterranean in California, it never hurts to eat food so good that you feel like you’re in the Greek Isles.

Party Kabobs with Squash

Party Chicken Kebabs

Every year, I go out on my friend Chris’s boat for the Fourth of July. He always says that he’ll supply the boat if I supply the food and the cute girls. No problem: It’s not like there’s ever a shortage of cute girls in L.A. or a shortage of food around me. I pack up tons of healthy appetizers and picnic-type foods along with these Mediterranean-inspired kebabs. Though we’re far from the Mediterranean in California, it never hurts to eat food so good that you feel like you’re in the Greek Isles.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1/4 cup freshly squeezed lemon juice
  • 3-1/2 tablespoons freshly minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh rosemary
  • 1-1/2 teaspoons finely chopped fresh sage
  • 1-1/2 tablespoons honey
  • 1-1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon salt
  • 1 pound trimmed boneless, skinless chicken breasts, cut into 1-1/2-inch cubes

Method
 

  1. In a small bowl, whisk together the lemon juice, garlic, olive oil, rosemary, sage, honey, pepper, and salt. Place the chicken in a resealable plastic container, add the marinade, and toss. Cover and marinate in the refrigerator for at least 6 hours or overnight, turning the chicken at least once.
  2. Preheat a grill to high. Soak 4 wooden skewers in water for at least 30 minutes (or have metal skewers ready).
  3. Thread the chicken cubes onto the 4 skewers. Place the kebabs on the grill and reduce the heat to low. Grill for 2 minutes and rotate a quarter-turn. Continue to grill, turning, for 1 to 2 minutes per side, or until the chicken is no longer pink inside and juices run clear.

Notes

Per serving: 160 calories, 26 g protein, 4 g carbohydrates, 4 g fat (less than 1 g saturated), 66 mg cholesterol, trace fiber, 220 mg sodium