These kabobs are all about the marinade. If you can’t find preserved lemons make your own, just plan ahead, they take at least 2 weeks, but they are an essential ingredient in your Israeli pantry.
Preserved Lemon Honey Mustard Chicken Kebobs
Servings
8 Servings
Ingredients
- 2 pounds boneless skinless chicken thighs cut into two inch pieces
- 2 tablespoons Dijon mustard
- ⅓ cup preserved lemon
- 1 tablespoon honey
- ¼ cup fresh basil
- ¼ cup fresh mint
- ⅓ cup lemon juice
- ¼ cup extra virgin olive oil
Instructions
- Combine chicken, mustard, preserved lemon, honey, basil, mint, lemon juice, and oil in a resealable container or bag. Marinate 1 to 24 hours.
- Cook on hot grill for 8 minutes per side.
ALTERNATIVE TO GRILLING
- Preheat oven to 450°F. Cook uncovered for 10 minutes per side. Turn oven to broil and broil for 2 additional minutes per side.
VEGETABLE KEBOBS
- This marinade works wonderfully with sturdy vegetables like eggplant, mushrooms, and peppers. Skewer vegetables together with chicken or make vegetable kebobs as a side dish for a barbecue or roasted fish dinner. Marinate vegetables of choice (Japanese eggplant, large cherry tomatoes, baby peppers or zucchini chunks) for 1-12 hours. Skewer vegetables on kebab sticks or place directly on the grill. Grill on medium-high heat for 5 minutes per side.
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