Grilled Lemon Pepper Chicken Kebabs
Grilled Lemon Pepper Chicken Kebabs are easy to prepare, plus pretty and delicious!
In Minnesota, where we have a definite season of cold weather hibernation, there is what we also refer to as “grilling season”. That glorious time between the last snow melt in early spring to the first snowfall of late fall. Not that we don’t still grill outdoors during the winter, because we most certainly do. You know me – I could never go that many months without a good meal from the grill. Never!
We’ve been grilling regularly for the past couple of months now, but this is the first official grilling recipe of the grilling season. These Lemon Pepper Chicken Kebabs are incredibly tasty, colorful, pretty, and so much fun to serve (and to eat!). These easy-to-make kebabs will be in our regular menu rotation until the first snowflakes fall.
* This post is sponsored by Gold’n Plump®.
I am so honored to be partnering once again this year with Gold’n Plump, my third year sharing about this local Minnesota chicken brand. I’ll be enticing you with new recipes featuring a variety of their chicken products in the months to come. And for even more mealtime inspiration, be sure to check out recipes I’ve created in the past with Gold’n Plump chicken, so much goodness!
At Gold’n Plump, good chicken is its mission. Gold’n Plump chickens are raised by family farmers who are committed to high quality, wholesome, good chicken.
This grilled lemon pepper chicken kebabs recipe features Gold’n Plump’s flavorful product line of seasoned boneless skinless chicken breast fillets. I like that each chicken breast is individually wrapped, locking in the flavors. My family has become quick fans of these flavored chicken breasts. The only thing I add is a light sprinkle of coarse salt and freshly ground black pepper right before cooking. This makes mealtime prep a cinch, a much appreciated aspect for our busy weeknights.
Be sure to check out all the flavors of Gold’n Plump’s seasoned chicken breasts:
This recipe for grilled chicken kebabs starts out with the fresh colors and flavors of lemons, asparagus, and red onion. Together, they are a simple yet flavorful team with tender grilled chicken.
I simply cut the lemon pepper chicken into chunks and then skewer it, alternating with pieces of lemon, asparagus, and onion. Then the kebabs are brushed lightly with olive oil and sprinkled with coarse salt and freshly ground black pepper. These kebabs could easily be prepared ahead of time if you’re entertaining. Just cover and refrigerate until you’re ready to grill.
I love the char that the grill gives to these tender chunks of chicken, adding caramelized flavor, texture, and beauty.
I’ve been making these grilled lemon pepper chicken kebabs for weeknight meals, serving them with a simple side of rice. But this recipe is so flavorful and pretty, it will definitely be making appearances at gatherings we host in our backyard this summer, too. I’ve found that kebabs always make people smile, and that’s the goal I have for anyone seated at our table.
Grilled Lemon Pepper Chicken Kebabs
Yield: 4 servings
Cook Time:15 minutes
Calories per serving: 134
- 1/2 lb. fresh asparagus spears, about 3/8″ to 1/2″ in diameter, tough ends removed
- 3 Gold’n Plump “Lemon Pepper” Seasoned Boneless Skinless Chicken Breast Fillets
- 1 large lemon
- half of a large red onion
- olive oil
- kosher salt
- freshly ground black pepper
- chopped fresh parsley
* If using wooden skewers, soak them in water for at least a couple hours before grilling. This will help them to not burn as much.
Bring a medium pot of water to a boil and add asparagus spears. Let cook for 2 minutes and then immediately drain and add the spears to an ice bath. Once cooled, cut the spears into 1-1/2″ lengths.
Cut the chicken into chunks, about 1-1/2″ in size. Slice the lemon into thin rounds and then cut each round in half. Cut the onion into 1-1/2″ pieces.
To skewer, alternate chicken, asparagus, lemon, and onion pieces. For the lemon, simply fold each half-moon slice and thread onto the skewer. Lightly brush each skewer all over with olive oil and then finish with a sprinkle of salt and pepper.
Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)
Place chicken kebabs on hot grill grates and let cook until beautifully charred. Turn the kebabs and continue to cook until charred again. The chicken should be cooked through after about 12 to 15 minutes of total grill time. Serve hot.
from a farmgirl’s dabbles©
This post is sponsored by Gold’n Plump, a local chicken brand based out of St. Cloud, Minnesota. I am partnering with them again this year to bring you delicious new chicken recipes from our kitchen and backyard grills. All opinions are 100% my own, as always. Thank you for supporting the brands that help make this site possible!
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