Looking for something healthy to cook, lean but still with a lot of flavors, try these lemon pepper chicken kebobs.
These days a lot of the smokers are set up so they can both smoke, then grill. This recipe starts smoking, then finishes with the kebobs being grilled.
Lemon pepper is a wonderful spice blend that complements chicken and white fish when grilling, giving it a flavor boost, yet not overpowering it.
Lemon Pepper Chicken Kabobs Recipe
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 1 small sweet onion
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red bell pepper
- 2 tablespoons lemon pepper sauce
Equipment
- smoker that also grills
- 4 wooden skewers soaked in water for 30 minutes
Directions
- Cut the chicken, onion, and bell peppers into evenly sliced pieces between 1 and 2 inches (2 ½ cm to 5 cm).
- Thread the chicken, onion, and bell peppers alternately to create a colorful kebob.
- Heat the smoker/grill to 180 degrees F (82 degrees C). Grease the racks then add the kebobs to slowly smoke for 30 minutes.
- Remove the kebobs, then bring the smoker/grill to 375 degrees F (190 degrees C). Return the kebobs to the racks. Cook for 6 minutes to brown on one side, turn, then grill for 6 minutes on the other side or until brown. Check the internal temperature of the chicken, it should be at least 165 degrees F (74 degrees C) before removing it.
- Let the kebobs rest for 10 minutes before serving.
Nutritional Information
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