Wolfgang Puck Recipes

	Whisk together marinade ingredients.
	Place chicken and marinade in large re-sealable plastic food storage bag.
	Thread chicken chunks with lemon wedges onto 8 skewers.
	The finished skewers ready for grilling.

Chicken Kabobs with Lemon and Thyme

Serves 4

I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. There’s nothing quite like the smell of herb-scented smoke in the middle of a Northern winter! These kebobs are fast and easy to make, and the lemon/thyme flavor combination tastes delicious all year round.

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
1 small shallot, minced
2 teaspoons fresh thyme leaves
1 clove garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large boneless, skinless, chicken breast halves
2 lemons, each cut into 4 wedges

In medium bowl, whisk together olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.
Using a fork, pierce each chicken breast several times to help the marinade penetrate. Cut each chicken breast into about 8 large chunks. Place marinade in plastic bag; toss to coat thoroughly. Refrigerate for about 1 hour.
Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.
Cook kabobs over medium hot fire for about 8 to 10 minutes or until chicken is cooked through, turning once.

Serve over salad greens.

Wine Recommendation:

With any kind of barbecue I like wine with big flavors and a lot of body. You might like to try one of the many inexpensive Australian Chardonnays, or if you prefer a red wine, be bold and try Geyser Peak’s Malbec or Firestone’s Cabernet Franc for something a little different.