These citrusy, briny kebabs are a great go-to recipe for the end of summer! Bursting with flavor, they’re perfect for dinner on the patio or a gathering with friends. If you’re like us, you appreciate a make ahead recipe. Prepare the gremolata and marinate/skewer the chicken ahead of time, then fire up the grill when it’s time to cook. Pair with our 2020 Chardonnay and voila - dinner is served!
NOTE: This is recipe one in a three-part series. While each can be enjoyed individually with whatever sides you like, all three served together would make for an epic end of summer party!
Recipe 2: Lentil Salad with Grilled Grapes
Chicken Kebobs with Lemon Olive Gremolata
Recipe by Tanya Miller
2 lbs boneless chicken thighs
2 Tbsp avocado or grapeseed oil
½ cup Greek yogurt
1 Tbsp brown sugar
1 tsp ground coriander
1 tsp ground cumin
1 tsp Aleppo pepper or pinch of chili pepper of choice
½ tsp smoked paprika
2 tsp fresh ginger (we used ginger paste or you can grate it) or 1/2 tsp ground ginger
1-2 tsp kosher salt
3-4 cloves garlic, chopped, pressed or grated
Skewers (if using wooden skewers, soak for several hours or overnight so they don’t burn)
For lemon olive gremolata:
2 tsp lemon zest
¼ c fresh lemon juice, plus one lemon for grilling
¼ c extra virgin olive oil
~½ bunch of Italian parsley, chopped (or to taste)
½ c pitted mix of green (we recommend Castelvetrano) and Kalamata olives torn in half
½ tsp Aleppo pepper or a pinch of pepper flakes
Toasted pepitas, for garnish and crunch
Optional: Fresh thyme
Mix all gremolata ingredients except pepitas together in a bowl. Cover and set aside.
In a medium bowl, combine oil, yogurt, spices, garlic, ginger and salt. Mix thoroughly, add chicken, and marinate for 30 min or up to overnight.
Skewer the chicken, then preheat your bbq or grill pan to med-high heat.
Oil the grill with avocado or grapeseed oil and place the chicken and lemon on it. Cook approx 10 min per side, checking at the 5 min mark to see if your grill is a good temp. Cook another 5 min or so, then turn your kebabs over. Generally speaking, protein will release from the grill grates when it’s ready to flip. This can be helpful when trying to figure out when to turn meat over. The chicken is done when the internal temp is 165-170 degrees and you have reached the desired browning. Thighs can reach a higher temp than chicken breasts because they have more fat and you do want some of that fat to render out. The lemon is done when it is lightly charred or caramelized to your liking.
Top with a big dollop of the lemon olive gremolata, pepitas and lemon for garnish and an extra pop of flavor.
Serve and enjoy with a glass of 2020 Chardonnay!