Cilantro and Garlic Chicken Kebobs

Yield: 4-5 skewers, about 2-3 servings


4-6 Wooden skewers

2 boneless, skinless chicken thighs or chicken breasts, cut into chunks (I like to use thighs as they tend to remain moist as they are cooked)

2-3 large cloves of garlic

1 Tbsp chopped, fresh cilantro

2 Tbsp fresh lime juice

4 Tbsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil

Salt and pepper to taste


If you use wooden skewers, soak them in a tall glass of water for about an hour before you start threading the chicken on them. I usually turn them around, half way through. This will help prevent them the skewers burning while your chicken is on the grill.

In a zip-lock bag, combine the chicken, garlic, cilantro, lime juice, Flying Olive Cilantro and Roasted Onion EVOO, and salt and pepper. Flip the bag a few times and let marinade, at least 30 minutes or longer in the refrigerator.

Heat an outdoor grill to medium-high heat.

Remove the chicken from the marinade. Discard the marinade. Thread the chicken onto the skewers being sure not to pack the meat together so tightly that the chicken will cook unevenly. Char on one side, then turn until the meat is charred on the other side. Reduce heat and continue cooking until done, turning to brown the meat evenly.

Serve on a bed on rice, cous cous, or other grain, if desired.

Submitted by Barb L.