• Cut chicken into 1-inch cubes. Place in a plastic bag set in a shallow dish. Set aside.

  • In a small bowl, stir together the lemon juice, cooking oil, garlic, salt, and pepper. Pour over the chicken. Close the bag. Cover and refrigerate chicken for 1 hour. (Don't marinate longer, or flavor will be too strong.)

  • Drain the marinated chicken; discard marinade. Thread chicken chunks onto six to eight 12-inch-long skewers. Place skewers on the unheated rack of a broiler pan. Broil* 4 to 5 inches from the heat for about 5 minutes. Turn the chicken and broil for about 5 minutes more or until the chicken is tender and no longer pink. Serve over rice pilaf, if you like. Makes 6 to 8 servings.


To grill, place the assembled kabobs on grill rack directly over medium coals. Grill, uncovered, for 5 minutes. Turn kabobs, brush with marinade and grill for 7 to 9 minutes more or until chicken is no longer pink. (To test for medium heat, you should be able to hold your hand over the heat of the grill at the height of the food for 4 seconds before having to pull away.)

Nutrition Facts

274 calories; 16 g total fat; 79 mg cholesterol; 250 mg sodium. 2 g carbohydrates;