Nutty Lemon and Chicken Kabobs

Easy and impressive, these citrus-seasoned chicken kabobs are perfect for a potluck because you can serve them at room temperature.

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Nutty Lemon and Chicken Kabobs
Makes: 10 to 12  servings Prep 25 mins Start to Finish 33 mins


  • 2 pounds  boneless, skinless chicken breast halves
  • 4 lemons, sliced into 1/2-inch wedges
  • 24 8 inches  wooden skewers
  • 2 tablespoons  olive oil
  • 2 tablespoons  fresh lemon juice
  • 1/2 teaspoon  kosher salt
  • 1/2 teaspoon  ground black pepper
  • 24 sage leaves
  • 2 tablespoons  honey
  • 6 tablespoons  pine nuts, toasted


1. Heat a grill pan over medium heat. Slice chicken breasts lengthwise into 1/2- to -inch-thick slices.

2. Thread lemon wedges and chicken strips onto skewers. Drizzle both sides with olive oil, lemon juice, salt and pepper. Place a sage leaf on each piece of chicken. Grill 6 to 7 min per side until cooked through. Brush hot skewers with honey.

3. Use a rolling pin to crush pine nuts, then sprinkle over kabobs. Makes 10 to 12 servings.

Nutrition Facts

  • Servings Per Recipe 10
  • cal.(kcal)150,
  • Fat, total(g)6,
  • chol.(mg)44,
  • sat. fat(g)1,
  • carb.(g)8,
  • fiber(g)2,
  • pro.(g)19,
  • sodium(mg)132,
  • Percent Daily Values are based on a 2,000 calorie diet
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