Recipes Chicken Skewers
Chicken Skewers
- 4-6 Only Alberta Chicken vegetable skewers
- 1 lemon, zested and juiced
- 2 cloves of garlic, minced
- 1 tbsp Founders & Farmers Oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp Cal & Gary's Red Wine Vinegar
- 1 tsp Cal & Gary's Dijon mustard
- 1/4 cup Cal & Gary's Olive Oil
- 1/4 cup fresh dill, for garnish
- 1 lemon cut in half, for garnish
How to make it
- Preheat grill to medium high heat.
- In a bowl mix together olive oil, lemon juice, lemon zest, red wine vinegar, oregano, garlic, Dijon and salt and pepper. Whisk until combined.
- Pour half the mixture over kebabs and use the other half for basting the meat while cooking.
- Cook kebabs until 165 degrees Fahrenheit and nice and charred.
- Cook lemon on grill until nice and caramelized.
- Garnish kebabs with dill and serve along side caramelized lemon.
- 4-6 Only Alberta Chicken vegetable skewers
- 1 lemon, zested and juiced
- 2 cloves of garlic, minced
- 1 tbsp Founders & Farmers Oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp Cal & Gary's Red Wine Vinegar
- 1 tsp Cal & Gary's Dijon mustard
- 1/4 cup Cal & Gary's Olive Oil
- 1/4 cup fresh dill, for garnish
- 1 lemon cut in half, for garnish
