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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Lemon Chicken and Shishito Pepper Kebabs

Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

Vegetable oil, for the grill
2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, grated
Kosher salt and freshly ground pepper
24 to 30 small shishito peppers
1 1/2 teaspoons chopped fresh thyme

Directions

Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, lemon juice, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread onto eight 10-inch skewers along with the peppers.

Grill the kebabs, covered, turning occasionally, until the chicken is cooked through and the peppers are charred, about 10 minutes.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

My Private Notes

Name: Lemon Chicken and Shishito Pepper Kebabs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Vegetable oil, for the grill; 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 clove garlic, grated; Kosher salt and freshly ground pepper; 24 to 30 small shishito peppers; 1 1/2 teaspoons chopped fresh thyme