Garlic Parmesan Chicken Kebabs

Photo from Life in the
Loft House

This one does not need to be repeated again. I knew when I made the marinade that it wasn't going to be a good one for me. 

I marinated this for just 2 hours. The vinegar and lemon together I felt might be too acidic and cause the chicken to have that weird texture I don't like. 

The flavor was good. "Garlic" is a bit of a dead lead in this title. Using Garlic powder and no actual garlic makes it hard for me to say it was garlicky in any way. 

Garlic Parmesan Chicken Kebabs

Recipe from Life-in-the-lofthouse.com

Serves 4

• 2-pounds boneless, skinless chicken breasts
• ¼ cup grated Parmesan cheese
• ¼ cup white vinegar
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste

Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. *If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.

Baste the chicken kebabs with the garlic Parmesan mixture on all sides. Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.

Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 165 degrees F. Serve kebabs warm and enjoy!