RECIPE TITLE "Chicken Kabobs with Lemon and Thyme"
recipe by Wolfgang Puck, courtesy of HSN

Serving Size: 4  -- easy

I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. There's nothing quite like the smell of herb-scented smoke in the middle of a Northern winter! These kabobs are fast and easy to make, and the lemon/thyme flavor combination tastes delicious all year round.

  RECIPE INGREDIENTS

2 tablespoons olive oil
2 tablespoons lemon juice
1 small shallot, minced
2 teaspoons fresh thyme leaves
1 clove garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large boneless, skinless, chicken breast halves
2 lemons, each cut into 4 wedges

  RECIPE METHOD

# In medium bowl, whisk together olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.

# Using a fork, pierce each chicken breast several times to help the marinade penetrate. Cut each chicken breast into about 8 large chunks. Place marinade in plastic bag; toss to coat thoroughly. Refrigerate for about 1 hour.

# Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.

# Cook kabobs over medium hot fire for about 8 to 10 minutes or until chicken is cooked through, turning once.

  PRESENTATION
Serve over salad greens.

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