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

    yields Serving Size: 4  time--difficulty 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.


    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


    # 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.

    Serve over salad greens.

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