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Chicken and Artichoke Kabobs
1/4 cup lemon juice
2 tablespoons virgin olive oil
1 tablespoon shopped fresh oregano
1 teaspoon Dijon mustard
1 teaspoon honey
8 ounces boneless, skinless chicken breast meat, cut into 2" cubes
2 cups artichoke hearts, frozen and thawed or canned and drained
In a medium bowl, whisk together the lemon juice, oil, oregano, mustard and honey. Add the chicken
and toss to coat. Thread the meat alternately with the artichoke hearts onto 8 (6") wooden skewers
(see note).
Grill the skewers over high heat or broil about 5" from the heat for 5 minutes, turning constantly, until
the meat is springy to the touch and no longer pink.
Chef's note: Soak the wooden skewers in water for 10 minutes before threading the meat and
artichokes. This will keep the wood from burning up on the grill. You may also use metal skewers that
do not require soaking. These are generally 12" to 18" long, so you will need only 4 skewers.
Nutrition Facts: Amount Per Serving: Calories 132, Fat 4.8 g, Cholesterol 23 mg, Sodium 372 mg
Quantity: Makes 4 Servings