Ingredients
Units
Scale
- 1 1/2 - 2 lbs. of chicken breast, cubed
- Mozzarella, fresh or sliced
- Fresh basil leaves, for garnish
- Cherry tomatoes
- Kebab skewers (Note: if using wooden skewers - soak them in water before threading with the chicken and tomatoes)
For the Marinade and Dressing:
- 8 - 10 fresh basil leaves, sliced thin
- Juice of 1/2 fresh lemon
- 4 tbs. olive oil
- 1/2 tsp. coarse black pepper
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. sugar
- 4 cloves of garlic, grated
- 1/2 cup of fresh parmesan or Romano cheese, grated
Instructions
- Prepare the marinade in a large bowl.
- Add the cubed chicken and cover with plastic wrap.
- Place in the refrigerator for at least 1 hour or up to overnight.
- Thread the skewers, alternating the chicken followed by the tomato. Repeat this process along the skewers. Note: Discard any remaining marinade.
- Heat a large cast iron griddle, rubbed with olive oil, place the kababs on the heated griddle.
- Grill for 4 – 6 minutes on each side of the kabab, or until the chicken is cooked through and the juices run clear.
- Make a new batch of the marinade to drizzle over the cooked kebabs.
- Serve with fresh basil, fresh grated parmesan or Romano cheese and fresh mozzarella.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Italian
