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Lemon-rosemary chicken kebabs

Yield: 4 servings Prep: 0:10 Total time: 0:35

Ingredients

• 1 1/2 lb. boneless, skinless chicken
• Freshly ground black pepper
• Kosher salt
• Bamboo skewers, soaked in water
• 1 c. wild rice
• Extra-virgin olive oil
• 2 lemons
• 2 Fresh rosemary sprigs
• Sea salt

Directions

1. As per the instructions given on the packet, cook rice. In the mean time, combine 1 tsp kosher salt, 1 tsp chopped fresh rosemary, ½ tsp black pepper and zest of 1 lemon in a small bowl and set is aside. Take the remaining lemons and cut them in half.
2. With a drizzle of oil, toss chicken in a medium mixing bowl. All over the chicken, evenly spread the lemon-rosemary seasoning and rub down into the chicken. After this, take skewers and thread chicken on them.
3. On medium-high heat, preheat the grill. On the grill, place lemons and chicken with side cut side down. Grill the lemons for about 2-3 minutes till the grill marks appear. Cook chicken for about 3-4 minutes till well-cooked and keep flipping in between. Take a plate, transfer the chicken to it and cover with foil.
4. Over the layer of wild rice, serve the skewers with grilled lemons. Top with chopped fresh rosemary, zest of lemons and sprinkle of salt.