When I see Meyer lemons in the store, I know that spring has arrived. I like using them for these easy, smoky chicken kabobs, but regular grilled lemons can also get the job done.
—TERRI CRANDALL GARDNERVILLE, NV
PREP: 15 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1 /4 cup lemon juice
4 tablespoons olive oil, divided
3 tablespoons white wine
1 1 /2 teaspoons crushed red pepper flakes
1 teaspoon minced fresh rosemary or 1 /4 teaspoon dried rosemary, crushed
1 1 /2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved
Minced chives
1. In a large resealable plastic bag, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken; seal bag and turn to coat. Refrigerate up to 3 hours.
2. Drain chicken, discarding marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat 10-12 minutes or until no longer pink, turning once.
3. Place lemons on grill, cut side down. Grill 8-10 minutes or until lightly browned. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.
PER SERVING 1 kabob: 182 cal., 8g fat ( 2g sat. fat ) , 63mg chol., 55mg sodium, 2g carb. ( 1g sugars, 1g fiber ) , 23g pro. Diabetic Exchanges: 3 lean meat, 1 fat.