Spicy Lemon Chicken Kabobs-FOR THE BRAAI

[Nat Quinn]

Ingredients

• 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

Directions

1. In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
2. Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
3. Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Nutrition Facts

1 kabob: 182 calories, 8g fat (2g saturated fat), 63mg cholesterol, 55mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

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