700g boneless, skinless, chicken thighs, cut into 2-inch pieces
1/4 cup fresh lemon juice (1 – 1 1/2 lemons)
2 tbsp lemon zest (3 large lemons)
X tsp Jacoub’s Garlic Steak Seasoning
2 tbsp minced garlic
1/3 cup olive oil
1. Whisk together the lemon juice, lemon zest, Jacoub’s Garlic Steak Seasoning, garlic and olive oil.
2. Place the chicken in a bowl or large ziploc bag. Pour the marinade over the chicken and refrigerate covered for at least 30 minutes but no more than 1 1/2 hours.
3. Skewer the chicken and grill on high heat for 5 minutes on each side or until juices run clear.
4. Serve immediately.
If using wooden skewers, soak them in water for atleast one hour prior to assembling your kebabs to prevent the wood from burning.