Summer is technically over, but we’re still in denial. To take full advantage of these last days of late-summer weather, try these simple yet delicious lemon chicken and shishito pepper kebabs on the grill. Even better – shishito peppers have anti-inflammatory properties, and are high in vitamin K and vitamin C.
We Love Them!
Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, lemon juice, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread onto eight 10-inch skewers along with the peppers.
Grill the kebabs, covered, turning occasionally, until the chicken is cooked through and the peppers are charred, about 10 minutes. Yields 4 servings.
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