Lemon Herb Chicken Skewers

Lemon Herb Chicken Skewers

Lemon Herb Chicken Skewers

Prep Time

225 minutes

Cook Time

10 minutes


12 people


  • 5 7-ounce skinless, boneless chicken breast halves
  • 12 8-inch bamboo skewers, soaked in water 30 minutes
  • 1 cup olive oil
  • 1 cup lemon juice
  • 3 tablespoons fresh rosemary, chopped
  • 4 large cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons hot pepper sauce
  • 1 cup low-fat sour cream


  • 1 Cut each chicken breast into 4 to 5 strips. Thread two strips onto each skewer, leaving 1/2 inch of skewer exposed at one end. Place skewers into large glass baking dish. Pour oil into bowl. Whisk in next 5 ingredients.
  • 2 Pour marinade over skewers. Marinate 2 to 3 hours in refrigerator. Preheat oven to 425 degrees F. Remove skewers from marinade and arrange on a large baking sheet, reserving marinade.
  • 3 Bake chicken until cooked through, about 8 to 10 minutes. Place reserved marinade in saucepan and boil on high heat for 2 minutes. Cool marinade and strain. Add sour cream to marinade and serve as dip alongside chicken.


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