Nutty Lemon & Chicken Kabobs

  • 2 lb. boneless, skinless chicken breasts halves
  • 4 lemons, sliced into ½” wedges
  • 24   8” wooden skewers
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. ground black pepper
  • 24 sage leaves
  • 1 Tbsp. honey
  • 6 Tbsp. pine nuts, toasted

Heat a grill pan over medium heat.  Slice chicken breasts lengthwise into ½ – ¾” thick slices.

Thread lemon wedges and chicken strips alternately onto skewers.  Drizzle both sides with olive oil, lemon juice and black pepper.  Place a sage leaf on each piece of chicken.  Grill 6 – 7 minutes per side until cooked through.  Brush hot skewers with honey.

Use a rolling pin to crush pine nuts, then sprinkle over kabobs.