I wish I had a joke for you about when a chicken walked into a bar and met a lemon, some garlic and olive oil and they all got bagged together. But I’m not very good at jokes, that’s my Uncle T’s job.
But this recipe does indeed call for lounging in a bag. Not sure where the joke went but there’s got to be one in there somewhere.
This is one of those recipes that no matter what the season—or how bad the humor—whether I’m grilling outdoors or baking inside, is a go-to, never-fail, crave-worthy dinner option. And the best part is after a good soak—in the bag, in the refrigerator—it’s beyond easy to deliver to the dinner table with practically zero clean-up.
Skewers and kabobs can be really, really good, or go really, really bad. Small pieces of meat left unattended can turn into crispy little burned nuggets of unrecognizable char or simply become dry and overcooked when you’re distracted by obsessively checking your Instagram feed.
And while I do enjoy a good vegetable laden skewer, more often I like my protein to hang out on its own with just a simple flavoring in between, and set the cherry tomatoes, zucchini discs and bulbs of mushrooms off to their own devices to mingle on their own skewered line.
That’s why I’m such a fan of my Greek-inspired Grilled Lemon Chicken Skewers in all of their glorious, lemon-marinaded simplicity