Lemon Pepper Chicken Kabobs Cooked on Himalayan Pink Salt

Lemon Pepper Chicken Kabobs Cooked on Himalayan Pink Salt

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Ingredients

  • 1/4 cupLatah Creek Chardonnay
  • Zest and juice of 2 lemons
  • 1/3 cup extra virgin olive oil
  • 2 lbs. bonless chicken breast
  • Coarsely ground black pepper, to taste

Directions

This recipe is a twist on my Lemon Pepper Chicken Tenders that you can find in “Recipes by Ellena Vol. 3.” Instead of cooking in a non-stick skillet or grilling, I use a block of pink himalayan salt and cook on the stove top. The marinade is nearly the same, minus the salt. Because the chicken is cooked atop a block of himalayan salt, it will absorb the wonderful flavors of the pink salt.

Begin by slowly warming up the block of himalayan salt on your stove top. This process takes about 45 minutes, so begin well-in advance. With the heat on low, warm the block for 15 minutes. After 15 minutes, increase the heat to medium. After another 15 minutes, increase the heat to medium-high.

While the himalayan salt block is heating, begin preparing the marinade. In a bowl, combine wine, lemon zest, lemon juice, pepper and olive oil. Slice the chicken breasts into small cubes and place into the marinade. Place in the fridge, allowing the chicken to marinate while the salt block is warming.

Once the block is thoroughly warmed (45 minutes), remove the chicken from the fridge and put the chicken cubes onto bamboo or metal skewers, 5 to 7 cubes per skewer. Once skewered, the chicken is ready to place onto the block.

Cooking times will vary. Maintain the heat at medium-low and turn the skewers every few minutes until each side of the chicken is a beautiful golden brown. Remove a piece of chicken and cut in half. If thoroughly cooked, the Lemon Pepper Chicken Kabobs are done and ready to enjoy!

Pairs well with Latah Creek Chardonnay, or Pinot Gris. Bon appetite!

Ellena's Notes


This recipe is a twist on my Lemon Pepper Chicken Tenders that you can find in “Recipes by Ellena Vol. 3.” Instead of cooking in a non-stick skillet or grilling, I use a block of pink himalayan salt and cook on the stove top. The marinade is nearly the same, minus the salt. Because the chicken is cooked atop a block of himalayan salt, it will absorb the wonderful flavors of the pink salt.



Begin by slowly warming up the block of himalayan salt on your stove top. This process takes about 45 minutes, so begin well-in advance. With the heat on low, warm the block for 15 minutes. After 15 minutes, increase the heat to medium. After another 15 minutes, increase the heat to medium-high. Himalayan Salt is considered to be the most pure form of whole salt on the planet.



While the himalayan salt block is heating, begin preparing the marinade. In a bowl, combine wine, lemon zest, lemon juice, pepper and olive oil. Slice the chicken breasts into small cubes and place into the marinade. Place in the fridge, allowing the chicken to marinate while the salt block is warming.



Once the block is thoroughly warmed (45 minutes), remove the chicken from the fridge and put the chicken cubes onto bamboo or metal skewers, 5 to 7 cubes per skewer. Once skewered, the chicken is ready to place onto the block.


Cooking times will vary. Maintain the heat at medium-low and turn the skewers every few minutes until each side of the chicken is a beautiful golden brown. Remove a piece of chicken and cut in half. If thoroughly cooked, the Lemon Pepper Chicken Kabobs are done and ready to enjoy! Pairs well with Latah Creek Chardonnay or Pinot Gris. Bon appetite!


Eat Simple, Eat Well, Ellena

Eat Simple, Eat Well, Ellena