Buttery Lemon-Pepper Kabobs - Challenge Dairy

Name: Buttery Lemon-Pepper Kabobs - Challenge Dairy
Ingredients: ¼ cup (½ stick) Challenge Butter; ¼ cup finely chopped onion; 1 teaspoon pressed or finely minced garlic; ¼ cup fresh lemon juice (juice of 1 large lemon); 1 teaspoon grated or finely chopped lemon zest (zest of 1 large lemon); 1 Tablespoon Worcestershire sauce; 1 teaspoon spicy brown prepared mustard; 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme); ¼ teaspoon salt; ¾ teaspoon coarsely ground black pepper; metal or wooden skewers; 4 boneless, skinless chicken breasts, or 1½ pounds firm white fish such as seabass, halibut, or snapper; red onion, cherry tomatoes, red bell pepper, and pineapple (optional)

challengedairy.com

This aromatic butter-based sauce accents your chicken or fish with fresh citrus and pepper flavor. Brush on frequently to baste grilled kabobs or broiled chicken breasts and fish.

View full recipe on challengedairy.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.

Share this recipe:

Ingredients

¼ cup (½ stick) Challenge Butter
¼ cup finely chopped onion
1 teaspoon pressed or finely minced garlic
¼ cup fresh lemon juice (juice of 1 large lemon)
1 teaspoon grated or finely chopped lemon zest (zest of 1 large lemon)
1 Tablespoon Worcestershire sauce
1 teaspoon spicy brown prepared mustard
2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
¼ teaspoon salt
¾ teaspoon coarsely ground black pepper
metal or wooden skewers
4 boneless, skinless chicken breasts, or 1½ pounds firm white fish such as seabass, halibut, or snapper
red onion, cherry tomatoes, red bell pepper, and pineapple (optional)