This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Submerge skewers in cold water and keep ...

Directions: Cut chicken into 1″ cubes. Combine ingredients for the marinade and whisk together. Add the chicken and place into a container. Refrigerate for 20 minutes up to 24 hours. On a separate ...

When grilled perfectly, chicken skewers come away from the fire tender and smoky. Except perfection on a grill can be elusive; they just as easily finish tough and overcooked. To ensure juicy, ...

Prep the chicken and vegetables. Cut all the chicken and veggies (except the zucchini) into 1.5-inch bite-size pieces. For the zucchini, slice it into rounds. Make my marinade for chicken kabobs. In a ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

To prepare for this fall’s Best of Dallas® 2012 issue, we’re counting down (in no particular order) our 100 Favorite Dishes. If there’s a dish you think we need to try, leave it in the comments, or ...

2 pounds skinless, boneless chicken breast, cut into cubes for kabobs 1 cup fresh squeezed lemon juice 5 cloves garlic, crushed 6 tablespoons plain Greek yogurt 6 tablespoons olive oil 2 tablespoons ...