Servings 4
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Skill Level Easy

  • 4-6 Only Alberta Chicken vegetable skewers
  • 1 lemon, zested and juiced
  • 2 cloves of garlic, minced
  • 1 tbsp Founders & Farmers Oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp Cal & Gary's Red Wine Vinegar
  • 1 tsp Cal & Gary's Dijon mustard
  • 1/4 cup Cal & Gary's Olive Oil
  • 1/4 cup fresh dill, for garnish
  • 1 lemon cut in half, for garnish

How to make it

  1. Preheat grill to medium high heat.
  2. In a bowl mix together olive oil, lemon juice, lemon zest, red wine vinegar, oregano, garlic, Dijon and salt and pepper. Whisk until combined.
  3. Pour half the mixture over kebabs and use the other half for basting the meat while cooking.
  4. Cook kebabs until 165 degrees Fahrenheit and nice and charred.
  5. Cook lemon on grill until nice and caramelized.
  6. Garnish kebabs with dill and serve along side caramelized lemon.
Share
  • 4-6 Only Alberta Chicken vegetable skewers
  • 1 lemon, zested and juiced
  • 2 cloves of garlic, minced
  • 1 tbsp Founders & Farmers Oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp Cal & Gary's Red Wine Vinegar
  • 1 tsp Cal & Gary's Dijon mustard
  • 1/4 cup Cal & Gary's Olive Oil
  • 1/4 cup fresh dill, for garnish
  • 1 lemon cut in half, for garnish

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