Instructions: In medium bowl, whisk together olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.

Using a fork, pierce each chicken breast several times to help the marinade penetrate. Cut each chicken breast into about 8 large chunks. Place marinade in plastic bag; toss to coat thoroughly. Refrigerate for about 1 hour.

Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.

Cook kabobs over medium hot fire for about 8 to 10 minutes or until chicken is cooked through, turning once.

Serve over salad greens.

This recipe yields 4 servings.

Comments: I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. Theres nothing quite like the smell of herb-scented smoke in the middle of a Northern winter! These kebabs are fast and easy to make, and the lemon/thyme flavor combination tastes delicious all year round.

Wine Recommendation: With any kind of barbecue I like wine with big flavors and a lot of body. You might like to try one of the many inexpensive Australian Chardonnays, or if you prefer a red wine, be bold and try Geyser Peaks Malbec or Firestones Cabernet Franc for something a little different.

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