I know I know. But I want to make chicken breast kebabs. I have them marinating in a yogurt based Middle Eastern flavored marinade.
I am going to use charcoal and suspend the kebabs over the grate with bricks.
How on earth do I stop serving dry to the bone flavorless kebabs?
I am planning on adding lemon juice during the last minute. Grilling around 8-10 mins.
Any help! Thank you!
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