If you follow David on Instagram (@SelfiesofDavid) you know he is the incredible chef in the family! And with summer being here we are for sure taking advantage of the grill! David found this recipe inspiration in an issue of Southern Living...gotta start getting into the South Carolina pirit!! I was amazed at the fresh citrus flavor in this dish and I even loved the asparagus. Amazing for a non-veggie fan!

Ingredients:

- 1/4 cup flat leaf parsley, chopped

- 1/4 up cilantro, chopped

- 1/2 lemon, zest & juic

- 1/2 TBS dried oregano (or even better, 2 TBS fresh)

-1/2 TBS red pepper flakes

- 1 TBS hone

- 6 TBS olive oil

For the kabobs:

- about 1 1/2 lbs chick (1 1/2 in cubes for breasts or 1 in strips for thighs)

- 2 small lemon, thinly sliced

- 1 bunch asparagus, cut into 1 1/2 in pieces

Directions:

- mix marinade ingredients and add chicke

- marinate at least 1 h

- toss asparagus with a bit of oil and add salt/pepper to tast

- thread kabobs and gril

Tip:

- fold lemons as needed and wedge between chicken and asparagus for better hol

- adding asparagus to the kabobs looks nice but is not totally necessary, you can also just toss them on the grill, we did both