When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

1/4 cup lemon juice

4 tablespoons olive oil, divided

3 tablespoons white wine

1-1/2 teaspoons crushed red pepper flakes

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

2 medium lemons, halved

Minced chives

Directions In a large resealable plastic bag, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken; seal bag and turn to coat. Refrigerate up to 3 hours. Drain chicken, discarding marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat 10-12 minutes or until no longer pink, turning once. Place lemons on grill, cut side down. Grill 8-10 minutes or until lightly browned. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives. Yield: 6 servings. Originally published as Spicy Lemon Chicken Kabobs in Simple & Delicious April/May 2015 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });