Recipe courtesy of the Big Green Egg Culinary Center.
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
In a medium bowl, stir together the olive oil, seasoning, salt, pepper and lemon juice; let stand for 5 minutes. Add the chicken to the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Thread chicken onto skewers and discard marinade. Lightly oil the cooking grid. Grill skewers for 8 to 12 minutes or until the chicken is no longer pink in the center and the juices run clear. Serve with the Creamy Citrus & Dill Sauce on the side.
Creamy Citrus & Dill Sauce Instructions
Combine sauce ingredients together and chill in the refrigerator for 15 minutes.