Garlic Parmesan Chicken Kebabs with Tangy Lemon and Herbs
By Lucas Morgan
Prep
60 min
Cook
12 min
Total
72 min
Servings
8
Prep eight chicken kebabs at once by marinating the coated skewers for 30 minutes to 12 hours, then grill when needed. The chicken holds a savory garlic-Parmesan coating balanced by white vinegar, lemon juice, oregano, and optional red pepper flakes.
The marinade combines grated Parmesan, white vinegar, extra-virgin olive oil, lemon juice, garlic powder, dried oregano, onion powder, red pepper flakes, salt, and pepper. Oil helps coat the chicken for the hot grill, while the vinegar and lemon bring acidity against the salty cheese. Cut the boneless, skinless chicken breasts into even 1-inch pieces so the eight skewers cook at the same pace.
After basting, cover the skewers and let the marinade work in the refrigerator before grilling over medium heat with the lid closed. A properly heated grill gives the chicken browned exterior edges while the pieces remain juicy inside. Uneven chicken cubes are the main problem to avoid because smaller pieces can finish before larger ones; keep the pieces close to 1 inch.
Serve the kebabs warm straight from the grill, or add zucchini, bell peppers, or onion to the skewers if desired. Metal skewers make batch preparation straightforward, while wooden skewers need a 30-minute water soak before threading. Leftover cooked chicken can be portioned off the skewers for later meals.
Why you'll love this recipe
- Eight individual kebabs make portioning straightforward, because the full two-pound batch is already divided into separate chicken servings before it reaches the grill.
- The 30-minute-to-12-hour marinating window supports advance prep, letting you assemble and cover the coated skewers well before cooking time.
- Metal skewers streamline repeated batches because the chicken slides off easily after cooking, making it simpler to pack cooked portions for later meals.
- Even 1-inch chicken cubes promote consistent grilling across the batch, so fewer pieces dry out while waiting for larger chunks to finish.
- Optional zucchini, bell peppers, and onion can be threaded alongside chicken, allowing the same grilling session to cover protein and vegetables together.
- Cooked kebabs can be removed from their skewers for later portions, while the garlic-Parmesan seasoning remains distributed across each chicken piece.
Ingredients
- •2 lb boneless, skinless chicken breasts (cut into equal 1-inch pieces)
- •0.25 cup grated Parmesan cheese
- •0.25 cup white vinegar
- •2 Tbsp extra-virgin olive oil
- •1 Tbsp lemon juice
- •2 tsp garlic powder
- •1 tsp dried oregano
- •1 tsp onion powder
- •0.5 tsp crushed red pepper flakes (optional)
- •salt and pepper (to taste)
Instructions
- 1
Cut the chicken into 1-inch cubes.
- 2
If using wooden skewers, soak them in water for at least 30 minutes before threading.
- 3
Thread the chicken onto 8 metal or wooden skewers.
- 4
In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, garlic powder, oregano, onion powder, crushed red pepper flakes, salt, and pepper.
- 5
Baste the chicken kebabs with the garlic Parmesan mixture on all sides.
- 6
Place the coated kebabs on a large platter, gently cover, and refrigerate for at least 30 minutes or up to 12 hours.
- 7
Grill the kebabs over medium heat with the lid closed for 5 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.
- 8
Serve the kebabs warm.
FAQ
Nutrition (per serving)
Calories
187
Protein
27g
Fat
7g
Carbs
1.3g
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