Lemon Garlic Chicken Kabobs
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With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!
This is truly my kind of summer. Tender, juicy, lemony-garlicky chicken bites threaded on a skewer with some charred red onions and lemon halves for even more extra lemon goodness.
And believe me, I’ll still be throwing these on a cast iron grill pan on the stovetop during the winter months when it’s snowing out!
Tools For This Recipe
Metal skewers or wooden skewers
Cast iron grill pan or large cast iron skillet
Lemon Garlic Chicken Kabobs: Frequently Asked Questions
Absolutely! You can substitute thyme (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Lemon Garlic Chicken Kabobs
Ingredients
- 4 tablespoons olive oil, divided
- 1 shallot, diced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic, minced
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 red onion, cut into 1 1/2-inch pieces
Instructions
- In a medium bowl, combine 2 tablespoons olive oil, shallot, lemon juice, lemon zest, rosemary, garlic, Dijon, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately.
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This recipe is THE bomb! I have made it more times than I can count, and it is always fantastic. I’ve done it on (and off) skewers, on the grill and stovetop. The flavours are wonderful. I always get compliments.
I used this marinade for skin-on bone-in chicken breasts. Marinaded for 5 hours…best grilled juicy chicken ever! (I only had a Meyer lemon and dried rosemary and it was fabulous)
Hi! Love your stuff! Question/opinion regarding the acid in marinates: I’ve experienced chicken getting mushy if it’s in lemon juice (or vinegar) for more than an hour or two. Esp. if the chicken is cut in small pieces. I read about using zest but not the juice until the final 30 min or so. Have you ever experienced any proteins getting mushy? Was mine just a fluke?
Please keep posting! You’re awesome!
Thank you so much, Colleen! We have not had any issues with mushiness from the lemon juice here but you can always add the lemon juice during the last 30 min or so if needed. We hope that helps!
Would you be able to use the air fryer if you don’t have a cast iron skillet? If so, what temperature and how long would you cook the kebabs at?
That sounds like a great idea! We unfortunately do not have much experience using the air fryer at this time. But please let us know how it turns out if you give it a go. Thanks, Dan!
This recipe was fantastic! As others have mentioned, the marinade is so flavorful! Chicken stayed moist and delicious! Will definitely make this again.
I love this recipe. I do these every few weeks in the summer. Starting the year off early and making them tonight.
This recipe is so darn delicious. I make this at least 5 times a month it is a great marinade with many flavors. Damned Delicious for sure.
These were absolutely AMAZING!!!
Made this tonight and it was delicious. Such a great maridade with lots of flavor. I don’t usually grill red onions but they were great too.
Thank you for this recipe.
This must be one of the best marinades we’ve had in years. The aroma of the combined ingredients ( the perfect amount of fresh rosemary) with the chicken thighs and the other ngredients made this a memorable dish.
Can I make it in air fryer?
Do you think I could make this a freezer meal??
Oh my goodness, my family loves these. I am grilling these again for dinner. Damned Delicious for sure.
LOVE this recipe! Since I don’t have a grill I baked in the oven at 350 for about 20-25 minutes. I serve with rice and a salad- always a big hit!!
I have enjoyed trying your recipes and they are all a solid 5. I made the lemon garlic chicken kabobs, last night, paired with Chef John’s Tzaziki sauce. It was a perfect 10. I even made a large platter with all your suggested vegetables. What a superb dinner. Keep doing what you do so well. Wonderful!!
It was sooo yummy. And the perfect dish to try on my recent staycation with my brand new bbq.
Your basic Souvlaki recipe, which often uses oregano, and with beef maybe red wine vinegar added. It is a perfect recipe!
Easy to assemble recipe with delicious results. I didn’t skewer the chicken, just cooked it in cubes.
I love to try new recipes, but hubby likes to stick to “tried-N-true” when we entertain. I talked him into this one for the weekend since we had all the ingredients without having to make an extra grocery run. He loved how easy it was to grill up for all our guests and didn’t have to worry about the chicken drying out! I loved the taste. Sooo goood! Another “keeper” from the Damn Delicious kitchen.
This has been our go to FAV of the summer. My college aged daughters are planning on using this recipe to prepare at school. How best do you recommend they BAKE it since they do not have grills?
Thank you!!!
angela