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Lemon and Garlic Chicken Kebabs

Six lemon and garlic chicken kebabs piled on an oval platter.
Not only are these lemon and garlic chicken kebabs a cinch to make, they're even easier to serve. The ever-enticing aromas of lemon, garlic, oregano, and grilled chicken will lure everyone to the table so you don't have to.
Claire Tansey

Prep 25 mins
Cook 20 mins
Total 45 mins
Entree
American
4 servings
217 kcal

Ingredients 

  • 1 lemon
  • 1/4 cup fresh lemon juice
  • 2 large garlic cloves peeled and coarsely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • Extra-virgin olive oil

Directions 

  • Use a vegetable peeler to remove the lemon zest in long pieces, and drop them into a large freezer bag or container. Add the lemon juice, garlic, oregano, and salt and stir to mix.

    TESTER TIP: Want to amp up that oregano flavor? Crush the dried leaves with your fingers before adding them to the bag.

  • Cut the chicken into 1 1/2-inch (4-cm) cubes and add to the marinade. Gently massage or toss the chicken pieces to evenly coat. Close up the bag or container and marinate at room temperature for 20 minutes, or for up to 2 hours in the fridge.
  • If using wooden skewers, soak them in water while the chicken marinates.
  • Preheat the grill to high.
  • Thread 5 cubes of chicken on each metal or presoaked wooden skewer, nestling them quite close to each other.
  • Oil the grill very well, then add the skewers. Grill with the lid closed for 2 minutes, then flip the skewers, close the lid again and grill 2 minutes more.
  • Reduce the heat to medium low and continue to grill until cooked through and springy to the touch, 6 to 12 minutes.
  • Remove the skewers from the grill and drizzle with olive oil. Devour immediately.

Notes

Can I make these Lemon and Garlic Chicken Kebabs ahead of time?

Yes, you can! If you’d like to have an easy meal in the freezer, you can assemble the chicken skewers, add them to the marinade, and freeze them directly in the container or resealable plastic bag, ready to be grilled. Note that if using a plastic bag, you’ll want to use wooden skewers and trim the ends after assembling so you don’t puncture the bag.