Grilled Chicken Kabobs
Juicy and flavorful grilled chicken kabobs, that are so easy to make. The chicken breast kebabs are healthy and so tasty with lemon, garlic and herbs.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 kebabs 1x
- Category: Main Course
Ingredients
Scale
- 6 chicken breast halves (chicken thighs work really well for this recipe too)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1/2 Tablespoon dry herbs and spices or poultry seasoning, (or to taste) (I like using Trader Joe’s Onion salt and Simply Organics All Purpose seasoning)
- 1–4 garlic cloves (minced)
- 1 very small onion (grated on the smallest holes of a box grater)
- 1 1/2 Tablespoons mayonnaise
- 1–2 Tablespoons lemon juice
- optional, fresh herbs, such as parsley, dill, thyme, rosemary, etc.
Instructions
- Cut the chicken breasts into 1 1/2 – 2 inch pieces.
- Add the salt, pepper, dry herbs and spices, garlic, onion, mayonnaise and lemon juice. Mix until well combined. Marinate for at least half an hour, or even overnight. If you’re using bamboo skewers, soak them in water for about 20 minutes, so the water soaks into the wood. This will prevent the skewers from burning too quickly.
- Thread the meat onto the skewers. You want the meat to be close together, but not smooshed in too tightly.
- Preheat the grill to high heat. Soak a paper towel in oil, and holding it with tongs, coat the grill grates well with oil, at least five times.
- Place the kabobs on the grill and grill for about 5-8 minutes per side, keeping the heat on medium high, more on the high side. The outside of the meat should be charred but still juicy inside.
- Chicken breast should be 160-165 degrees Fahrenheit and chicken thighs 170-175 degrees Fahrenheit.
- Serve hot. Store leftovers in the refrigerator for up to 5 days.