Save These Garlic Parmesan Chicken Kabobs are pure summer magic on a stick The marinade turns simple chicken into something juicy and packed with savory flavor while a quick grill gives everything a golden char Serve these up for a backyard cookout or any night you want dinner to feel a little festive
The first time I made these kabobs my family kept sneaking bites straight off the grill They were gone in minutes and now they beg for them every summer
Ingredients
- Chicken breast: Skinless and boneless for tender cubes Look for fresh and firm pink meat avoid graying edges
- Olive oil: Good quality extra virgin olive oil brings a rich undertone
- Parmesan cheese: Freshly grated is best It melts into the marinade for a nutty salty punch
- Garlic: Fresh cloves Only fresh will give that deep aroma and flavor
- Lemon juice: Adds brightness Bottled works but fresh squeezed is ideal
- Italian herbs: Dried blend or mix of oregano basil thyme Go for aromatic blends with vibrant color
- Salt: Enhances juiciness Use kosher or sea salt for best taste
- Black pepper: Fresh cracked for a gentle kick
- Red bell pepper: Sweet and crisp Choose firm peppers with shiny skin
- Yellow bell pepper: Adds color and sweetness Firm and heavy peppers are best
- Red onion: Gives subtle sharpness and a pop of color Look for dense onions without soft spots
- Parsley: For garnish Freshly chopped brings color and freshness optional
- Extra Parmesan cheese: Sprinkled at the end gives extra savoriness optional
- Lemon wedges: For a final zing of brightness on serving optional
Instructions
- Make the Marinade:
- In a large bowl blend together olive oil grated Parmesan cheese minced garlic lemon juice Italian herbs salt and black pepper Use a whisk to really dissolve the cheese and evenly marry the flavors
- Marinate the Chicken:
- Toss chicken breast cubes into the marinade making sure every piece is coated completely An extra minute of tossing goes a long way Cover tightly and place in the fridge for at least thirty minutes for gentle flavor or up to two hours if you want deeper taste
- Prepare the Grill or Oven:
- Turn your grill to mediumhigh heat Give it at least five minutes to heat up For ovens use the broiler and adjust racks so the kabobs will be about four inches from the heat
- Thread the Skewers:
- Alternate chicken chunks with red bell pepper yellow bell pepper and onion wedges on soaked wooden or metal skewers Try to keep the pieces snug but not squished for even cooking and gorgeous presentation
- Grill the Kabobs:
- Place skewers on the grill cover and cook for twelve to fifteen minutes turning every few minutes so all sides caramelize Cook until chicken is golden with nice grill marks and juices run clear Vegetables should be slightly charred and just tender
- Finish and Serve:
- Remove the kabobs Lay them on a platter as soon as they are done Sprinkle fresh parsley and some extra Parmesan over the top Add a few lemon wedges on the side for extra tang right before eating
Save There is something magical about the way that Parmesan melts onto hot chicken fresh off the grill The first summer I made these my dad insisted on extra cheese each time while everyone else asked for extra lemon wedges
Storage Tips
Cool leftover kabobs completely before storing Place them in an airtight container in the fridge and they stay fresh for up to three days If you need to reheat do so gently in the oven or on the stovetop with a splash of water
Ingredient Substitutions
You can swap chicken breast for chicken thighs if you love extra juiciness For the veggies try adding chunks of zucchini or mushroom if you want more variety Dairyfree cheeses work for those avoiding milk and lemon zest can be added if you want even more citrus punch
Serving Suggestions
Set out the kabobs with a bowl of herby rice or crisp green salad They also pair perfectly with grilled corn or buttered potatoes For a party plate slice the chicken and veggies off the skewers and serve with a creamy yogurt dip
Cultural and Seasonal Context
Kabobs are a timeless crowdpleaser found in many cultures These flavors lean ItalianAmerican but grilling brings everyone together In spring I swap in asparagus or snap peas Summer means juicy peppers and the freshest herbs
Seasonal Adaptations
Spring Use asparagus cut into bite pieces Summer Fresh peppers and zucchini shine Autumn Try cubes of sweet potato and red onion for a cozy twist
Success Stories
One neighbor who swore she did not like chicken kabobs changed her mind on her first bite Another friend made a double batch for a block party and said there was not a single skewer left
Freezer Meal Conversion
You can freeze raw chicken cubes in the marinade and thaw when you are ready to grill After cooking freeze any leftovers and reheat gently for quick dinners or salads
Save Serve straight from the grill for freshest flavor A squeeze of lemon and sprinkle of herbs finish the meal perfectly
Kitchen Guide
- → How long should chicken be marinated?
Marinate chicken for at least 30 minutes, but up to 2 hours for deeper garlic and Parmesan flavor.
- → Can other vegetables be used on kabobs?
Yes, zucchini or mushrooms can be added to these chicken kabobs for more variety and flavor.
- → Is this dish gluten-free?
These chicken kabobs are naturally gluten-free as written; always verify Parmesan cheese for safety.
- → What’s the best way to cook the kabobs indoors?
Use a broiler preheated to medium-high, placing kabobs on a rack and turning for even cooking.
- → How can the kabobs be made dairy-free?
Substitute the Parmesan cheese with a dairy-free alternative to suit allergies or dietary preferences.
- → What wine pairs well with this dish?
Pair with crisp white wines such as Sauvignon Blanc or Pinot Grigio for refreshing balance.