Lemon-herb chicken kabobs next to cooked asparagus with a stainless steel fork on a round white plate with a white and blue towel behind all on a white wooden surface (with logo overlay)

Lemon-Herb Chicken Kabobs

Grilling in the summer is a great way to spend time together outside. Bring the flavors of summer together with Lemon-Herb Chicken Kabobs.

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As soon as it’s warm enough outside, we love to have grilled dinners. The boys go play on their play set that we built during our downtime in the pandemic last year, and we relax on the porch. One of our favorite things to grill has always been kabobs.

When I started this website, one of my earliest recipes was our Steak and Shrimp Kabobs. That’s also one of my most popular recipes. Our only problem: the boys don’t like steak or shrimp.

In the spring and summer months, I like to cook with a lot of lemon and fresh herbs. Lemon just always tastes so fresh to me and reminds me of summertime. Maybe it’s because I love drinking cool lemonade on a hot day.

When we made these lemon-herb chicken kabobs, I put the lemon slices on the kabob skewers. That lets the tang of the lemon have ample time to cook with the chicken and infuse it with flavor. Just make sure you don’t cut the lemons too thin or they won’t stay on well.

Step by Step

Ingredients

Marinade

  • 1 tbsp parsley
  • 1 tbsp cilantro
  • 1 tbsp oregano
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 5 tbsp olive oil

Chicken

  • 1 lb chicken breast, boneless, skinless, cut into strips
  • 2 lemons, sliced thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Preparation

Marinade

In a medium mixing bowl, combine all of the marinade ingredients. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour.

Chicken in marinade in a stainless steel bowl on a white wooden surface

Kabobs

Preheat the grill to medium-high heat, about 400F-450F.

Cover the lemon slices with olive oil. Carefully thread the chicken and lemon onto skewers, folding the lemon slices in half if needed. Sprinkle the remaining salt and pepper on the kabobs.

Chicken and lemon on metal skewers on a baking sheet on a white wooden surface

Cook over the grill, flipping as needed, until the chicken is cooked through, about 15 minutes.

Lemon-herb chicken kabobs next to cooked asparagus with a stainless steel fork on a round white plate with a white and blue towel behind all on a white wooden surface (vertical)

Leftovers

Leftover lemon-herb chicken kabobs can be removed from the skewers and placed in an airtight container. Refrigerate for up to 3 days. To reheat, either place in the microwave or cook in a skillet over medium heat until warmed through.

Recipe

Originally Published On: May 5, 2021

Lemon-herb chicken kabobs next to cooked asparagus with a stainless steel fork on a round white plate with a white and blue towel behind all on a white wooden surface

Lemon-Herb Chicken Kabobs

Grilling in the summer is a great way to spend time together outside. Bring the flavors of summer together with Lemon-Herb Chicken Kabobs.
Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 1 hour
Total Time 1 hour 30 minutes
Course:
Main Dish
Cuisine:
American
Diet
Gluten Free
Keyword:
chicken
|
chicken kabobs
|
grilled chicken
|
grilling
|
herbs
|
kabobs
|
lemon
Dietary Needs:
Dairy-Free
|
Egg-Free
|
Gluten-Free
|
Paleo
Meat:
Chicken/Turkey
Cooking Method:
Grill
Servings: 6 kabobs
5 from 1 vote

Ingredients

Marinade
  • 1 tbsp parsley
  • 1 tbsp cilantro
  • 1 tbsp oregano
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 5 tbsp olive oil
Chicken
  • 1 lb chicken breast (boneless, skinless, cut into strips)
  • 2 lemons (sliced)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

Marinade
  • In a medium mixing bowl, combine all of the marinade ingredients
  • Add the chicken and toss to coat
  • Cover and refrigerate for at least 1 hour
Kabobs
  • Preheat the grill to medium-high heat, about 400F-450F
  • Cover the lemon slices with olive oil
  • Carefully thread the chicken and lemon onto skewers, folding the lemon slices in half if needed
  • Sprinkle the remaining salt and pepper on the kabobs
  • Cook over the grill, flipping as needed, until the chicken is cooked through, about 15 minutes
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Nutrition Facts
Lemon-Herb Chicken Kabobs
Amount Per Serving (1 each)
Calories 236 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Trans Fat 1g
Cholesterol 48mg16%
Sodium 672mg28%
Potassium 357mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 17g34%
Vitamin A 132IU3%
Vitamin C 23mg28%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Lemon-Herb Chicken Kabob FAQs

What is a kabob?

A kabob (in the US) or kebab (in other countries) is simply meat on a skewer, usually with vegetables, that is grilled.
Src: https://www.merriam-webster.com/dictionary/kabob

What skewers work the best?

You can use almost any type of skewer. We purchased metal skewers years ago for their sustainability so we aren’t throwing out the wooden ones. But, if you do have wooden skewers, make sure to soak them for at least 30 minutes before using so they don’t burn on the grill.

Do I have to make this into a kabob?

No, definitely not. If you don’t have skewers or don’t want it as a kabob, leave the chicken breast whole and marinade. Then cook it over the grill with the lemon slices on top.

8 thoughts on “Lemon-Herb Chicken Kabobs”

  1. We love to cook outside when the weather is good too. We’re always looking for new recipe ideas and these chicken kabobs sound delicious – just need some nice weather to try them out now!

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