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These Savory Garlic Parmesan Chicken Kebabs are what I make when the sun is shining and I want something quick on the grill. They’re simple to toss together and always get everyone excited for seconds. The tangy garlic-Parmesan marinade soaks right in for big flavor. Perfect for easy weeknight dinners or relaxed afternoons with friends outside.
My grill went kaput at a birthday in the park, so I ended up baking these instead. They still turned out so good everyone cleaned their plates and asked for more.
- Salt and pepper: These can’t be skipped for getting all the flavors just right, and fresh cracked pepper gives the best kick
- Crushed red pepper flakes: Brings just a hint of heat, but pile on extra if you love spice
- Onion powder: Smooths everything out so each bite tastes rich instead of sharp—pick the fine kind that dissolves fast
- Dried oregano: Earthy and herby, grab one with bright green pieces for the most punch
- Garlic powder: Packs each kebab with mellow depth, just double check there’s nothing weird mixed in with it
- Lemon juice: A good squeeze of fresh lemon wakes up all the flavors and adds a little zing
- Extra-virgin olive oil: A glug of this gives everything a buttery finish; don’t skimp on quality here
- White vinegar: Adds tang and helps the chicken get tender; just use one that looks clear and smells fresh
- Grated Parmesan cheese: Go for the real stuff from the fridge aisle, not the shelf kind, for nutty, rich layers of taste
- Boneless skinless chicken breasts: If you can, grab fresh organic ones—they cook up soft and super juicy
If your ingredients are top notch, these kebabs will totally shine
Step-by-Step Instructions
- Rest and Serve:
- After grilling, take the kebabs off and chill for a minute. This locks in the juices. Load them right onto plates with a side of salad, rice, or grilled veggies, or just snack straight from the skewers while they’re warm.
- Throw on the Grill:
- Shut the grill’s lid and let it heat to medium. Lay down your kebabs and don’t rush—let them go about five minutes per side. Keep flipping till you see beautiful grill lines and the inside gets to 165 degrees so they’re safely cooked through.
- Marinate the Chicken:
- Drizzle the mixed marinade over your chicken bits, making sure every chunk gets coated. Cover up the platter, stash it in the fridge for half an hour (or let it go overnight for max flavor), then pull them out when you’re ready.
- Blend the Marinade:
- Pour together olive oil, real Parmesan, vinegar, fresh lemon juice, garlic powder, onion powder, red pepper flakes, dried oregano, salt, and pepper. Grab a whisk and mix till smooth and it smells amazing.
- Prep and Skewer:
- If you’re using wooded sticks, soak them in water for at least half an hour so they don’t burn. Thread the marinated chicken pieces on—close, but not squished—so each one gets some grill time.
- Cut the Chicken:
- Chop up your chicken breasts into even cubes, about an inch each, so they cook through evenly. This helps avoid any tough, dried out pieces.
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I’m obsessed with the cheesy edge—once that Parmesan gets golden on the grill and turns slightly sweet, it’s magic. My family actually laughs because someone always “samples” a skewer before I even call everyone to the table.
Storage Tips
Stick leftovers in an airtight box in the fridge, they’ll be good for three days. Zap them back to life in the oven or just warm up in the microwave. They’re awesome chopped into salads or packed in pitas the day after. Make more than you think you need—trust me, they won’t go to waste.
Ingredient Substitutions
No white vinegar? Use apple cider vinegar for the same punch. If you’ve only got garlic cloves, swap two or three minced ones instead of powder. Want to mix things up? Try turkey breast or little pork tenderloin bites—they both grill up great, just tweak cook time like you would for chicken.
Serving Suggestions
Dish these out with cool tzatziki or toss up a Greek-style salad. They’re also great with lemony quinoa or sweet grilled corn. For something light, wrap them in crunchy lettuce leaves and add some sliced cucumbers. Everyone can pile up their own meal however they want, which is the best part for us.
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Cultural Context
This dish is all about fresh, zippy Mediterranean vibes. Skewered grilled meat is a classic in so many spots, but that bit of Parmesan and garlic really makes it taste kinda Italian. It takes me right back to sunny backyard meals when everyone’s outside just laughing and grabbing another stick off the grill.
This one’s now required at our Sunday cookouts since that cheesy grilled crust and juicy center make every bite awesome. Double up the batch—you’ll wish you had leftovers later, but you probably won’t.
Frequently Asked Questions
- → How long should I marinate the chicken?
Try letting it soak for at least half an hour, but you can leave it up to 12 hours if you've got the time.
- → Can I use wooden skewers?
Sure thing! Just dunk those skewers in water for at least 30 minutes before piling on your chicken, so they won't scorch on the grill.
- → What is the best method to grill these kebabs?
Set your grill to medium and shut the lid, flipping those skewers every 5 minutes or so, until the chicken hits 165°F inside.
- → Can I substitute other proteins?
You bet. Swap in turkey or extra-firm tofu, just make sure to check they’re cooked through since timing may change.
- → What sides pair well with these kebabs?
Grilled veggies, some fluffy rice, crisp salads, or pita on the side all work awesome with these skewers.