Garlic Parmesan Chicken Kebabs (Print Version)
Juicy grilled chicken loaded with garlicky Parmesan goodness and spice—each skewer totally hits the spot.
# Ingredients:
→ Main
01 -
900 g chicken breasts with no bones or skin
→ Marinade
02 -
30 g grated Parmesan cheese
03 -
15 ml juice from fresh lemon
04 -
60 ml white vinegar
05 -
30 ml extra-virgin olive oil
→ Seasonings
06 -
Freshly ground black pepper, added as needed
07 -
Salt, sprinkle to your liking
08 -
0.5 teaspoon crushed red pepper flakes
09 -
1 teaspoon onion powder
10 -
1 teaspoon dried oregano
11 -
2 teaspoons garlic powder
# Instructions:
01 -
Chop up the chicken breasts into chunks about an inch wide.
02 -
Grab 8 wooden (soaked) or metal skewers and load the chicken pieces onto each one.
03 -
Toss the grated Parmesan, vinegar, olive oil, lemon juice, garlic powder, oregano, onion powder, red pepper flakes, salt, and some pepper into a bowl. Whisk together until it all comes together nicely.
04 -
Slather the marinade all over your skewered chicken. Pop it in the fridge, covered, for at least half an hour or let it sit up to 12 hours if you've got time for bigger flavor.
05 -
Get your grill hot over medium. Cook the skewers with the lid down, turning every five minutes or so, until they're browned all around and the chicken hits 165°F inside.
06 -
Move the cooked skewers onto a big plate and enjoy while they're hot.
# Notes:
01 -
To keep wooden skewers from charring, let them soak in water for at least half an hour before grilling.