Lemon & Garlic Chicken Kabobs

YUM! That was the reaction my husband and I had when we first tasted these Lemon & Garlic Chicken Kabobs! Light in calories, but heavy on flavor AND easy to prepare, these chicken kabobs and the accompanying veggies combine for a delicious meal!Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

The afternoon I was going to grill them outside on our BBQ, it started raining… hard. So, Plan B was put into effect, and I ended up broiling the kabobs in my oven. They still had a wonderful taste due to the marinating of the meat, but I still think the smoky flavor from an outside BBQ grill would add even more flavor to the chicken. Next time I will try grilling them, if our Pacific Northwest weather will cooperate! Anyways, here’s what you do to make these:

Cut chicken breast (skinless, boneless) into 3/4 inch chunks. Set aside.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

Mix up the marinade by combining lemon zest, garlic, flat leaf parsley, salt and pepper.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

Add olive oil. Mix sauce together. Pour over chicken chunks and stir, to fully coat chicken pieces.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

This can be put in a large resealable plastic bag, or into a covered container. Let chicken marinate in refrigerator for 2-8 hours… the longer the better for full flavor!  I mixed up the chicken and refrigerated it in the morning; by dinner time it was fully seasoned and ready to go, which made the prep time very quick!

Lemon & Garlic Chicken Kabobs/ The Grateful Girl Cooks!

When ready to grill (or oven broil), place chicken pieces onto metal or wooden skewers (Important note: If using wooden skewers, make sure to soak them in water for 30 minutes prior to cooking – you don’t want the skewers to burn). Because the pouring rain destroyed my plans to grill outside, I broiled them in my oven. To do this, put the skewers on a rack, with a baking sheet underneath to catch the drips and put it on the middle rack in the oven. Halfway through the cooking time, turn the kabobs to the other side, and continue broiling until chicken is fully cooked.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

I also made skewers of some simple veggies to broil, to serve on the side with the chicken. I mixed up a simple sauce with lemon juice, olive oil, and chopped red onion, and threaded large mushroom quarters with yellow and green bell peppers. I then used a pastry bush to brush on the sauce on all sides, and broiled the veggie skewers in the same way as the chicken.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

This is what they looked like once they were cooked and out of the broiler. Had it not been raining and we went with “Plan A” (outdoor grilling), the meat would have been a bit browner, but let me tell you, “Plan B” (in the broiler) turned out to be a great backup solution.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

My husband and I really enjoyed this easy to prepare, delicious meal!  I served the chicken and veggies with rice. The chicken was light in calories and incredibly flavor-filled; the glazed mushrooms and peppers were a great little side dish, and complimented the chicken well.

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks!

I hope you will consider trying this easy meal! I am looking forward to trying it on our Weber BBQ grill, once our weather warms up and dries out a bit! Until then, my good old oven broiler is a good option! Hope you have a wonderful day, and may God bless you!

Lemon & Garlic Chicken Kabobs / The Grateful Girl Cooks! Recipe (slightly adapted) from: http://oneperfectbite.blogspot.co.uk/2011/05/lemon-garlic-chicken-kabobs.html

Lemon & Garlic Chicken Kabobs
Prep time
Cook time
Total time
Light on calories, heavy on flavor, these tasty Lemon & Garlic Chicken Kabobs (with accompanying veggies), are an easy meal!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
For Chicken and Marinade:
  • zest of 1 lemon
  • 2 Tablespoons minced garlic
  • 2 Tablespoons chopped flat leaf parsley
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ⅓ cup olive oil
  • 2 pounds chicken breast (boneless, skinless-approx. 3-4 breasts)
For Veggies And Marinade:
  • Juice of 1 lemon
  • ½ cup olive oil
  • ½ large red onion, minced (* see Notes section)
  • 4-5 large button mushrooms, quartered
  • red, yellow & green bell peppers (I used yellow and green, but a combo is great for color!)
  1. Cut the chicken breast into ¾ inch chunks. Place in large bowl,.
  2. In small bowl, combine lemon zest, garlic, flat leaf parsley salt and pepper. Add olive oil and stir well, to combine. Pour the marinade over the chicken chunks; mix well to fully coat chicken. Place chicken and marinade in a covered container or a large resealable plastic bag. Refrigerate for 2-8 hours (the longer the meat marinates, the better, for flavor!). When chicken is done marinating, thread chicken pieces onto metal or wood skewers (remember to soak wood skewers for 30 minutes prior to using so they don't burn). Discard remaining marinade.
  3. Mix up the sauce for the veggies. Combine juice of 1 lemon, olive oil, and minced red onion in small bowl. Cut veggies into 1 inch slices. Thread veggie slices onto metal or wood skewers. Brush all sides of veggies with sauce.
  4. If grilling, cook chicken over hot grill, rotating to other side halfway through grilling time. Grill for 5-6 minutes per side or until chicken is fully cooked through.
  5. If broiling in oven, place skewers on a wire rack, which is on top of a baking sheet (to catch juices which drip). Place on middle rack in oven. Broil for 10-12 minutes, r until chicken is fully cooked through and golden brown, turning skewers over to other side halfway through cooking time. Keep an eye on the chicken to make sure it doesn't burn. Remove it from broiler, when fully cooked through.
  6. Remove chicken and veggie from skewers, and serve with a side of rice, for a great meal. Enjoy!
Note: I minced red onion and added it to veggie sauce. However, if you wish, you may leave the onion out of the sauce, and instead slice it into large pieces and thread it onto the skewers with the other veggies. Both ways work well.



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