Lemon Garlic Chicken Kabob Recipe

When you’re craving a chicken kabob recipe that’s juicy, flavorful, and delicious, look no further than this recipe!

The flavors in this chicken kabob are inspired by Persian cuisine. The citrus notes stand out alongside the aromatic garlic flavors. Add a little yogurt to the marinade and you’ll achieve juicy chunks of chicken that stay moist when cooked.

I love eating kabob right off the grill, steaming and charred, that’s the best way to enjoy them in my opinion! Consider serving these with an easy homemade naan, tzatziki sauce, basmati rice, and a Middle Eastern diced salad to make it a meal!

This post is about how to make the best chicken kabob recipe.

Lemon Garlic Chicken Kabob Recipe

What do I need to make this chicken kabab recipe?

To make this recipe, you will need:

• Chicken: Chicken thigh meat is usually preferred for kabob because the dark meat has more flavor and won’t dry out as easily as breast meat. But, I’ve used breast meat and it works great too if that’s your preference!
• Yogurt: Yogurt makes up the base of the marinade and tenderizes the chicken.
• Lemon: Fresh lemon juice gives the kabob flavor and a zesty tang.
• Garlic: Adds to the flavor profile.
• Salt and Pepper: To taste.
• Turmeric: Adds a little bit of flavor and gives the kabob the beautiful yellow color.
• Vegetables to grill: Optional. Consider tomatoes, onion, bell peppers, zucchini/squash, broccoli, eggplant, etc.

How do I make this recipe?

Firstly, make the marinade by mixing together the spices, oil, and yogurt in a bowl.

Cut the chicken into about 2-inch chunks and add the marinade. Mix to evenly distribute the marinade. Put it in the refrigerator and let it marinade for at least 8 hours or overnight.

When you’re ready to grill, skewer the chicken chunks on metal or wooden skewers. Note: If you are using wooden skewers, be sure to soak the wooden skewers in water for at least 30 minutes to help prevent it from charring on the grill.

Can I add vegetables to the skewers?

If you decide to grill some vegetables alongside the chicken kebab, be sure to skewer them separately on their own skewers and grill them. This is because vegetables and chicken cook at different rates. If they’re on the same skewer, the vegetables will likely burn before the chicken is cooked all the way through.

Ready to grill?

Preheat the grill to medium-high heat. If your grilling grates are prone to sticking, grease it before starting the grill.

Grill the chicken kebabs until golden brown and cooked through. Occasionally turn the skewers to ensure all sides cook evenly, about 15 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F.

Transfer the kebabs to a platter and serve.

Make it a meal and serve this kabob with these other favorites:

• Fluffy and Simple Basmati Rice Recipe | The Only Recipe You Need
• Middle Eastern Rice Pilaf With Lentils, Currants, And Dates
• Middle Eastern Cucumber Salad
• Easy Naan Recipe [No Yeast!]
• Yummy Garlic Naan Recipe
• Tzatziki Yogurt Sauce
• The Tastiest Easy Falafel Recipe

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This post is about how to make a delicious lemon garlic chicken kabob recipe.

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5 from 2 votes

Lemon Garlic Chicken Kabob Recipe

When you're craving a chicken kabob recipe that's juicy, flavorful, and delicious, look no further than this recipe!

Course Main Course

Cuisine Middle-Eastern

Keyword chicken kabob recipe

Prep Time 8 hours hours 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 6

Author Rihana

Ingredients

• 2 ½ pounds chicken thighs or breast cut into 1½-2 inch chunks
• ½ cup yogurt
• 3 cloves garlic
• 2 tablespoons fresh lemon juice
• 1 ¼ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon turmeric

Instructions

• Make the marinade by mixing the yogurt, garlic, lemon juice, and spices in a bowl (all of the ingredients except for the chicken).
• Cut the chicken in about 1 ½-2 inch chunks and add the marinade. Mix to evenly distribute the marinade. Put it in the refrigerator and let it marinate for at least 8 hours or overnight.
• When you're ready to grill, skewer the chicken chunks on metal or wooden skewers.
• Preheat the grill to medium-high heat. If your grilling grates are prone to sticking, grease it before starting the grill.

  Grill the chicken kabobs until golden brown and cooked through. Occasionally turn the skewers to ensure all sides cook evenly, about 15 minutes.

  Transfer the kabobs to a platter and serve. Enjoy!

Notes

If you decide to grill some vegetables alongside the chicken kebab, be sure to skewer them separately on their own skewers and grill them. This is because vegetables and chicken cook at different rates. If they're on the same skewer, the vegetables will likely burn before the chicken is cooked all the way through.