Chicken Skewers (With Chicken Kabob Marinade) Recipe

I finally put my Chicken Skewers Marinade into words, the go to mix I use on grilled chicken skewers and vegetables that always has people asking how I made them at BBQs.

I never meant to make a signature skewer but this one sneaks up on you. I start with boneless skinless chicken thighs or breasts and a bright splash of fresh lemon juice, and somehow the grill turns them into fireworks on a stick.

I call it my Chicken Kabob Marinade because it walks that line between simple and addictive, and yeah it’s perfect for Bbq Chicken Skewers Grilled nights when friends pop by and you need something that looks fancy but cooks fast. There are little tricks that make every bite sing, and once you try it you’ll want it on repeat.

Ingredients

• Chicken provides lots of protein, keeps you full, lean if trimmed
• Extra virgin olive oil gives healthy fats, adds richness and helps browning
• Lemon juice adds bright acidity, vitamin C, makes flavors pop, kinda sour
• Garlic adds pungent aroma, small calories, may boost immunity, savory punch
• Honey or brown sugar sweetens and balances acid, adds caramel notes
• Soy sauce or tamari brings umami and saltiness, deep savory notes, watch sodium
• Bell peppers add crunch, fiber, vitamin A and C, colorful and sweet
• Zucchini is light, adds mild texture, low calories and some fiber
• Cherry tomatoes give juicy sweetness, lycopene antioxidant and a bright acidic pop

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1 inch pieces
• 1/3 cup extra virgin olive oil, plus 1 tbsp more for veggies
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 3 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch crushed red pepper flakes, optional
• 2 large bell peppers, assorted colors
• 1 medium red onion
• 1 medium zucchini
• 8 oz cherry tomatoes
• 8 oz cremini or button mushrooms
• 8 to 10 wooden skewers or metal skewers
• 2 tbsp chopped fresh parsley, optional for garnish
• Lemon wedges, for serving

How to Make this

1. Combine 1/3 cup olive oil, 1/4 cup fresh lemon juice, minced garlic, 2 tbsp soy sauce or tamari, 1 tbsp honey or brown sugar, smoked paprika, cumin, oregano, 1 tsp kosher salt, 1/2 tsp black pepper and a pinch of crushed red pepper flakes in a bowl; stir well and reserve 2 to 3 tbsp of this mixture in a small bowl for basting or sauce, then add the chicken pieces and toss to coat.

2. If using wooden skewers, soak 8 to 10 of them in water for at least 30 minutes so they dont burn; if you have metal skewers skip soaking.

3. Marinate the chicken in the fridge at least 30 minutes, ideally 1 to 2 hours (up to 6 hours if you plan ahead) but not much longer for breasts or it can get mealy.

4. While chicken marinates, cut bell peppers and red onion into 1 inch pieces, slice zucchini into 1/2 inch rounds, leave cherry tomatoes whole and clean mushrooms; toss the veggies with the extra 1 tbsp olive oil and a pinch of salt and pepper so they dont stick.

5. Preheat grill to medium high about 400 to 450 degrees F, oil the grates gently with a paper towel and oil, and get a two zone heat if you can (hot side for sear, cooler side to finish).

6. Thread the chicken and veggies onto skewers, leaving a little space between pieces so heat circulates, alternate chicken with peppers, onion, zucchini, tomatoes and mushrooms for color and even cooking; dont crowd the skewers.

7. Grill skewers over direct heat about 10 to 12 minutes total, turning every 3 to 4 minutes so everything chars evenly; move to the cooler side if the veggies or chicken are burning before cooked through.

8. If you want to baste, either brush the reserved marinade on during the last 1 to 2 minutes, or boil the leftover used marinade for at least 3 minutes and then use it as a sauce so you dont risk cross contamination.

9. Check chicken reaches 165 degrees F or cut a piece to ensure juices run clear, let skewers rest 5 minutes off the heat, sprinkle with 2 tbsp chopped parsley if using and serve with lemon wedges for squeezing over everything.

Equipment Needed

1. Large mixing bowl, for the marinade and to toss the chicken
2. Small bowl, to reserve 2 to 3 tbsp of the marinade
3. Measuring cups and spoons
4. Whisk or fork, to blend the marinade
5. Cutting board and a sharp chef’s knife
6. 8 to 10 skewers, wooden (soak wooden ones) or metal skewers, dont forget to soak if using wood
7. Tongs and a silicone or pastry basting brush
8. Grill or large grill pan plus an instant read thermometer; paper towels and a little oil to grease the grates

FAQ

Chicken Skewers (With Chicken Kabob Marinade) Recipe Substitutions and Variations

• Chicken (1 1/2 lb boneless skinless thighs or breasts)
  • Shrimp, about 1 lb peeled and deveined, marinate 15 to 30 minutes, cooks way faster so watch it
  • Firm tofu, 14 oz block, press and cube then marinate 30+ minutes, good vegetarian swap
  • Pork tenderloin, 1 to 1 1/4 lb cut into 1 inch pieces, similar cook time as chicken
• Extra virgin olive oil, 1/3 cup
  • Avocado oil, same amount, better for high heat and neutral flavor
  • Grapeseed or canola oil, same amount, neutral and budget friendly
  • Light olive oil or a mix of olive oil and a splash of toasted sesame oil for an extra nutty note
• Soy sauce or tamari, 2 tbsp
  • Coconut aminos, same amount, milder and gluten free
  • Low sodium soy sauce, same amount, if you want less salt
  • Worcestershire sauce, 1 to 2 tbsp, gives savory depth if you don’t have soy
• Honey or brown sugar, 1 tbsp
  • Maple syrup or agave nectar, same amount, both dissolve easy in the marinade
  • Light brown sugar or granulated sugar, 1 tbsp, stir until dissolved
  • Molasses, 1/2 tbsp plus a bit of sugar, for a deeper caramel flavor

Pro Tips

– Match piece sizes and par cook when needed. Cut the chicken and veggies into similar sized chunks so nothing is tiny or giant, otherwise some bits will be burnt while others are raw. If a veg is dense or thick, give it a quick 2 to 3 minute head start on the cooler side of the grill so it finishes at the same time as the chicken.

– Mind the marinade time, especially for breasts. The lemon in that mix will start “cooking” the chicken if you leave it too long, so keep breasts to about 30 minutes up to 2 hours, thighs can take longer. If you want extra tender meat without acid damage, add a tablespoon of oil or a splash of yogurt to the marinade.

– Prevent spinning and flare ups. If you use wooden skewers, soak them well and consider threading two parallel sticks through each skewer so the pieces dont spin when you turn them. Oil the grates and keep a cooler zone on the grill so you can move anything that’s charring too fast instead of letting flames lick it.

– Safety and finishing touches. Never brush on raw marinade unless you boil it first, but you can baste with the reserved clean portion in the last minute or two for flavor. Use a thermometer to hit 165 F for chicken, let the skewers rest a few minutes, then squeeze lemon over everything right before serving for the best brightness.