Garlic Parmesan Chicken Kebabs

Garlic Parmesan Chicken Kebabs are juicy pieces of chicken marinated in garlic, Parmesan cheese and other delicious herbs. These kebabs are a fantastic fusion of flavor!

I have a recipe I created not long ago that I completely fell head over heels for. I’ll include the recipe below, but first I want to talk about how I decided to enhance it and make it a must have at your next cookout! My Garlic Parmesan Chicken Kebabs are incredible, and totally irresistible. This is a great way to switch up the traditional kebab recipe into something that everyone will crave. Kids and adults are sure to fall in love with these!

GARLIC PARMESAN CHICKEN KEBABS

I drew the inspiration for these kebabs from my recipe for Air Fryer Garlic Parmesan Chicken. It is so good! We love to make this chicken a lot, especially when we meal prep at the beginning of the week. These kebabs take the best part of that recipe and turn it into a grilled masterpiece. The chicken breast is marinated in oil, garlic, and parmesan cheese, then threaded onto a skewer and grilled. We love them just like this, but you can always add fresh summer vegetables like zucchini, bell peppers, and onions.

Each skewer is placed on a hot grill or Blackstone, until the chicken is cooked through.

INGREDIENTS

• 2-pounds boneless, skinless chicken breasts; cut chicken into equal sized pieces. This way everything will cook evenly. I like to cube my chicken into 1-inch pieces.
• ¼ cup grated Parmesan cheese; use freshly grated parmesan or powdered. Either work fine.
• ¼ cup white vinegar; this helps cut through all the flavors so that everything marries and marinates properly. 
• 2 Tablespoons extra-virgin olive oil; the oil will ensure that when you introduce the chicken to the hot surface, that it won’t stick to the grill. It also helps the marinade get to every single piece of chicken.
• 1 Tablespoon lemon juice; the slight addition of acidity balances out the flavor of the salty cheese. I recommend squeezing a lemon and using the fresh juice, but bottle juice will also work.
• 2 teaspoons garlic powder; the garlic powder goes on the grill better than fresh garlic. If it were to be in huge chunks there is a good possibility that it would fall through the grates and lose that flavor.
• 1 teaspoon dried oregano; the oregano will completely round off the flavor profile and bring your dish to life!
• 1 teaspoon onion powder; this is really going to make sure that your kebabs come out nice and savory. Also, if you choose to use onion on your skewers this will only bring that flavor profile to the forefront.
• 1/2 teaspoon crushed red pepper flakes; this is an optional ingredient depending on the spice level you enjoy. The amount included here won’t overwhelm anything. If you like more heat, feel free to add more.
• salt and pepper, to taste; no recipe would be complete without a little salt and pepper to taste. As always, fresh cracked is best, but table shakers work great too.

INSTRUCTIONS

Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.

Baste the chicken kebabs with the garlic Parmesan mixture on all sides.

Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.

Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 160 degrees F. 

Serve kebabs warm and enjoy!

VEGGIE ADDITIONS

Is your garden just thriving with fresh produce? It’s time to grill them! I sometimes like to add fresh zucchini, bell peppers, and onion to the skewers. If you have a veggie that you’d like to try then I say go for it!

COOKING

Any grill, or flat top cooking surface like a Blackstone is what you want to grill these on. Make sure to preheat before cooking. The best way to preheat is to keep the lid closed while you bring the surface to temperature.

SKEWERS

I prefer metal skewers. Everything slides right off when you’re ready to eat. If you want to use wooden skewers, make sure to soak them in water for at least 30 minutes before threading the chicken and vegetables. This way they won’t catch on fire and char while everything is cooking.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE KEBABS!

Teriyaki Chicken Kebabs – Juicy pineapple, crisp green bell peppers, and chicken marinated in a rich Teriyaki sauce, skewered, then grilled to perfection.

Grilled Steak Kebabs – Tender pieces of steak with an assortment of bell peppers, onions, and cooked perfectly on the grill.

Sweet BBQ Chicken Kebabs – Pieces of chicken breast are marinated in a sweet BBQ sauce with veggies and grilled to juicy perfection.

Air Fryer Garlic Parmesan Chicken – Juicy chicken breasts with parmesan cheese, garlic and spices then quickly cooked in an Air Fryer.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!