Lemon Marinated Chicken Kebabs with Fresh Herbs
These bright and zesty chicken kebabs are marinated in a fragrant blend of lemon, garlic, and Mediterranean herbs, then grilled to juicy perfection. Perfect for spring gatherings, they're light, flavourful, and completely dairy-free.
Ingredients
- 700g boneless, skinless chicken breast, cut into 3cm cubes
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 large red onion, cut into chunks
- 2 medium courgettes, sliced into half-moons
- 1 red bell pepper, cut into chunks
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, cumin, smoked paprika, salt, and black pepper to create the marinade.
Add the chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 20 minutes or up to 4 hours.
Preheat your grill or grill pan to medium-high heat, approximately 200°C.
Thread the marinated chicken pieces onto skewers, alternating with red onion chunks, courgette slices, and red bell pepper pieces.
Grill the kebabs for 12-15 minutes, turning every 3-4 minutes, until the chicken is golden and cooked through with an internal temperature reaching 75°C.
Remove from heat, let rest for 2 minutes, then garnish with fresh chopped parsley and serve with lemon wedges on the side.
Did you make this?
Upload your photo and show how it turned out.
