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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemon-garlic marinade and golden-grilled Parmesan herb crust. Threaded chicken kabobs cook fast over medium-high heat, with charred edges and butter that pools at the skewer base.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan chicken skewers marinade
  • 4 tbsp olive oil
  • 6 garlic
  • 0.25 cup Parmesan cheese divided; freshly grated
  • 2 tbsp lemon juice
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
For finishing and serving
  • 2 tbsp butter melted
  • 0.5 cup Parmesan cheese remaining 1/4 cup, freshly grated
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving
  • 1 wooden skewers soaked in water 30 minutes

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk olive oil, minced garlic, 1/4 cup Parmesan, lemon juice, dried Italian seasoning, dried basil, salt, and cracked black pepper in a bowl until evenly combined.
  2. Add chicken breast cubes and toss to coat thoroughly, then marinate for 30 minutes at room temperature or in the refrigerator while you prep skewers.
Prep the skewers and grill
  1. Soak wooden skewers in water for 30 minutes so they won’t scorch on the grill.
  2. Thread the marinated chicken onto the soaked skewers, leaving a little space between pieces for even grilling.
  3. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
  4. Grill skewers for 4-6 minutes per side, until deeply golden with visible char marks and the thickest piece reaches 165°F.
Finish and serve
  1. Remove the skewers from the grill and drizzle melted butter over the hot chicken.
  2. Scatter the remaining Parmesan over the skewers so it melts and forms a lightly crisp, herb-speckled crust at the edges.
  3. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: for the best char, keep the grill at medium-high and don’t move the skewers too often—flip only once per side. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet or on a grill until warmed through. Freezing: yes, freeze cooked skewers for up to 2 months, then thaw and reheat gently. Dietary swap: for a lower-carb option, serve with grilled vegetables or a salad instead of any starchy sides.