Garlic Parmesan Chicken Kebabs Recipe

If you’re craving a truly irresistible and crowd-pleasing dinner, these Garlic Parmesan Chicken Kebabs are about to become your new favorite. Juicy bites of chicken soak up a savory marinade bursting with garlic, zesty lemon, and plenty of nutty Parmesan, before getting beautifully grilled to golden perfection. Each skewer is loaded with bold, cheesy flavor and just enough spice to keep you coming back for one more bite!

this Recipe

Ingredients You’ll Need

Everything you need to make Garlic Parmesan Chicken Kebabs is simple and full of purpose! Each ingredient in this recipe works double-duty, adding flavor, moisture, and a perfect balance of textures that make these skewers totally addictive.

• Boneless, Skinless Chicken Breasts: Go for fresh, high-quality chicken for a juicy, tender bite every time.
• Grated Parmesan Cheese: The secret to that nutty, cheesy crust and an umami-packed marinade.
• White Vinegar: Adds brightness and tenderizes the chicken for melt-in-your-mouth skewers.
• Extra-Virgin Olive Oil: Infuses the chicken with richness and keeps everything moist on the grill.
• Lemon Juice: Lifts and balances the savory flavors with a bit of fresh, tangy zip.
• Garlic Powder: Ensures bold garlic flavor in every bite that won’t burn on the grill like fresh garlic can.
• Dried Oregano: Lends an earthy, Mediterranean vibe—perfect with parmesan and citrus.
• Onion Powder: Deepens the savory warmth throughout the marinade.
• Crushed Red Pepper Flakes: Adds a little heat—use more or less depending on your spice preference.
• Salt & Pepper: Don’t forget these! They’re essential for seasoning the chicken inside and out.

Variations

The beauty of Garlic Parmesan Chicken Kebabs is how easily you can switch things up to suit your taste or what’s in your fridge! Don’t be afraid to get creative—these skewers are endlessly adaptable for every crowd and craving.

• Add Veggies: Thread bell peppers, zucchini, or red onion in between the chicken pieces for a colorful, all-in-one meal.
• Swap the Protein: Try swapping in boneless thighs, shrimp, or even tofu for a fun twist on these flavors.
• Make It Spicy: Double the crushed red pepper flakes or add a pinch of cayenne to give your kebabs a kick!
• Fresh Herbs Finish: Sprinkle chopped parsley, basil, or chives over the finished kebabs for a burst of freshness.

How to Make Garlic Parmesan Chicken Kebabs

Step 1: Cube and Skewer the Chicken

Start by trimming off any excess fat from your chicken breasts, then slice them into uniform, 1-inch cubes. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes so they don’t burn on the grill! Thread the juicy chicken pieces onto your skewers, packing them just snug enough that they’ll caramelize but still cook through evenly.

Step 2: Whip Up the Garlic Parmesan Marinade

In a medium bowl, mix together the grated Parmesan, white vinegar, olive oil, lemon juice, garlic powder, onion powder, oregano, crushed red pepper, and a generous sprinkle of salt and pepper. The marinade should be thick enough to coat the chicken but fluid enough to brush on easily—give it a quick taste and adjust if you want extra garlic or more tang.

Step 3: Baste and Marinate

Baste the Garlic Parmesan mixture generously over your chicken kebabs, making sure to coat every nook and cranny. Arrange the kebabs on a platter, cover, and refrigerate for at least 30 minutes (and up to 12 hours!). The longer they marinate, the richer the flavor will be. Trust me—if you have time, go for the full marination window!

Step 4: Grill to Perfection

Preheat your grill to medium heat. Once hot, place the marinated kebabs on the grill and close the lid. Grill for about 5 minutes on each side, rotating with tongs, until the chicken is golden, lightly charred in spots, and reaches an internal temperature of 165°F. Don’t skip checking for doneness—a digital thermometer is your best friend here!

Step 5: Serve and Savor

Transfer your sizzling Garlic Parmesan Chicken Kebabs to a platter, sprinkle with a little extra parmesan or herbs if you like, and dig in while they’re warm and juicy. They’re absolutely irresistible fresh off the grill and disappear fast—so make extra if you’re feeding a hungry crew!

How to Serve Garlic Parmesan Chicken Kebabs

Garnishes

These kebabs absolutely shine when sprinkled with extra grated parmesan or a dusting of fresh chopped parsley right before serving. A few thin lemon slices on the platter also add a pop of color and let everyone squeeze a little more brightness onto their skewer.

Side Dishes

Pair your Garlic Parmesan Chicken Kebabs with a crisp green salad, buttery corn on the cob, or roasted potatoes. They’re also amazing tucked inside a fluffy pita with tzatziki, or alongside a platter of grilled veggies and herby rice for a complete meal.

Creative Ways to Present

Set out the kebabs on a rustic wooden board with bowls of creamy dipping sauces and lemon wedges for a gorgeous party platter. Or, slide the chicken off the skewers and toss with cooked pasta or atop flatbread for an easy, crowd-pleasing main course.

Make Ahead and Storage

Storing Leftovers

Place any leftover Garlic Parmesan Chicken Kebabs in an airtight container and refrigerate for up to 3 days. For best results, remove the chicken from the skewers before storing so it stays juicy and is easier to reheat.

Freezing

You can freeze the cooked chicken pieces (off the skewers!) in a freezer-safe bag or container for up to 2 months. Let thaw in the refrigerator overnight before reheating for easy meal prep or lunches down the line.

Reheating

Gently reheat leftover chicken pieces in the microwave, a covered skillet over low heat, or in a 300°F oven until warmed through. A light splash of broth or water will keep the chicken moist and prevent it from drying out.

FAQs

Final Thoughts

Give these Garlic Parmesan Chicken Kebabs a try and watch them disappear right before your eyes! They’re easy, deeply flavorful, and ideal for sharing with loved ones at a backyard barbecue or around your dinner table. I hope these become a new go-to for your family as quickly as they did for mine—happy grilling!

Print