Garlic Parmesan Chicken Kebabs

Garlic Parmesan Chicken Kebabs are a family favorite at my house for weeknight grilling and summer get-togethers. Each tender piece of chicken soaks up the flavor from a punchy garlic Parmesan marinade, then cooks up juicy on the grill. This recipe is perfect when you want big flavor without lots of fuss.

My family asks for these every time grilling season starts. I started adding veggies like zucchini after my kids discovered they love grilled vegetables as much as the chicken.

Ingredients

• Chicken breast: Choose boneless and skinless for best texture Cut into even pieces for even cooking
• Parmesan cheese: Freshly grated adds the most flavor but shelf stable works in a pinch Look for a block of Parmesan if possible for richer taste
• White vinegar: Brightens the flavor and helps tenderize the chicken Choose a good quality vinegar for the best result
• Extra virgin olive oil: Helps the marinade stick and keeps the chicken juicy Go for a robust flavor oil
• Lemon juice: Adds acidity to balance the Parmesan Fresh squeezed gives a clean taste but bottled can substitute
• Garlic powder: Gives strong garlic aroma without burning Choose pure garlic powder with no fillers
• Dried oregano: Brings herby notes that lift the entire kebab Use a brand with fresh smell and color
• Onion powder: Builds savory depth Look for onion powder that is pale ivory and free of lumps
• Crushed red pepper flakes: Optional for a little heat Opt for bright red flakes for best color
• Salt and pepper: Essential for seasoning Use flaky sea salt or cracked pepper if possible

Step-by-Step Instructions

Cube the chicken:

Cut chicken breasts into uniform one inch cubes This ensures everything grills at the same pace so nothing dries out or gets undercooked

Prepare the skewers:

If using wood skewers soak them in water for thirty minutes to prevent burning Metal skewers need only a quick rinse and dry

Mix the marinade:

Combine Parmesan cheese vinegar olive oil lemon juice garlic powder oregano onion powder crushed red pepper flakes and salt and pepper Mix well until a paste forms

Coat the chicken:

Thread chicken onto skewers and generously baste each piece with the marinade Make sure all sides are covered for the most flavorful kebabs

Rest and marinate:

Set the coated skewers on a platter cover gently and chill for at least thirty minutes up to twelve hours The longer you marinate the deeper the flavor

Preheat and grill:

Heat your grill or griddle to medium High temp with a closed lid builds a good sear Place kebabs on the hot surface and cook five minutes per side with lid closed Turn when nicely golden brown

Check for doneness and serve:

Kebabs are ready when chicken reaches an internal temperature of one hundred sixty degrees F Serve immediately while hot

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I always look forward to the nutty goodness of fresh Parmesan in this dish It brings instant sophistication to simple grilled chicken and even picky eaters cannot say no to anything with this cheese My best friend still texts me photos every time she fires up her grill and makes this for her family

Storage Tips

Leftover kebabs can be stored in an airtight container in the refrigerator for up to three days For longer storage remove the chicken from the skewers and freeze up to two months Thaw overnight in the fridge for best texture Reheat on the grill for a few minutes to keep the chicken juicy

Ingredient Substitutions

You can swap out the chicken breast for boneless thighs for more moisture If you do not have Parmesan try pecorino romano for a sharper flavor Red wine vinegar or apple cider vinegar can stand in if you are out of white vinegar Dried Italian herbs can step in for oregano when needed

Serving Suggestions

Serve these kebabs hot off the grill with a simple green salad and grilled vegetables like zucchini or bell peppers You can cut the chicken off the skewer and stuff in pita bread with lettuce and tomatoes for a delicious wrap For a complete meal add garlic bread or roasted potatoes on the side

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Cultural Context

Kebabs are a global comfort food Each region puts its own twist with local spices and techniques This version brings together Mediterranean inspired flavors with the classic backyard barbecue style It started in my house as a way to change up plain grilled chicken and now we never look back once summer hits

Commonly Asked Questions

→ What type of chicken works best for these skewers?

Boneless, skinless chicken breasts are ideal for even cooking and tender texture. Cut them into uniform pieces for best results.

→ Can I use fresh garlic instead of garlic powder?

Garlic powder sticks to the chicken better during grilling, but finely minced fresh garlic can be used if preferred.

→ How long should the chicken marinate?

Marinate for at least 30 minutes and up to 12 hours. Longer marinating enhances the flavor and tenderness.

→ Should I use metal or wooden skewers?

Metal skewers are reusable and make serving easy. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

→ What vegetables pair well on the skewers?

Zucchini, bell peppers, and onion complement the chicken and add color and flavor. Add them for a complete meal on a stick.