Garlic Parmesan Chicken Kebabs

These Garlic Parmesan Chicken Kebabs make chicken breast anything but boring. Flavorful and juicy thanks to a punchy marinade, these skewers bring the boldness of Italian parmesan and garlic to your grill. If you crave something different from the classic barbecue flavors, this recipe will add a fun twist to any cookout. They have quickly become my go-to whenever I want an easy crowd pleaser with a little sophistication.

I first made these kebabs on a whim to use up a little leftover parmesan and now my family demands them every summer. Even the kids love them so consider making a double batch.

Ingredients

• Boneless skinless chicken breast: Choose fresh and firm chicken for best texture and flavor Cut into equal-sized cubes for even cooking
• Grated Parmesan cheese: Pick a good quality parmesan either freshly grated or even powdered makes the marinade extra savory and rich
• White vinegar: Look for a clean flavor to brighten and help flavors absorb more deeply
• Extra-virgin olive oil: Use a fruity olive oil to create a luscious texture and prevent sticking on the grill
• Lemon juice: Freshly squeezed brings a zippy acidity to balance the richness of the cheese Bottled juice works if that is what you have
• Garlic powder: This coats the chicken without the risk of losing minced garlic through grill grates
• Dried oregano: Make sure your oregano is aromatic and not stale for the freshest Mediterranean pop
• Onion powder: Adds another layer of savoriness and brings out that classic kebab flavor
• Crushed red pepper flakes: Optional but provides a gentle background heat
• Salt and pepper: Use according to taste and opt for fresh cracked for deeper flavor if possible

Step-by-Step Instructions

Prep the Chicken:

Cut chicken breasts into one inch cubes ensuring consistency helps them cook evenly and stay juicy

Mix the Marinade:

In a good sized bowl stir together the parmesan white vinegar olive oil lemon juice garlic powder oregano onion powder red pepper flakes salt and pepper Mix until all is well combined and you can smell the herby garlic aroma

Thread Onto Skewers:

If using wooden skewers soak them in water for at least thirty minutes to prevent burning Thread the marinated chicken cubes onto the skewers packing them close but not too tight so everything cooks well

Marinate:

Lay the assembled chicken kebabs on a platter Baste generously with the remaining marinade Cover and let chill in the fridge for at least thirty minutes or up to twelve hours The longer the wait the deeper the flavor

Grill the Kebabs:

Heat your grill or flat top to medium with the lid closed for even heat Place kebabs directly on the grill and cook about five minutes per side with the lid closed Turn only once so you get those nice grill marks Continue until chicken reaches an internal temperature of one hundred sixty degrees F

Serve Warm:

Remove skewers from the grill Let rest briefly then serve hot as is or with a squeeze more lemon or a sprinkle of extra parmesan

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Parmesan is my favorite ingredient here It melts beautifully and forms a craveable crust on the chicken The first time I brought this to a backyard party everyone immediately asked for the recipe My youngest loves threading the chicken on skewers with me making it a family event

Storage Tips

Store leftover kebabs in an airtight container in the fridge for up to three days The flavor really shines even cold and they make great salad toppers For longer storage remove chicken from skewers and freeze in a single layer up to two months Reheat gently so chicken does not dry out

Ingredient Substitutions

If you do not have parmesan try pecorino romano for a salty kick or even crumbled feta Use boneless thighs for a slightly richer flavor If you are low on fresh lemons white wine vinegar works in a pinch And if you like a spicier bite use a pinch more red pepper flakes

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Serving Suggestions

Serve these kebabs over fluffy rice with a crisp green salad or wrapped in pita with tzatziki sauce They are also perfect for building your own kebab bowls with grilled veggies and couscous

Cultural Context

Kebabs are beloved in many cuisines but this Italian-inspired version is special for the way it highlights parmesan and garlic flavors The simple marinade nods to classic Mediterranean ingredients making it feel both fresh and familiar

Commonly Asked Questions

→ What type of chicken works best?

Boneless, skinless chicken breasts cut into equal-sized pieces work best to ensure even cooking and tender bites.

→ How long should the chicken marinate?

Marinate the chicken for at least 30 minutes, but for deeper flavor, allow up to 12 hours in the fridge.

→ Can I add vegetables to the skewers?

Yes, add vegetables like zucchini, bell peppers, or onions for extra flavor and color. Thread them with the chicken for a tasty combination.

→ What grill temperature is best?

Preheat your grill to medium heat and keep the lid closed while cooking. Grill kebabs about 5 minutes per side, until chicken reaches 160°F.

→ Is it necessary to soak wooden skewers?

Yes, soak wooden skewers for at least 30 minutes in water before grilling to prevent burning or charring.