Garlic Parmesan Chicken Kebabs (Printable Version)
# What You'll Need:
→ Chicken
01 -
900 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
→ Marinade
02 -
60 ml grated Parmesan cheese
03 -
60 ml white vinegar
04 -
30 ml extra-virgin olive oil
05 -
15 ml freshly squeezed lemon juice
06 -
10 ml garlic powder
07 -
5 ml dried oregano
08 -
5 ml onion powder
09 -
2.5 ml crushed red pepper flakes (optional)
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Optional Vegetable Additions
12 -
Zucchini, cut into thick slices
13 -
Bell peppers, seeded and cut into chunks
14 -
Red onion, peeled and cut into wedges
# Step-by-Step Directions:
01 -
Cut chicken breasts into uniform 2.5 cm cubes. If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
02 -
In a medium bowl, whisk together grated Parmesan, white vinegar, olive oil, lemon juice, garlic powder, dried oregano, onion powder, crushed red pepper flakes if using, salt, and black pepper until fully combined.
03 -
Thread cubed chicken (and vegetables if desired) onto 8 skewers. Brush all sides with the prepared marinade, ensuring even coverage. Place skewers on a platter, cover, and refrigerate for at least 30 minutes, up to 12 hours.
04 -
Preheat grill or flat top griddle to medium heat with the lid closed to ensure even cooking surface temperature.
05 -
Place marinated skewers on the preheated grill. Cook with lid closed for approximately 5 minutes per side, turning once, or until chicken is cooked through and internal temperature reaches 71°C. Remove from grill and serve hot.
# Helpful Notes:
01 -
Use metal skewers for easier handling, or soak wooden skewers to prevent burning.
02 -
Add seasonal vegetables for enhanced color, flavor, and texture.
03 -
Freshly grated Parmesan imparts optimal flavor to the marinade.