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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemon-herb marinade and a Parmesan herb crust that char-rivets at the edges. Threaded chicken kabobs grill to deep golden color, finished with herb 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: 515
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until evenly combined; pour over chicken and toss to coat, then cover for a 30-minute marinate at room temperature (or refrigerate if your kitchen is warm).
  2. Visual cue: the chicken pieces should look slick and glossy with a light garlic-Parmesan coating before they rest.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes to prevent burning, then thread the marinated chicken onto the skewers once you’re ready to cook.
  2. Preheat a grill to medium-high heat and lightly oil the grates so the skewers release easily.
  3. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and the internal temperature reaches 165°F.
  4. Visual cue: the edges should look caramelized and lightly blackened while the centers stay juicy.
Finish and serve
  1. Remove the skewers from the grill and drizzle with melted butter so it melts over the hot chicken.
  2. Scatter the remaining Parmesan over the hot skewers to form a lightly toasted, speckled crust.
  3. Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

Pro tip: keep an eye on the char—medium-high heat gives faster browning, but rotating once helps prevent any one side from burning. Refrigerate leftovers in an airtight container up to 3 days; reheat gently to keep the chicken tender. Freezing is not recommended for best texture. For a gluten-free swap, use the same spices and ensure your grill area is clean—this recipe is naturally gluten-free.