Lemon Basil Chicken Kebabs
These Lemon Basil Chicken Kebabs are packed with bright, zesty flavor from fresh lemon and basil. Perfectly grilled until juicy and golden, they’re quick to prep, high in protein, and ideal for summer meals, meal prep, or healthy family dinners. Naturally gluten-free and easy to customize.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1.5-inch pieces
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 3 garlic cloves minced
- 1/4 cup chopped fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
- Wooden or metal skewers if wooden, soak in water for 30 minutes
Instructions
- Make the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, basil, salt, and pepper.
- Marinate the Chicken: Add chicken pieces to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
- Assemble the Kebabs: Thread the marinated chicken onto skewers, spacing them slightly apart.
- Grill the Kebabs: Preheat grill or grill pan over medium-high heat. Grill kebabs for 5–7 minutes per side, turning once, until chicken is fully cooked and has nice grill marks.
- Serve Hot: Transfer to a platter and garnish with extra fresh basil or lemon wedges.
Notes
Lemon Basil Chicken Kebabs – Helpful Tips
Cooking Tips & TechniquesUse boneless, skinless chicken breast or thighs cut into 1-inch cubes for even grilling.
Marinate the chicken for at least 30 minutes (or up to 8 hours) in a mixture of lemon juice, olive oil, garlic, and fresh chopped basil to infuse every bite with bright, herby flavor.
Thread chicken tightly onto skewers so they stay juicy but leave a little space between pieces for even heat circulation.
Grill over medium-high heat, turning occasionally, until golden and cooked through (internal temp should reach 165°F).
Brush with extra marinade during grilling for more flavor, but stop brushing in the last few minutes for food safety. Serving Suggestions
Serve over a bed of herbed couscous, lemon rice, or garlic quinoa for a light, summery dinner.
Pair with a side of grilled vegetables like zucchini, bell peppers, or asparagus.
Drizzle with a lemony yogurt sauce or tzatziki for a creamy contrast.
Slice leftovers and toss in a salad or wrap in a pita with greens and feta.
Add a side of hummus and warm flatbread for a Mediterranean-style meal. Make-Ahead & Storage
Make-Ahead: Marinate chicken ahead of time and refrigerate until ready to grill. You can also prep and skewer the kebabs the night before.
Refrigerator: Store leftover cooked kebabs in an airtight container in the fridge for up to 4 days.
Freezer: Freeze raw marinated chicken (not skewered) in a zip-top bag for up to 2 months. Thaw in the fridge before skewering and grilling.
Reheat: Warm kebabs gently in the oven or on a skillet over medium-low heat to avoid drying out the chicken. Tasty Variations to Try
Lemon Basil Shrimp Skewers: Swap chicken with shrimp and reduce grill time to 2–3 minutes per side.
Zesty Honey-Basil Glaze: Add a touch of honey and Dijon mustard to the marinade for a sweet-savory twist.
Basil-Pesto Chicken: Mix a spoonful of pesto into the marinade for a deeper herb flavor.
Grilled Citrus Medley: Alternate chicken with orange or lemon slices on the skewers for extra citrus flair.
Vegetarian Version: Try skewering halloumi, zucchini, mushrooms, and cherry tomatoes with the same lemon basil marinade.