This delicious recipe for Lemony Marinated Chicken Skewers features an irresistible blend of Mediterranean and Middle Eastern flavors. Chicken is quickly marinated with a vibrant burst of lemon, garlic, herbs and spices. It’s the perfect recipe for grilling and summer cookouts.
Here in Southern California we love to grill. Hot summer days seem made for for cooking and eating outdoors. During the warmer months we love grilling for our family and friends. I make salads, prepare various chilled mezze, and blend batches of icy limonana to keep everybody cool in the hot summer sun.
Nearly every time we grill, I serve some version of this lemony marinade. It’s a perfect combination of Mediterranean and Middle Eastern flavors – lemon, herbs, spices, and garlic. Sometimes I add a little more cayenne for a kick, other times I use more lemon for tartness. No matter which little tweaks I make, the chicken always turns out tender and tasty. Use chicken thighs for a juicier, more flavorful result.
I recommend serving these skewers with toum, a tasty Middle Eastern garlic dipping sauce. This is truly one of my favorite summer grilling marinades. I know you will love it!
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Lemony Marinated Chicken Skewers
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs I prefer thighs
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons fresh minced cilantro or parsley I prefer cilantro
- 2 teaspoons minced fresh garlic
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
NOTES
Instructions
- Cut the chicken into 1 ½ inch strips for skewering. In a small bowl, whisk together the olive oil, lemon juice, cilantro or parsley, crushed garlic, paprika, salt, cumin, turmeric and cayenne pepper. Place the chicken pieces in a glass dish. Pour the marinade over the chicken and stir to coat. Cover with plastic wrap. Place in the refrigerator and let the chicken marinate for 20 minutes. If using wooden skewers, soak them in water while the chicken is marinating.
- Generously grease the grill and heat over medium. Skewer the chicken, evenly divided between 6-8 skewers.
- Place the skewers on the hot grill and cook for 10-15 minutes, turning once during cooking, until cooked through. Serve hot.
Natalie Tompkins says
Fantastic flavour. It’s only been a week and we are making them again. Kids loved them too.
Margot Ambrose says
Loved it. I marinated overnight and they were still juicy and with so much flavor! On my favorites list!
Nancy Quarin says
These were an absolute hit !!! served with a big chunky Greek salad and some marinated bbq veggies on the side! Everyone loved the chicken and we are definitely putting on our ‘favourites’ list. thanks !
Sylvia G Munoz says
Trying this for 4th of July
Erica says
Made these last night for a girls appetizer night. They were delicious!! Loved the look of them from the turmeric and parsley ?
Dana says
Can I marinate the chicken overnight? Or will the lemon juice cook the chicken.
Tori Avey says
You can, but the acid will sort of “cook” the chicken, which can render it somewhat dry if using breast meat. If using thighs, it shouldn’t be an issue.
angela says
Yum!
Kate @¡Hola! Jalapeño says
Those look so good! We’ve been grilling up a storm this summer—add these to the list!
Tori Avey says
Enjoy Kate! Great “meeting” you on Skype last week. 🙂
Helene Brown Berger says
These were awesome!!
Tori Avey says
So glad you got to try the recipe Helene! It really is one of my faves, it’s in regular rotation here at home during the summer.
Rich Lauterbach says
One of my favorite marinades/bastings is: lemon juice chicken parts for 30 mins, then mash garlic into light or medium olive oil, and add to lemoned chicken, let sit for another hour. Grill and baste before and after turning. Olive oil is flammable so keep a spritzer nearby.
Susan Newman Blake says
Great and use those Meyer lemons too!
husna hsa says
Mouth watering
Lama Syada says
I can’t wait to try this, Tori! We grill all the time, but this recipe using turmeric will be a nice way to change things up a bit and add a nice color.
Rebecca says
Dear Tori, Try to add in 1/2 -1 cup of water and 1 spoon of corn flour into the marinate, don’t worry as you used 2 Lbs of meat, when you stir the meat and it will absorb all the liquid into the meat and it will be very juicy and tender. A chef advised us to keep the skin on, it you don’t eat it, tear if off before you eat as it protect the meat so that it will be juicy instead of dried meat. This is the secret of Chinese cooking.
Ollie Mariano Guinto says
Yummy
Larry says
Yum!
Anna Lentz Carpenter says
Sounds wonderful !!!
Aviva says
Looks and sounds delicious! For us Cityfolk stuck in apartments with no access to a grill, do you have an approximate oven temp and cook time?
Pearl Rosenberg says
I would bake in oven for 350 F. for 30 min.
Tori Avey says
I suggest placing a rack two notches down below the broiler and broiling chicken for 7-8 minutes on each side, or until cooked through. Broiling will give it a more grill-like finish, but each broiler is different so you’ll need to test it out on yours and check internal temps. Good luck!
יעל בוימוביץ' says
YES..WHEN I’LL CELEBRATE MY BIRTHDAY. 🙂
Jodee Weiland says
This looks delicious! Since I’m a lemon lover, this has flavors I love with chicken…thanks for sharing!