Save Garlic Parmesan Chicken Kabobs are my go-to when I want a fast and flavorful grilled dinner that feels special but is secretly so easy. Marinating chicken in a punchy garlic and Parmesan mixture brings out incredible flavor, and the pops of sweet bell pepper and tender onion turn it into a one-skewer meal. Whether I am feeding family on a busy night or hosting friends outdoors, these kabobs always impress with their golden char and fresh finish.
I made these first during a backyard get together and my friends now request them whenever we fire up the grill. The easy clean up does not hurt either.
Ingredients
- Chicken breasts: quality matters here Choose boneless and skinless pieces for easy skewering and tender results
- Olive oil: helps tenderize the chicken and infuses richness Use extra virgin for best flavor
- Grated Parmesan cheese: provides a salty savory boost Look for a wedge and grate fresh if you can
- Fresh garlic: minced for sharp bright flavor Choose plump firm cloves
- Lemon juice: adds tang and keeps everything tasting light and fresh Use freshly squeezed for best zing
- Dried Italian herbs: or a mix of basil oregano and thyme add classic flavor Look for herbs that smell vibrant not dusty
- Salt: brings all the flavors together Use fine sea salt so it melts in
- Black pepper: gives gentle heat Cracked fresh pepper has more aroma
- Red and yellow bell peppers: bring natural sweetness Plus color for a beautiful skewer Pick ones that feel heavy and firm
- Red onion: adds gentle bite and turns deliciously sweet when grilled Choose small ones for easy chunking
- Parsley for garnish: makes everything pop Pick a bunch with bright green leaves
- Extra Parmesan and lemon wedges for serving: because more flavor is always better
Instructions
- Make the Marinade:
- In a large mixing bowl whisk olive oil Parmesan garlic lemon juice dried herbs salt and pepper until thoroughly blended The mixture should smell fragrant and whisk up into a loose thick paste
- Marinate the Chicken:
- Add the cubed chicken to the bowl Toss and turn the pieces until every surface is coated Scrape down the sides to make sure no flavor is left behind Cover the bowl with plastic wrap and refrigerate for at least thirty minutes If you have two hours your patience pays off with deeper flavor
- Prep the Grill:
- Fire up your grill to medium high heat Or position a rack in your oven for broiling and set to high Preheating gives even charring and keeps things from sticking
- Build the Kabobs:
- Thread the marinated chicken cubes alternating with chunks of red pepper yellow pepper and red onion on each skewer Leave a little space between pieces so the heat circulates Each skewer should look bright and colorful
- Grill to Perfection:
- Place the skewers on the hot grates Use tongs to turn the kabobs every few minutes Grill for about twelve to fifteen minutes until the chicken is golden and cooked through and the vegetables show singed edges If broiling place on a foil lined tray and rotate a few times for even browning
- Garnish and Serve:
- Transfer the kabobs to a serving platter Scatter fresh parsley and sprinkle more Parmesan on top Serve immediately with lemon wedges so everyone can brighten their portion
Save I am forever loyal to Parmesan cheese in this recipe The nutty depth you get from freshly grated Parm never fails A standout memory was making these kabobs for my moms birthday cookout where my nieces took turns threading the skewers and every bite disappeared in minutes
Storage Tips
After cooling slide leftovers off skewers and transfer to an airtight container They keep in the fridge for up to three days For longer storage freeze cooked chicken and veggies in a zip top bag They reheat beautifully in a skillet over medium heat or gently in the oven at three fifty degrees
Ingredient Substitutions
Swap zucchini chunks or button mushrooms in for bell peppers for a twist Try boneless chicken thighs for extra juiciness or use turkey breast if that is what you have For dairy free try nutritional yeast in place of Parmesan and a little extra olive oil for richness You can also use lime juice instead of lemon for a subtle flavor swap
Serving Suggestions
Pile the kabobs over fluffy rice or quinoa Add a crisp green salad and some tzatziki sauce on the side They are terrific tucked into pita for lunch or served with roasted potatoes for dinner Pair with a zesty white wine or sparkling lemonade for a fresh finish
Cultural and Seasonal Context
Skewered meats are beloved around the world from souvlaki to shish kebabs These garlic Parmesan kabobs bring an Italian American spin with classic flavors Grill them in summer when peppers are sweetest but broiling makes them a year round treat
Seasonal Adaptations Notes
Try swapping with in season veggies like asparagus in spring Corn rounds or cherry tomatoes are great late summer additions In cooler months use the broiler for the same effect as grilling
Success Stories
I have served these at potlucks and gotten recipe requests every time My neighbor adapted them with shrimp and loved the results They are a hit with picky eaters since you can personalize each skewer with the veggies you like best
Freezer Meal Conversion
To make ahead marinate the chicken and freeze raw with the marinade in a zip top bag Thaw overnight in the fridge thread on skewers and cook for a super quick meal left for another day Cooked kabobs freeze well too just use freezer safe bags or containers
Save It is simple to make these kabobs for a weeknight or for a festive summer gathering Fresh parsley and extra Parm at the finish make them truly irresistible.
Kitchen Q&A
- → How long should I marinate the chicken?
For deeper flavor, marinate the chicken for at least 30 minutes—2 hours is ideal.
- → Can I use different vegetables on the skewers?
Yes, feel free to substitute vegetables like zucchini or mushrooms for bell peppers or onion.
- → Is this dish suitable for gluten-free diets?
Yes, it's gluten-free. Ensure your Parmesan cheese is gluten-free if planning for strict dietary needs.
- → What kind of grill can I use?
You can use a gas, charcoal, or electric grill. Alternatively, broil in your oven for similar results.
- → How do I know when the chicken is cooked?
Chicken should be cooked through and juices run clear. Use a meat thermometer to check for 165°F (74°C) at the center.
- → Can I prepare this dish in advance?
Chicken can be marinated and prepped several hours ahead. Grill just before serving for best texture and flavor.