Description
These Garlic Parmesan Chicken Kebabs are a flavorful and easy-to-make grilled dish featuring bite-sized chicken pieces marinated in a tangy and savory garlic parmesan mixture. Perfect for a quick dinner or a summer barbecue, these kebabs cook quickly on the grill to juicy perfection with a crispy, cheesy coating.
Ingredients
Units
Scale
Chicken Kebabs:
- 2 pounds boneless, skinless chicken breasts
Garlic Parmesan Mixture:
- 1/4 cup grated Parmesan cheese
- 1/4 cup white vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Cut Chicken: Cut each chicken breast into 1-inch cubes to ensure even cooking and easy threading. Thread the chicken pieces onto skewers evenly.
- Prepare Marinade: In a bowl, combine grated Parmesan cheese, white vinegar, extra virgin olive oil, lemon juice, garlic powder, dried oregano, onion powder, crushed red pepper flakes, salt, and pepper. Mix thoroughly to create a flavorful marinade.
- Marinate: Baste the skewered chicken pieces generously with the garlic parmesan mixture. Cover the bowl and refrigerate for a minimum of 30 minutes and up to 12 hours to allow the flavors to meld and tenderize the chicken.
- Grill: Preheat your grill to medium heat. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Place the marinated chicken kebabs on the grill and cook for about 10 minutes, turning once halfway through, until the internal temperature reaches 165°F and the chicken is fully cooked and slightly charred.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Marinating the chicken for longer, up to 12 hours, will deepen the flavor and tenderize the meat more effectively.
- Ensure the grill is at medium heat to avoid burning the exterior while undercooking the chicken inside.
