Grilled Chicken Kabobs

Ingredients

• 1.36 kg (3 lb)chicken breast or thighs
• 15 g (¼ cup)fresh parsley, finely chopped
• 20 g (⅓ cup)fresh coriander, finely chopped
• 80 ml (⅓ cup)mayonnaise
• 80 ml (⅓ cup)olive oil
• 45 ml (3 tbsp)lemon juice
• 3 clovesgarlic, minced
• 10 g (2 tsp)salt
• ½ tspground black pepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken breasts into pieces about 2.5 cm (1 inch) thick and place them in a large bowl.

2. 2

   Mix the marinade

   In a small bowl, combine the parsley, coriander, mayonnaise, olive oil, lemon juice, minced garlic, salt and pepper.

3. 3

   Marinate the chicken

   Pour the marinade over the chicken and stir to coat. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.

4. 4

   Soak the skewers

   While the chicken marinates, soak the wooden skewers in water.

5. 5

   Thread the pieces

   Once the chicken has marinated, thread the pieces onto the wooden skewers.

6. 6

   Grill the kabobs

   Grill over medium-high heat, turning the skewers until the chicken is golden brown on all sides and cooked through.

7. 7

   Serve the kabobs

   Serve the grilled chicken kabobs.

What are chicken kabobs?

Kabobs are pieces of food threaded onto skewers and cooked over a grill. They are found in many culinary traditions; this version takes an easy American-style approach, using chicken and a bright, herb-filled marinade.

The mayonnaise and olive oil coat the chicken, while lemon, garlic, parsley and coriander bring freshness and savoury flavour. Cutting the chicken into even pieces helps it cook at a similar pace.

Nutrition and macros by portion

The nutrition label shows one serving as written: 682 calories, 73g protein, 2g carbs, 41g fat.

The chicken provides most of the protein, while the olive oil and mayonnaise contribute much of the fat. The listed nutrition gives just 2 g of carbohydrate per serving; add vegetables or a modest portion of rice or potatoes to round out the plate.

Why this marinade works

Mayonnaise: it helps the herbs and seasonings cling to the chicken and gives each piece a rich coating.

Lemon and herbs: lemon juice adds tang, while parsley and coriander keep the flavour lively alongside the garlic.

Marinating and threading

Marinating time: give the chicken at least 30 minutes in the fridge so the coating has time to flavour it. It can also be left overnight, as the method specifies.

Even pieces: keep the chicken chunks roughly the same size when cutting and thread them without packing them tightly together.

Getting a golden finish

Heat: medium-high grilling helps the outside take on colour while the chicken cooks through. Turn the skewers during cooking so the pieces brown on all sides.

Doneness: check that the thickest pieces are cooked through before serving; colour on the outside alone is not a reliable cue.

Choosing the chicken

Chicken breast: its leaner texture works well when the pieces are cut evenly and grilled without overcooking.

Chicken thighs: these can be used instead, as the recipe allows, for a richer result. Cut them into pieces of similar size to help them cook consistently.

Serving ideas

Serve the kabobs with a crisp salad or grilled vegetables for a fresh contrast to the creamy marinade. Rice, flatbread or potatoes can make the meal more substantial.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a comparable rate.
• Keep the chicken covered in the fridge while it marinates.
• Soak the wooden skewers while the chicken is in the marinade.
• Leave a little space between chicken pieces on each skewer for more even cooking.
• Turn the skewers regularly so the chicken browns on all sides.

Variations

• Use chicken thighs: swap in thighs for a richer, more succulent kabob.
• Add extra herbs: increase the parsley or coriander for a greener, more herb-forward marinade.
• More lemon: add a little extra lemon juice for a sharper tang.
• Change the skewers: use metal skewers instead of wooden ones, so there is no need to soak them.
• Serve with salad: pair the kabobs with crisp salad for a fresh side.

Common mistakes to avoid

• Uneven pieces: large and small chunks cook at different speeds; cut them to a similar size.
• Skipping the marinade: the chicken benefits from at least 30 minutes in the fridge; plan for that rest before grilling.
• Crowded skewers: tightly packed pieces brown less evenly; leave a little room between them.
• Turning only once: the sides may colour unevenly; rotate the skewers during grilling.
• Relying on colour alone: browned chicken may still need more time; check the thickest pieces are cooked through.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot, or enjoy it cold in a salad; avoid repeatedly reheating it.

Frequently asked questions