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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a garlic-herb marinade and a lightly charred Parmesan crust on golden grilled cubes. Coated chicken kabobs finish with a butter drizzle that pools around the skewer base for bold, savory flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
Marinade
  • 4 tbsp olive oil
  • 6 garlic minced
  • 0.25 cup Parmesan cheese freshly grated, divided (use 1/4 cup for marinating)
  • 2 tbsp fresh lemon juice
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • salt to taste
  • cracked black pepper to taste
Finish
  • 2 tbsp butter melted
  • 0.25 cup Parmesan cheese freshly grated, divided (reserve to scatter after grilling)
  • Fresh parsley for garnish
  • Lemon wedges for serving
  • wooden skewers soak in water 30 minutes

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk together olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, basil, salt, and cracked black pepper until evenly combined. Add the chicken cubes and toss to coat thoroughly, then marinate 30 minutes for flavor to soak in.
Skewer and grill
  1. Soak the wooden skewers in water for 30 minutes, then thread the marinated chicken onto the skewers with even spacing. This helps prevent scorching while you grill.
  2. Preheat the grill to medium-high heat and lightly oil the grates. Grill skewers for 4-6 minutes per side until deeply golden with visible char marks and the internal temperature reaches 165°F.
Finish and serve
  1. Remove the skewers from the grill and drizzle with melted butter so it melts and glazes the hot chicken. Scatter the remaining Parmesan over the skewers while they’re still hot for a lightly crisp, savory coating.
  2. Garnish with fresh parsley and serve with lemon wedges. Add more lemon juice to brighten the garlic-Parmesan flavor at the end.

Notes

Pro tip: use freshly grated Parmesan and aim for even 1.5-inch cubes so they finish at the same time and get consistent char. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or on a grill until warmed through. Freezing: not recommended for best texture. Dietary swap: for a lower-sodium option, use reduced-sodium Parmesan and season with a smaller amount of added salt.