Lemon Basil Chicken Kebabs

Lemon Basil Chicken Kebabs

Juicy and flavorful kebabs, marinated in a yogurt, lemon, and basil mixture, perfect for grilling.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Grill, Main Course

Cuisine: Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

For the Marinade

1 cup plain, full-fat yogurt Acts as the base of our marinade; Greek yogurt works well for tanginess and thickness.
2 tsp black pepper For added warmth; feel free to substitute with white pepper for a milder taste.
2 tsp kosher salt Essential for enhancing the flavors; sea salt can be a good alternative.
2 Tbsp honey Brings a gentle sweetness; maple syrup can work as a vegan alternative.
4 cloves garlic, crushed Freshly crushed garlic will give more aromatic flavor compared to pre-minced.
1 Tbsp lemon juice For brightness; using fresh lemons makes a huge difference.
2 lemons zest of For brightness; using fresh lemons makes a huge difference.
½ cup fresh basil leaves Essential for that aromatic kick; if unavailable, other herbs like parsley can be experimented with.
2 Tbsp olive oil To help bind the marinade; substitute with avocado oil for a higher smoke point.

For the Kebabs

2 lb chicken breast, cut into 1” cubes Ensure you use fresh chicken for the juiciest kebabs; thighs can also work for extra flavor.
Fresh mint, for garnish This adds a refreshing touch when serving.

Method

Preparation

In a food processor, combine the yogurt, black pepper, salt, honey, crushed garlic, lemon juice, lemon zest, and fresh basil. Blend until mostly smooth.
Pulse in the olive oil just until combined. Taste and adjust seasoning as needed.
In a large bowl or resealable Ziploc bag, mix the cubed chicken with the marinade until fully coated. Seal the bag or cover the bowl and refrigerate for at least 24 hours.

Grilling

Fire up your grill to medium-high heat.
Thread the marinated chicken onto metal skewers, ensuring they’re not overcrowded.
Lightly oil your grill grates to prevent sticking.
Place the skewers on the grill and cook for 4-5 minutes on each side, until the chicken is cooked through (internal temperature of 165°F).

Serving

Plate the kebabs over a bed of fluffy Basmati rice or alongside crunchy bread. Garnish with fresh mint.

Notes

Leftover chicken can be stored in an airtight container in the refrigerator for up to three days. Marinate the chicken a day in advance for richer flavor. Check for doneness with a meat thermometer.