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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemon-garlic marinade and a Parmesan herb crust that char marks at the edges. Threaded chicken kabobs get golden grilling, then finished with herb butter that pools around the base.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
  • salt to taste
  • cracked black pepper to taste
Marinade
  • 4 tbsp olive oil
  • 6 garlic minced
  • 0.25 cup Parmesan cheese freshly grated, divided
  • 2 tbsp lemon juice fresh
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
Finish
  • 2 tbsp butter melted
  • 0.25 cup Parmesan cheese freshly grated, divided
  • fresh parsley for garnish
  • lemon wedges for serving
  • wooden skewers soaked in water

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, dried basil, salt, and cracked black pepper until evenly combined, then add chicken and toss to coat so every cube looks glossy and seasoned. Marinate for 30 minutes to let the garlic bits cling to the surface.
Prep the skewers
  1. Soak wooden skewers in water for 30 minutes, then thread the marinated chicken onto the skewers in a tight, even row so the pieces sit close together.
Grill
  1. Preheat the grill to medium-high heat and lightly oil the grates so the skewers release easily when you flip. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and an internal temperature of 165°F when checked in the thickest cube.
Finish and serve
  1. Remove the skewers from the grill and drizzle melted butter over the hot chicken so it melts and pools around the base. Scatter the remaining Parmesan over the skewers to create a lightly toasty Parmesan herb crust at the edges, then garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: check doneness in the thickest cube and aim for 165°F to keep the interior juicy while the Parmesan chars at the edges. Refrigerate cooked skewers in a covered container up to 3 days; reheat gently on a hot grill or in a skillet. Freezing is not recommended due to texture changes after grilling. For a dairy swap, use a vegetarian Parmesan-style cheese alternative that melts and browns similarly.