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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemony garlic-butter marinade and a Parmesan herb crust that chars at the edges. Grilled chicken kabobs are golden and deeply caramelized, then finished with melted butter and extra Parmesan for pooling flavor at the skewer 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: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 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
  • 2 tbsp lemon juice fresh lemon juice
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 1 salt and cracked black pepper to taste
finish
  • 2 tbsp butter melted
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving

Equipment

  • 1 grill
  • 1 skewers

Method
 

Marinate the chicken
  1. Whisk olive oil, minced garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, dried basil, salt, and cracked black pepper until combined. Toss the chicken cubes in the marinade to coat thoroughly, then cover and marinate for 30 minutes while they absorb the flavors.
Skewer and grill
  1. Soak wooden skewers in water for 30 minutes, then thread the marinated chicken onto them evenly. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
  2. Grill the skewers for 4-6 minutes per side until deeply golden with visible char marks and the internal temperature reaches 165°F. Keep the heat at medium-high and flip once per side so the Parmesan-garlic surface caramelizes.
Finish and serve
  1. Remove the skewers from the grill and drizzle with melted butter right away so it melts into the charred surface. Scatter the remaining Parmesan over the hot skewers so it forms a lightly crusted topping.
  2. Garnish with fresh parsley and serve with lemon wedges for bright finishing over the golden chicken.

Notes

For the best char, make sure the grill is fully preheated and keep the heat at medium-high rather than high. Refrigerate leftover grilled skewers in an airtight container for 3-4 days; reheat gently so the Parmesan doesn’t dry out. Freezing is not recommended because the charred edges can soften. For a lower-fat option, use part-skim Parmesan and reduce the melted butter to 1 tablespoon while finishing with extra lemon juice for balance.