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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemon-garlic marinade and Parmesan-herb crust charred at the edges. Grilled chicken kabobs cook to juicy 165°F and finish with melted herb butter pooling at 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan chicken skewers marinade
  • 4 tbsp olive oil
  • 6 garlic minced
  • 0.25 cup Parmesan cheese freshly grated, divided
  • 2 tbsp lemon juice fresh
  • 1 tsp Italian seasoning dried
  • 1 tsp dried basil
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
  • 2 tbsp butter melted
Skewer prep and garnish
  • 0.5 cup Parmesan cheese freshly grated, divided (use remaining for finishing)
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving
  • 1 wooden skewers soaked 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, dried basil, salt, and cracked black pepper until evenly combined. Add the chicken cubes and toss to coat thoroughly, then let marinate for 30 minutes.
Prepare skewers
  1. Soak the wooden skewers in water for 30 minutes, then thread the marinated chicken onto the skewers.
Grill
  1. Preheat the grill to medium-high heat, then oil the grates to prevent sticking.
  2. Grill the skewers for 4 to 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 while they’re hot.
  2. Scatter the remaining Parmesan over the hot skewers so it melts into a lightly crisp herb crust at the edges.
  3. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: Pat the chicken lightly before skewering only if it looks extra wet, so the Parmesan browns instead of steaming. Refrigerate leftovers in a covered container up to 3 days; reheat on a skillet over medium heat until warmed through. Freezing is not recommended for best texture after grilling. If you want a dairy-light option, use a plant-based Parmesan-style topping in the final scatter.