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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a lemony garlic-herb marinade and a deeply golden Parmesan herb crust charred at the edges. Grilled chicken kabobs are finished with melted butter and extra Parmesan that clings and pools around the skewer base for bold flavor in every bite.
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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
  

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

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, with the garlic bits suspended in the mixture.
  2. Add the chicken cubes and toss until fully coated, then cover and let marinate for 30 minutes in the refrigerator so the surface tastes infused.
Skewer and grill
  1. Soak the wooden skewers in water for 30 minutes so they don’t scorch while grilling.
  2. Thread the marinated chicken onto the skewers in a snug line, leaving small gaps so the edges caramelize.
  3. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
  4. Grill the 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, then drizzle with melted butter so it melts over the hot, charred edges.
  2. Scatter the remaining Parmesan over the hot skewers so it turns lightly melty and clings to the caramelized garlic bits.
  3. Garnish with fresh parsley and serve with lemon wedges for bright finishing squeezes.

Notes

Pro tip: Keep the chicken cubes fairly uniform (about 1.5 inches) so each skewer reaches 165°F at the same time, giving a consistent golden Parmesan-herb crust. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the Parmesan doesn’t become dry. Freezing is not recommended for best texture. For a lighter option, use half the butter drizzle and brush lightly at the end instead of pouring it over the skewers.