If you’re anything like me, when summer rolls around, you’re looking for something light, bright, and just a little fancy without being fussy. That’s where Lemon Basil Chicken Kebabs come to the rescue—sunshine on a skewer, my friends! This recipe is the definition of summer ease, packed with zesty lemon, sweet honey, and the kind of fresh basil aroma that makes your neighbors peek over the fence wondering, “What’s she grilling over there?”
Whether you’re juggling kids, work, or just too many tabs open in your brain (been there), this one’s your weeknight hero and weekend showstopper all rolled into one.
Table of Contents
Why You’ll Love These Lemon Basil Chicken Kebabs
There’s just something magical about skewered food. Maybe it’s the ease of eating, maybe it’s the built-in portion control (kind of), or maybe it’s just that anything grilled tastes better. But these Lemon Basil Chicken Kebabs go a step further—they’re:
- Super juicy thanks to a tangy yogurt marinade
- Packed with the fresh, herby zing of basil and lemon
- Quick to cook—just 4-5 minutes per side!
- Versatile for outdoor grilling or stovetop cooking (because, let’s face it, not everyone has a grill)
They’re perfect for a backyard barbecue or a casual Tuesday night. And yes, your kids might think they’re chicken popsicles.
Ingredients You’ll Need
Let’s keep it simple and pantry-friendly. Here’s what to grab:
- 1 cup plain, full-fat yogurt
- 2 tsp black pepper
- 2 tsp kosher salt
- 2 Tbsp honey
- 4 cloves garlic, crushed
- 1 Tbsp lemon juice + zest of 2 lemons
- ½ cup fresh basil leaves
- 2 Tbsp olive oil
- 2 lb chicken breast, cut into 1” cubes
- Basmati rice or crunchy bread, to serve
- Mint, for garnish
Step-by-Step: From Marinade to Mouthwatering
- Make That Marinade Magic:
Grab your food processor (or blender). Toss in yogurt, black pepper, salt, honey, garlic, lemon juice and zest, and basil. Pulse until smooth-ish—don’t sweat it if a few basil bits hang around. Add the olive oil and give it one last whirl. Taste and adjust seasoning if needed. - Marinate Like a Pro:
In a big bowl or a large Ziploc, mix that luscious marinade with your chicken cubes. Pop it in the fridge for 24 hours. Yep, patience pays off—the flavor gets deep and delicious. - Time to Grill (or Not):
Skewer up your chicken on metal skewers (5-6 should do it). Don’t crowd them—give each piece room to breathe and cook evenly.- Grilling? Heat your grill to medium-high and oil the grates. Cook for 4-5 minutes per side until juicy and lightly charred.
- No grill? No problem! Use a cast iron skillet—heat it hot, oil it well, and sear the skewers. You can also get fancy and suspend the skewers over the pan or broil them in the oven on a rack.
- Serve it Up:
Pile them high on a bed of fluffy basmati rice or serve with toasty, crunchy bread. Sprinkle with fresh mint for that final flavor pop.
Pro Tips from My Kitchen to Yours
- No basil? Try parsley or cilantro for a twist.
- Chicken thighs work too if you want even juicier kebabs.
- Don’t overpack the skewers—your chicken needs space to get those grill marks.
- Got picky eaters? Call them “chicken sticks” and watch them disappear.
And here’s a little story—these kebabs became a family favorite after a Fourth of July cookout where I accidentally made a triple batch. Let’s just say… leftovers didn’t stand a chance.
FAQs About Lemon Basil Chicken Kebabs
Can I use Greek yogurt instead of plain?
Sure! Just be mindful it’s thicker, so you might need to loosen it with a splash of water or extra lemon juice.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. They’re delicious cold in salads or reheated gently in the microwave.
What if I don’t have skewers?
No worries! Just cook the marinated chicken pieces in a hot pan like little nuggets. Still amazing.
Give These Lemon Basil Chicken Kebabs a Try Tonight!
Whether you’re feeding a crowd or just feeding yourself (hello, solo dinner wins), Lemon Basil Chicken Kebabs bring that fresh, lemony charm to your plate without the stress. They’re easy to prep, quick to cook, and a joy to eat—especially when paired with rice and that refreshing mint garnish.
So fire up that grill (or stovetop), grab your skewers, and get ready to fall in love—one juicy bite at a time.
And if your kitchen starts smelling like a fancy summer getaway? Well, that’s just the Chicken Magic.
Keep the Flavor Flowing: Try These Next!
If you fell in love with the fresh, herby notes of these Lemon Basil Chicken Kebabs, why stop there? Dive into more dishes that play with bold flavors and simple techniques—perfect for those busy weeknights or when you’re craving something special.
- Craving more citrusy brightness? Try these Garlic Lemon Chicken Thighs, where juicy thighs meet a garlicky lemon glaze that’s weeknight gold.
- Want to stay on that Mediterranean vibe? These Greek Chicken Kabobs are another skewer-friendly favorite, bursting with oregano and lemon.
- If you’re in the mood for a twist, these Chicken Satay with Thai Peanut Sauce are irresistibly nutty and perfect for dipping.
- And for something uniquely tangy and aromatic, Chicken Salmoriglio brings that Sicilian flair right to your table.
These recipes carry on the flavorful journey, all with that same love for chicken that keeps our kitchens happy and our dinner tables full.
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Lemon Basil Chicken Kebabs
- Total Time: 30 minutes + marinating
- Yield: 4–6 servings 1x
Description
These Lemon Basil Chicken Kebabs are juicy, zesty, and kissed by the grill. Marinated in yogurt, lemon, garlic, and fresh basil, they’re bursting with summer flavor. Whether you’re hosting a backyard BBQ or just craving something light and satisfying, this is the chicken recipe to try!
Ingredients
1 cup plain, full-fat yogurt
2 tsp black pepper
2 tsp kosher salt
2 Tbsp honey
4 cloves garlic, crushed
1 Tbsp lemon juice + zest of 2 lemons
½ cup fresh basil leaves
2 Tbsp olive oil
2 lb chicken breast, cut into 1” cubes
Basmati rice or crunchy bread, to serve
Fresh mint, for garnish
Instructions
In a food processor, combine yogurt, black pepper, salt, honey, garlic, lemon juice, lemon zest, and basil. Blend until mostly smooth. Add olive oil and pulse just to combine. Taste and adjust seasoning if needed.
In a bowl or Ziploc bag, mix the chicken cubes with the marinade. Refrigerate for 24 hours.
Preheat grill to medium-high. Thread chicken onto metal skewers (don’t overcrowd).
Oil the grill grates. Grill kebabs for 4–5 minutes per side, until charred and cooked through.
No grill? Sear in a cast iron skillet or broil in the oven on a rack until fully cooked.
Serve kebabs over rice or with crunchy bread, garnished with fresh mint.
Notes
Greek yogurt works but may need thinning.
Chicken thighs can be used for extra juiciness.
Store leftovers in an airtight container for up to 3 days—great in salads or wraps!
- Prep Time: 20 minutes (plus 24 hrs marinating)
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling, Skillet, Broiling
- Cuisine: American , Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 85 mg