Lemon Basil Chicken Kebabs Recipe: Fresh, Zesty & Juicy Dish

When I first made these Lemon Basil Chicken Kebabs, I couldn’t believe how simple ingredients could create such bold flavors. The lemon gave a bright, zesty kick, and the basil added a freshness that made every bite taste like summer.

I even found myself sneaking little tastes of the marinade before it hit the chicken. Grilling them filled the air with an amazing aroma, and honestly, it was hard to wait until they were ready.

These kebabs quickly became one of my favorite go-to recipes for both casual dinners and weekend cookouts.

Ingredients for Lemon Basil Chicken Kebabs

Here’s everything you’ll need to bring these juicy kebabs together. I’ve added small tips so your dish turns out even better.

1 cup plain full-fat yogurt – gives the marinade a creamy, tangy base (avoid low-fat as it can taste watery).
1 teaspoon kosher salt – balances the tang and brings out all the flavors.
½ teaspoon black pepper – adds a gentle, warming spice.
1 tablespoon honey – helps round out the lemony tang with natural sweetness.
3 cloves garlic, minced – fresh garlic works better than bottled for depth of flavor.
1 large lemon, juice and zest – zest adds extra punch, don’t skip it!
½ cup fresh basil leaves, chopped – use fresh only, dried basil won’t give the same vibrant flavor.
2 tablespoons olive oil – keeps the chicken juicy and prevents sticking on the grill.
2 pounds chicken breasts, cut into 1-inch cubes – perfect for absorbing marinade and grilling evenly.

Note: Serves 4.

Variations

This recipe is versatile, and you can easily adapt it to your taste or dietary needs.

Use chicken thighs instead of breasts for juicier kebabs.
Replace yogurt with Greek yogurt if you want a thicker, tangier marinade.
Swap basil for parsley or mint to change the flavor profile.
Go dairy-free by replacing yogurt with coconut milk mixed with a little lemon juice.

Cooking Time

Here’s how long it takes to make these kebabs from start to finish:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Marinating Time: 24 hours
Total Time: 1 day + 25 minutes

Equipment You’ll Need

Make sure you have these ready before you start:

Food processor – blends the marinade into a smooth base.
Skewers (metal or wooden) – holds the chicken pieces (soak wooden skewers for 30 mins).
Grill or cast-iron pan – gives you that charred, smoky flavor.
Tongs – helps turn the kebabs without tearing the meat.

How to Make Lemon Basil Chicken Kebabs?

Making these kebabs is fun and easy. Just follow the steps, and you’ll have juicy, flavorful skewers in no time.

Step 1: Make the Marinade

In a food processor, blend yogurt, lemon juice, zest, honey, garlic, basil, salt, and pepper until smooth. Add olive oil and give it a quick stir. Taste it here so you can adjust salt, lemon, or honey to your liking.

Step 2: Prepare and Marinate the Chicken

Cut the chicken breasts into even cubes so they cook evenly. Place them in a bowl or bag and pour the marinade over. Seal tightly and let it marinate for at least 24 hours in the fridge. This helps the flavors soak in deeply.

Step 3: Skewer the Chicken

If using wooden skewers, soak them in water for 30 minutes first. Thread the chicken pieces onto the skewers, leaving a little space between each cube. This small gap helps the meat cook evenly.

Step 4: Grill the Kebabs

Heat the grill or pan to medium-high and lightly oil the grates. Grill the skewers for about 4–5 minutes per side, turning them until golden brown and fully cooked. The internal temperature should reach 165°F before serving.

Additional Tips for Making this Recipe Better

When I made this recipe a few times, I found little tricks that made a big difference:

Always use fresh basil and lemon—it really lifts the flavor.
Don’t overcrowd the skewers; leaving space helps them cook evenly.
Taste the marinade before adding the chicken; it’s easier to balance flavors early.
Keep a close eye while grilling, as chicken can go from juicy to dry very quickly.

How to Serve Lemon Basil Chicken Kebabs?

I like to serve these kebabs on a big platter with a few basil leaves on top for color. They pair perfectly with fluffy rice pilaf, grilled vegetables, or a cucumber salad. For a fresh finishing touch, I drizzle a little extra lemon juice just before serving. If I’m entertaining, I even place the skewers over a bed of greens for a simple yet elegant presentation.

Nutritional Information

These kebabs are flavorful yet light. Here’s a per-serving breakdown:

Calories: 220
Protein: 25g
Carbohydrates: 6g
Fat: 12g

Make Ahead and Storage

Refrigeration

You can marinate the chicken up to 24 hours ahead of time. Cooked kebabs keep fresh in the fridge for 3–4 days in an airtight container.

Freezing

Freeze the marinated chicken in a sealed bag for up to 3 months. Thaw overnight in the fridge before grilling.

Reheating

Warm leftovers in a skillet or oven at low heat to prevent drying out. I avoid microwaving as it toughens the chicken.

Why You’ll Love This Recipe?

These kebabs aren’t just tasty—they’re practical and fun to make. Here’s why I think you’ll enjoy them as much as I do:

Packed with flavor – the lemon, basil, and yogurt combo makes every bite refreshing.
Simple to make – even beginners can follow these easy steps.
Customizable – swap herbs, chicken cuts, or yogurt types to suit your taste.
Healthy yet satisfying – high in protein and full of fresh ingredients.
Perfect for any occasion – from summer barbecues to cozy weeknight dinners.

Ash Tyrrell