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Lemon Basil Chicken Kebabs Recipe
Ash Tyrrell

Lemon Basil Chicken Kebabs Recipe

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.
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Prep Time 15 minutes
Cook Time 10 minutes
1 day
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.