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Garlic Parmesan Chicken Skewers

Garlic Parmesan chicken skewers with a Parmesan herb crust are grilled until deeply golden, with charred edges and caramelized garlic bits. Chicken kabobs marinate briefly, then finish hot with a buttery Parmesan drizzle that pools at the skewer 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan marinade
  • 4 tbsp olive oil
  • 6 garlic
  • 0.25 cup Parmesan cheese
  • 2 tbsp lemon juice
  • 1 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
Chicken
  • 1.5 lb boneless skinless chicken breasts cut into 1.5-inch cubes
  • 0.25 cup Parmesan cheese divided
Finishing
  • 2 tbsp butter melted
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving
  • 1 wooden skewers soak in water 30 minutes

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Whisk olive oil, garlic, 1/4 cup Parmesan, lemon juice, Italian seasoning, dried basil, salt, and cracked black pepper until evenly combined.
  2. Add boneless skinless chicken breasts and toss until every cube is coated.
  3. Cover and marinate for 30 minutes so the garlic and Parmesan cling to the chicken.
Prepare the skewers
  1. Soak wooden skewers in water for 30 minutes.
  2. Thread the marinated chicken onto the soaked skewers.
Grill
  1. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
  2. Grill the skewers for 4-6 minutes per side, until deeply golden with visible char marks and the thickest piece 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 charred crust.
  3. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: keep the grill at medium-high and avoid moving the skewers too early so they develop charred, golden edges. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through. Freezing is not recommended for best texture. For a dairy-light swap, use a hard-grated aged cheese-style alternative in place of Parmesan and finish with olive oil instead of butter.