These grilled lemon chicken skewers are packed with flavor and are so easy to make. A sure hit at your next BBQ.
These lemon chicken kebabs are the ready-to-party, warm-weather version of Lebanese lemon chicken, one of my most popular recipes. A reader asked about modifying that recipe for the grill last summer, and I’ve had it simmering in the back of my mind ever since. I’m happy to say that the grilled version works perfectly, and I may like it even better than the original.
A simple mix of lemon juice, olive oil, turmeric, thyme, and rosemary gives these chicken skewers wonderful color and flavor. Using chicken thighs instead of breasts provides a bit of insurance against dry results. Adding little slices of lemon to the skewers means extra lemony flavor. I eat the grilled lemon slices–they’re perfect with the chicken–but some of my dining companions have chosen to leave them on the sides of their plates. Either way, they make these kebabs more beautiful and more delicious!
I love to serve these kebabs with a grilled vegetable, like asparagus, paleo flatbread, and some sort of sauce. Today for lunch we had them with the salsa verde mágica from Latin American Paleo Cooking, which goes with everything. They would also be great with paleo raita. Happy grilling!
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.