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Lemon-Herb Chicken Kabobs


Lemon Herb Chicken Kabobs

Time: 30-35 minutes active, 4.5 hours total. Approximately 20 minutes to prepare marinade, 4 hours for marinating and 10-12 minutes to grill.

Serves: 4

Inspired by: This is probably the most common Armenian marinade for chicken, beef and lamb. My family used this marinade for kabobs when I was growing up and would add green bell peppers, onions and tomatoes to the kabobs to make them yummy and beautiful.


  • 1 1/2 lbs chicken
  • ½ cup olive oil
  • ½ cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon marjoram
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • 1 clove garlic, minced
  • ½ cup chopped onion
  • ¼ cup snipped parsley


  • Cube the chicken.
  • Mix all of the rest of the ingredients in a medium sized bowl and then add the chicken.
  • Marinate in the refrigeratore for 4 hours. Skewer and grill at about 400 approximately 5-6 minutes each side – you should see grill marks – check to ensure it is cooked through – with metal skewers and fairly high heat – it will cook fast.

Notes: This is great with any meal, but nice to incorporate into a mediterranean-themed meal such as hummus or baba ganoush as a starter, and served with armenian rice pilaf and greek salad.

Wine Suggestions: This will go well with creamy, crisp or aeromatic white such as a California Chardonnay, White Burgundy or a Sauvignon Blanc from any region, or a light bodied red such as a Pinot Noir or Red Burgundy. I especially love this with a very lemony, high-acid White Burgundy.

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