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Lemon-Herb Chicken Kabobs

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Lemon Herb Chicken Kabobs

Time: 30-35 minutes active, 4.5 – 8.5 hours total. Approximately 15 minutes to prepare marinade, 4-8 hours for marinating, 5 minutes to skewer, and 10-15 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 bell peppers, onions and tomatoes to the kabobs to make them yummy and beautiful.

Marinade Ingredients:

  • 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

Other Ingredients:

  • 1 1/2 – 2 pounds chicken
  • 1 onion, cut into pieces that are easy to skewer, tossed in olive oil
  • 1 bell pepper of each color, cut into pieces, tossed in olive oil
  • Optional: cherry tomatoes, tossed in olive oil
  • 1/4 cup chopped parsley
  • 1/2 lemon


  • Mix all of the marinade ingredients in a medium sized bowl.
  • Cube the chicken and add it to the marinade. Keep in the refrigerator for 4 – 8 hours.
  • Skewer chicken and veggies 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. Even though they look pretty to put the chicken and veggies on the same skewer –  for more cooking control, it is easier to skewer the onions together, the bell peppers together, the chicken together, etc.
  • Remove the chicken and veggies from skewers into a serving bowl. Toss with freshly chopped parsley and drizzle with lemon juice for the perfect final touch.

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 aromatic white such as a California Chardonnay, White Burgundy or Sauvignon Blanc, or a light bodied red such as a Pinot Noir or Red Burgundy. We found a simple Rioja that also pairs well. I especially love this with a very lemony, high-acid White Burgundy.

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