Grilled chicken skewers recipes – great tastes for your summer gatherings

Grilled meat is delicious and one of the most loved food for summer picnics. It is quite simple to prepare incredibly tasty dishes. We have selected some grilled chicken skewers recipes and will give you some useful tips for different marinades to add flavor and taste to your kabobs.

Grilled chicken skewers recipes – basic rules that you need to know

Among the different types of meat chicken has a special place. Its delicate taste combined with its affordability makes it one of the most popular types of meat for grilling. It is not difficult to cook chicken meat but it does require some care and attention. Many grilled chicken skewers recipes use different marinades that add taste and flavor to the meat, especially breasts, which are used for kabobs.

Although heat treatment kills harmful bacteria, it is better to prevent their appearance and keep meat in the fridge. If you plan to use the marinade as a sauce, it should be divided into two parts – half the marinade is used for the meat and the other half – for the sauce. When you use a brush to distribute some of the marinade over the meat while grilling, make sure to wash it with hot soapy water.

Be patient and do not move and turn your chicken skewers constantly during cooking. The meat will cook more evenly if you follow the instructions in the recipe or turn the meat over once every half the time required for cooking.

Make sure that the meat is cooked! To check if the meat is ready, make a small cut in the thickest part. If you see pink or red juice, the chicken is not ready yet. You can also check doneness with a meat thermometer. A temperature of 76°C indicates that chicken breasts can be served. Do not serve chicken to the table if the meat is not cooked.

 

Grilled chicken skewers recipes – Lemon and Garlic Chicken Kebabs with Chimichurri sauce

Ingredients:

For the chicken skewers:

3 cloves garlic, minced

3 tablespoons extra-virgin olive oil

1 tablespoon grated zest and 1 tablespoon fresh lemon juice

1 teaspoon honey

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

2 pounds (900g) boneless, skinless chicken breasts (or thighs)

12 ounces (340g)cherry tomatoes

For the Chimichurri sauce:

1 1/4 cups fresh basil leaves

1/4 cup fresh flat-leaf parsley

1/3 cup extra-virgin olive oil, plus more for brushing tomatoes

2 tablespoons red wine vinegar

1 small garlic clove, grated

Salt and freshly ground pepper, to taste

Directions:

Preheat grill to medium high temperature. Clean and oil grilling grate.

In a large bowl, whisk together garlic, oil, lemon zest and juice, honey, salt, pepper, and red pepper flakes.

Cut chicken breasts (or thighs) into 2-inch (5 cm) chunks. Add to marinade and mix to coat. Set aside for 5-10 minutes.

Combine basil, parsley, olive oil, vinegar, garlic, a large pinch of salt, and a few grinds of black pepper in the bowl of a food processor. Pulse until herbs are coarsely chopped. Season to taste with more salt and pepper. Pour into a serving bowl and leave at room temperature.

Thread chicken onto pre-soaked wooden or metal skewers. Leave a little room between pieces so that they can cook evenly.

Thread tomatoes onto separate skewers, brush with olive oil, and sprinkle with a little salt.

Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is lightly charred and cooked through, turning skewers occasionally, about 5 minutes for tomatoes and 10 minutes for chicken.

Transfer chicken and tomato skewers to a platter and serve immediately with chimichurri sauce.

 

Greek style grilled chicken skewers with yogurt marinade

Ingredients:

For the chicken:

2 teaspoons crushed red pepper

2 teaspoons sweet paprika

1 cup plain Greek yogurt

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoons tomato paste

2 teaspoons salt

1 teaspoon freshly ground black pepper

6 garlic cloves, roughly chopped

1 lemon, juiced

1 lemon, cut into wedges/sliced for serving

2 pounds (900g) boneless skinless chicken thighs (or breasts), cut into 1 1/4-inch (3 cm) cubes

Directions:

In large bowl, combine the crushed red pepper and paprika and stir in 2 tablespoons of hot water and let stand for 5 minutes.

Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper and whisk to combine. Stir in garlic and lemon juice, then add the chicken meat.

Cover and chill for 1 hour.

Preheat the grill over medium-high heat.

Thread chicken pieces on skewers. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.

Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total.

Transfer skewers to platter.

Serve with tzatziki salad and extra lemon wedges

 

Easy Grilled Pesto Chicken Skewers

Ingredients:

1 pound (450g) boneless skinless chicken breasts, cut into 1-inch (2,5 cm) pieces

1/2 cup pesto

1 pint (400 g) cherry tomatoes

Canola Oil, for grilling

Instructions:

In a medium bowl, combine the chicken pieces and pesto. Cover and refrigerate for at least 1 hour or overnight.

Take the chicken out of the refrigerator and let it stand at room temperature 20 minutes before grilling.

Preheat the grill to medium heat.

Thread the chicken and tomatoes onto the skewers.

Brush the grill with canola oil to prevent sticking.

Cook skewers for 3 minutes on one side, then turn and continue grilling until chicken is cooked through.

Serve warm.

 

Sweet and Spicy Asian Chicken Skewers

Ingredients:

3 Tbsp canola oil

1 Tbsp honey

1 Tbsp soy sauce

2 Tbsp fresh minced ginger

1 lb (450g) boneless, skinless chicken breasts, cut into 1/4” strips (0,6 cm)

1/3 cup hoisin sauce

2 Tbsp cup Sriracha sauce

1 Tbsp Chopped cilantro, for garnish

Directions:

Soak the skewers in water for 30 minutes.

In a large bowl, combine canola oil, honey, soy sauce and ginger; whisk to mix.

Add chicken and stir so that meat is evenly coated in marinade.

Cover with cling foil and refrigerate for 1 hour.

In a separate mixing bowl, combine hoisin sauce and Sriracha.

Remove chicken from refrigerator and discard marinade.

Weave chicken strips onto bamboo skewers in an “S” pattern.

Preheat the grill to medium and oil the grate.

Cook skewers for about 10 minutes, turning once, or until juices run clear, brushing frequently with hoisin mixture.

Remove from heat and serve immediately.

 

Grilled Teriyaki Chicken Skewers

Ingredients:

For Chicken Skewers:

2 Boneless Chicken Breast

2 Cups assorted pepper, cut into cubes

2 large onions, cut in to large cubes

2 tsp cooking oil

Salt and Pepper, to taste

For Teriyaki Sauce:

¼ cup Soy Sauce

2 tbsp honey

2 tbsp Rice Wine vinegar (or Sake)

2 tbsp Mirin

5 tbsp Minced garlic

½ tsp Red chili flakes

Instructions:

Soak wooden skewers in water for 30 minutes.

In a bowl, mix all the ingredients for the Teriyaki sauce.

Take a big bowl, add boneless chicken cubes. Season it with salt and pepper.

Add two tablespoons of the sauce, mix to coat the meat, cover the bowl in a cling wrap and let it rest for 30 minutes.

Add onions and peppers to the marinated chicken. Toss to coat with marinade.

Thread chicken, onions and pepper cubes alternately to the skewer. Make sure to leave a little space.

Take the remaining sauce in a pan and cook on low-medium heat until reduced and has a syrup-like consistency.

Preheat grill to medium and oil the grate.

Grill the skewers for 3-4 minutes per side or until the meat is done.

Remove the chicken skewers from the grill and brush with the sauce.

Serve immediately.

 

Ranch Grilled Chicken Kabobs

Ingredients:

½ cup ranch dressing

¼ cup extra virgin olive oil

¼ cup Worcestershire sauce

1 tablespoon dried rosemary

2 teaspoons salt

1 teaspoon sugar

2 teaspoons lemon juice

1 teaspoon white vinegar

¼ teaspoon black pepper

4 boneless skinless chicken breasts, cut into 1-inch (2,5 cm) pieces

Instructions:

Soak wooden skewers in water for 30 minutes.

In a large bowl, stir together ranch dressing, olive oil, Worcestershire sauce, rosemary, salt, sugar, lemon juice, white vinegar, and black pepper.

Add chicken pieces to the bowl and stir to coat, cover with cling wrap and refrigerate for 30-60 minutes.

Thread the chicken pieces onto skewers the skewers.

Preheat grill to a medium-high heat and lightly oil the grate.

Grill the chicken skewers for about ten minutes, flipping every few minutes, until the meat is cooked to an internal temperature of 165 degrees F (73 degrees C).

Serve immediately.

Spicy Chicken Kabobs with Mushrooms, Zucchini And Peppers

Ingredients:

2 boneless skinless chicken breasts, cut into pieces

6 small mushrooms

2 peppers

1 zucchini sliced into 1/4 inch (0,6 cm) thick rounds

Marinade:

½ cup olive oil

juice from 1 lemon

1 tbsp Sriracha

3 garlic cloves, chopped

1 tsp salt

1 tsp black pepper

1 tbsp chopped parsley

1 tsp oregano

Spicy Dipping sauce:

3 tbsp mayonnaise

1 tsp plain yogurt

1 tsp Sriracha

1 tsp lime juice

Salt and black pepper, to taste

1 tsp chives

Instructions:

Soak wooden skewers in water for 30 minutes.

In a large bowl mix all ingredients for the marinade together and add meat. Stir so that meat pieces are covered with marinade. Cover with plastic wrap and refrigerate for 6 hours.

In a smaller bowl mix together mayonnaise, yogurt, sriracha, lime juice and add salt and pepper to taste. Sprinkle with some chopped fresh garlic or chives on top.

Preheat grill to medium temperature.

Thread meat, peppers, zucchini and mushrooms onto skewers.

Brush grill grate with oil.

Cook kabobs for 15 minutes, turning once, until juices run clear.

Serve with the spicy sauce.

 

Satay Chicken skewers

Ingredients:

1pound (450g) boneless and skinless chicken breasts

½ cup coconut milk

1 tablespoon Thai red curry paste

1 large date, pitted and chopped

3 garlic cloves, chopped

2 tablespoons fish sauce

½ teaspoon ground turmeric

Hoisin Sauce:

¼ cup Hoisin Sauce

¼ cup sunbutter

2 tablespoons water

2 tablespoons rice vinegar

Directions:

Slice the chicken breasts into ½-inch (1,5 cm) strips and place in a large bowl.

Combine coconut milk, Thai red curry paste, date, garlic, fish sauce, and turmeric in a high speed blender and process until smooth.

Pour the marinade over the chicken strips and mix well. Cover and refrigerate for up to 12 hours.

Weave chicken strips onto pre-soaked bamboo skewers in an “S” pattern.

Preheat grill oh medium high and brush the grate with oil.

Place the skewers on the hot grill and cook for about 3 to 5 minutes per side or until cooked through.

Meanwhile, make the sauce. In the bowl of a blender mix the hoisin sauce, sunbutter, water, and rice vinegar. Process until smooth. Add more water if you like a thinner sauce.

Serve the skewers with sauce.

 

Piri Piri Chicken Kebabs

Ingredients:

6 red Fresno chilies, roughly chopped

4 red Thai chilies, stemmed

5 garlic cloves

¼ cup red wine vinegar

2½ teaspoons kosher salt

⅔ cup olive oil, plus 1 tablespoon for grilling

1 pound (450g) boneless, skinless chicken thighs (or breasts) , cut into 1½-inch (3,5 cm) chunks

Directions:

Soak bamboo skewers in water for 30 minutes.

In a food processor, combine the chilies, garlic, vinegar and salt. Pulse until finely minced. Add ⅔ cup of olive oil and pulse until smooth. Set aside.

In a large bowl, toss the chicken with ⅔ cup of the piri piri mixture to coat. Cover and chill for at least 30 minutes or overnight.

Cover and chill the remaining piri piri sauce.

Preheat the grill to medium-hot and brush the grate with oil.

Thread 4 to 5 pieces of chicken onto each skewer.

Grill the skewers, turning and basting often with the remaining ⅓ cup of sauce, until the chicken is cooked through, 12 to 15 minutes.

Serve with the remaining piri piri sauce for dipping.