The Grilled Rosemary Lemon Chicken Kabob: hearty, healthy and so delicious! With the perfect combination of fresh lemon juice, Dijon mustard, fresh rosemary, salt, pepper, garlic and honey… creating the most tender and mouthwatering chicken kabobs you’ve ever tasted!
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I just love me some kabobs! What could be better than some yummy marinated grilled meat on a stick!? Mmm, mmm! The shish kabob is summah time eating at its best!
I love how those small pieces of meat get infused with all that rosemary lemon marinade, making each bite amazingly tasty. Plus, the smaller pieces of meat cook faster! #bonus
The reward of their deliciousness is so worth spending the time to thread them on those metal skewers. Or get the kiddos involved in the process – it could be a great sensory activity for them, but don’t let them lick their fingers. #JustKeepingItReal
The marinade is literally the secret sauce to making these chicken skewers sooo tender and delicious!! It’s the same recipe I use for my tender and juicy grilled chicken thighs served over some cheesy parmesan polenta – OOTW my friend!!
Not even kidding. Everyone that tastes them always asks for the recipe, and then they make them for company… and all of their friends ask them for the recipe.
Who knows, you probably had them at your neighbor’s cookout last weekend. All kinds of yummy recipe-sharing love going on around herrr!
So you’re probably wondering what’s in this mouthwatering sauce??
It’s nothing overly complicated… just the perfect combination of fresh lemon juice, Dijon mustard, fresh rosemary, salt, pepper, garlic and honey. It’s just so good – I can’t wait for you to try them!
How to make the marinade for the chicken skewers:
Instead of chopping my rosemary, I have a coffee bean grinder that I use specifically (and only) for grinding herbs and spices. It’s so quick and easy – the perfect way to save a few minutes on meal prep and clean up.
I add the garlic, rosemary, fresh lemon juice, Dijon mustard, honey and salt and pepper to a small bowl and whisk it together. By the way the “honey substitute for sugar” trick is one of my favorites! Here’s why:
Using Honey In Recipes:
There’s just something I like about using naturally occurring sweetener like raw honey … it’s “straight from mother nature.” Honey has a lower glycemic index than sugar, meaning it doesn’t raise blood sugar levels as quickly.
Because of its sweetness, honey can be a 1-for-2 substitute for regular sugar (so 1 tablespoon of honey = 2 tablespoons of sugar). Do be aware of your honey nutrition facts: calories in honey and carbs in honey can be slightly higher than regular sugar. And, if you want a substitute for honey, consider pure maple syrup.
How To make this tasty chicken kabob grill:
I cut my boneless skinless chicken breasts into bite-sized pieces (try to make then all the same size so they all cook within the same amount of time).
Add the chicken and the honey mustard sauce (marinade) to a resealable plastic bag, give it a good massage to coat everything with all that flavoring, then refrigerate for a minimum of 1 hour or up to 24 hours. The longer it marinates, the more flavor gets infused into the meat.
Next, I cut up two large onions and three large peppers into 2-inch pieces.
Finally, I skewer the marinated meat and veggies, and grill those babies for about 5-6 minutes on both sides. Of course, I check the meat’s temperature with my handy meat thermometer to be sure it cooks to perfection. Moist, tender and D-licious!
The Grilled Rosemary Lemon Chicken Kabob: it’s the perfect meal to make when you’re having friends over… just cut up those veggies and marinate the chicken the day before, then skewer and grill just before your people arrive. Boom – the most amazing summertime meal everr! #crushedit
You might even want to have copies of the recipe already printed up and ready to go… Just saying.
- 3 large cloves garlic, minced
- 1 1/2 tablespoons rosemary, finely chopped
- 2 tablespoons lemon juice (about 1 lemon)
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds boneless skinless chicken breasts trimmed of any excess fat and cut into 2-inch pieces
- 1 large plastic resealable bag
- 2 onions
- 3 bell peppers (red, yellow, orange or green)
- canola cooking or grill spray
- In a small bowl, mix together garlic, rosemary, lemon juice, honey, Dijon, olive oil, salt, and pepper.
- Cut the chicken into 2-inch pieces, then place in a large resealable plastic bag and pour the marinade over the chicken.
- Seal the bag, and massage the marinade into the chicken, turning to coat.
- Marinate in refrigerator for at least 1 hour (or ideally overnight).
- Remove chicken from fridge, and cut two large onions and three large peppers into 2-inch pieces.
- Preheat grill to high heat. Meanwhile, skewer the marinated meat and veggies.
- Spray each skewer with canola cooking spray, then grill for about 5-6 minutes on both sides, or until the chicken’s internal temperature reaches 165F.
This recipe requires at least 1 hour of marinating time, ideally marinate the chicken overnight!
Serving Size8-10 ounces
Amount Per Serving Calories 191Total Fat 5gUnsaturated Fat 0gCholesterol 72mgSodium 468mgCarbohydrates 10gFiber 1gSugar 7gProtein 25g
Looking for more amazing summer-time grilling recipes??