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Grilled Rosemary Lemon Chicken Kabob Recipe

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

Course Entree, Main Course
Cuisine American, Greek, Mediterranean
Keyword Chicken Kabob, Kabob, Skewer
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 25 minutes
Servings 8 servings
Calories 191 kcal
Author Holly Sander


  • 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


  1. In a small bowl, mix together garlic, rosemary, lemon juice, honey, Dijon, olive oil, salt, and pepper.

  2. Cut the chicken into 2-inch pieces, then place in a large resealable plastic bag and pour the marinade over the chicken.

  3. Seal the bag, and massage the marinade into the chicken, turning to coat.
  4. Marinate in refrigerator for at least 1 hour (or ideally overnight).
  5. Remove chicken from fridge, and cut two large onions and three large peppers into 2-inch pieces.
  6. Preheat grill to high heat.   Meanwhile, skewer the marinated meat and veggies.

  7. 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.

Recipe Notes

This recipe requires at least 1 hour of marinating time, ideally marinate the chicken overnight!