Grilled Chicken Skewers with Lemon (Kosher)

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I’ve been making these grilled chicken skewers for years, and they never fail to disappear at dinner parties. The combination of tender chicken thighs, bright lemon, and aromatic herbs creates something that’s both elegant enough for company and simple enough for a Tuesday night.

The secret is using chicken thighs instead of breasts. They stay juicy on the grill and won’t dry out if you cook them a minute too long. I learned this trick from my neighbor who grew up in Morocco, where they know a thing or two about grilling meat. She taught me to marinate the chicken for at least two hours, but overnight is even better if you’ve got the time.

Why Chicken Thighs Work Best for Skewers

What makes this marinade work is the balance of acid and oil. Fresh lemon juice tenderizes the meat while olive oil keeps it moist. I add garlic, oregano, and a touch of paprika for warmth. The key is not to overdo the lemon – you want brightness, not something that tastes pickled.

Getting the Lemon Marinade Just Right

These skewers are perfect for Shabbat dinner or any time you’re feeding a crowd. I serve them with rice pilaf and a simple cucumber salad. The leftovers (if there are any) make excellent sandwiches the next day.

Grilled Chicken Skewers with Lemon (Kosher) - Mediterranean recipe
I've been making these grilled chicken skewers for years, and they never fail to disappear at dinner parties. The combination of tender chicken thighs, bright lemon, and aromatic herbs creates something that's both elegant enough for company and simple enough for a Tuesday night. The secret is using chicken thighs instead of breasts. They stay juicy on the grill and won't dry out if you cook them a minute too long. I learned this trick from my neighbor who grew up in Morocco, where they know a thing or two about grilling meat. She taught me to marinate the chicken for at least two hours, but overnight is even better if you've got the time. What makes this marinade work is the balance of acid and oil. Fresh lemon juice tenderizes the meat while olive oil keeps it moist. I add garlic, oregano, and a touch of paprika for warmth. The key is not to overdo the lemon - you want brightness, not something that tastes pickled. These skewers are perfect for Shabbat dinner or any time you're feeding a crowd. I serve them with rice pilaf and a simple cucumber salad. The leftovers (if there are any) make excellent sandwiches the next day.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless chicken thighs cut into 1.5-inch pieces
  • 1/3 cup fresh lemon juice about 2 lemons
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 large lemon cut into wedges for serving
  • 2 tablespoons fresh parsley chopped for garnish

Method
 

  1. In a large bowl, whisk together lemon juice, olive oil, minced garlic, oregano, paprika, salt, and pepper.
  2. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. About 30 minutes before cooking, remove chicken from refrigerator to come to room temperature. Soak 8 wooden skewers in water for at least 15 minutes.
  4. Preheat grill to medium-high heat. Thread chicken pieces onto skewers, leaving small spaces between pieces for even cooking.
  5. Oil the grill grates to prevent sticking. Grill skewers for 5-6 minutes per side, turning once, until chicken is cooked through and internal temperature reaches 165°F.
  6. Remove from grill and let rest for 2-3 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

For extra flavor, reserve 2 tablespoons of marinade before adding raw chicken to use for basting during grilling. Chicken can be marinated up to 24 hours in advance. If using metal skewers, no soaking required. Leftovers keep in refrigerator for 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 1g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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