Save on Pinterest

Spicy Lemon Chicken Kabobs

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
  • Total Time
    Prep: 15 min. + marinating Grill: 10 min.
  • Makes
    6 servings


  • 1/4 cup lemon juice
  • 4 tablespoons olive oil, divided
  • 3 tablespoons white wine
  • 1-1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium lemons, halved
  • Minced chives


  • In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours.
  • Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes.
  • Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.
Nutrition Facts
1 kabob: 182 calories, 8g fat (2g saturated fat), 63mg cholesterol, 55mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Recommended Video


Click stars to rate
Average Rating:
  • NH-rescue
    Nov 14, 2020

    This dish is a nice change from burgers on the grill. The marinade added flavor, and the grilled lemons were delicious. We dressed this up by mixing the chicken with regular kabob veggies (mushrooms, cherry tomatoes, onions, and peppers), which also tasted good with a little lemon squeezed on them. A nice dish for company that we will make again.

  • Butcher2boy
    Jul 5, 2020

    We loved it, only one problem I didn't have any skewers on hand, no turned this into a "sheet pan dinner". Added some potatoes and this was lovely. The lemon juices from the lemon just permeated the food. Will make again! VFE

  • AllisonO
    Jun 9, 2020

    This was good though the flavors were more subtle than I expected. (I also wonder if this was due to my using thawed frozen chicken breasts instead of fresh chicken breasts...maybe the water that was still left in the chicken diminished the ability for the marinade to soak in?) I do love rosemary and lemon together!

  • 7833louis
    Jun 2, 2020

    Great, flavorful recipe although not really very spicy. Guests loved it.

  • justmbeth
    Oct 2, 2018

    Good chicken kabob recipe but I did not find this spicy at all.

  • angelasandoval
    Jul 2, 2017

    Two of us thought the lemon flavor was too mild and two of us thought it was just right...two of us thought it had a nice heat level and two of us thought there wasn't enough (although we usually all like about the same level of heat). LOL! But overall it did have a nice flavor.

  • AvidcookGAtoCA
    Jun 4, 2017

    How is it that I haven't tried this sooner??? I love, love, love Meyer lemons and use them whenever possible. Unfortunately, I did not have any available for this recipe, so I used regular lemons with great results! I used crushed rosemary - again what I had on hand. I added a splash of tobasco to the marinade because I like some heat with my chicken. The kabobs were tasty and juicy. I recommend testing for doneness after 10 minutes to keep from drying them out.

  • gina.kapfhamer
    Oct 31, 2016

    No comment left