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There are certain recipes that immediately signal outdoor cooking season. Skewers on the grill, citrus in the marinade, herbs prepped and ready on the counter. This lemon‑chicken kebab recipe fits squarely in that moment, designed for warm evenings, shared tables, and meals that move easily from prep to serving.
The chicken is marinated with lemon juice, olive oil, garlic, and oregano, then grilled quickly over medium‑high heat to stay tender and lightly charred. A Moroccan‑inspired herb sauce brings everything together, blending fresh basil, cilantro, parsley, citrus zest, and warm spices into a bold, aromatic accompaniment. Served alongside a chilled glass of Kendall‑Jackson Chardonnay or Sauvignon Blanc, the kebabs strike a balance between bright acidity, savory depth, and herb‑forward freshness that feels right at home at a relaxed outdoor gathering.
Key Ingredients
This recipe is driven by two components: a citrus‑forward marinade that keeps the chicken tender on the grill, and a fresh herb sauce that adds depth after cooking. Many of the ingredients overlap, but each plays a specific role depending on when it’s used.
For the Lemon‑Chicken Kebabs:
- Meyer lemons, or a combination of orange and lemon
- Extra‑virgin olive oil
- Garlic
- Dried oregano
- Fresh bay leaves (optional)
- Skinless, boneless chicken breast, cut into cubes
- Sweet onions, cut into wedges
- Kosher salt and freshly ground black pepper
For the Moroccan Herb Sauce:
- Green onions
- Fresh basil, cilantro, and flat‑leaf parsley
- Fresh tarragon
- Orange zest
- Cayenne pepper
- Allspice
- Ground cumin
- Cinnamon
- Extra‑virgin olive oil
How to Make Lemon‑Chicken Kebabs
This recipe has three clean phases: prep the citrus and marinade, blend the herb sauce, then grill fast over medium‑high heat so the chicken stays juicy.
1. Prep the citrus zest and juice: Using a vegetable peeler, remove twelve 1/2‑inch wide strips of zest from two Meyer lemons (or from the orange if using orange and lemon). Juice the citrus into a measuring cup until there is 1/2 cup juice total.
2. Build the marinade: In a large bowl, combine 1/4 cup of the juice, 2 tablespoons olive oil, 1 teaspoon minced garlic, dried oregano, and bay leaves if using.
3. Marinate the chicken and onions: Add the chicken cubes, onion wedges, and the citrus zest strips to the bowl. Toss until everything is evenly coated, cover, and refrigerate for at least 2 hours and up to 4 hours.
4. Soak the skewers: Place twelve 8‑inch bamboo skewers in water for 20 minutes so they do not burn on the grill.
5. Make the Moroccan herb sauce: In a food processor, combine the remaining 1/4 cup juice, remaining 1 teaspoon garlic, green onions, basil, cilantro, parsley, tarragon, orange zest, and a pinch each of cayenne, allspice, cumin, and cinnamon. Process until smooth, then stream in the remaining 1/2 cup olive oil while the machine runs until fully incorporated.
6. Preheat the grill: Heat a gas grill to medium‑high. Lightly oil the grates if needed.
7. Assemble the kebabs: Thread the chicken onto soaked skewers, alternating with onion pieces and the reserved citrus zest strips. Add bay leaves between pieces if using. Brush lightly with olive oil and season with kosher salt and black pepper.
8. Grill quickly and turn once or twice: Place the skewers in the center of the grill, cover, and cook until the chicken is opaque throughout, about 5 to 8 minutes total. Turn once or twice for even browning.
9. Serve: Divide kebabs among plates and serve the Moroccan herb sauce in small bowls alongside for dipping or spooning over the top.
Lemon-Chicken Kebabs with Moroccan Herb Sauce Recipe
Recipe Type:
Entree
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Servings:
6
Ingredients
- 3 Meyer lemons or 1 large orange and 1 regular lemon
- 2 Tbsp. extra-virgin olive oil, plus 1⁄2 C, plus oil for brushing
- 2 tsp. minced garlic
- 1⁄2 tsp. dried oregano
- 12 fresh bay leaves (omit if not available)
- 1 large skinless, boneless whole chicken breast (about 1 lb.), cut into 1” cubes
- 2 large sweet onions, each cut into 12 wedges
- 2 green onions (white and green parts), coarsely chopped
- 2 Tbsp. each chopped fresh basil, cilantro, and flat-leaf parsley
- 1 tsp. chopped fresh tarragon
- 1 tsp. grated orange zest
- 1 pinch each cayenne pepper, allspice, ground cumin, and cinnamon
- kosher salt and freshly ground black pepper
Instructions
- Using a vegetable peeler, peel twelve 1⁄2” wide strips of zest from the top to the bottom of 2 of the lemons and set aside. (If using a mixture of oranges and lemons, peel zest from the orange.) Juice all 3 lemons (or the orange and lemon) into a measuring cup; you should have 1⁄2 C.
- In a large bowl, combine 1⁄4 C. of the juice, the 2 Tbsp. olive oil, 1 tsp. of the garlic, the oregano, and bay leaves. Add the chicken, lemon strips, and onions and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours.
- Soak twelve 8-inch bamboo skewers in water for 20 minutes.
- In a food processor, combine the remaining 1⁄4 C. juice, remaining 1 tsp. garlic, the green onions, basil, cilantro, parsley, tarragon, orange zest, cayenne, allspice, cumin, and cinnamon. Process until smooth. With the machine running, gradually add the remaining 1⁄2 C. olive oil in a slow, steady stream until thoroughly incorporated.
- Preheat a gas grill to medium-high. Thread the chicken on the skewers, alternating with the lemon strips, bay leaves, and onion pieces. Brush lightly with olive oil. Sprinkle with salt and pepper. Place in the center of the grill, cover, and cook, turning once or twice, until opaque throughout, 5-8 minutes. Divide among 6 small plates. Serve the sauce in small bowls alongside.
Pairing Lemon-Chicken Kebabs with Wine
These lemon‑chicken kebabs benefit from wines that can handle citrus, herbs, and gentle spice without overpowering the dish. Kendall‑Jackson Vintner's Reserve Chardonnay is a natural fit, offering bright acidity and enough body to stand up to the grilled flavors while echoing the lemon and olive oil in the marinade. The wine’s freshness keeps the pairing lively and prevents the dish from feeling heavy.
For a crisper contrast, Kendall‑Jackson Sauvignon Blanc works especially well alongside the Moroccan herb sauce. Its herbal and citrus‑driven profile mirrors the fresh greens in the sauce while cutting cleanly through the grilled chicken. Served chilled, either wine complements the kebabs’ balance of char, citrus, and spice, making them well suited for relaxed outdoor meals and shared plates.
