Grilled Lemon-Herb Chicken Kebabs

(from castro15’s recipe box)

Categories: Grilling


  • 4 scallions
  • 1/4 cup packed fresh dill
  • 1/4 cup packed fresh parsley
  • 1/4 cup olive oil, plus more for the grill
  • Kosher salt
  • Pinch of red pepper flakes
  • 2 1/2 lbs. chicken breasts
  • 1 lemon, cut into 8 wedges
  • Black pepper
  • 1/2 cup plain yogurt


  1. Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tbsp. water and 1/2 tsp salt; puree until smooth. Stir in the red pepper flakes. Remove 2 tbsp. of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the fridge overnight.

  2. Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread chicken breasts onto double skewers, placing lemon wedges and scallion pieces between the pieces of chicken; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8-10 minutes per side. Transfer to a cutting board and let rest 5 minutes.

  3. Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grill lemon over the chicken; serve with the yogurt sauce.

Email to a friend | Print this recipe | Back