The freshness of a Lebanese herb garden on a skewer
Every Lebanese home seems to have a corner filled with herbs — mint spilling from terracotta pots, oregano drying in bunches, and parsley growing in clusters. This recipe is inspired by that abundance. The chicken takes on the perfume of herbs, lemon, and olive oil, tasting as if it were cooked under open sky. It’s one of the lighter, more vibrant options from my best Lebanese chicken skewer recipes ever list.
Why fresh herbs make all the difference
Mint cools, parsley brightens, and oregano deepens the flavour. Together, they give the chicken a layered freshness that no spice jar can replicate. It’s Lebanese cooking at its simplest — a handful of herbs, a good squeeze of lemon, and a proper grill. If you liked the subtle citrus lift of olive oil and lemon chicken skewers with oregano, this recipe takes that idea further with a full bouquet of herbs.
How I came to love this combination
It started with some leftover herbs from tabbouleh and fattoush — too fragrant and too much to waste. I chopped them into a marinade with olive oil and lemon, and it turned into something even better than planned. The mint gives a hint of coolness against the grill’s heat, while parsley keeps everything light. You could think of it as a bridge between healthy grilled chicken skewers with lemon and parsley and garlic yogurt Lebanese chicken skewers with mint and lemon.
Why it’s perfect for warm evenings
This dish is all about freshness — easy, quick, and crowd-pleasing. It’s as lovely on a weekday grill as it is at a long table under fairy lights. The aroma alone is enough to make neighbours peek over the fence.
Ingredients (Serves 4)
- 700g chicken breast or thigh, cut into 3 cm chunks
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves, finely crushed
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp chopped fresh mint
- 1 tbsp chopped oregano (fresh if possible)
- ½ tsp salt
- ½ tsp black pepper
Ingredient Notes
Use fresh herbs — dried versions won’t bring the same vibrancy. If your mint is strong, use a little less so it doesn’t overwhelm the oregano. Chicken thighs stay juicy and absorb the marinade better, but breasts work fine if cooked quickly and not overdone.
Equipment Needed
A simple grill pan or BBQ is all you need. Metal skewers are best for even heat, but soaked wooden ones are fine for casual grilling. You’ll also need a sharp knife for chopping the herbs — please don’t blend them; chopping keeps their texture and colour.
Instructions
- Combine olive oil, lemon juice, zest, garlic, parsley, mint, oregano, salt, and pepper in a bowl.
- Add the chicken and mix well to coat. Marinate for 1 hour (up to 3 if you have time).
- Preheat the grill to medium-high. Thread chicken onto skewers.
- Grill for 8–10 minutes, turning often, until golden and cooked through.
- Rest for a few minutes, then garnish with extra herbs and a squeeze of lemon.
Keeping the Herbs Fresh and Fragrant
Avoid overcooking the chicken — burnt herbs taste bitter. Keep the flame moderate and brush lightly with olive oil halfway through. If you’ve used a charcoal grill, move the skewers to the cooler side once they start to brown; this lets the herbs finish cooking gently.
What to Serve With This Recipe
These skewers love light, crisp sides. I usually serve them with a bowl of tabbouleh or a cucumber salad tossed in lemon and olive oil. A spoon of hummus or baba ghanoush makes a fine partner too. They pair wonderfully with pomegranate molasses chicken skewers with fresh herbs for a sweet-savoury combination, or Lebanese chicken skewers with garlic tahini drizzle for a creamy complement.
Frequently Asked Questions
Can I use dried herbs?
Only in a pinch — fresh herbs make the flavour come alive.
Can I prepare this ahead?
Yes, marinate the chicken overnight, but add the herbs just before grilling to keep them bright.
What if I don’t have fresh oregano?
Use a pinch of dried and add extra parsley for freshness.
Can I bake instead of grill?
Yes, bake at 200°C for 15–18 minutes, then broil for colour.
Tips for Success with Herby Chicken Skewers
Don’t chop herbs too fine — you want flecks that cling to the chicken. Always zest the lemon before juicing to keep the oils from escaping. Resting the skewers after grilling helps the herbs mellow and the chicken stay juicy. Serve warm for the best aroma.
Recipe Variations
Add a spoon of sumac for a sharp citrus edge or a drizzle of pomegranate molasses for sweetness like in the pomegranate molasses chicken skewers with fresh herbs. For a creamier variation, mix in a touch of garlic yogurt similar to garlic yogurt Lebanese chicken skewers with mint and lemon.
Storage and Reheating for Herby Chicken Skewers
Store leftovers in the fridge for up to three days. Reheat in a 160°C oven, covered with foil, for 8–10 minutes. The chicken is just as good cold — wrap it in pita with salad and a drizzle of olive oil for a refreshing lunch.
Health Benefits
Herbs provide antioxidants and vitamins A and K, supporting immune and heart health. Lemon aids digestion and helps iron absorption from the chicken. Olive oil provides beneficial fats for sustained energy.
Herby Chicken Skewers with Mint, Parsley and Oregano
Ingredients
- 700 g Chicken Thighs cut into 3 cm chunks
- 3 tbsp olive oil
- 1 lemon Juice and zest
- 2 cloves garlic finely crushed
- 2 tbsp flat-leaf parsley chopped
- 1 tbsp fresh mint chopped
- 1 tbsp Fresh oregano chopped, fresh if possible
- ½ tsp Sea salt
- ½ tsp black pepper
Instructions
- Combine olive oil, lemon juice, zest, garlic, parsley, mint, oregano, salt, and pepper in a bowl.
- Add the chicken and mix well to coat. Marinate for 1 hour (up to 3 if you have time).
- Preheat the grill to medium-high. Thread chicken onto skewers.
- Grill for 8–10 minutes, turning often, until golden and cooked through.
- Rest for a few minutes, then garnish with extra herbs and a squeeze of lemon.