Falling for the flavours of the Lebanese grill
The first time I cooked chicken the Lebanese way, I was caught off guard by how little it asked for — just garlic, lemon, olive oil, and time. Yet the result was extraordinary. The meat turned tender and aromatic, with that smoky brightness I’d only ever tasted in Middle Eastern restaurants.
Since then, I’ve been a bit obsessed. Lebanese cooking is clever like that — nothing showy, just balance. Every marinade, every spice blend, seems designed to wake up the senses. Whether it’s tangy sumac, earthy za’atar, or a touch of pomegranate molasses, the flavours are bold but never heavy-handed.
I’ve spent years experimenting in my kitchen, blending these ingredients into recipes that work as beautifully on a backyard barbecue as they do under an oven grill. This collection brings together 15 delicious Lebanese chicken skewer recipes — each distinct, each easy to master, and all inspired by the generosity and warmth of Middle Eastern food.
How to use this collection
These recipes move from light and herby to smoky and spiced, with options for quick weeknight dinners or full weekend feasts. Each one includes detailed instructions, ingredient notes, and serving ideas — plus tips on grilling without drying out the meat. Whether you’re new to Lebanese food or already smitten with its bold simplicity, these skewers make an excellent place to start.
Explore the full collection
Garlic Yogurt Lebanese Chicken Skewers with Mint and Lemon
Garlic Yogurt Lebanese Chicken Skewers with Mint and Lemon, creamy, tangy, and softly perfumed with mint — this yogurt marinade wraps the chicken like silk. As it grills, the yogurt caramelises slightly, turning the surface golden while keeping the inside juicy. Light, fresh, and ideal with warm pita and a spoon of labneh.
Olive Oil and Lemon Chicken Skewers with Oregano
Olive Oil and Lemon Chicken Skewers with Oregano, bright and herby, this recipe captures the spirit of Mediterranean cooking — a few simple ingredients in perfect harmony. Olive oil gives richness, lemon adds zing, and oregano brings an aromatic green note that makes the chicken sing on the grill.
Sumac and Za’atar Chicken Skewers with Charred Onions
Sumac and Za’atar Chicken Skewers with Charred Onions, tangy sumac and earthy za’atar coat the chicken in a fragrant crust, while charred onions lend sweetness and depth. It’s sharp, savoury, and endlessly satisfying — especially eaten straight from the skewer.
Charcoal Grilled Lebanese Chicken Skewers with Parsley
Charcoal Grilled Lebanese Chicken Skewers with Parsley, smoky, juicy, and deeply aromatic, these skewers are what summer grilling should be about. A touch of parsley adds brightness against the charred edges, and a squeeze of lemon lifts everything to life.
Pomegranate Molasses Chicken Skewers with Fresh Herbs
Pomegranate Molasses Chicken Skewers with Fresh Herbs, sweet and tart, pomegranate molasses caramelises beautifully on the grill, creating sticky edges that glisten in the light. Paired with mint and parsley, the flavour lands somewhere between barbecue and balsamic — rich, glossy, and wonderfully balanced.
Aleppo Pepper Chicken Skewers with Garlic Lemon Marinade
Aleppo Pepper Chicken Skewers with Garlic Lemon Marinade, aleppo pepper gives warmth without fire — a fruity, gentle heat that deepens as you eat. Mixed with lemon and garlic, it creates a marinade that’s smoky, mellow, and slightly addictive.
Smoky BBQ Chicken Skewers with Middle Eastern Spices
Smoky BBQ Chicken Skewers with Middle Eastern Spices, A meeting of Middle Eastern spice and backyard barbecue. Cumin, coriander, and smoked paprika give the chicken a deep, woodsy aroma, while the grill adds just the right touch of char.
Easy Weeknight Lebanese Chicken Skewers with Garlic Oil
Easy Weeknight Lebanese Chicken Skewers with Garlic Oil, quick, simple, and brimming with garlic flavour. These skewers need just minutes to prepare, but they taste like they’ve been marinated for hours. Perfect for when you want something bright and comforting without any fuss.
Healthy Grilled Chicken Skewers with Lemon and Parsley
Healthy Grilled Chicken Skewers with Lemon and Parsley, Fresh, green, and full of zest — these skewers are light enough for weekday lunches yet flavourful enough for guests. Lemon keeps them lively, while parsley and olive oil add freshness and depth.
Lebanese Chicken Skewers with Garlic Tahini Drizzle
Lebanese Chicken Skewers with Garlic Tahini Drizzle, Smoky grilled chicken meets a creamy garlic tahini sauce. The sesame adds warmth and nuttiness, turning a simple skewer into something that feels rich and special.
Herby Chicken Skewers with Mint, Parsley and Oregano
Herby Chicken Skewers with Mint, Parsley and Oregano, a handful of chopped herbs transforms chicken into something bright and aromatic. Mint cools, parsley sharpens, and oregano adds that faint floral bitterness that makes you reach for another bite.
Lebanese Chicken Skewers with Sumac Yogurt Marinade
Lebanese Chicken Skewers with Sumac Yogurt Marinade, a tangy yogurt base keeps the chicken impossibly tender, while sumac adds a citrus edge that wakes up every flavour. It’s the sort of dish that feels both soothing and refreshing at once.
Spicy Lebanese Chicken Skewers with Aleppo Pepper Oil
Spicy Lebanese Chicken Skewers with Aleppo Pepper Oil, a chilli oil infused with Aleppo pepper stains the chicken red and gives it a subtle, smoky heat. Each bite is juicy, gently spicy, and layered with warmth from garlic and lemon.
Mediterranean Chicken Skewers with Garlic and Za’atar
Mediterranean Chicken Skewers with Garlic and Za’atar, garlic and za’atar combine in this aromatic twist — earthy, nutty, and fragrant with thyme and sesame. The chicken turns crisp at the edges and smells almost floral as it cooks.
Traditional Lebanese Chicken Skewers with Lemon Marinade
Traditional Lebanese Chicken Skewers with Lemon Marinade, the original — just lemon, garlic, and olive oil in perfect proportion. It’s proof that when ingredients are this good, simplicity is all you need.
What I’ve learned from Lebanese-style grilling
Lebanese food has taught me restraint — to let ingredients speak for themselves. It’s taught me that garlic and lemon are not blunt tools, but instruments of balance. And that patience over the grill, the quiet turning of skewers, is its own kind of therapy.
These recipes aren’t about precision so much as feeling — when the marinade smells right, when the smoke curls just enough, when the colour hits that perfect golden edge. So wherever you’re cooking — balcony, garden, or kitchen grill — I hope these recipes bring a bit of Mediterranean brightness to your table.
Best practices for Lebanese-style chicken skewers
The beauty of Lebanese cooking lies in its simplicity — but the details make all the difference. Use fresh garlic and lemon juice, not bottled versions, for that vibrant kick. Always marinate for at least an hour (two if you can), giving the acids time to tenderise the meat gently.
Oil is just as crucial as citrus; it helps distribute the spices and keeps the chicken juicy during grilling. Don’t overcomplicate things — a few quality ingredients, used with confidence, create better results than a long list of extras.
When skewering, keep the chicken pieces uniform in size. It’s one of those small steps that transforms the final result from uneven to professional. And remember: rest your chicken after cooking. Even a few minutes makes a difference — it lets the juices settle so every bite stays moist.
Equipment and grilling techniques that make a difference
You don’t need a fancy setup to cook these well. A grill pan or oven broiler does the job nicely, though if you’ve got access to a charcoal barbecue, that’s where the magic happens. The smoke adds a depth you can’t fake.
If you’re using wooden skewers, soak them in water for half an hour before threading. Metal skewers, on the other hand, cook the chicken more evenly because they transfer heat through the centre.
For temperature, think medium to medium-high — hot enough to char, but not so fierce that the chicken dries out. Keep a small bowl of marinade or oil beside you to brush on halfway through cooking. It keeps everything glistening and prevents the herbs or yogurt from burning.
And one final tip: always start with a clean grill. Residue from previous meals can dull the flavour and leave unpleasant char. Lebanese marinades rely on clarity — you want the clean scent of lemon, garlic, and smoke, not last night’s burgers.
Bringing Middle Eastern warmth to your table
Lebanese-style skewers are generous food — meant for sharing, eaten with your hands, dipped, wrapped, and passed around. Whether you’re grilling outdoors or cooking in your kitchen on a chilly evening, they carry that same spirit of easy hospitality.
So pick one, marinate your chicken, and light the grill. The scent of garlic and lemon rising into the air is enough to make even the greyest day feel like summer.
The heart of every Lebanese kitchen
Lebanese cooking starts with a small group of ingredients that appear in nearly every recipe, no matter how simple or elaborate. Garlic is the foundation — sharp when raw, mellow and sweet once grilled or blended into marinades. It’s often paired with lemon juice, whose acidity softens the chicken and adds that unmistakable brightness. Then there’s olive oil, the quiet constant of the cuisine. A good, fruity extra virgin oil acts as both a carrier for flavour and a natural tenderiser, keeping the meat juicy and glistening on the grill.
Spices that define the flavour
Rather than overwhelming the palate, Lebanese spices work in harmony. Sumac brings a dry citrus sharpness and a deep ruby colour that makes food look as lively as it tastes. Za’atar, with its thyme, sesame, and sumac base, offers a toasty, herbal perfume that defines the region’s cooking. Aleppo pepper adds a subtle, fruity warmth rather than blunt heat, while cumin, coriander, and paprika provide depth and roundness without stealing the spotlight.
Fresh herbs and finishing touches
No Lebanese table feels complete without fresh herbs. Parsley, mint, and oregano are used liberally, chopped finely into marinades or scattered over finished dishes to bring freshness and colour. A drizzle of pomegranate molasses sometimes appears, adding both sweetness and tang — a final touch that ties together the spice, smoke, and acidity. Together, these ingredients make Lebanese cooking what it is: generous, balanced, and full of sunlit flavour.