Fresh, vibrant, and unmistakably Lebanese
There’s a certain kind of sunshine that tastes like lemon and parsley. It’s what I think of every time I make these skewers. They’re light, clean, and full of life — the kind of food that feels restorative rather than indulgent. I started making them one summer when I was craving something grilled but not heavy, and they quickly became a weeknight staple. You’ll find them among my favourites in 15 Delicious Lebanese Chicken Skewer Recipes round-up.
The beauty of balance
Lebanese cooking is about contrast — smoky yet fresh, zesty yet grounded. Here, lemon adds brightness while parsley brings that green, grassy finish that makes everything taste alive. It’s a simple formula but one that always works. If you liked the rustic smoke of smoky BBQ chicken skewers with Middle Eastern spices, this recipe feels like its breezy, wholesome cousin.
Why this recipe feels good (and is good for you)
There’s no butter, no heavy sauces, just lean chicken, good olive oil, and a marinade that doubles as a dressing. It’s naturally gluten-free and full of antioxidants from the parsley and lemon. The flavours remind me of home kitchens in the Bekaa Valley, where the grill is always running and herbs are never in short supply. For something heartier, you can pair these with the Lebanese chicken skewers with garlic tahini drizzle.
A simple recipe that never lets you down
It’s an easy one: marinate, grill, and finish with a squeeze of lemon. These skewers stay juicy, bright, and endlessly versatile. They’re lovely on a weekday but shine at any summer lunch.
Ingredients (Serves 4)
- 700g boneless chicken breast, cut into 3 cm pieces
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves, finely crushed
- 2 tbsp finely chopped flat-leaf parsley
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp sumac (optional, for zest)
Ingredient Notes
Use freshly squeezed lemon juice — bottled won’t do justice here. The zest carries most of the citrus aroma, so don’t skip it. Parsley is the hero; flat-leaf has more flavour and works better than curly. If you’re short, mix with a little mint for freshness.
Equipment Needed
A grill pan or outdoor BBQ both work beautifully. If you’re cooking indoors, line the pan with foil to catch drips and make cleaning easier. Metal skewers give the cleanest results, but wooden ones are fine when soaked in water first. Keep a small brush handy for oiling the grill and skewers mid-cook.
Instructions
- Combine olive oil, lemon juice, zest, garlic, parsley, salt, pepper, cumin, and sumac in a bowl.
- Add chicken and mix well. Let marinate for at least 30 minutes (up to 2 hours).
- 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 serve with extra lemon wedges.
Techniques for Juicy and Light Chicken
Keep the heat medium to prevent drying out lean chicken breast. If you notice the chicken sticking, it’s not ready to turn — give it another minute for those natural oils to release. For extra moisture, brush lightly with olive oil halfway through cooking. It helps create a subtle sheen without greasiness.
What to Serve With This Recipe
I love serving these with tabbouleh or a simple cucumber and tomato salad. The freshness doubles down on the lemon and parsley. A dollop of hummus or labneh on the side doesn’t hurt either. For a colourful spread, mix with easy weeknight Lebanese chicken skewers with garlic oil and herby chicken skewers with mint, parsley and oregano.
Frequently Asked Questions
Is this recipe good for meal prep?
Yes — it keeps beautifully for three days and reheats well without losing flavour.
Can I use chicken thighs?
Definitely, though they’ll taste slightly richer.
Can I add other herbs?
Mint or coriander both work well, but parsley keeps it authentically Lebanese.
Can I skip the garlic?
You can, but it adds warmth and helps the lemon pop.
Tips for Success with Lemon and Parsley Chicken Skewers
Use plenty of fresh parsley — it’s not a garnish, it’s an ingredient. Don’t over-marinate; lemon can toughen chicken if left too long. Let the skewers rest after grilling. The juices settle, the herbs relax, and the lemon’s sharpness softens slightly, making everything taste rounder.
Recipe Variations
Add a spoon of yoghurt to the marinade for extra tenderness, similar to the garlic yogurt Lebanese chicken skewers with mint and lemon. Or replace lemon with pomegranate molasses for a tangy twist inspired by pomegranate molasses chicken skewers with fresh herbs.
Storage and Reheating for Lemon and Parsley Chicken Skewers
Store in the fridge for up to three days in an airtight container. Reheat at 160°C for 8–10 minutes, covered loosely with foil. They’re also delicious cold, wrapped in flatbread with a spoon of toum and crisp lettuce.
Health Benefits and Dietary Alternatives
This recipe is low in fat and high in lean protein. Lemon and parsley provide vitamin C and antioxidants, supporting immunity and digestion. Olive oil contributes healthy monounsaturated fats that aid heart health. Replace chicken with firm tofu for a plant-based alternative. For a low-sodium version, reduce salt and add more lemon juice for brightness.
Healthy Grilled Chicken Skewers with Lemon and Parsley
Ingredients
- 700 g Chicken breast boneless, cut into 3 cm pieces
- 2 tbsp olive oil
- 1 Lemon Juice and zest
- 2 cloves garlic finely crushed
- 2 tbsp Flat-leaf parsley finely chopped
- ½ tsp Sea salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ½ tsp sumac optional, for zest
Instructions
- Combine olive oil, lemon juice, zest, garlic, parsley, salt, pepper, cumin, and sumac in a bowl.
- Add chicken and mix well. Let marinate for at least 30 minutes (up to 2 hours).
- 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 serve with extra lemon wedges.