The essence of Lebanese grilling
Chicken marinated in garlic, lemon, and olive oil, then grilled until golden and tender. No exotic ingredients, no fuss, just the perfect balance of tang, warmth, and smoke. It’s the recipe I always love to make, it takes me straight back to summer barbecues. You’ll find this one at the heart of my 15 most delicious Lebanese chicken skewer recipes ever list.
Why this classic works so beautifully
Lemon brings brightness, olive oil locks in moisture, and garlic builds that unmistakable depth. When combined, they tenderise the chicken naturally, giving you juicy, fragrant meat every time. It’s close kin to the olive oil and lemon chicken skewers with oregano, though this one stays purely traditional — no herbs, just the holy trinity of Lebanese seasoning.
A memory in every bite
I can still remember my mother squeezing lemons over the bowl, the smell of raw garlic filling the kitchen, and my father outside lighting the charcoal. The first batch always disappeared before it reached the table. That same simplicity is what makes this recipe timeless.
It pairs beautifully with the lighter healthy grilled chicken skewers with lemon and parsley or the creamy garlic yogurt Lebanese chicken skewers with mint and lemon.
Simple ingredients, perfect balance
Nothing fancy here — just fresh, quality basics used properly. This is the sort of cooking that doesn’t need dressing up; the smell alone is enough to bring everyone running.
Ingredients (Serves 4)
- 700g boneless chicken thighs or breast, cut into chunks
- 3 tbsp olive oil
- Juice of 2 lemons
- 3 garlic cloves, crushed
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin (optional)
Ingredient Notes
Always use freshly squeezed lemon — bottled juice lacks the sharp perfume you need here. If you like a hint of spice, the cumin adds a warm undertone without changing the character of the dish. Chicken thighs give the best flavour, but breasts cook faster and work fine if you’re careful not to overdo them.
Equipment Needed
A BBQ or grill pan works best. You’ll need skewers, a small bowl for mixing the marinade, and a brush for basting. If using an oven grill, line the tray with foil and preheat it properly — you want that sizzle when the chicken hits the metal.
Instructions
- Mix olive oil, lemon juice, garlic, salt, pepper, and cumin (if using) in a bowl.
- Add chicken and stir well. Marinate for at least 2 hours or overnight.
- Preheat grill to medium-high heat. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning often, until golden and cooked through.
- Rest before serving with a final squeeze of lemon.
Mastering the Classic Lemon Marinade
This marinade is all about freshness — don’t prepare it too far ahead or the garlic loses its punch. Use a non-metal bowl for marinating, as lemon can react with metal and dull the flavour. Turn the skewers often and baste with any leftover marinade during cooking for extra shine.
What to Serve With This Recipe
Serve these skewers with warm home-made pita bread, garlic sauce (toum), and a crisp fattoush salad. The acidity from the lemon ties everything together. For a more varied spread, add Mediterranean chicken skewers with garlic and za’atar or easy weeknight Lebanese chicken skewers with garlic oil.
FAQ
How long should I marinate the chicken?
At least two hours — overnight if possible. The longer, the softer it becomes.
Can I use bottled lemon juice?
I wouldn’t. Fresh lemons are essential here.
Can I make it less garlicky?
Yes — reduce to one clove or roast the garlic first for a milder taste.
Can I bake instead of grill?
Yes — 200°C for 20 minutes, turning halfway through.
Tips for Success with Lemon Marinade Chicken Skewers
Don’t skip the resting time after cooking — it keeps the meat tender. A quick brush of olive oil before grilling stops the chicken sticking and enhances the crust. If the grill flares up, move the skewers aside for a few seconds — you want char, not burnt garlic.
Recipe Variations
Add a teaspoon of sumac for a zesty twist like in the sumac and za’atar chicken skewers with charred onions. For a creamy finish, serve with garlic yogurt as seen in the garlic yogurt Lebanese chicken skewers with mint and lemon.
Storage and Reheating for Lemon Chicken Skewers
Store leftovers in the fridge for up to three days. Reheat in a 160°C oven for 8 minutes or serve cold in pita wraps with salad and a touch of garlic sauce. These also freeze well before cooking — thaw overnight and grill as usual.
Health Benefits and Dietary Alternatives
Lemon juice supports digestion and hydration, while garlic strengthens immunity. Olive oil provides healthy fats that promote heart health and energy balance. Replace chicken with tofu or firm white fish for a pescatarian twist. For a low-fat version, reduce olive oil slightly and grill over gentler heat.
Traditional Lebanese Chicken Skewers with Lemon Marinade
Ingredients
- 700 g Chicken thighs boneless, cut into chunks
- 3 tbsp olive oil
- 2 Lemons juiced
- 3 cloves garlic crushed
- 1 tsp Sea salt
- ½ tsp black pepper
- ½ tsp ground cumin optional
Instructions
- Mix olive oil, lemon juice, garlic, salt, pepper, and cumin (if using) in a bowl.
- Add chicken and stir well. Marinate for at least 2 hours or overnight.
- Preheat grill to medium-high heat. Thread chicken onto skewers.
- Grill for 10–12 minutes, turning often, until golden and cooked through.
- Rest before serving with a final squeeze of lemon.