Italian chicken kebabs use rosemary branches as skewers—the herb oils infuse meat while cooking, eliminating metallic taste.
Chicken Kebab
Get ready to fire up the grill with these mouthwatering chicken kebabs that are as simple as they are delicious! Marinated in zesty lemon juice and fragrant garlic, these skewers are bursting with flavor and perfect for a weeknight dinner. Just thread the marinated chicken and your favorite veggies onto skewers, grill them to perfection, and enjoy a tasty, satisfying meal in no time!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- mezzo peperone
- 1 cipolla piccola
- q.b. sale, paprika, limone, iceberg, erba cipollina
- 1 cucchiaio concentrato di pomodoro (~10g) (0.35 oz)
🥩Meat & Seafood(1)
- 150g sovracosce di pollo (0.33 lbs)
🥛Dairy & Eggs(1)
- 100g yogurt bianco magro (3.53 oz)
🫙Pantry Staples(1)
- 10g olio e.v.o. (0.35 oz)
📦Other(1)
- 1 piadina magra (~100g) (3.53 oz)
👨🍳 Instructions
- 1
Marinate the chicken with oil, spices, onion, bell pepper, lemon, and tomato concentrate.
- 2
Cut a small onion in half and insert two large toothpicks in the center.
- 3
Skewer the three chicken thighs (skinless, with skin, skinless).
- 4
Bake at 190°C for 45 minutes.
- 5
Prepare the yogurt sauce by adding lemon, salt, and chives.
- 6
Assemble the piadina and enjoy.
💡 Pro Tips
- ✓Marinate chicken for 2-4 hours minimum because enzymes in acidic ingredients (lemon) need time to break down proteins and penetrate 6-8mm into the meat for optimal tenderness.timing2-4 hours
- ✓Pat chicken completely dry before marinating and use 15-20% oil by weight of meat to create a barrier that prevents moisture loss during high-heat cooking.technique15-20% oil ratio
- ✓Alternate skinless and skin-on pieces on skewers because skin renders fat that bastes adjacent meat, preventing the 30% moisture loss typical in all-skinless kebabs.technique30% moisture retention
- ✓Use metal skewers instead of wood because they conduct heat internally, cooking chicken 25% faster and more evenly from both outside and inside.equipment25% faster cooking
- ✓Check internal temperature reaches exactly 165°F (74°C) with an instant-read thermometer because chicken continues cooking 5-8°F after removal from heat due to carryover cooking.timing165°F target, 5-8°F carryover
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Italian chicken kebabs use rosemary branches as skewers—the herb oils infuse meat while cooking, eliminating metallic taste.
Chicken Kebab
Get ready to fire up the grill with these mouthwatering chicken kebabs that are as simple as they are delicious! Marinated in zesty lemon juice and fragrant garlic, these skewers are bursting with flavor and perfect for a weeknight dinner. Just thread the marinated chicken and your favorite veggies onto skewers, grill them to perfection, and enjoy a tasty, satisfying meal in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- mezzo peperone
- 1 cipolla piccola
- q.b. sale, paprika, limone, iceberg, erba cipollina
- 1 cucchiaio concentrato di pomodoro (~10g) (0.35 oz)
🥩Meat & Seafood(1)
- 150g sovracosce di pollo (0.33 lbs)
🥛Dairy & Eggs(1)
- 100g yogurt bianco magro (3.53 oz)
🫙Pantry Staples(1)
- 10g olio e.v.o. (0.35 oz)
📦Other(1)
- 1 piadina magra (~100g) (3.53 oz)
👨🍳 Instructions
- 1
Marinate the chicken with oil, spices, onion, bell pepper, lemon, and tomato concentrate.
- 2
Cut a small onion in half and insert two large toothpicks in the center.
- 3
Skewer the three chicken thighs (skinless, with skin, skinless).
- 4
Bake at 190°C for 45 minutes.
- 5
Prepare the yogurt sauce by adding lemon, salt, and chives.
- 6
Assemble the piadina and enjoy.
💡 Pro Tips
- ✓Marinate chicken for 2-4 hours minimum because enzymes in acidic ingredients (lemon) need time to break down proteins and penetrate 6-8mm into the meat for optimal tenderness.timing2-4 hours
- ✓Pat chicken completely dry before marinating and use 15-20% oil by weight of meat to create a barrier that prevents moisture loss during high-heat cooking.technique15-20% oil ratio
- ✓Alternate skinless and skin-on pieces on skewers because skin renders fat that bastes adjacent meat, preventing the 30% moisture loss typical in all-skinless kebabs.technique30% moisture retention
- ✓Use metal skewers instead of wood because they conduct heat internally, cooking chicken 25% faster and more evenly from both outside and inside.equipment25% faster cooking
- ✓Check internal temperature reaches exactly 165°F (74°C) with an instant-read thermometer because chicken continues cooking 5-8°F after removal from heat due to carryover cooking.timing165°F target, 5-8°F carryover