Meyer Lemon Chicken Kebabs

Meyer Lemon chicken kebabs

Meyer Lemon Chicken Kebabs

Meyer lemons are uniquely fragrant. Mix them with garlic and herbs, and a splash of white wine, and it creates a superb marinade for chicken kebabs. Along with the chicken, you’ll grill another couple of lemons to savor beside the meat.
Course Main Dish


  • 2 Meyer lemons juice & zest
  • 4 tablespoons olive oil
  • 5 tablespoons white wine
  • 1 1/2 teaspoons red pepper flakes crushed
  • 1 tablespoon fresh rosemary minced
  • 2 cloves garlic minced
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 Meyer lemons


At least 3 hours ahead:

  • Cut the boneless chicken breasts into 1-inch cubes.
  • Combine the Meyer lemon zest and juice, along with about 3 tablespoons of the olive oil, pepper flakes, wine, garlic, and rosemary in a dish large enough to hold all the pieces of chicken in a single layer. Stir gently to combine.
  • Add the chicken pieces, turning them to coat on all sides. Refrigerate for at least 3 hours, and overnight if you like.

Ready to grill:

  • When you’re ready to grill, prepare 6 metal skewers. If you are using wooden skewers, soak them for about 20 to 30 minutes in water before you start.
  • Slice the remaining 2 Meyer lemons into very thin slices.
  • Remove the chicken from the marinade, and discard any excess liquid.
  • Assemble the kebabs by alternating the chicken pieces with a slice of Meyer lemon, folded two or three times.
  • Grill about 5 minutes on each side, until lightly browned and cooked all the way through.
  • Serve with salad or yogurt dip.
Keyword Meyer lemons
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