Cilantro Lemon Chicken Skewers – #CookoutWeek

Cilantro Lemon Chicken Skewers
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Here is  another  recipe   to  fire up that  grill for – Cilantro Lemon Chicken Skewers.  I love picnics  and  bbqs, but  would  there are  times  when I like  to spend  more  time  talking  to  friends or  doing  other fun things  than keeping   an  eye on the  grill .  I love  this   recipe  for  those  times , what is  more  the   fresh cilantro  and  lemon  flavors  just pops. .

There is a  traditional  Indian  Kabob  recipe – Murgh Hariyali Tikka or  the  green  chicken  kabob.  Boneless  chicken is  marinated in green  herbs  and  spices  and  grilled in hot  tandoor. It is  juicy with  surprisingly bright   green , fresh  flavors .  The  recipe  today is a  minimalist  version of  this ,  no  hard  to get  spices or  tools , just plain  fresh  and  easy ingredients .


Cilantro Lemon Chicken Skewers Ingredients

Along  with lemon  and   cilantro  a   few  mint  leaves  and a  clove of  garlic  is  added  to round  out  the  flavor.  I like  to mix  it  all  with  olive oil ,  but   use  any oil  that  you love.  The  green  chili is  optional. I like  to add  a serrano pepper  with  the  seeds  and  ribs  removed  to   extract  the  maximum  flavor  without  the  heat .

All the  ingredients  for  the  marinade is  added  to a foodprocessor  or  blender  and   processed  till smooth paste.  Half  the  mix  is  used  to  marinate  the  chicken  and  the  remaining  is  reserved as  sauce  to  drizzle over  the  kabobs.

Cilantro Lemon Chicken Skewers

Since  the idea  is  to  minimize  the  cooking  time , I use  thin  strips  of  chicken  breasts.   And  do not  forget  to  soak the  bamboo skewers in  water before  threading  the  chicken  pieces on it.

Cilantro Lemon Chicken Skewers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 6 to 8 Servings

Cilantro Lemon Chicken Skewers


Chicken Breast - 1 to 11/2 lb Cut into 1/2" to 3/4" thick strips
For Mariande
Cilantro - 1 bunch
Mint Leaves- A few
Garlic - 1 to 2
Lemon - 1
Salt - 1/2 Tsp (To Taste)
Olive Oil - 3 Tbsp
Green Chili - 1 (Optional)


Place about 1 C of tender stems and leaves of cilantro in a food processor. Add a handful of mint leaves along with 1 to 2 cloves of garlic. If using the chilies , remove the seeds and the ribs, and add to the mix. Squeeze the lemon and add 2 Tbsp of the juice along with olive oil and half the salt to the herbs and process to a smooth puree. If needed add 1 more tablespoon of lemon juice.

Taste adjust salt and reserve half the marinade.

Spread the remaining half of the marinade over the chicken pieces. Stir to coat. Cover and set aside for 20 to 30 minutes.

If using bamboo skewers soak them in water.

Pre heat the grill to high heat .

While the grill is preheating , thread the chicken in the skewers.

Brush the grill with oil and grill the pieces 10 to 12 minutes, turning once or twice in between. The cook time varies depending on the thickness of the pieces and the grill temperature. The chicken is done when the juices run clear.

Serve with the reserve marinade.

We  are  back smack in the  middle  of  #CookoutWeek.  So many recipes to  be inspired by!   and  don’t  forget  the  fabulous  prizes  to  win !  Click on the graphic  to go  the  giveaway post !   

And  don’t  forget  to  check out  these  recipes  from the  other wonderful  bloggers as well ! Happy Cooking !!!

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