Chicken Kebabs Recipe & Marinade

10 servings


12 hours 40 minutes

total time


▢ 2 pounds boneless skinless chicken breasts

▢ ½ cup lemon juice

▢ ¼ cup olive oil

▢ 1 Tablespoon Dijon mustard

▢ 1 ½ teaspoons ground turmeric

▢ ¼ teaspoon smoked paprika

▢ ¼ teaspoon onion powder

▢ 1 tablespoon minced garlic

▢ ¼ teaspoon sea salt

▢ ¼ teaspoon lemon pepper or regular pepper

▢ 2 Tablespoons fresh dill finely chopped (or freeze-dried)

▢ 2 bell peppers cut into 1” pieces

▢ 1 onion red, yellow, etc. cut into 1” pieces

▢ 20 bamboo skewers soaked in warm water for at least 1 hour.


Marinate Chicken

Cut chicken breasts into 1” cubes or strips (your preference for kabobs).

Place chicken breast pieces into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks, the marinade stains).

In a medium bowl, whisk together lemon juice, olive oil, mustard, turmeric, paprika, onion powder, minced garlic, sea salt, pepper and dill.

Pour the marinade over the chicken turn to coat the chicken.

Marinate in the refrigerator overnight (or for at least 6 hours).

Assemble Kebabs

(I suggest using plastic gloves to handle the marinated chicken, because it will stain your hands if you do not).

Soak bamboo skewers in warm water for at least 1 hour.

Assemble the kabobs alternating between chicken, bell peppers and onion until all the meat/veggies are used.


Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.


Serve warm with tzatziki, pita, naan, hummus, a Greek salad, etc.


Serving Size

2 kebabs


171 kcal

Total Fat

8 g

Saturated Fat

1 g

Unsaturated Fat

6 g

Trans Fat

1 g


58 mg


184 mg

Total Carbohydrate

4 g

Dietary Fiber

1 g

Total Sugars

2 g


20 g

10 servings


12 hours 40 minutes

total time
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