Cilantro & Lemon Marinated Chicken Kabobs Recipe
Cilantro & Lemon Marinated Chicken Kabobs Recipe photo by Taste of Home
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Cilantro & Lemon Marinated Chicken Kabobs Recipe

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Cook the onions first so there’s plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight.—Moumita Ghosh, Plano, Texas
TOTAL TIME: Prep: 40 min. + marinating Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. + marinating Grill: 20 min.
MAKES: 6 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1/4 cup plain yogurt
  • 1 cup fresh cilantro leaves
  • 1/3 cup fresh mint leaves
  • 2 serrano peppers, sliced
  • 1 piece fresh gingerroot (1 inch), coarsely chopped
  • 4 garlic cloves, sliced
  • 3 medium sweet onions, cut crosswise into 1/2-inch slices
  • 4 tablespoons canola oil, divided
  • Lemon wedges

Nutritional Facts

1 kabob with 1/2 grilled onion: 224 calories, 12g fat (2g saturated fat), 63mg cholesterol, 651mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.


  1. In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
  3. Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cilantro & Lemon Marinated Chicken Kabobs in Taste of Home April/May 2015, p58

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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aug2295 User ID: 4631582 253265
Reviewed Aug. 28, 2016

"This was awesome. Alongside the chicken and onions, I grilled naan brushed with olive oil and garlic, and cut it into pieces, then served the chicken and onion over it with white sauce and feta. Got rave reviews."

janeenj User ID: 7132464 225438
Reviewed Apr. 26, 2015

"My husband and I both love Indian food and these skewers were fabulous. For a weeknight meal, I made the marinade the night before, added the chicken before leaving for work, and was ready to start grilling when I got home. chicken was fine with the extra marinating time. Flavorful and reminiscent of tandoori chicken."

MY REVIEW User ID: 77962 225397
Reviewed Apr. 25, 2015

"Delicious!! My family raved and devoured them, even the little ones. Bright lemon flavor goes nicely with the green herbs. Quick and easy--I didn't think it took as much time as the recipe suggests ("prep 40 min.)."

Kittygyrl User ID: 8331920 224628
Reviewed Apr. 11, 2015

"I tried these out on a crowd. Because they were the grand prize winner, I wasn't worried. Boy were they delicious!! SO much flavor! I followed the recipe to the letter, making 2 batches. Next time I'll soak a few toothpicks when I do my wooden skewers and put a couple in each side of the onion slices to hold...I lost a couple in the grill. Soooo good!! Everyone raved! Thank you, Moumita!"

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