Grilling season is here and summer is just around the corner. Fire up the grill for these simple, flavorful grilled garlic Parmesan chicken skewers—easy to prep ahead and perfect for warm-weather meals.

Do you call them skewers or kabobs? Whatever name you choose, these garlic Parmesan chicken skewers are a great way to welcome grilling season. They’re straightforward to prepare and taste great whether you serve them fresh off the grill or use leftovers in salads or sandwiches.

We kicked off grilling season with burgers and these chicken skewers. Between puppy training and snuggles, there was still time to get the grill going—because priorities, right?

This recipe uses boneless, skinless chicken breasts marinated in Greek yogurt, olive oil, garlic, and Parmesan. Let the chicken marinate in the fridge for a few hours, soak wooden skewers so they won’t burn, then thread and grill when you’re ready.

These skewers pair nicely with grilled vegetables on sticks for a fun, simple theme. Leftover chicken is excellent tucked into warm pita pockets or scattered over a big salad for an easy next-day meal.

This is a forgiving recipe that works for beginners and experienced grillers alike. It’s reliable, fast to assemble, and very tasty—perfect for casual summer dinners and entertaining alike.

Grilled Garlic Parmesan Chicken Skewers

Yield:
6 Skewers

Prep Time:
10 minutes

Cook Time:
14 minutes

Marinating Time:
2 hours

Total Time:
2 hours 24 minutes

Chicken marinated in Greek yogurt, garlic, Parmesan, and olive oil, then grilled on skewers. Simple, satisfying, and full of flavor.

Ingredients

• 1/2 cup plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, grated
• 1/4 cup freshly grated Parmesan cheese, plus more for topping
• 1 tsp salt
• 1/4 tsp black pepper
• 3 large boneless, skinless chicken breasts, cut into 1″ pieces
• 6-8 wooden skewers, soaked in water overnight
• 1 tbsp chopped fresh parsley, optional garnish

Instructions

1. Soak wooden skewers in water overnight to prevent burning during grilling.
2. In a medium bowl, whisk together Greek yogurt, olive oil, grated garlic, Parmesan, salt, and pepper. Transfer the mixture to a large resealable plastic bag and add the chicken pieces.
3. Remove excess air, seal the bag, and massage the marinade into the chicken. Refrigerate for at least 2 hours, up to 12 hours.
4. Preheat the grill on high while you assemble the skewers.
5. Thread 6–7 pieces of marinated chicken onto each skewer, piercing once or twice to secure the meat.
6. Grill over high heat for about 7 minutes. When the chicken releases easily, flip the skewers and grill the other side for another 7 minutes, or until cooked through.
7. Remove from the grill, sprinkle with additional Parmesan and optional chopped parsley, and serve.