Garlic and Lemon-Marinated Chicken Kebabs

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

A leisurely wait in a mellowing spiced mayonnaise marinade makes this an easy dish to ready for last minute grilling. This is an excellent summer dish, served with tabouli and a sweet pepper and caper salad. Everything can be prepared in advance, except for the final quick grilling of the chicken.


  • pounds skinless, boneless chicken breasts
  • 4 large garlic cloves
  • ¼ teaspoon coarse salt
  • 2 pinches of Middle Eastern spices, or substitute a pinch of ground cinnamon and a pinch of ground allspice
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil


  1. Cut the chicken breasts into 1-inch cubes. You should have 3 to 4 dozen pieces.
  2. Pound the garlic with the salt until pureed. Add the spices, pepper, mayonnaise, lemon juice, and oil, and whisk until smooth. Roll the chicken in the mayonnaise mixture to coat. Cover, refrigerate, and let marinate for 3 to 4 hours.
  3. Preheat the broiler or light a hot fire in a barbecue grill. String the chicken on 4 long metal skewers. Broil or grill, brushing with the marinade, turning and basting, until well browned and cooked, 8 to 10 minutes. For safety, stop basting 3 or 4 minutes before the chicken is finally cooked.