Chicken Kebobs Recipe

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These chicken kebobs are a fun addition to any dinner!

At the risk of sounding really arrogant, I’ve TOOOOOTALLY outdone myself with this one (Did you hear that California accent ….. dude?). I mean, these turned out REALLY good! I’ve been wanting to make these for a while and finally knuckled down and made them.

Clean Eating Chicken Kebobs Recipe

The only thing I would change next time, is I would use ground savory instead of the dried leaves. I think it would be a better texture.

And just a note: be sure to use metal kebob sticks. There’s nothing worse than your sticks splintering into your meat as you push it onto the sticks. You want chicken for dinner, not wood and splinters. Learn from my mistakes.



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Clean Eating Chicken Kebobs Recipe

Chicken Kebobs

A fun way to enjoy chicken breasts for dinner tonight!
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Course: Main Course
Cuisine: American, Turkish
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 154kcal
Author: The Gracious Pantry


  • 32 oz. boneless, skinless chicken breasts
  • ½ lb. asparagus (cut into 1 or 1 1/2 inch pieces)
  • 2 tsp. ground savory
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tbsp. lemon zest
  • 1 tsp. lemon juice
  • 2 tsp. olive oil


  • Preheat oven to 350 degrees F., and place your kebob sticks in a pan of water to soak (You do this so they won't catch fire in the oven if you are not using metal skewers).
  • Chop your asparagus into 1 or 1 -1/2 inch pieces.
  • Chop your chicken into bite sized pieces. (Approximately 1 or 1-1/2 inch square cubes)
  • Place all ingredients in a ziplock back, and moosh it around (yes,"moosh" is a very technical word. So moosh darn it... MOOSH!!! - Sorry, I can get a little bossy sometimes. Ignore me. But you still gotta moosh).
  • Don't skimp on the mooshing because there is not a lot of oil in this recipe. You really need to mix it up well to get even coverage of the oil and spices. So take your time. You'll have better tasting chicken if you do.
  • Alternate placing your asparagus and chicken on your kebob sticks. Don't ask me why, it just looks prettier I guess. And that's how everyone else does it... And yes, I would probably jump off a bridge if my friends were all doing it.... with a bungee attached, of course.)
  • Now this is the tricky part. So read carefully...
  • Put your Kebobs on a parchment lined cookie sheet and place in the oven.
  • Set your timer for 10 minutes.
  • When the 1o minutes is up, open your oven, flip your kebobs over (don't burn yourself, please), and close the oven door.
  • Flip the dial on your oven to "broil" instead of bake.
  • Broil for 10-15 minutes, or until you have a nice browned bit of chicken. A thermometer should read about 170 degrees F.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 154kcal | Carbohydrates: 3g | Protein: 24g | Fat: 4g | Cholesterol: 72mg | Sodium: 133mg | Potassium: 503mg | Fiber: 1g | Vitamin A: 310IU | Vitamin C: 6.4mg | Calcium: 44mg | Iron: 1.5mg
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  1. Jill Knapp says:

    Looks really good. I will be trying this one! 🙂

    1. The Gracious Pantry says:

      Let me know how you like them!

  2. I just made these tonight and they were delicious! I substituted thyme and a little sage for the savory. Yum!

    1. The Gracious Pantry says:

      Fantastic! Glad you like them Anne!

  3. JenniferLeah says:

    beautiful! and looks delish, looking forward to adding this to my menu this week.
    What a great website~thanks to LDSmomma for sharing your blog, it’s great!

    1. The Gracious Pantry says:

      Thanks Jennifer! I hope you enjoy them!

  4. Hi,

    You mentioned oil and said there’s not a lot in this recipe, but I didn’t find any mention of using oil anywhere?

    1. The Gracious Pantry says:

      Arlene – Thanks for pointing that out! The recipe has been updated.

  5. graciouspantry says:

    Debi – Oh dear! Watch out for those skewers! They’ll getcha’! But glad you enjoyed it. 🙂

  6. graciouspantry says:

    Haha!!! Well, I don’t really give Mini Chef a choice. He has to take one “thank you bite” of everything I make. It opens up his taste buds without forcing him to eat something he honestly doesn’t like. I hope he enjoyed the asparagus. Just warn him about the “after effects”. Ha!

  7. graciouspantry says:

    That would be the savory. But I recommend using powdered savory instead. The texture of the whole herb wasn’t as nice as the powdered would be.

  8. Is this 8 ounce total of chicken or 4 breasts of chicken that are 8 ounces each?

    1. The Gracious Pantry says:

      Logan – 8 ounces each

  9. This looks delicious and I can’t wait to make them 🙂 I don’t have parchment paper on hand; can I use foil instead? Or oil the pan to keep them from sticking? Thanks!

    1. The Gracious Pantry says:

      Brittany – Yup! Either way should work.

  10. My husband soaks our wooden kabob sticks before using them. Prevents splinters.

    1. The Gracious Pantry says:

      Sandy – I soaked mine too, but somehow I still ended up with splinters. I stick to metal ones now.

  11. I don’t have metal kabob sticks and I don’t feel like splinters…could I just lay the chicken & asparagus on the parchments paper and stir them around periodically during cook time (instead of flipping)??

    1. The Gracious Pantry says:

      Kaitlyn – Definitely! 🙂

  12. Way too much lemon zest! Chicken was too lemony, and I couldn’t eat very much. If I make this again, I will use maybe a teaspoon of lemon zest. Also, I couldn’t taste the other spices much and would use more if I made this again.

    1. The Gracious Pantry says:

      Chelsea – I’m sorry you didn’t care for it. 🙁

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