Cilantro Lime Chicken Kebabs

$- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes - 1/4 cup fresh lime juice (about 2-3 limes, juiced) - 1/4 cup olive oil - 1/4 cup fresh cilantro, finely chopped - 3 garlic cloves, minced - 1 tsp ground cumin - 1 tsp chili powder - 1/2 tsp salt - 1/2 tsp black pepper - Wooden or metal skewers - Mixing bowl - Whisk - Grill When making cilantro lime chicken kebabs, these ingredients are key for a fresh flavor. I love using lime juice for its zesty kick. Olive oil keeps the chicken moist. Fresh cilantro adds brightness. Garlic, cumin, and chili powder bring depth and warmth. Make sure you have wooden or metal skewers on hand. If you're using wooden skewers, remember to soak them in water. This stops them from burning on the grill. A mixing bowl and whisk help you combine the marinade easily. Finally, a grill is essential for that perfect char. With these ingredients and tools, you are set to create a delicious meal that bursts with flavor! {{ingredient_image_2}} To start, I mix the marinade. In a large bowl, I combine: - 1/4 cup fresh lime juice - 1/4 cup olive oil - 1/4 cup fresh cilantro, finely chopped - 3 minced garlic cloves - 1 tsp ground cumin - 1 tsp chili powder - 1/2 tsp salt - 1/2 tsp black pepper I whisk these ingredients well to blend the flavors. Next, I add 1 pound of cubed chicken. I make sure each piece coats well in the marinade. After coating, I cover the bowl with plastic wrap. I recommend marinating for at least 30 minutes. If I want a stronger flavor, I let it sit for up to 2 hours. If I use wooden skewers, I soak them in water for 30 minutes. This step stops them from burning on the grill. While the skewers soak, I preheat the grill to medium-high heat. This makes sure the kebabs cook evenly. Now, it’s time to assemble the kebabs. I carefully thread the marinated chicken pieces onto the skewers. I leave a little space between each piece for even cooking. Once the grill is hot, I place the skewers on it. I grill the kebabs for about 10 to 12 minutes. I turn them occasionally for even cooking. I check the chicken's doneness by ensuring it reaches an internal temperature of 165°F (74°C). The kebabs should have nice grill marks. Marination time is key. I recommend marinating the chicken for at least 30 minutes. For richer flavor, extend it to 2 hours. This allows the spices to soak in deeply, making each bite tasty. You can also play with seasonings. Try adding smoked paprika for a hint of smokiness. A touch of honey can add sweetness. Experiment to find your favorite mix! Getting the grill temperature right is crucial. Preheat your grill to medium-high heat, around 400°F (200°C). This ensures even cooking and nice char marks. For perfect grill marks, place the skewers at a 45-degree angle. After a few minutes, rotate them to create those beautiful crisscross lines. Turn them carefully to avoid losing juicy goodness. These kebabs shine with simple sides. A fresh salad or fluffy rice pairs well. You can also serve them with warm tortillas for a fun twist. For presentation, arrange the kebabs on a platter. Drizzle extra olive oil and sprinkle chopped cilantro on top. Fresh lime wedges add a pop of color and can be squeezed over the kebabs for extra zing. Pro Tips Perfectly Marinated Chicken: For the best flavor, let the chicken marinate for a full 2 hours if time allows. This will enhance the taste and tenderness of the meat. Soak Wooden Skewers: If using wooden skewers, always soak them in water for at least 30 minutes to prevent burning on the grill. Check Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe and juicy kebabs. Rest Before Serving: Let the kebabs rest for a couple of minutes after grilling. This allows the juices to redistribute, resulting in a more flavorful bite. {{image_4}} You can swap the chicken for shrimp or tofu. Shrimp cooks fast and takes on flavor well. Just marinate for about 15 minutes. Tofu is great for plant-based diets. Press it to remove excess water, then cut it into cubes. Marinate the tofu for at least 30 minutes to soak up the flavor. Adding fruit can make your kebabs pop! Pineapple or mango adds sweetness and brightness. Chop the fruit into chunks and mix it with the chicken or use it on the skewers. If you like heat, slice up some jalapeños. They add a spicy kick that pairs nicely with the lime. For gluten-free options, check that your spices and marinades are free from gluten. Most are, but always read labels. You can also make this dish low-carb or keto-friendly. Skip any sugary marinades. Pair the kebabs with a fresh salad instead of rice or bread for a healthy twist. To store cooked kebabs, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. You can keep these in the fridge for 3 to 4 days. If you want to reheat, preheat your oven to 350°F (175°C). Place the kebabs on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 minutes, or until warm. You can freeze marinated chicken or cooked kebabs. For marinated chicken, place it in a freezer bag. Squeeze out air and seal it tight. This helps the chicken stay fresh for up to 3 months. If you freeze cooked kebabs, wrap them well in plastic wrap, then foil. They will keep well for about 2 to 3 months. When you are ready to use frozen chicken, move it to the fridge overnight. This lets it thaw slowly. For cooked kebabs, you can reheat them straight from the freezer. Just add a few extra minutes to your reheating time for best flavor and texture. Marinate the chicken for at least 30 minutes. This helps the flavors soak in. For even better taste, aim for 2 hours. The longer you marinate, the more flavor you get. Just remember not to go overboard, as too much time can change the texture. Yes, you can make these kebabs ahead of time. Prepare and marinate the chicken a day before. Store it in the fridge until you are ready to grill. If you have leftovers, keep them in an airtight container. They will stay fresh for about three days. If you don't have lime juice, you can use lemon juice. It gives a nice, tangy flavor. You can also try orange juice for a sweeter taste. Each citrus option will change the flavor slightly, but they all work well in this recipe. In this post, we covered key ingredients and steps for making tasty chicken kebabs. You learned how to marinate, grill, and serve them perfectly. Remember to keep marination times in mind for the best flavor. Try different proteins or fruit to mix things up. Store leftovers well and consider meal prep for busy days. Enjoy making these kebabs at home—they're easy and delicious!$

Cilantro Lime Chicken Kebabs

Delicious marinated chicken kebabs with a zesty cilantro lime flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
0.25 cup fresh lime juice
0.25 cup olive oil
0.25 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
0.5 tsp salt
0.5 tsp black pepper
1 set skewers (wooden or metal)

Instructions

In a large mixing bowl, combine the fresh lime juice, olive oil, finely chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk the ingredients together until well combined to create a flavorful marinade.
Place the cubed chicken into the bowl with the marinade. Ensure each piece of chicken is thoroughly coated in the marinade. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours for more flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat.
Carefully thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
Once the grill is ready, place the skewers on it. Grill for about 10-12 minutes, turning occasionally until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
Remove the kebabs from the grill and let them rest for a couple of minutes to allow the juices to redistribute. Serve warm, garnished with fresh lime wedges and additional cilantro.

Notes

Arrange the kebabs on a platter and drizzle with a little extra olive oil and cilantro for a fresh finish. Consider serving alongside a vibrant salad or rice to complement the flavors.

Keyword chicken, cilantro, grilling, kebabs, lime