Description
These grilled ranch garlic parmesan chicken skewers are the ultimate easy summer kabobs—juicy chicken marinated in ranch, garlic, and parmesan, then grilled with colorful veggies for a crowd-pleasing BBQ favorite. Perfect for quick weeknight dinners or backyard gatherings, they’re packed with bold, tangy, and savory flavors.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup olive oil
- 2 tablespoons dry ranch seasoning mix
- 1/2 cup finely grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt, or to taste
- 1 large red bell pepper, cut into 1.5-inch pieces
- 1 large yellow bell pepper, cut into 1.5-inch pieces
- 1 small red onion, cut into 1.5-inch chunks
- 8 ounces whole white mushrooms, stems trimmed
- Extra grated parmesan (optional, for garnish)
- Fresh chopped parsley or chives (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- In a large mixing bowl, whisk together Greek yogurt (or sour cream), olive oil, ranch seasoning, grated parmesan, minced garlic, lemon juice, black pepper, and salt.
- Add chicken chunks to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- While the chicken marinates, chop bell peppers and onion into 1.5-inch pieces. Wipe mushrooms clean and trim stems if needed.
- Preheat grill to medium-high (about 400°F). If using wooden skewers, soak them in water for at least 30 minutes.
- Thread marinated chicken, peppers, onion, and mushrooms onto skewers, alternating for color and flavor. Leave a little space between pieces for even cooking. Brush extra marinade over veggies if desired.
- Place skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until chicken is cooked through (internal temp 165°F). Move skewers to indirect heat if veggies char before chicken is done.
- Remove skewers from grill and let rest for 2-3 minutes. Slide chicken and veggies off onto a platter.
- Garnish with extra parmesan, chopped parsley, and lemon wedges if desired. Serve hot.
Notes
For best results, use freshly grated parmesan and check your ranch seasoning for gluten if needed. If using wooden skewers, soak them for at least 30 minutes to prevent burning. You can substitute veggies like zucchini or cherry tomatoes. For dairy-free, use plant-based yogurt and vegan parmesan. These skewers can also be cooked under the broiler or in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 2 skewers per person
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 32
Keywords: grilled chicken skewers, ranch chicken kabobs, garlic parmesan chicken, summer grilling, BBQ kabobs, easy chicken skewers, gluten-free kabobs, healthy grilling, backyard BBQ, chicken recipes