This recipe is truly mouth-watering and easily the best chicken kabob I’ve had so far. The combination of a crunchy breadcrumb-cheese coating and a warm garlic-butter drizzle makes every bite unreal.

First things first, let’s light up the charcoal!

Ingredients & Prep 

Chicken & Marinade:

 Boneless, skinless chicken thighs (cut into cubes)
- Olive oil
- Lemon zest & fresh lemon juice
- Minced garlic
- Black pepper
- Oregano
- Paprika

Crispy Coating:

- Shredded cheddar cheese
- Breadcrumbs
- Salt & black pepper
- Oil spray (for grilling)

Warm Garlic Butter Drizzle:

Butter
- Minced garlic
- Black pepper & salt
- Fresh lemon juice

Prep & Marinate

- Pat your chicken thighs dry, remove the skin and bones, and cut the meat into strips, then into uniform cubes.
- Place the chicken into a bowl and add olive oil, lemon zest, lemon juice, minced garlic, black pepper, oregano, and paprika.
- Mix everything nice and slowly until fully coated. Cover with plastic wrap and let it marinate for at least 30 minutes.

2. Coat & Skewer

-In a second bowl, combine the shredded cheddar, breadcrumbs, salt, and black pepper. Mix the seasoning well.
- Bring out your marinated chicken cubes and roll them in the breadcrumbs mixture until evenly coated.

- Thread the coated chicken onto skewers—not too tight, not too loose. Spray lightly with oil to keep the coating from burning too quickly.

3. Hang & Roast

Hang the skewers on the grill rack and close both lids to let the convection heat crisp up the exterior.

4. Whip Up the Lemon Garlic Butter

- Place a saucepan on the top grate while the butter melts.
- Add minced garlic, black pepper, salt, and a splash of fresh lemon juice. Stir until fragrant and smooth.

5. Serve 

- Check the skewers—look at that deep golden color!
- Transfer them to a tray or serving plate, drizzle generous spoonfuls of that warm lemon garlic butter right over the top, and enjoy the feast!