Lemon Dill Chicken Skewers

by Alice Currah on June 6, 2011. Updated June 8, 2011

There is never a dull moment in our family. With that said, getting dinner on the table often starts with me scrounging through our refrigerator to see what I have on hand. I don’t recommend this disorganized strategy at all, especially when it’s 6 pm and there are hungry kids constantly asking when dinner will be ready. But on a positive note, the time constraint and the use of limited ingredients can also be a time of creative recipe development.

Last week I decided to make simple chicken kabobs. I cubed some chicken breasts, seasoned it with olive oil, salt, pepper, and thyme. Sort of. What I thought was thyme was actually dill. I buy many of my seasonings in bulk and refill these glass spice jars my husband bought from Ikea. Somehow my thyme container was filled with dill and I didn’t realize this until I was massaging the chicken and I could smell the dill on my hands. Then I had an epiphany. If I can season salmon this way, why not chicken? So I grabbed a lemon, squeezed its juices out, and massaged the chicken once again. From there I quickly skewered the chicken and grilled it.

I was really excited to try the lemon dill chicken kabobs. Let me tell you, not only were they fabulous, everyone loved them. We ended up making them again a few nights later. I have to tell you, this is one of those types of recipes which requires so little work but pays off huge in flavor.  Any left over chicken tastes really good cold in salads, too.

The simplicity of this chicken dish makes it a new family favorite.  Hope you all enjoy it, too!

Lemon Dill Chicken Skewers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A quick and easy recipe for flavorful chicken skewers.
  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • juice from 1 medium lemon
  • 2 teaspoons dill
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  1. Heat the grill on medium-high heat. Cut the chicken breast into 1- 1½ inch cubes. Transfer the cubed chicken to a bowl. Add the olive oil and lemon juice to the chicken and begin massaging the meat with your hand for thirty seconds. Add the dill, salt, and pepper, and continue to massage the meat for another thirty seconds. Skewer 6-8 pieces of chicken on each stick. Carefully pour some oil onto a paper towel, and using tongs, grease the grill. Place the chicken kabobs on the grill and cook for 7-10 minutes, turning the chicken over half way though the process.


Share Button
About these ads

{ 38 comments… read them below or add one }

Jessica @ How Sweet June 6, 2011 at 2:44 pm

These sound absolutely fabulous Alice. Perfect for summer!


Robin June 6, 2011 at 3:03 pm

I love the recipe and the fact that you have pans that look just like mine. As much as I hate the idea on being in the Mississippi evening heat still 98 at 6pm here. I think I will have to make this for dinner tomorrow. Thank You Alice.


Shawn June 6, 2011 at 3:04 pm

Those look tasty! They will definitely make an appearance on our grill this summer :)

‘Lovin your header/logo design!


Amanda June 6, 2011 at 4:25 pm

How simple is that? You make it look easy enough for even me to try! Great recipe!


Foodness Gracious June 6, 2011 at 5:14 pm

Your blog is awesome and thank you for your classic buttercream recipe. I have used it many times now and its a sure winner each time, foolproof!!


Whitney June 6, 2011 at 6:01 pm

Thanks! This looks perfect for those nights when a dinner menu is unplanned, yet again. I have a lemon tree and am constantly looking for new ways to use the bounty.


cady June 6, 2011 at 6:37 pm

This soudns like it would be good with a Greek yogurt dill dipping sauce!


alice June 6, 2011 at 7:31 pm

Cady: Funny.. I considered making a quick taziki sauce with these skewers but was out of yogurt. I agree, I think the combination would be killer!


kamran siddiqi June 6, 2011 at 8:03 pm

I adore you epiphanies!

Can you believe we’ve only fired-up the grill once since it’s gotten warmer, here? I was sick most of last week, so plans to throw a pool party were canceled this past weekend. This weekend, I hope to heat up the grill and I’m pretty sure these will have to be on the menu because I’ve a not-so-secret obsession with dill. I’ll be sure to report back and tell you how much my entire family swooned over these babies! :)


Amy @ A Little Nosh June 6, 2011 at 9:14 pm

So light and summery!


Susan @ SGCC June 6, 2011 at 9:19 pm

Sounds like something that would happen to me. But, the result was brilliant! Those kabobs look terrific!


megan {a dash of megnut} June 6, 2011 at 11:00 pm

these look so delicious!


Katrina June 6, 2011 at 11:48 pm

Great idea! yum!


Jessica June 7, 2011 at 12:03 am

I am with you on the 6:00 pm refrigerator scrounge. Very excited to have this in my arsenal of chicken recipes. Great idea – thanks!


Samantha Angela @ Bikini Birthday June 7, 2011 at 11:00 am

That sounds like something my husband would love for sure!


brandi June 7, 2011 at 11:41 am

Anything we can grill this time of year is a good idea in our house. These look so light and flavorful – perfect for a hot summer night.


Jessica June 7, 2011 at 3:16 pm

This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!


KY June 7, 2011 at 5:33 pm

This sounds and looks great!! Any leftovers could be made into a sandwich with dill-mayo dressing maybe?! :)


Prerna@IndianSimmer June 7, 2011 at 9:14 pm

That’s why food is the best thing ever! Accidents can also lead to fabulousness like these :-)


MJ June 8, 2011 at 2:06 am

These look so delicious! Can’t wait to try these!


Aviva Goldfarb June 8, 2011 at 12:26 pm

These look awesome, Alice, and you make them look so gorgeous, too!


Kafi June 8, 2011 at 4:28 pm

Delicious and oh, so easy. Made Tzaziki recipe, was perfect on a 90+ degree day, with salad.


Meg June 8, 2011 at 11:19 pm

This looks amazing. I’m always looking for new ways to cook chicken and we love dill. This is a must try!


kim June 9, 2011 at 10:24 am

Not a big dill fan-but this was amazing! My 3 year old loved it…ate 2 skewers. Taste s great with salad, too. It was so quick and easy to make- I cubed the chicken while it was still partially frozen (easier to cut, a little longer on the grill). I also cut them a bit smaller, better for salad and my daughter. I’m looking forward to decorating cupcakes next- the video is wonderful!


kimberlycun June 10, 2011 at 6:50 am

gorgeous! can’t wait to make this :D


Erika June 10, 2011 at 3:54 pm

I love this! So quick and easy for a weeknight. I think I probably have those same glass containers from Ikea and I have a couple of similar looking spices in mine, I can see myself doing the same thing you did. What a happy mistake!


Rebecca June 19, 2011 at 9:53 pm

I will not forget this recipe, I will not forget this recipe… They look very good. I’d love to actually use some of the dill from the garden, rather than turning it under.


Wigshop June 25, 2011 at 10:10 pm

I just printed this recipe and I’m going to try them tomorrow! Thank…they look yummy! ~Cris


Wigshop June 25, 2011 at 10:11 pm

That should be thanks…


Joy July 3, 2011 at 10:19 pm

This looks amazing but sounds so simple! I think I’ll love this :)


Veronica August 16, 2011 at 9:51 pm

I like the idea of the kalbobs, Instead I used pork and I thought that they were a little bland, so i added green bell peppers and drissled them with honey and soy sause. they were really yummy after that. but also they probably would have tasted better with chicken, since I used pork.
but overall very good :)


Lauren August 18, 2011 at 3:30 pm

It was 6pm when I was reading this post so decided to try it. My family LOVED it. Thanks for a great recipe!


Anna August 22, 2011 at 12:14 am

I made this tonight and they were a HUGE hit with my daughter and husband. We’ll be using this recipe again for sure! Thanks! :)


Momhealth January 12, 2012 at 11:23 pm

Tried tonight….Easy, Fast, Delicious, Healthy! Kids loved it too.


Jackie April 27, 2012 at 8:17 pm

I was intrigued with this recipe. I have fond memories of picking dill out of my grandmother’s garden to use for Hungarian pickles. The smell is amazing. It just had never occurred to me to put it on, or even with, chicken. As I cut up a whole chicken the other night I went to reach for the usual sage and then remembered reading this recipe the night before. The dill mixed with some garlic and onion powder made a fantastic rub. I squeezed some fresh lemons over all of it and roasted it in the oven. Oh my goodness! My family raved over how fantastic and “summery” it tasted. My hubby wanted to know what ever possessed me to put dill on the chicken. I told him the exact same woman who gave the ‘to die for” chocolate chip cookie recipe that we had for dessert. He sends his heartfelt gratitude and thanks! So do I!


kenny May 4, 2012 at 1:13 pm

yeah i have learnt how to cook lots of new dishes since am living with my son only…


Kimberlie June 3, 2012 at 5:27 pm

I made these tonight and they were so good…I wish I’d made two batches! I brined them for an hour and then marinated them for an hour. I also added the zest from the lemon to the marinade and used fresh dill since it was all I had. Since I bought chicken tenderloins (it’s what was on sale) I didn’t cube them, I just grilled as they were. I ate 1/2 the batch myself and I’m bummed I only have enough left over for one lunch. I think I’m going to need to plant some more dill because I see this being a regular dish in our house! Thanks!


Megan December 6, 2012 at 11:15 am

I made this for dinner last night, it was so good! I can’t believe the flavor after marinating for such a short time. Thanks so much!


Leave a Comment

Anti-Spam Quiz:

Previous post:

Next post: