Cilantro and Garlic Chicken Kebobs

Cooking Instructions

  • If you use wooden skewers, soak them in a tall glass of water for about an hour before you thread chicken on them. This helps prevent skewers from burning while chicken is on the grill.
  • Cut chicken into chunks and mince garlic. In a zip-lock bag, combine chicken, garlic, cilantro, lime juice, Cilantro and Roasted Onion Olive Oil, and salt and pepper to taste. Flip bag a few times and let marinade at least 30 minutes or longer in the refrigerator.
  • Heat an outdoor grill to medium-high heat.
  • Remove chicken from the marinade. Discard the marinade. Thread the chicken onto the skewers being sure not to pack the meat together so tightly that the chicken will cook unevenly.
  • Char on one side, then turn until the meat is charred on the other side. Reduce heat and continue cooking until done, turning to brown the meat evenly.
  • Serve on a bed of rice, cous cous, or other grain if desired.


  • 4 Tbsp VS Cilantro and Roasted Onion Olive Oil
  • 4-6 wooden skewers
  • 2-3 large cloves of garlic
  • 2 boneless, skinless chicken thighs or breasts
  • 1 Tbsp chopped, fresh cilantro
  • 2 Tbsp fresh lime juice
  • Pink Himalayan Sea Salt and pepper to taste


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