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Honey Lemon Garlic Chicken Kebabs

Some weekends we find ourselves enjoying the opportunity to be relaxed and not booked with things to do. It’s weekends like those that I like to go the extra mile and make a nice lunch, something that on a busy day I wouldn’t have time to do. With all the gorgeous weather we’ve been having lately, I decided to spend the afternoon outdoors and grill some kebabs. It’s always nice to sit down and enjoy a lunch with Eric while the kids are playing out back. It gives us a chance to enjoy the moment together and have a conversation without reminding someone to get back on their chair or take another bite.

You don’t always need to make a special shopping trip or follow a detailed recipe to make your family a nice meal. I used bits of leftover vegetables from various meals (red onion from a taco salad, zucchini from a frittata, bell pepper that Madeline decided she was going to eat mid shopping trip). I had some fresh chicken breast that I had gotten for $1.50/lb at Sunflower Farmers Market and the couscous was in my pantry.

Added to that, I made a Pomegranate-Tangerine Herbal Iced Tea using some of POM Wonderful’s 100% Pomegranate Juice. I always enjoy eating healthy, tasty and refreshing meals like this one. The flavors were perfect together and the iced tea washed it all down just right. A perfect spring afternoon!

Pomegranate-Tangerine Herbal Iced Tea

  • Celestial Seasonings Tangerine-Orange Zinger
  • 100% Pomegranate Juice
  • Ice
  • sugar, to taste

Prepare Tangerine-Orange Zinger iced tea according to package instructions. Use 1 more bag than noted. Add 1/3 c juice to each glass, a few pieces of ice, and fill the rest of the way with iced tea. Enjoy!

Honey Lemon Garlic Chicken

Honey Lemon Garlic Chicken Kebabs on Couscous

Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

This is a great recipe for using up what's on hand. Any vegetables will do as long as they are cut large enough to put a skewer through.


  • Juice of 1 large lemon plus water to equal 2 cups liquid
  • zest of 1 lemon
  • 2 Tbs kosher salt
  • 1 large boneless skinless chicken breast
  • 2 Tbs olive oil
  • 2 Tbs honey
  • 1 tsp minced garlic
  • 1/8 tsp pepper
  • 1 zucchini
  • 1/2 red bell pepper
  • 1/3 of a red onion
  • Olive oil for tossing with veggies
  • salt and pepper to taste
  • Couscous


  1. Combine the lemon juice, water, lemon zest, and kosher salt. Stir mixture until salt is dissolved.
  2. Cut chicken into 1 1/2 inch chunks. Add chicken to the lemon juice mixture and let soak for 20 minutes.
  3. Meanwhile, cut the zucchini into 1 inch thick slices. Cut the bell pepper and onion into 1 1/2 inch pieces. Toss veggies with a small amount of olive oil, salt and pepper. Set aside.
  4. Combine the olive oil, honey, garlic, and pepper. Remove chicken from lemon brine and add to olive oil mixture.
  5. Thread skewers with the chicken and veggies. Grill over medium-high heat until chicken is cooked through. Remove from skewers and serve over a bed of couscous.


For ease, I used a box of Near East Roasted Garlic and Olive Oil Couscous.

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Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 581Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 51mgSodium 6647mgCarbohydrates 72gFiber 7gSugar 41gProtein 26g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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