Thai Lemongrass Chicken Kebabs

A Thai inspired marinade that can be used on chicken, beef, or shrimp for incredible kebabs. Serve over Jasmine rice, or a salad.


  • 1/2 cup The Olive Scene Thai Lemongrass Mint Balsamic Vinegar

  • 1 tablespoon lime juice, (1/2 of a lime) plus extra lime wedges for serving

  • 1/4 cup fish sauce

  • 1/4 cup brown sugar

  • 2 tablespoon low-sodium soy sauce

  • 4-6 garlic cloves

  • 1 shallot

  • 1/2 teaspoon black pepper

  • 1/4 cup The Olive Scene Olive Oil bold flavor

  • 2 peppers or a zucchini, cut into chunks

  • 1 red onion cut in to chunks

  • 1 pound mushrooms, whole, or large one cut into chunks

  • 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces


  1. Combine the vinegar, lime juice, fish sauce, brown sugar, soy sauce, garlic and shallot in a blender and blend on medium high until smooth.

  2. With the motor running, drizzle in the olive oil and blend until smooth. (do not over blend as the marinade will become too thick)

  3. Combine the chicken and half of the marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 2 hours or overnight.

  4. Place all the vegetables in a bowl and toss with the remaining marinade. Marinate for up to 2 hours (no longer as the vegetables will become soft)

  5. Preheat the grill to medium-high heat.

  6. Thread the chicken evenly onto the skewers. (If using wooden skewers, soak them in water for 15 minutes before using.)

  7. Thread the vegetables onto skewers, alternating the vegetables. ( alternately, grill all the vegetables together in a grill pan as a medley alongside the chicken kebabs)

  8. Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 12-16 minutes, turning every 5-6 minutes, until the chicken is golden brown and cooked through, and registers 160 on a meat thermometer. Remove to a platter and cover lightly to rest.

  9. Grill the vegetable kebabs along side the chicken, turning them every 3-4 minutes until done. (you can also grill the veggies after the chicken is done, while it is resting, if there is a space issue on your grill)

  10. Transfer the kabobs to a clean serving plate, alternating the chicken and vegetable skewers, and loosely tent with aluminum foil.

  11. Let the kebabs rest for at least 5-10 minutes.

  12. Serve with rice and/or a salad.

We love using Cayenne Pepper Oil for a spicy marinade. Persian Lime or Blood Orange Oil makes this a wonderful citrus marinade!

Left overs are perfect for a lunch time wrap!