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Preserved Lemon Honey Mustard Chicken Kebobs

preserved lemon honey mustard chicken kebobs

These kabobs are all about the marinade. If you can't find preserved lemons make your own, just plan ahead, they take at least 2 weeks, but they are an essential ingredient in your Israeli pantry

  • Cook Time
  • Prep Time
  • 8Servings


  • 2 pounds boneless skinless chicken thighs, cut into two inch pieces 
  • 2 tablespoons Dijon mustard 
  • ⅓ cup preserved lemon 

  • 1 tablespoon honey 
  • ¼ cup fresh basil 
  • ¼ cup fresh mint 
  • ⅓ cup lemon juice 
  • ¼ cup extra virgin olive oil, such as Colavita


1. Combine chicken, mustard, preserved lemon, honey, basil, mint, lemon juice, and oil in a resealable container or bag. Marinate 1 to 24 hours. 

2. Cook on hot grill for 8 minutes per side. 


Preheat oven to 450°F. Cook uncovered for 10 minutes per side. Turn oven to broil and broil for 2 additional minutes per side. 


This marinade works wonderfully with sturdy vegetables like eggplant, mushrooms, and peppers. Skewer vegetables together with chicken or make vegetable kebobs as a side dish for a barbecue or roasted fish dinner. Marinate vegetables of choice (Japanese eggplant, large cherry tomatoes, baby peppers or zucchini chunks) for 1-12 hours. Skewer vegetables on kebab sticks or place directly on the grill. Grill on medium-high heat for 5 minutes per side.