Preserved Lemon Honey Mustard Chicken Kebobs

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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.