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Delicious Garlic Parmesan Skewers ready to serve as a tasty appetizer

Garlic Parmesan Skewers

A flavorful recipe that combines garlic, Parmesan cheese, and fresh herbs, perfect for gatherings and easy to prepare.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Skewers
  • 1 pound Chicken breast or tofu Choose either for a delicious option.
  • 4–5 cloves Fresh garlic Minced for maximum flavor.
  • ½ cup Parmesan cheese Grated for that irresistible creamy texture.
  • 3 tablespoons Olive oil Consider using extra virgin for enhanced flavor.
  • Fresh herbs (e.g., parsley, thyme) Chopped, offering freshness and color.
  • Salt and pepper To taste, essential for flavor balance.
  • Skewers Bamboo or metal; soak bamboo in water to prevent burning.

Method
 

Preparation
  1. In a mixing bowl, combine the minced garlic, grated Parmesan cheese, olive oil, salt, pepper, and chopped herbs. Mix until well blended.
  2. Cut your chicken breast or tofu into bite-sized pieces. Place the pieces into the marinade, coating them thoroughly. Cover and let it marinate for at least 15 minutes, or ideally 1 hour for richer flavor.
  3. After marination, thread the protein onto skewers, alternating with vegetables if desired (bell peppers, cherry tomatoes, or zucchini work wonderfully!). Ensure they are evenly spaced.
Cooking
  1. Preheat your grill or oven (broiler setting works well). Cook the skewers for about 10-15 minutes, turning halfway through.
  2. If you're unsure of doneness, a meat thermometer should read 165°F (75°C) for chicken.
Serving
  1. Remove from heat and let them rest for a couple of minutes. Serve warm and consider garnishing with extra Parmesan or chopped fresh herbs for a beautiful presentation.

Notes

For a tangy twist, substitute lemon juice for lime in the marinade, or consider using grilled vegetables or different proteins as a base. Leftovers can be stored in an airtight container for up to 3 days. If you have excess skewers, freeze before cooking for up to 3 months.