Nothing says summer in New Zealand like the scent of lemon and garlic wafting from the BBQ. Whether it’s Christmas on the deck, a beach weekend with mates, or a relaxed evening at home, these tender chicken kebabs bring that familiar taste of sunshine and easy laughter.
The aroma of crushed garlic, zesty lemon, and fresh rosemary mingles with the sweet scent of honey caramelising on the grill. Cooking them on the BBQ mirrors the casual, communal spirit that defines Kiwi gatherings — where laughter, conversation, and the smell of sizzling kai mingle freely in the summer air. The tender, golden meat, infused with citrus, herbs, and honey, evokes the easy, vibrant flavours that are synonymous with Kiwi food culture.
In this article we’ll deep dive on the recipe of lemon & herb chicken tenderloin kebabs, along with how to cook them.
Ingredients (Serves 3–4)
- 6 fresh Chicken n Things chicken tenderloins (~80g each)
- 2 tbsp extra-virgin olive oil
- Juice & zest of 1 lemon
- 1 tbsp golden honey
- 2 garlic cloves, crushed
- 1 tsp fresh rosemary, finely chopped
- 1 tsp thyme leaves
- Salt & freshly cracked black pepper
- Fresh parsley & lemon wedges
Cooking Instructions
1. Whisk the marinade
- Combine 2 tbsp extra-virgin olive oil, juice & zest of 1 lemon, 1 tbsp honey, 2 crushed garlic cloves, 1 tsp rosemary, 1 tsp thyme, salt, and freshly cracked black pepper in a medium-sized bowl.
- Whisk until the honey dissolves and the mixture forms a smooth, golden emulsion.
2. Marinate the Chicken n Things tenderloins
- Lay the chicken tenderloins flat in a shallow dish, leaving a small gap between each piece for even coverage.
- Pour the marinade over the tenderloins.
- Using clean hands or a spatula, massage the marinade into the meat. Make sure every crevice is coated. This step infuses the tenderloins with vibrant flavour and ensures even cooking.
- Cover the dish with cling film or place tenderloins in a resealable bag.
- Refrigerate for 30 minutes to 2 hours. During this time, the lemon, honey, and herbs penetrate the chicken.
3. Prepare and thread the skewers
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning or sticking.
- Carefully thread 1–2 tenderloins per skewer, leaving a small gap between each piece. This allows heat to circulate evenly, ensuring a golden, slightly charred exterior while keeping the inside juicy.
- Arrange the skewers on a clean tray.
4. Preheat your cooking surface
- BBQ or grill pan: Preheat to medium-high and lightly brush with oil.
- Oven: Preheat to 200°C (fan), and line a tray with parchment paper.
- Place skewers spaced evenly for uniform cooking.
- The moment the skewers hit the heat, you should hear a satisfying sizzle — this is the sound of flavour developing.
5. Cook the kebabs with care
- Cook the first side for 5–6 minutes, allowing the edges to turn golden and slightly caramelised.
- Carefully flip the skewers with tongs. Cook the other side for another 5–6 minutes, watching for golden edges, clear juices, and no pink inside.
- For multiple skewers, rotate them occasionally to maintain even heat distribution. Smell the aroma intensify — honey caramelising, herbs toasting, lemon zest uplifting the chicken.
- Check doneness with a fork; it should slide in effortlessly, leaving tenderloins juicy and intact.
6. Rest the chicken
- Remove the skewers from heat.
- Let them rest 2–3 minutes on a clean tray.
- Resting allows juices to redistribute, ensuring the tenderloins stay moist and flavourful. The chicken is now perfectly juicy and ready to serve.
7. Serve Kiwi-style
- Scatter fresh parsley over the skewers and squeeze lemon wedges for added brightness.
- Plate with roasted kumara wedges, corn on the cob, or a crisp green salad to create a vibrant, balanced meal.
- Share with mates and whānau.
8. Optional finishing touches
- Grill halved lemons alongside the chicken to add smoky, caramelised citrus notes.
- Drizzle a little extra honey over the cooked skewers for a glossy, appetising finish.
- Pair with your favourite Kiwi sauces, chutneys, or aioli to tailor the flavour profile while keeping the tenderloins tender and juicy.
This lemon & herb chicken tenderloin kebab recipe is Kiwi summer on a skewer — fresh, fast, and full of heart. It’s the perfect modern twist on the backyard BBQ tradition: easy to make, beautiful to share, and always gone too fast.
For the best results, use fresh NZ chicken delivery from Chicken n Things — naturally tender and perfectly trimmed. Whether you’re cooking for whānau or hosting a summer BBQ, you’ll taste the difference in every juicy, herb-infused bite.