Why You’ll Love Chicken Kabobs (Mediterranean Style) Recipe
These chicken kabobs are simple to prepare and cook quickly on the grill. The lemon-herb marinade keeps the chicken juicy while adding a fresh Mediterranean flavor. They’re also colorful, healthy, and easy to customize with your favorite vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 long bamboo skewers, or metal skewers
1 lb boneless skinless chicken breast, cut into 1.5-inch pieces
2 large bell peppers, cut into 1.5-inch pieces
2 medium zucchini, sliced into 1/2-inch rounds
1 large red onion, cut into 1.5-inch pieces
1/2 cup olive oil
1/2 cup lemon juice
2 cloves garlic, minced
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tbsp sea salt
1/2 tsp black pepper
Directions
If using bamboo skewers, soak them in water for 30 to 60 minutes before grilling to help prevent burning.
In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, parsley, sea salt, and black pepper.
Thread the chicken, bell peppers, zucchini, and red onion onto the skewers, alternating the pieces for even cooking and color.
Place the kabobs in a casserole dish or on a sheet pan. Pour the marinade over the top, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes.
Preheat the grill to medium-high heat.
Place the chicken kabobs on the grill and close the lid. Cook for 5 to 8 minutes per side, or until the chicken is fully cooked through.
Servings and timing
Servings: 6
Prep time: 40 minutes, including marinating and skewer soaking
Cook time: 15 to 20 minutes
Total time: About 1 hour
Variations
Use chicken thighs instead of chicken breast for an even juicier kabob.
Add cherry tomatoes, mushrooms, or eggplant for more vegetables.
Swap fresh dill for oregano or basil for a different Mediterranean flavor.
Serve the kabobs over rice, couscous, quinoa, or a fresh Greek-style salad.
Add a little paprika or crushed red pepper flakes to the marinade for extra warmth.
Storage/Reheating
Store leftover chicken kabobs in an airtight container in the refrigerator for up to 3 days.
To reheat, remove the chicken and vegetables from the skewers and warm them in a skillet over medium heat until heated through. You can also microwave them in short intervals, but avoid overheating so the chicken does not dry out.
For best results, store the kabobs separately from sauces or sides.
FAQs
Can I make chicken kabobs ahead of time?
Yes. You can assemble and marinate the kabobs several hours ahead, then grill them when ready.
How long should I marinate the chicken?
At least 30 minutes is recommended. For more flavor, marinate for 2 to 4 hours.
Can I use metal skewers?
Yes. Metal skewers work well and do not need soaking.
Can I bake these instead of grilling?
Yes. Bake them on a lined baking sheet at 425°F until the chicken is cooked through, turning once halfway through.
How do I know the chicken is done?
The chicken should be firm, opaque, and reach an internal temperature of 165°F.
Can I use chicken thighs?
Yes. Boneless skinless chicken thighs are a great option and stay very tender.
What vegetables work best for kabobs?
Bell peppers, zucchini, red onion, mushrooms, cherry tomatoes, and eggplant all work well.
Can I freeze chicken kabobs?
You can freeze the marinated raw chicken separately, but the vegetables may soften after freezing.
What should I serve with chicken kabobs?
Serve them with rice, pita bread, hummus, tzatziki, salad, or roasted potatoes.
Can I cook these on an indoor grill pan?
Yes. Cook them over medium-high heat, turning occasionally, until the chicken is fully cooked.
Conclusion
Mediterranean chicken kabobs are a fresh, easy, and flavorful meal made with tender chicken, colorful vegetables, and a bright lemon-herb marinade. They’re perfect for grilling season, simple weeknight dinners, or serving with your favorite Mediterranean-inspired sides.
