My inspiration for this grilled chicken kabob recipe is a bit unusual. I ran with these childhood memories I have of eating kabobs at the lake, except I don’t remember who made them or even the exact flavors. All I recall is those care-free lake afternoons. So, drawing on my days working at a Greek restaurant, I put a Mediterranean spin on my own version here. And even if these chicken kabobs aren’t quite the same as the ones you remember, maybe they’ll take you right back like they do for me.
Ingredients & Substitutions
Here I explain the best ingredients for my grilled chicken kabobs, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Chicken & Vegetables:
Chicken Breast – I usually go for boneless skinless chicken breast, because it’s easy to work with. But you can totally use boneless skinless chicken thighs if you’re after juicier meat. Bell Peppers – Pick whatever colors you like best. I love a variety! Zucchini – One of my fave summer veggies! Yellow squash or even eggplant make fantastic swaps that grill up just as nicely. Onion – I’m a fan of red onion for the extra color and how sweet it gets. White or yellow onions work, too.
Chicken Kabob Marinade:
Olive Oil – I usually just use regular olive oil here, but extra virgin olive oil also tastes amazing for a deeper flavor. Avocado oil would also work. Lemon Juice – Lemon really brightens up these Mediterranean chicken kabobs, but more importantly, the acid tenderizes the chicken. If you want even more bright lemony flavor, add the lemon zest, too! And if you don’t have lemons on hand, you can use balsamic vinegar instead, for a flavor similar to my Mediterranean chicken. Garlic – Nothing beats fresh minced garlic, but I get it, we’re all busy. So if you need to use the pre-minced stuff from a jar, go for it. Herbs – Dill and parsley are perfect for summer! In the fall, sometimes I make my chicken kabobs with thyme and rosemary instead. I highly recommend fresh herbs, but if you must substitute dried herbs, replace the 4 tablespoons of fresh herbs with 4 teaspoons of dried. Sea Salt & Black Pepper
How To Make Chicken Kabobs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Sometimes I thread cherry tomatoes or small mushrooms on my skewers. If you’re up for a sweet twist, pineapple pieces really brighten up the flavors… and somehow my kids eat the other veggies more when there’s pineapple in the mix.
Flavor Variations
I love the Mediterranean flavors in this version the most, but you can definitely change it up. Try one of my other ways to make chicken kabob recipes:
Cut all the pieces to the same size. I cut my chicken and veggies into 1.5-inch pieces, so they all cook at the same rate and aren’t so small that they dry out. I find that zucchini works best in rounds rather than cubes to ensure that it gets tender. Marinate for longer if you have time. My chicken kabob recipe sets 30 minutes as the bare minimum, but you can go up to 24 hours! And the closer you get to that 24-hour mark, the juicier and more flavorful your chicken will be. Just a heads up though, don’t go over 24 hours or you might end up with mushy meat. If you’re using wooden skewers, soak them in water for 30-60 minutes first. This prevents them from catching fire on the grill. (When I forget, I just soak the skewers while I marinate the food in a large bowl instead, then thread the chicken and vegetables right before grilling.) You can also just use metal skewers to avoid this soaking step. Grilling times can vary based on your grill and how big you’ve cut your chicken pieces. I always keep my meat thermometer handy, and go by the temperature of the chicken to decide when to pull the chicken kabobs from the grill. The ideal internal temperature for chicken breast is 165 degrees F, but I usually pull them a few degrees sooner and let them reach 165 from the residual heat as they rest. If you’re using chicken thighs, I recommend 170 degrees F instead, because that’s when the collagen breaks down and they get extra tender. Weather not cooperating? You can use your oven. Just bake the chicken kabobs for 13-15 minutes at 450 degrees F, until the chicken reaches 160 degrees F. Then, place them under the broiler for a couple of minutes to brown the chicken and reach 165 degrees F.
Middle Eastern – Jazz up the marinade above with 1 teaspoon each of paprika and cumin, 1/2 teaspoon of turmeric, and a kick of red pepper flakes. Italian – Think chicken, onions, eggplant, mushrooms, and bell peppers. I swap out the usual herbs for a tablespoon of my Italian seasoning, so this version is a bit faster. Teriyaki – This combo is fun: chicken, pineapple, onions, and bell peppers all soaked in a cup of my favorite teriyaki sauce. It’s sweet, it’s tangy, and it grills up beautifully. Sweet & Savory – Want something a bit sweet? Use a cup of my maple salmon marinade on these chicken kabobs for a sweet and savory surprise. Ranch – You can marinate your chicken and vegetables in a cup of my ranch dressing along with a splash of lemon juice, or just replace the fresh herbs in my marinade above with 2 tablespoons of ranch seasoning mix. Cajun – Spice up the marinade with a tablespoon of my Cajun seasoning! I like this spin with mellow veggies, like zucchini, yellow squash, and bell peppers. Fajita – For a Tex-Mex twist, use chicken, onions, and bell peppers with 2 tablespoons of my fajita seasoning in the marinade. Grill these up and watch them disappear!
Storage Instructions
Store: Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days. I love them in a bowl over cauliflower rice (or you can use regular rice) with a drizzle of basil pesto the next day! Meal prep: Since you can marinate these up to 24 hours in advance, they are super convenient to prep the day before. You can also grill chicken kabobs ahead and portion them into separate containers for quick lunches. Reheat: You can certainly warm up the kabobs on the grill again (I recommend indirect or lower heat this time), but to be honest, I usually just pop them in the microwave. Freeze: I don’t recommend freezing the raw chicken kabobs in marinade, because the chicken will end up mushy. But you can freeze the cooked chicken and veggies for up to 3 months.
Serving Suggestions
One of the reasons I love these Mediterranean chicken kabobs is they are pretty much a complete (light) meal all on their own. But here’s what else you can add for a little something extra:
Sauces – Tzatziki sauce (pictured above) is my fave to dip the chicken, but my tahini sauce also pairs beautifully. Both are creamy, dreamy, and just perfect with these kabobs. Starches – If you need something hearty, you can grill potatoes alongside your chicken kabobs, or make rice ahead of time. I usually just whip up a quick bag of frozen cauliflower rice for my husband and me, and regular rice for my kids. Salads – For a light and fresh side with flavors that compliment the main dish, try my tomato cucumber avocado salad, quinoa salad, or Greek salad. Other Grilled Dishes – If you’re grilling chicken kabobs for guests, oftentimes it makes sense to make multiple dishes to suit different tastes. I make grilled salmon for one of my best friends who is pescatarian, burgers or grilled steaks for the meat lovers, and maybe some grilled asparagus or grilled broccoli for an extra dose of veggies.
More Easy Grilled Chicken Recipes
I love experimenting with grilling recipes, especially now that I live in Florida and can do it all year. Try one of my other tasty chicken options for your next barbecue:
Tools I Use For This Recipe
Bamboo Skewers – I like wooden skewers over metal ones because they don’t heat up as much, so they are easier to handle with your hands afterward. Meat Thermometer – Mine reads in just a few seconds, which means no more overcooked chicken!
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