Grilled Mediterranean Chicken Kabobs – marinated, skewered chicken and vegetables equals an easy, healthy summer meal packed with delicious Mediterranean flavors!
These Grilled Mediterranean Chicken Kabobs are a quick and easy weeknight meal with enough star power they’re perfect for summertime entertaining too.
They start with a simple marinade of olive oil, lemon juice, garlic, red wine vinegar and fresh herbs, grilled over an open flame for juicy chicken kabobs in just 10-12 minutes!
This is the perfect summer meal IMHO and the ideal recipe all grilling season.
Quick and easy enough for weeknights – gourmet level for entertaining guests.
WHAT’S IN GRILLED MEDITERRANEAN CHICKEN KABOBS?
- boneless skinless chicken breasts
- olive oil
- lemon juice and zest
- red wine vinegar
- dry oregano
- fresh or dry dill
- garlic cloves
- salt and black pepper
- red onion
- bell peppers (any color)
- bamboo skewers or metal skewers
HOW TO MAKE GRILLED MEDITERRANEAN CHICKEN KABOBS:
The Prep:
If you’re using wooden skewers soak them in water at least 30 minutes before grilling so they don’t burn.
Next cut chicken and vegetables into about 1 1/2 inch pieces approximately the same size.
Add chicken pieces to a zip top bag then place vegetables in a bowl or separate ziptop bag.
To a small bowl, whisk the chicken kabob marinade ingredients together: 3 tablesoons of the olive oil, lemon juice and zest, red wine vinegar, dill, oregano, garlic, salt and black pepper.
Pour marinade over the chicken pieces, turning to coat well then marinate in the refrigerator 30 minutes up to 4 hours (for best flavor).
When you’re ready to grill, drizzle the remaining 1 tablesoon of olive oil over the cubed vegetables, season lightly with salt and pepper and gently toss to coat.
Thread the chicken on skwers, alternating with vegetables.
Grilling:
Preheat gas grill to medium-high heat (about 400 to 450 degrees).
Place skewers on hot grill grates and grill 10-12 minutes total with the lid closed or until golden brown and cooked through to an internal temperature of 165°.
Turn every few minutes so the kabobs brown evenly.
HOT TIPS FOR THE BEST GRILLED CHICKEN KABOBS:
- For wooden skewers be sure to soak in water at least 30 minutes before grilling.
- Marinate at least 30 minutes to 3-4 hours for best flavor.
- An instant read meat thermometer will give you the most accurate cooking temp (165°).
VARIATIONS AND SUBS:
- Switch up the colorful vegetables with whatever you have on hand including mushrooms, zucchini, yellow squash, cherry tomatoes or even kalamata olives!
- Boneless chicken thighes can be used instead of boneless skinless chicken breasts.
- Make this easy grilled chicken kabob in an indoor grill pan instead of the outdoor grill.
WHAT TO SERVE WITH GREEK CHICKEN KABOBS:
You really don’t need to add anything to these kabobs — they’re an entire meal on a stick!
But if you roll like I do – ‘more is more’ below are a few suggestions, starting with my favorite naan bread grilled to lightly toasted.
WHAT TO DO WITH LEFTOVER CHICKEN:
Store leftover chicken kabobs in an airtight container in the fridge up to 3 days.
LOOKING FOR MORE CHICKEN RECIPES?
Grilled Bone-In BBQ Chicken (5 easy steps to delicious juicy chicken every time!)
BBQ Chicken Pizza – use leftover chicken ⇑ or rotisserie chicken for a quick, easy delicious meal.
Hawaiian Chicken Kabobs – chicken,pineapple and fresh vegetables in a sweet-savory sauce.
Cheesy Baked Chicken with Mushroom – breaded chicken bites, sautéed mushroomd, melty cheese and a simple white wine sauce.
Enjoy!
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Full details in the printable recipe card below.
Grilled Mediterranean Chicken Kabobs
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut in 1 1/2" pieces
THE MARINADE:
- 4 tablespoons olive oil divided
- 1 medium lemon juice and zest
- 2 tablespoons red wine vinegar
- 1 tablespoon dry oregano
- 2 tablespoons fresh dill can use dry
- 3 cloves garlic minced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
THE VEGETABLES:
- 1 small red onion cut in 1 1/2" pieces
- 2 large bell peppers any color - cut in 1 1'2" pieces
- 4-5 whole optinoal: cherry or grape tomatoes add at the end of the skewer
Instructions
THE PREP:
- For wooden skewers soak in water at least 30 minutes before grilling so they don’t burn.
- Cut chicken and vegetables into approx. equal 1 1’2 inch pieces.
- Add chicken pieces to a zip top bag then place the vegetables in a bowl or separate ziptop bag.
- In a small bowl whisk 3 tablesoons of the olive oil, lemon juice and zest, red wine vinegar, dill, oregano garlic, salt and pepper together.
- Pour marinade over the chicken pieces, turning to coat well then seal the ziptop bag and marinate in the refrigerator at least 30 minutes up to 4 hours (best flavor),
- Before grilling, drizzle the remaining tablesoon of olive oil over the vegetables, season lightly with salt and pepper then gently toss to coat.
- Thread the chicken and vegetables onto skewers.
GRILLING:
- Preheat grill to medium-high heat (400 - 450 degrees).
- Place skewers on grates and cook 10-12 minutes total with the lid closed or until golden brown and cooked through to an internal temperature of 165° turning every few minutes so the kabobs brown evenly.
Denise Weishaupt says
Very moist and flavorful chicken. Great, easy recipe, thanks!
Bernie says
Hi Denise — thank YOU for making the recipe and taking the time to comment. So happy you enjoyed the chicken! — Bernie