Mediterranean Chicken Kabobs

These grilled Mediterranean chicken kabobs are a healthy and flavourful source of protein that have a tasty Greek flair! Pair them with pita, roasted potatoes, rice or a nice salad for a refreshing and light summertime meal that requires minimal prep and clean up. {Gluten-free & Paleo}

I always love that time of year when grilling season starts up again. When you get to clean off the BBQ, set up the patio furniture and think about all of the tasty dinners you can whip up on the grill, like these Mediterranean Chicken Kabobs!

For this chicken kabob recipe, the grilled chicken is marinated in a nice lemon, garlic and olive oil mixture and grilled to perfection. The veggies offer a great pop of flavour, colour and nutrients. It makes for such an easy meal since everything is prepared on the same skewers!

This is one of my go-to chicken recipes for when I don’t have a whole lot of time to prep dinner, but still want a healthy, flavourful and easy dish. There’s something about that flavour combo that makes for such an appetizing meal!

For more recipes perfect for grilling season, be sure to try my Teriyaki Chicken Skewers and 10 Healthy Chicken Marinade Recipes.

Why make this chicken kabob recipe

• Healthy: The great thing about chicken is that it’s a of lean source of protein which can leave you feeling full and satisfied, while also being a waist-friendly option. The vegetables add some fibre and extra vitamins and minerals. When paired with garlic, lemon juice and oregano, you definitely don’t require as much salt since these ingredients add so much natural flavour to the dish.
• Quick and easy: It takes minutes to prep these Greek chicken skewers and they only require about 15 minutes to cook. They’re a great option for an easy weeknight dinner.
• So flavourful! The simple lemon garlic chicken marinade does wonders for these kabobs. The acid in the lemon juice helps to tenderize the chicken and adds such a delicious fresh flavour.

Ingredient Notes

• Chicken: I use skinless and boneless chicken breasts. You can also make these skewers with thighs, but they may take a little longer to cook through.
• Oil: Marinades generally require oil to add in some fat and moisture to the meat, in addition to helping the flavours penetrate. Olive oil provides that classic Mediterranean flair, but canola would work well too.
• Lemon juice: Use fresh lemon juice rather than bottled if you can. It has a much brighter flavour and makes all the difference.
• Garlic: You can never have enough garlic! Mince the cloves and add them to the marinade for a delicious flavour. You can add even more garlic if you prefer a stronger garlic flavour.
• Oregano: We use dried oregano for this recipe, but you could also sub in fresh if you have some on hand.
• Vegetables: For these skewers, we add a mix of veggies including zucchini, yellow bell pepper, red onion and cherry tomatoes for a whole array of colour and nutrients. You could also add mushrooms or different colour peppers to switch it up.

Step by step instructions

• Place chicken in a large bowl or ziplock bag.
• Whisk together all the ingredients for the marinade until combined.

• Reserve a couple tablespoons of the marinade and pour the rest over top of chicken and toss until completely coated.
• Seal the bag or cover and marinate chicken in the fridge for at least 30 minutes or up to 4 hours.

• Pre-heat grill to medium-high heat, making sure to lightly coat with oil to avoid sticking.
• To assemble the kabobs, first add a zucchini slice, followed by a pepper slice, a few onion slices, a cherry tomato and a couple pieces of chicken. Then repeat this pattern until you reach the end of the skewer. Repeat on remaining skewers until chicken and veggies are gone. Discard the marinade used for the chicken.

• Place the skewers on the grill and cook them about 5 to 6 minutes on each side, brushing with the reserved marinade until the chicken is cooked through. The internal temp should reach 165 degrees F.

Recipe Tips

• Marinate the chicken for at least 30 minutes, but no more than 4 hours as the acidity from the lemon juice may start to break down the chicken if it’s left too long.
• Be sure to cut the chicken breast and vegetables into pieces that are roughly the same size so that they all finish cooking at the same time.
• If using wooden skewers, make sure to soak them in cold water for 15 to 20 minutes to prevent them from burning on the grill.
• The number of kabobs this recipe makes will depend on the length and type of skewers used. I used long metal skewers and got about 5 skewers after threading on all of the chicken and veggies.

Recipe FAQs

Can I bake chicken kabobs in the oven?

Definitely! To bake these, simply place them on baking sheet covered with foil or nonstick spray and bake in the oven at 400 degrees F for about 20 to 25 minutes, turning the kabobs halfway through. You’ll know the chicken is done with the juices run clear and the internal temp of the chicken reads 165 degrees F.

Can I make the lemon garlic marinated chicken kabobs in advance?

You can marinate the chicken up to 4 hours ahead of time. You don’t want to marinade the chicken for much longer as the acid in the lemon juice will break down the chicken too much.

You can thread the veggies and chicken onto the skewers and keep them covered in the fridge until ready to cook.

How to store

If you have any leftovers, these chicken skewers will keep well, covered in the fridge, for 3 to 4 days. You can enjoy them cold over salads, or reheat in the oven at 350F for 10 to 15 minutes until heated through.

Serving Suggestions

These kabobs are such a great summer main, and are perfect paired with dips, salads, rice, pita or quinoa!

Try them with any of the following recipes:

• Tzatziki sauce
• Garlic roasted potatoes
• Greek Quinoa Salad
• Spiralized cucumber salad
• Healthy Pasta Salad

More similar recipes

• Easy Steak Marinade
• Chicken Feta Burgers
• Chicken Shawarma Wrap
• Greek Lemon Chicken Soup
• Mayo-free Cranberry Apple Chicken Salad
• Sheet Pan Greek Chicken & Veggies

Course Main Course

Mediterranean Chicken Kabobs

By: Elysia

Servings 4 servings

These grilled Mediterranean chicken kabobs are a healthy and flavourful source of protein that have a tasty Greek flair! Pair them with pita, roasted potatoes, rice or a nice salad for a refreshing and light summertime meal that requires minimal prep and clean up. {Gluten-free & Paleo}

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Prep Time 10 mins

Cook Time 15 mins

Total Time 55 mins

Ingredients

  

1x2x3x

• 1½ pounds skinless boneless chicken breasts cut into 1-inch cubes
• ¼ cup olive oil
• Juice of one lemon (about ¼ cup lemon juice)
• 4 garlic cloves minced
• 2 tsp dried oregano (or 1 tbsp fresh)
• ½ tsp salt
• 1/4 tsp freshly ground pepper
• 1 small zucchini sliced into 1/2 inch slices
• 1 yellow pepper cut into 1 inch chunks
• 1 small red onion cut into 1 inch chunks
• ½ pint cherry tomatoes

Instructions

• Place the diced chicken in a large bowl or ziplock bag.
• To make the marinade, whisk together all the ingredients until combined. Reserve a couple tablespoons of the marinade and pour the rest over top of chicken and toss until completely coated. Seal the bag or cover and marinate chicken in the fridge for at least 30 minutes or up to 4 hours.
• Pre-heat grill to medium-high heat, making sure to lightly coat grill with oil to avoid sticking.
• To assemble the kabobs, first add a zucchini slice, followed by a pepper slice, a few onion slices, a cherry tomato and a couple pieces of chicken.  Then repeat this pattern until you reach the end of the skewer. Repeat on remaining skewers until chicken and veggies are gone.
• Discard the marinade used for the chicken. 
• Place the skewers on the grill and cook them about 5 to 6 minutes on each side, brushing with the reserved marinade until the chicken is cooked through. The internal temp should reach 165 degrees F. Serve warm with your favourite sides.

Video

Notes

• Marinate the chicken for at least 30 minutes, but no more than 4 hours as the acidity from the lemon juice may start to break down the chicken if it's left too long.
• Be sure to cut the chicken breast and vegetables into pieces that are roughly the same size so that they all finish cooking at the same time
• If using wooden skewers, make sure to soak them in cold water for 15 to 20 minutes to prevent them from burning on the grill.
• The number of skewers this recipe makes will depend on the length and type of skewers used. I used long metal skewers and got about 5 skewers after threading on all of the chicken and veggies.

Nutrition

Calories: 204kcalCarbohydrates: 4gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 73mgSodium: 278mgPotassium: 466mgFiber: 1gSugar: 1gVitamin A: 34IUVitamin C: 16mgCalcium: 25mgIron: 1mg

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This recipe was originally posted June 2018 and was updated June 2021 to include more helpful tips and photos.