These grilled Mediterranean chicken kabobs are a healthy and flavorful 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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Healthy Chicken Kabobs
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 cooked to perfection. The fresh veggies offer a great pop of flavor, color 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, flavorful and easy dish. There’s something about that flavor combo that makes it the perfect summer meal!
For more recipes perfect for grilling season, be sure to try my Grilled Teriyaki Chicken Skewers and Healthy Chicken Marinades.
Why We Love these Mediterranean Chicken Skewers
- 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 fiber 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 flavor to the dish.
- Quick and easy: It takes minutes to prep these high protein chicken skewers and they only require about 15 minutes to cook. They’re a great option for an easy weeknight dinner.
- So flavorful! 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 flavor.
Ingredient Notes
- Chicken: I use boneless skinless chicken breasts. You can also make these skewers with boneless skinless chicken 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.
- Fresh garlic: You can never have enough garlic! Mince the cloves and add them to the marinade for extra flavor. You can add even more garlic if you prefer a stronger garlic flavor.
- 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 color and nutrients.
How to Make Mediterranean Chicken Kabobs – Step-by-Step
- Place chicken pieces in a large bowl or ziplock bag.
- In a small bowl or jar, whisk together all the ingredients for the homemade 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 for more flavorful chicken kabobs.
- Pre-heat grill to medium-high heat, making sure to lightly coat grill grates 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 kabobs on the hot 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.
Scroll to the recipe card below for the full printable recipe!
Expert 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 bamboo 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.
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 also remove the chicken and veggies and store them in an airtight container.
Enjoy them cold over salads, or reheat in the oven at 350F for 10 to 15 minutes until heated through.
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 Greek 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 do I know when the chicken kabobs are done?
There are a few different things to look for when trying to determine if your kabobs are done cooking:
- Thermometer: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). Insert the thermometer into the thickest part of the meat, avoiding the skewer to get an accurate reading.
- Color: The chicken should turn from pink to white and should be opaque all the way through. It also should be golden brown around the edges.
- Juices: When pierced, the juices should run clear, not pink or red.
- Firmness: The chicken should feel firm to the touch. Raw chicken will be soft and gelatinous.
- Separation: The meat should easily pull away from the skewer without feeling rubbery or too soft.
What Goes with Chicken Kabobs
These healthy chicken kabobs are such a great summer main, and are perfect paired with dips, salads, rice, pita bread or quinoa!
Try them with any of the following recipes:
- Healthy tzatziki sauce
- Garlic roasted potatoes
- Greek Quinoa Salad
- Spiralized cucumber salad (or your favorite Greek salad)
- Chickpea Pesto Pasta Salad
- Greek Lentil Salad
Recipe Variations
- Switch up the veggies: You can also try mushrooms or different colored bell peppers!
- For a kick: Try adding some red pepper flakes to the marinade for a bit of heat.
More Healthy Chicken Recipes
- Chicken Tikka Kebabs
- Grilled BBQ Boneless Chicken Thighs
- Chicken Feta Burgers
- Chicken Shawarma Wrap
- Sheet Pan Chicken Pitas
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Grilled Mediterranean Chicken Kabobs
Ingredients
- 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 teaspoons dried oregano (or 1 tablespoon fresh)
- ½ teaspoon salt
- 1/4 teaspoon freshly ground black 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 favorite 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
This recipe was originally posted June 2018 and was updated July 2024 to include more helpful tips and photos.
Simple, delicious flavors. Proof that healthy is far from boring. Wonderful recipe.
Thanks so much Angela! Definitely no boring healthy food in this house ;)
This is my kind of meal! Light, fresh and perfect for summer!
Thanks so much Allison! It’s one of our favourite meals for summer!
Nothing better than making your dinner on a grill! I always prefer quick meals and these kabobs are definitely one of them!
Lemon garlic chicken is always a hit, and these skewers are a fun summery twist.
Thanks so much Debi — a perfect quick and easy meal for summer!
This is so pretty! I love lemon chicken in the summer – especially a healthy version like this one!
Thanks Annemarie! Can’t go wrong with lemon-flavoured chicken!