Grilled Mediterranean Chicken Kabobs are bright, flavorful, and simple to prepare. Tender chicken is marinated in olive oil, lemon, and aromatic spices, then threaded onto skewers with colorful vegetables. They grill quickly—about 10–15 minutes—making them perfect for a fast summer dinner or weekend cookout.
The chicken gets its bright Mediterranean flavor from a simple marinade of olive oil, lemon juice, and pantry spices. Thread the marinated chicken with red onion and bell peppers for a colorful presentation. If you enjoy other grilled chicken dishes, try variations like sesame or buffalo-style marinades or serve the kabobs with a side salad and warm pita.
Ingredients
- Boneless, Skinless Chicken Breasts — or substitute boneless skinless chicken thighs.
- Olive Oil
- Lemon — juiced
- Spices — paprika, cumin, garlic powder, dried oregano, salt, pepper
- Red Onion — cut into thick wedges (yellow or white onion can be used)
- Bell Peppers — use any color, or a mix for a vibrant skewers
Variations
These kebabs are versatile and easy to adapt. Try these options:
- Chicken Thighs: Swap in boneless, skinless thighs cut into large chunks. Thighs may take slightly longer to cook; grill until they reach 165–170°F.
- Other Vegetables: Zucchini, cherry tomatoes, mushrooms, or eggplant work well alongside or instead of peppers.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes to the marinade for heat.
Step by step instructions
Follow these straightforward steps to make juicy, well-seasoned kabobs even if you’re new to grilling.
- Marinate the chicken: In a medium bowl combine olive oil, lemon juice, paprika, cumin, garlic powder, dried oregano, salt, and pepper. Add bite-sized chicken pieces and toss to coat. Refrigerate at least 30 minutes or up to 8 hours.
- Assemble kabobs: Thread marinated chicken, red onion wedges, and bell pepper pieces onto metal skewers or wooden skewers soaked in water. Alternate chicken and vegetables for even cooking and an attractive presentation. Discard any excess marinade.
- Preheat the grill: Heat the grill to medium-high (about 450°F) for direct grilling.
- Grill: Lightly grease the grill grates with vegetable oil on a paper towel using tongs. Place the kabobs over direct heat, close the lid, and cook 10–15 minutes, turning every few minutes for even browning. Kabobs are ready to turn when they release easily from the grates. Cook until the chicken reaches an internal temperature of 165°F.
- Rest and serve: Remove kabobs from the grill and let them rest a few minutes. Finish with a sprinkle of chopped fresh parsley and serve immediately.
Frequently Asked Questions
Yes. Marinating adds flavor and helps tenderize the chicken. Even 20–30 minutes while you preheat the grill improves the taste.
Sweet yellow or red onions are ideal because they are milder and slightly sweet. White onions are stronger but still work if you prefer a sharper flavor.
Grease the grates right before grilling with oil on a paper towel and use tongs to rub it across the grates. Also, avoid turning the kabobs too early—wait until they release easily and have good grill marks.
Use an instant-read thermometer—the safe internal temperature for chicken is 165°F. If you don’t have a thermometer, cut into a piece to ensure there is no pink and juices run clear.
Leftovers and Storage
Leftover kabobs store well for meal prep. Place cooled chicken and vegetables in an airtight container and refrigerate for up to 5 days. Reheat gently in the oven or on the grill to preserve texture.
Recipe Notes and Tips
- Ready to Turn: Wait to flip the kabobs until they release from the grill easily to avoid tearing the meat.
- Discard Marinade: Do not reuse marinade that contacted raw chicken unless you cook it thoroughly.
- Avoid Excess Charring: If the outside chars before the chicken is cooked through, lower the heat or move the kabobs to indirect heat and close the lid until done.
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Recipe
Grilled Mediterranean Chicken Kabobs
Grilled Mediterranean Chicken Kabobs are loaded with flavor, colorful, and easy to make. Marinate chicken in a simple blend of olive oil, lemon, and spices, then thread with vegetables and grill for a fast, satisfying meal.
- Author: Kathleen
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner, Main
- Method: Grill
- Cuisine: American
Ingredients
- 1½–2 lbs boneless, skinless chicken breasts, cut into large bite-sized pieces
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large red onion, cut into thick slices or wedges
- 2 bell peppers, cut into squares
- Vegetable oil, optional for greasing the grill
- Metal skewers or wooden skewers soaked in water
Instructions
- Marinate: Whisk together olive oil, lemon juice, and spices. Add chicken and toss to coat. Chill at least 30 minutes or up to 8 hours.
- Assemble: Thread chicken and vegetables onto skewers, alternating pieces. Discard any leftover marinade.
- Preheat: Heat grill to medium-high (about 450°F) for direct grilling.
- Grill: Lightly oil grates and place kabobs over direct heat. Grill 10–15 minutes, turning frequently, until chicken reaches 165°F and has nice grill marks.
- Serve: Remove from grill, let rest a few minutes, then garnish with fresh parsley and serve.
Notes
Chicken Thighs: You can use boneless, skinless thighs; cook to at least 165°F (170°F preferred for thighs).
If kabobs char too quickly, lower the heat or move them to indirect heat and close the lid until cooked through.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 223
- Sugar: 3 g
- Sodium: 158 mg
- Fat: 10.2 g
- Carbohydrates: 6 g
- Fiber: 1.6 g
- Protein: 26.4 g