These juicy, flavorful chicken kabobs are marinated in a blend of Mediterranean herbs and spices, then grilled to perfection with colorful vegetables. They’re perfect for summer barbecues, weeknight dinners, or any time you want a healthy, delicious meal that looks as good as it tastes.
Serves: 4-6 people
Prep Time: 20 minutes (plus 2-4 hours marinating time)
Cook Time: 12-15 minutes
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For the Vegetables
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow or green bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1 medium zucchini, sliced into thick rounds
- 8 oz mushrooms, stems removed (whole if small, halved if large)
- 1 pint cherry tomatoes
For Serving
- Warm pita bread or naan
- Tzatziki sauce or garlic yogurt sauce
- Fresh lemon wedges
- Fresh herbs (parsley, mint, or cilantro)
- Rice pilaf or quinoa
Equipment Needed
- 8-10 metal skewers or wooden skewers soaked in water for 30 minutes
- Grill or grill pan
Instructions
Marinating the Chicken
- Prepare marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, coriander, salt, pepper, and cayenne if using.
- Add chicken: Add the cubed chicken to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably 4-6 hours for maximum flavor. Don’t marinate longer than 8 hours as the acid can make the chicken mushy.
Preparing the Vegetables
- Cut vegetables: While chicken marinates, prepare all vegetables by cutting them into uniform 1-inch pieces. This ensures even cooking.
- Optional vegetable seasoning: Lightly brush vegetables with olive oil and season with salt and pepper.
Assembling the Kabobs
- Remove chicken: Take chicken out of marinade 15 minutes before grilling to come to room temperature. Reserve any leftover marinade for basting.
- Thread skewers: Alternate threading chicken and vegetables onto skewers. A good pattern is: chicken, bell pepper, onion, chicken, zucchini, mushroom, chicken, tomato. Leave small spaces between pieces for even cooking.
- Season: Lightly season the assembled kabobs with salt and pepper.
Grilling Instructions
- Preheat grill: Heat grill to medium-high heat (about 400-450°F). Clean and oil the grates to prevent sticking.
- Grill the kabobs: Place kabobs on the grill and cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking on all sides.
- Baste occasionally: Brush with reserved marinade during cooking for extra flavor and to prevent drying out.
- Check doneness: Chicken should reach an internal temperature of 165°F (74°C) and have nice grill marks.
Alternative Cooking Methods
Oven Method
- Preheat oven to 425°F (220°C)
- Line baking sheet with parchment paper
- Bake for 20-25 minutes, turning once halfway through
Stovetop Method
- Heat grill pan or large skillet over medium-high heat
- Cook kabobs in batches, turning frequently, for 12-15 minutes total
Serving
- Rest: Let kabobs rest for 2-3 minutes after cooking.
- Garnish: Sprinkle with fresh herbs and serve with lemon wedges.
- Accompaniments: Serve with warm pita bread, tzatziki sauce, and your choice of sides.
Tips for Perfect Kabobs
- Uniform pieces: Cut chicken and vegetables into similar sizes for even cooking
- Don’t overcrowd: Leave space between pieces on skewers for proper heat circulation
- Soak wooden skewers: Always soak wooden skewers for at least 30 minutes to prevent burning
- Medium-high heat: This gives you nice caramelization without burning
- Don’t move too early: Let each side develop grill marks before turning
Marinade Variations
Greek Style
- Add 2 tablespoons fresh chopped oregano and 1/4 cup crumbled feta cheese
Middle Eastern
- Add 1 teaspoon sumac, 1/2 teaspoon allspice, and fresh mint
Indian Inspired
- Add 1 teaspoon garam masala, 1/2 teaspoon turmeric, and fresh ginger
Teriyaki Style
- Replace marinade with soy sauce, brown sugar, garlic, and ginger
Vegetable Combinations
- Mediterranean: Bell peppers, red onion, zucchini, cherry tomatoes
- Hearty: Mushrooms, onions, bell peppers, small potatoes (pre-cooked)
- Summer: Zucchini, yellow squash, cherry tomatoes, red onion
- Colorful: Rainbow bell peppers, red onion, pineapple chunks
Make-Ahead Tips
- Marinate overnight: Chicken can marinate up to 8 hours for deeper flavor
- Prep vegetables: Cut vegetables up to 1 day ahead and store in refrigerator
- Assemble early: Thread kabobs up to 4 hours ahead and refrigerate covered
Storage and Leftovers
- Refrigerate cooked kabobs for up to 3 days
- Remove from skewers before storing to save space
- Reheat gently in oven at 350°F or use in salads, wraps, or grain bowls
- Freeze cooked chicken (without vegetables) for up to 3 months
