Mediterranean Chicken Kabobs
With an easy, flavorful marinade, Mediterranean Chicken Kabobs can be prepared on the grill or in the oven for a quick and delicious year-round gluten-free, dairy-free, Whole30-compliant, weeknight dinner.
A few weeks ago, I took an informal poll on Instagram. I frequently share our daily dinners and people often message me and ask for the recipes.
For the past several years, I’ve been posting ~80% celebration-worthy desserts and ~20% quick and easy dinners. But let’s be honest… most of us are not throwing parties and baking big cakes right now.
I asked if it was time to shift the focus of Bunsen Burner Bakery just a little and share a few more dinners.
The response was overwhelmingly — as in, 96% overwhelmingly — in favor of sharing more dinner recipes.
And first up: these super easy, super delicious, grilled (or broiled!) Mediterranean chicken kabobs.
Make Ahead Weeknight Kabobs
One of the reasons I love these so much? Everything can marinate overnight, meaning much of the work can be done the day before. Cut the chicken and add it to a large ziptop bag. (The half-gallon size reusable Stasher bags are my favorite!)
Whisk together the marinade, pour it in, and let everything sit for several hours, up to overnight.
Then the next day, thread onto skewers along with some cut vegetables and grill or broil in the oven.
Easy Mediterranean Marinade
The key to making these Mediterranean chicken kabobs so delicious? The marinade!
I am generally not a fan of chicken breasts – I usually find them dry, chewy, and lacking in flavor compared to chicken thighs.
But this marinade is SO GOOD, I love it with chicken breasts!
One of the reasons this works so well is because the chicken is cut into small pieces, rather than marinating an entire chicken breast. Why is this important? It’s time for my favorite subject… kitchen chemistry!
Marination happens through adsorption, meaning the marinade sticks to the outer surface the meat rather than working the whole way through (unlike absorption, which would penetrate the whole way through). Using smaller pieces of chicken allows a greater surface area to be exposed to the marinade, which tenderizes and flavors the meat.
Grilling Chicken Skewers
These Mediterranean chicken kabobs can be grilled using either a charcoal grill or a gas grill. Heat the grill to high heat and lightly oil the grill grate.
Place the kabobs on the grill over a medium-hot direct flame and cook for 5 minutes. Flip and repeat, moving to indirect heat if the chicken is charring. The kabobs are done when the chicken reaches an internal temperature of 165 °F.
Chicken Skewers in the Oven
No grill? Bad weather? You can make these in the oven in just as little time!
Thread the chicken and vegetables onto skewers and brush with the remaining marinade, just like prepping the skewers to grill.
Place the kabobs on a lightly oiled sheet pan and place under the broiler on high. Broil for 5 minutes, flip, and continue to broil until chicken is slightly charred on the outside and fully cooked.
Tips and Tricks for the best Mediterranean Chicken Kabobs
- Marinating the chicken is key to the best flavor and ensuring the chicken does not dry out. Marinate for at least 1-2 hours, but overnight is preferred.
- Long metal skewers are easier to use than short skewers (although either will work for the recipe!).
- If using wooden skewers, soak in water for at least 20 minutes before grilling.
- Grill or broil until internal temperature reaches 165 °F. Do not overcook – the chicken will start to dry out.
- To serve guests, remove chicken and vegetables from skewers and combine them in a large bowl. Fitting skewers on plates can be awkward, and this allows guests to pick which vegetables they like the most. Sprinkle with parsley and a drizzle of lemon juice before serving.
More Easy Chicken Dinners
- Grilled Tahini Chicken
- Sweet & Spicy Chicken Skewers
- One Skillet Crispy Mediterranean Chicken
- Cheesy Jalapeno Chicken Skillet
- Grilled Chicken Cobb Salad
For the Marinade:
- 1/2 cup olive oil
- juice of 1 lemon
- 6 cloves of garlic, minced
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 2 teaspoon ground thyme
- 2 teaspoon rosemary
- 4 teaspoons salt
- 2 teaspoons freshly ground pepper
For the Kabobs:
- 1-1.25 pounds chicken breasts, cut into 1 inch cubes
- 1 red pepper, cut into 1 inch cubes
- 2 small zucchinis, cut into 1 inch cubes
- 1 red onion, thickly sliced
- 8 ounce whole white mushrooms
- Prepare the marinade. Whisk together all ingredients for the marinade and set aside.
- Marinate the chicken. Place the chicken, cut into one inch cubes, into a freezer bag. Pour the marinate over the top and squeeze the bag to coat the chicken pieces thoroughly. Place the bag in the refrigerator and marinate for 1 hour, up to 16 hours.
- Thread the skewers. After marinating, thread the chicken and cut vegetables onto the skewers. Brush the remaining marinade from the bag over the skewers, coating the vegetables as well.
- Cook the skewers. Preheat a grill to medium-high heat and brush the grates lightly with an oiled towel. Grill the skewers for 5 minutes on each side, until onions are soft and the chicken reaches an interior temperature of 165 °F. To broil, place skewers on a greased cookie sheet and place under the broiler on high for 5 minutes on each side, until cooked thorough.
- If using wooden skewers, soak in water for at least 20 minutes before threading on chicken and vegetables.
- Fresh herbs can be used instead of dried, if available. Double the quantity of fresh herbs compared to dried.
- Before serving, remove hot skewers and combine chicken and vegetables in a large bowl. Sprinkle with parsley and a squeeze of lemon juice, if desired.