Grilled Mediterranean Chicken Kabobs

Jump to Recipe·Print Recipe

Grilled Mediterranean Chicken Kabobs are loaded with flavor, colorful, and easy to make! Marinate chicken in some simple spices to add lots of flavor and then thread on skewers with veggies. They cook on the grill in as little as 10 minutes for an easy summer dinner!

Mediterranean chicken kabobs with peppers and onions

The chicken is marinated in a blend of olive oil, lemon, and simple spices to add lots of flavor to the grilled kabobs! For other grilled chicken recipes, try these grilled sesame chicken thighs, grilled buffalo chicken, or Caesar Grilled Chicken Sandwiches.

Jump to:

Ingredients
Variations
Step by step instructions
Frequently Asked Questions
Leftovers and Storage
Recipe Notes and Tips
Related Recipes
Recipe
Reviews

Ingredients

Boneless, Skinless Chicken Breasts - you could also use chicken thighs.
Olive Oil
Lemon - Juiced
Spices - paprika, cumin, garlic powder, dried oregano, salt, pepper
Red Onion - You can use a yellow or white onion as well, but I like the milder, sweeter flavor of red onions.
Bell Peppers - Use your favorite color or a combination to make a rainbow!

Variations

Mediterranean kebabs are super customizable! Here are some of my favorite ways to mix it up:

Chicken Thighs - You can swap in boneless, skinless thighs for the breasts. Cut them into large chunks and continue with the recipe. Thighs can take a little bit longer to cook, but grill them until they are at least 165 degrees F (I prefer 170 degrees for thighs).
Other Veggies - You can swap in other favorite veggies instead of or in addition to the bell peppers.
Spicy - This chicken marinade is not spicy, but if you want a kick you can add a little ground cayenne pepper.

Step by step instructions

Even if you're not a grilling expert, you can totally make grilled Mediterranean chicken kabobs! See the instructions below:

Marinate Chicken Thighs - In a medium/large bowl, mix together marinade ingredients. Add the chicken pieces and toss to coat. Allow to marinate for at least 30 minutes in the fridge (perfect amount of time to preheat the grill) or up to 8 hours.
Assemble Kabobs - Using either metal skewers or wooden skewers that have been soaked in water, start threading on the chicken and veggies. I like to alternate for a pretty presentation.
Preheat Grill - Preheat the grill to medium heat (450 degrees F) for direct grilling (ie. the kabobs will go directly over the flame).
Grill - Grease your grill grates, if desired, with vegetable oil on a paper towel using grilling tongs. Then add kabobs to the grill. Close the grill and grill for about 10-15 minutes, turning every few minutes so they cook evenly. They are ready to turn when they release easily from the grill. They are done when the chicken is fully cooked (internal temperature reads 165 degrees F).
Serve - Removed from the grill and allow to rest for a few minutes before serving. Sprinkle with fresh parsley to serve.

Frequently Asked Questions

Should I marinate kabobs before grilling

Marinating the meat for kabobs is a great way to give the meat extra flavor but it also helps tenderize the meat. Even if you can only marinate the chicken for 20-30 minute while the grill preheats is better than nothing!

What kind of onion is best for kabobs?

My favorite onions to use for kabobs are either sweet yellow onions or red onions as they are both slightly sweeter and not as strong. You can also use white onions but they do have a stronger onion flavor.

How do you keep chicken from sticking to the grill?

I like to grease my grill grates right before adding the chicken. I add some canola oil or vegetable oil to a paper towel and use the grilling tongs to carefully grease the grates. But the biggest key to not having food stick when grilling is to not turn the kabobs too soon. Once the chicken is cooked on the outside with nice grill marks it will easily release from the grill so the kabobs can be rotated.

How do you know if grilled chicken is cooked?

The best way to tell if grilled chicken is cooked is to check the internal temperature with a thermometer. Chicken should be cooked to 165 degrees F (I prefer 170 degrees F for thighs). If you don't have a thermometer, you can also cut the chicken to make sure there is no pink and the juices run clear but checking the temperature is the safest option.

Leftovers and Storage

Grilled mediterranean chicken kabobs are a great option for meal prep! Leftover chicken and veggies can be stored in an airtight container in the fridge. It will keep fresh for up to 5 days.

Recipe Notes and Tips

Ready to Turn - Chicken is ready to flip when it easily releases from the grill. If they're still really stuck on, then give them a little more time before turning the kabobs.
Discard Marinade - It's important to discard any excess marinade as it has been contaminated from the raw chicken.
Kabobs getting too charred? If the chicken or veggies are getting too charred before the chicken is cooked through you can do two things 1. Lower the grill heat 2. Move the kabobs away from the direct heat on the grill and close the lid again so they cook over indirect heat.

chicken mediterranean kebabs with grill marks

Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! E-mail link sign up!

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

Recipe

Grilled Mediterranean Chicken Kabobs

Print Recipe

★★★★★

5 from 1 reviews

Author: Kathleen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Main, Dinner
Method: Grill
Cuisine: American

Ingredients

1.5-2 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

Cook Mode Prevent your screen from going dark

Instructions

Marinate Chicken Thighs - In a medium/large bowl, mix together the marinade (olive oil, lemon juice, and spices). Add the chicken pieces and toss to coat. Allow to marinate for at least 30 minutes in the fridge (perfect amount of time to preheat the grill) or up to 8 hours.
Assemble Kabobs - Using either metal skewers or wooden skewers that have been soaked in water, start threading on the chicken and veggies. I like to alternate for a pretty presentation. Discard excess marinade.
Preheat Grill - Preheat the grill to medium heat (450 degrees F) for direct grilling (ie. the kabobs will go directly over the flame).
Grill - Grease your grill grates, if desired, with vegetable oil on a paper towel using grilling tongs. Then add kabobs to the grill. Close the grill and grill for about 10-15 minutes, turning every few minutes so they cook evenly. They are ready to turn when they release easily from the grill. They are done when the chicken is fully cooked (internal temperature reads 165 degrees F).
Serve - Removed from the grill and allow to rest for a few minutes before serving. Sprinkle with fresh parsley to serve.

Notes

Chicken Thighs - You can swap in boneless, skinless thighs. Cut them into large chunks and continue with the recipe. Thighs can take a little bit longer to cook, but grill them until they are at least 165 degrees F (I prefer 170 degrees for thighs).

If the chicken or veggies are getting too charred before the chicken is cooked through you can do two things 1. Lower the grill heat 2. Move the kabobs away from the direct heat on the grill and close the lid again so they cook over indirect heat.