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Grilled Chicken Kabobs with Easy Mediterranean Marinade

Close-up of perfectly cooked grilled chicken kabobs featuring glazed chicken, zucchini, red bell pepper, and red onion.

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Make fresh, colorful grilled chicken skewers perfect for your next garden party using this simple marinade that tenderizes the chicken and pairs well with seasonal vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large zucchini, cut into 1-inch thick half-moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Wooden or metal skewers

Instructions

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the easy kabob marinade.
  2. Add the cubed chicken to the marinade, toss to coat completely, and cover. Refrigerate for at least 30 minutes, or up to 4 hours, to tenderize the chicken.
  3. If using wooden skewers, soak them in water for 20 minutes before assembly to prevent burning.
  4. Thread the marinated chicken pieces onto the skewers, alternating with pieces of zucchini, red bell pepper, and red onion.
  5. Preheat your grill to medium-high heat. Lightly oil the grates.
  6. Place the grilled chicken skewers on the hot grill. Cook for 10 to 12 minutes, turning every 3 to 4 minutes, until the chicken is cooked through and has nice grill marks.
  7. Remove the skewers from the grill and let them rest for 5 minutes before serving.

Notes

  • For extra flavor, brush the vegetables with a little leftover marinade during the first few minutes of grilling.
  • Serve these healthy grilling ideas over brown rice or with a side of tzatziki sauce for a complete Mediterranean dinner.
  • If you prefer, you can substitute chicken thighs for breasts in this chicken kabob recipe.

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