chicken kabob

This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Chicken Kabobs

chicken breasts (about 2 large breasts)

olive oil

red wine vinegar

honey

garlic (minced)

oregano

thyme rosemary

salt

black pepper

small red onion

zucchini

summer squash (ends

red bell pepper

Canola oil (for grilling)

lemon

herbs

feta cheese

Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.

Whisk

In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.

Marinate

Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.

Preheat

When ready to grill, preheat the grill to medium-high heat (about 375℉).  Brush the grill grates with canola oil or coat with nonstick grill spray.

Thread

Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you&#039;ve reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.

Grill

Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

https://content.jwplatform.com/videos/WMjApbsU.mp4

Juicy chicken and colorful vegetables threaded onto skewers and grilled to perfection! The easy Greek marinade gives them irresistible Mediterranean flavor.

These Grilled Chicken Shish Kabobs are flavorful &amp; easy to make! The chicken is marinated with bright Mediterranean spices on a skewer with fresh veggies.

Grilled Chicken Kabobs

½ pound boneless skinless chicken breasts (cut into large bite-sized pieces)

lemon (juiced)

garlic

paprika

cumin

cinnamon

onion

bell peppers

vegetable oil (for greasing the grill)

parsley (for serving)

In a medium bowl, combine the olive oil, lemon juice, garlic, paprika, cumin, cinnamon, salt and pepper. Add the chicken pieces to the mixture and mix well to combine. Allow the chicken to marinate in the fridge for at least 30 minutes, or up to 8 hours.

Preheat the grill to medium-high heat, and grease the grill with vegetable oil.

When ready to grill, thread the chicken onto the skewers, with the vegetables in between the chicken kabobs. Pour any leftover marinade on top of the chicken kabobs. Makes 6-9 skewers.

Grill the chicken kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking.

Remove the chicken from the grill and serve with Lebanese rice or any other sides, if desired.

Delicious recipe! I made this on the grill and the flavor was fantastic. Thanks for sharing.

Love your recipes!  After marinading the chicken for the chicken kebabs recipe, is there anything that can be done with the leftover marinade?    It would be great to be able to cook it somehow so that it could be safely spooned over the chicken or over rice.  the other option would be to just make more and don't add the chicken.

thank you  James in Canada

Made these for dinner tonight and they were delicious.  Great flavour and an easy meal. Will definitely make them again.

This marinade is a keeper. After marinating chicken thighs for nine hours today we just polished off 2 chicken and vegetable grilled kabobs each. The flavor combination from the spices was absolutely outstanding! Saved one skewer (although it was hard not to devour) for leftovers tomorrow night to slide into a pita. We are foodies and feel really, really good that we were lucky enough to find our favorite marinade ever. Thank you!

I made this as part of my menu for a 90th birthday party.  We had 20 people with the youngest feign 16 and the oldest 90 and Everyone loved it!

I brought my 90 year old bonus mom out of assisted living to have a surprise party. Day later she is talking about the chicken and how much she liked it. 

Thank you for helping me make her birthday special.

Lisette

The flavors on the chicken were outstanding!

Delicious marinade. The cinnamon is a great addition.

Fantastic! Great flavor! Also can be done in oven if skewers are not available.

I made this dish for the first time yesterday and it was a hit! Thank you!

https://content.jwplatform.com/videos/PdM4b0qm.mp4

These Grilled Chicken Shish Kabobs are flavorful & easy to make! The chicken is marinated with bright Mediterranean spices on a skewer with fresh veggies.

Grilled Mediterranean Chicken Kabobs

Create delicious chicken kabobs in the oven with this fabulous Persian inspired dry rub chicken seasoning that tastes amazing without a long marinate time!

Dry Rub Chicken Kabobs in the Oven

saffron

turmeric

paprika (smoked

onion powder

garlic powder

sea salt

pepper

dried parsley, measured then crushed

dried mint, measured then crushed

citric acid

- 3 lb boneless skinless chicken thighs

TBS extra virgin olive oil

Preheat oven to 425ºF (200ºC).

Combine spices in a small bowl and coat...

Combine spices in a small bowl and coat chicken with olive oil.

You will need a roasting pan that will...

You will need a roasting pan that will hold your skewers of meat by being propped on the pan walls. You want the skewered chicken to not touch the bottom of the pan. For easy cleanup, line with foil.

Fold each chicken thigh in half then slide...

Fold each chicken thigh in half then slide onto two skewers, separated by about one inch. Repeat with other thighs and push each piece of chicken snugly up against each other. I fit about 4-5 chicken thighs this way.

Continue skewering the rest of the chicken thighs,...

Continue skewering the rest of the chicken thighs, using two skewers at a time. By using two skewers and not one, the chicken doesn’t spin on the skewer and you can keep the chicken propped up and over the pan.

If you are using wooden skewers, soak them...

If you are using wooden skewers, soak them in water for about 30 minutes prior to skewering.

Roast in the oven for 30-35 minutes, until...

Roast in the oven for 30-35 minutes, until golden and the edges start to crisp.

Baste with the pan juices and carefully rotate...

Baste with the pan juices and carefully rotate the skewers and flip the chicken over.

Baste the chicken again and cook for 15...

Baste the chicken again and cook for 15 minutes or until the edges char and the chicken is golden all over.

Top 3 chicken kabob recipes from across the web

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Chicken Kabobs

Grilled Chicken Kabobs

Dry Rub Chicken Kabobs in the Oven

Top 3 chicken kabob recipes from across the web

The most viewed chicken kabob recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Kabobs

Grilled Chicken Kabobs

Dry Rub Chicken Kabobs in the Oven

The most viewed chicken kabob recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine