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Chicken Kabobs
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Chicken Kabobs

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

Prep Time
10 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings, 8 kabobs
Calories: 276 kcal
Course: Main Course
Cuisine: Mediterranean, Greek, American

Ingredients

  • 1 pound chicken breast about 2 large breasts, boneless skinless
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 4 cloves garlic minced
  • 1 tablespoon oregano dried
  • 2 teaspoons dried thyme or dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 red onion quartered into 1-inch pieces, small
  • 1 zucchini ends trimmed and sliced into 1/2-inch coins, small
  • 1 summer squash ends trimmed and sliced into 1/2-inch coins, small
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • canola oil for grilling
  • 1 lemon cut into wedges (optional but way better if it's included, large
For Serving:
  • fresh herbs parsley and dill common; chopped; herbs of choice
  • feta cheese crumbled

Instructions

    Cup of Yum
  1. Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
  2. In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  3. 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.
  4. 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.
  5. 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've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
  6. 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.

Notes

  • TO STORE: Refrigerate leftovers for up to 3 days. I love to use them to top salads for lunch throughout the week.
  • TO MAKE IN THE OVEN: To make chicken kabobs in the oven, see the blog post above for suggestions.

Nutrition Information

Serving 2 skewers Calories 276kcal (14%) Carbohydrates 11g (4%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 73mg (24%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 servings, 8 kabobs

Amount Per Serving

Calories 276

% Daily Value*

Serving 2 skewers
Calories 276kcal 14%
Carbohydrates 11g 4%
Protein 26g 52%
Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 73mg 24%
Fiber 2g 8%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.