Chicken Kabobs

Ingredients & Substitutions

Here I explain the best ingredients for my grilled chicken kabobs, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• Chicken – I usually go for boneless skinless chicken breast, but boneless skinless chicken thighs work great, too. Fold them over if they’re floppy. If you prefer beef, check out my shish kabob recipe!
• Vegetables – I always use bell peppers, zucchini, and red onions. Feel free to customize your veggies to make this chicken kabob recipe your own! Cherry tomatoes, mushrooms, yellow squash, eggplant, or even pineapple pieces all grill beautifully on skewers.
• Olive Oil – The base of the chicken kabob marinade. I usually use regular olive oil, but extra virgin olive oil gets you a deeper flavor, or avocado oil works, too.
• Lemon Juice – For bright flavor, but more importantly, it tenderizes the chicken. Feel free to add the lemon zest, too. If you don’t have lemons on hand, you can use balsamic vinegar instead, for a flavor similar to my Mediterranean chicken.
• Garlic – Nothing beats fresh minced garlic, but if you need to use the pre-minced stuff from a jar, I get it.
• Herbs – Dill and parsley are perfect for summer! In the fall, I make my chicken kabobs with thyme and rosemary instead. I highly recommend fresh herbs, but if you must substitute dried herbs, replace the 4 tablespoons of fresh herbs with 4 teaspoons of dried.
• Sea Salt & Black Pepper

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How To Make Chicken Kabobs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prep the chicken and vegetables. Cut all the chicken and veggies (except the zucchini) into 1.5-inch bite-size pieces. For the zucchini, slice it into rounds.
2. Mix up the marinade. In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, parsley, sea salt, and black pepper.
3. Thread the chicken skewers. Skewer the chicken pieces and vegetables, alternating for variety.

4. Let it all marinate. Place skewers in a casserole dish or on a rimmed baking sheet, and pour the marinade on top. Cover with foil or plastic wrap, and refrigerate for at least 30 minutes.
5. Fire up the grill. After preheating, place the chicken kabobs on the grill and close the lid. Grill, flipping once, until the chicken is cooked through and your veggies have a little char to them. I like to garnish with extra fresh herbs, just because!

Flavor Variations

I love the Mediterranean flavors in this version the most, but you can definitely change it up. Try one of my other ways to make chicken kabob recipes:

• Middle Eastern – Jazz up the marinade above with 1 teaspoon each of paprika and cumin, 1/2 teaspoon of turmeric, and a kick of red pepper flakes.
• Italian – Think chicken, onions, eggplant, mushrooms, and bell peppers. I swap out the usual herbs for a tablespoon of my Italian seasoning, so this version is a bit faster.
• Teriyaki – This combo is fun: chicken, pineapple, onions, and bell peppers all soaked in a cup of my favorite teriyaki sauce. It’s sweet, it’s tangy, and it grills up beautifully.
• Sweet & Savory – Want something a bit sweet? A cup of my maple salmon marinade is surprisingly delicious on these chicken kabobs.
• Ranch – You can marinate your chicken and vegetables in a cup of my ranch dressing along with a splash of lemon juice, or just replace the fresh herbs in my marinade above with 2 tablespoons of ranch seasoning mix.
• Cajun – Add a tablespoon of my Cajun seasoning! I like this spin with mellow veggies, like zucchini, yellow squash, and bell peppers.
• Fajita – For a Tex-Mex twist, use chicken, onions, and bell peppers with 2 tablespoons of my fajita seasoning in the marinade. So good!

Serving Ideas

One of the reasons I love these Mediterranean chicken kabobs is they are pretty much a complete (light) meal all on their own. But here’s what else you can add for a little something extra:

• Sauces – Tzatziki sauce (pictured above) is my fave to dip the chicken, but my tahini sauce also pairs beautifully. Both are creamy, dreamy, and just perfect with these kabobs.
• Starches – If you need something hearty, you can grill potatoes alongside your chicken kabobs, or make rice ahead of time. I usually just whip up a quick bag of frozen cauliflower rice for my husband and me, and regular rice for my kids.
• Salads – For a light and fresh side with flavors that compliment the main dish, try my tomato cucumber avocado salad, quinoa salad, or Greek salad.
• Other Grilled Dishes – If you’re grilling chicken kabobs for guests, oftentimes it makes sense to make multiple dishes to suit different tastes. I make grilled salmon for one of my best friends who is pescatarian, burgers or grilled steaks for the meat lovers, and maybe grilled asparagus or grilled broccoli for extra veggies.
• Bowls – Remove the chicken and veggies from the skewer, then pile them over rice with fresh veggies and feta cheese for an easy Greek chicken bowl.

More Easy Grilled Chicken Recipes

I love experimenting with grilling recipes, especially now that I live in Florida and can do it all year. Try one of my other tasty chicken options for your next barbecue:

Grilled Chicken Breast

Bruschetta Chicken

Grilled Chicken Legs

Chicken Satay