Description
Juicy Mediterranean chicken kabobs with savory herbs, marinated chicken, colorful vegetables, and bold grill flavors. Quick weeknight or feast-ready recipe.
Ingredients
4 chicken breasts (skinless, or substitute with thighs)
2 cucumbers (sliced into 1.5-inch cubes)
1 pint cherry tomatoes (halved)
1 red bell pepper (seeds removed)
8 skewers (aluminum preferred, or 30-minute soaked bamboo)
4 tbsp olive oil
2 cloves garlic (minced)
1 tsp oregano
1 tsp salt
2 tbsp lemon juice
Instructions
Dice chicken into bite-sized cubes
Cut vegetables into uniform 1.5-inch pieces
Whisk olive oil, garlic, oregano, salt, and lemon juice in a bowl
Add chicken to marinade and coat thoroughly
Alternate chicken and vegetables on skewers (leave 1/4 inch space)
Preheat grill to 400°F (200°C)
Oil grill grates with high-heat oil
Grill 2-3 minutes per side until chicken reaches 165°F
Rest 5 minutes on skewers
Serve with parsley and lemon garnish
Notes
Use a vegetable-specific cutting board to avoid cross-contamination
Aluminum skewers prevent oil absorption and splintering
Uniform vegetable sizes ensure even cooking
Marinate at room temperature to activate herbs
Test chicken doneness with a digital thermometer
Leftovers keep 3 days refrigerated
- Prep Time: 30
- Cook Time: 15
- Method: Grilling
- Cuisine: Mediterranean