Too hot to turn on the oven? These Mediterranean Chicken Kabobs are the perfect solution for your next warm evening.
They bring fresh, bright flavors to your table without much effort. You will love how the lemon and garlic make every bite pop. It is a meal that feels like a summer vacation on a plate.
Why You’ll Love This Recipe
This recipe is a total winner for busy families who want to eat well. It is naturally healthy and high in protein, keeping everyone satisfied. You can prep the marinade in minutes and let the fridge do the work.
The colors from the peppers and onions make it look beautiful. It is impressive enough for guests but simple enough for a Tuesday. Plus, cleanup is a breeze since everything is cooked on skewers.
Simple Method
Making these kabobs is very straightforward and beginner-friendly. You just whisk a quick marinade and let the chicken soak up the flavor. Threading the skewers is a fun task for kids to help with too.
The grill does most of the heavy lifting here. You only need about fifteen minutes of actual cooking time. Even if you are new to grilling, you can do this with great results.
Ingredients You’ll Need
Most of these items are likely already in your pantry or easy to find.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 0.25 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bell peppers, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch chunks
Step-by-Step Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper.
- Add the cubed chicken to the marinade and toss to coat thoroughly. Refrigerate for at least 30 minutes.
- Preheat the grill or grill pan to medium-high heat (approx. 400°F/200°C).
- Thread the marinated chicken, bell peppers, and red onion chunks onto skewers in an alternating pattern.
- Place skewers on the grill and cook for 12-15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and let rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these skewers warm with a side of creamy tzatziki sauce. They pair perfectly with fluffy pita bread or a simple cucumber salad. For a full meal, serve them over a bed of lemon rice.
You can also slide the chicken and veggies off the sticks into a wrap. It is a fresh and filling dinner that feels light. Enjoy it outside on the patio for the full summer experience.
Storage & Reheating
Leftovers store beautifully in an airtight container for up to three days. You can take the meat off the skewers for easy lunch prep. Reheat them gently in a skillet or the microwave until just warm.
Try not to overcook them during reheating so the chicken stays juicy. These are also delicious served cold over a fresh Greek salad the next day. It is a great way to save time on busy afternoons.
Tips for Best Results
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Don’t skip the resting time to keep the chicken tender and juicy.
- Cut your chicken and veggies into similar sizes for even cooking.
- Leave a little space between pieces so the heat can circulate.
- Use chicken thighs instead of breasts for more flavor and moisture.
- Add a squeeze of fresh lemon right before serving for extra brightness.
Ways to Switch It Up
- Swap the bell peppers for zucchini slices in the peak of summer.
- Use cherry tomatoes on the skewers for a burst of sweetness.
- Add a pinch of red pepper flakes if you like a little heat.
- Try using lime juice instead of lemon for a different citrus twist.
Common Questions
Can I make these in the oven?
Yes, you can bake them at 400°F for about 15-20 minutes. Just turn them halfway through to get a nice even color.
How long can I marinate the chicken?
Thirty minutes is great, but two hours is even better for flavor. Avoid marinating overnight as the lemon juice can change the chicken’s texture.
Will my kids like this?
Most kids love food on a stick! The flavors are mild and familiar, making it very picky-eater friendly.
I hope these vibrant skewers bring a little sunshine to your dinner table. They are so simple to make and always leave everyone smiling. Happy grilling!
— Lidia
Mediterranean Chicken Kabobs
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 0.25 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic , minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon sal t
- 0.5 teaspoon black pepper
- 2 bell peppers , cut into 1-inch pieces
- 1 large red onion, cut into 1-inch chunks
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper.
- Add the cubed chicken to the marinade and toss to coat thoroughly. Refrigerate for at least 30 minutes.
- Preheat the grill or grill pan to medium-high heat (approx. 400°F/200°C).
- Thread the marinated chicken, bell peppers, and red onion chunks onto skewers in an alternating pattern.
- Place skewers on the grill and cook for 12-15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and let rest for 5 minutes before serving.
