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• My Grilled Chicken Kabob Recipe Is A Juicy, Summery Taste Of The Mediterranean
• Ingredients & Substitutions
• How To Make Chicken Kabobs
• My Recipe Tips
• Chicken Kabobs (Mediterranean Style) Recipe card
• Flavor Variations
• Serving Ideas
• More Easy Grilled Chicken Recipes
• Recipe Reviews

My Grilled Chicken Kabob Recipe Is A Juicy, Summery Taste Of The Mediterranean

My inspiration for these chicken kabobs was an unusual combination. I ran with these childhood memories I have of care-free lake afternoons eating kabobs, and then drew on my days working at a Greek restaurant to put a Mediterranean spin on my own version. Here’s why these do so much more for your summer dinner routine than most chicken recipes :

• Classic Mediterranean flavors – Think vibrant fresh herbs, rich olive oil, and a splash of zingy lemon. If you like these flavors, you’ll love my Mediterranean chicken kabobs.
• Juicy chicken and tender veggies – Thanks to my easy 5-ingredient marinade, all the components grill up tender and flavorful. And it’s the perfect mix of textures!
• Super customizable – This chicken kabob recipe adapts to your taste. You can certainly swap the veggies, but I’ve also got 7 seasoning variations for you below.
• Convenient to prep ahead – The prep only takes me 15-20 minutes or so, but the best part is that you can do it in advance. If you’re like me, it’s much more appealing to get everything ready in the morning or the night before, and spend your evening relaxing.
• Food on a stick – A.k.a. always more fun! Like my shrimp skewers and lamb kofta kebab , these grilled chicken kabobs are perfect for gatherings where you want to keep the vibe laid-back.

Even if this grilled chicken kabob recipe isn’t quite the same as the ones you remember from your childhood, maybe they’ll take you right back, too. Make them with me!

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

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.

1. 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.
2. 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!

My Recipe Tips

• Cut all the pieces to the same size. I cut my chicken and veggies into 1.5-inch pieces, so they all cook at the same rate and aren’t so small that they dry out. I find that zucchini works best in rounds rather than cubes to ensure that it gets tender.
• Marinate for longer if you have time. My chicken kabob recipe sets 30 minutes as the bare minimum, but you can go up to 24 hours! And the closer you get to that 24-hour mark, the juicier and more flavorful your chicken will be. Just a heads up though, don’t go over 24 hours or you might end up with mushy meat.
• If you’re using wooden skewers , soak them in water for 30-60 minutes first. This prevents them from catching fire on the grill. (When I forget, I just soak the skewers while I marinate the food in a large bowl instead, then thread the chicken and vegetables right before grilling.) You can also just use metal skewers to avoid this soaking step.
• Grilling times can vary based on your grill and how big you’ve cut your chicken pieces. I always use my meat thermometer ! The ideal internal temperature for chicken breast is 165 degrees F, but I usually pull them a few degrees sooner and let them reach 165 from the residual heat as they rest. If you’re using chicken thighs, I recommend 170 degrees F instead, because that’s when the collagen breaks down and they get extra tender.
• Weather not cooperating? You can use your oven. Just bake the chicken kabobs for 13-15 minutes at 450 degrees F, until the chicken reaches 160 degrees F. Then, place them under the broiler for a couple of minutes to brown the chicken and reach 165 degrees F.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken & Vegetables:

• 6 long Bamboo skewers (or metal skewers) ▢
• 1 lb Boneless skinless chicken breast (cut into 1.5 inch pieces) ▢
• 2 large Bell peppers (cut into 1.5 inch pieces) ▢
• 2 medium Zucchini (sliced into 1/2 inch rounds) ▢
• 1 large Red onion (cut into 1.5 inch pieces) ▢

Marinade:

• 1/2 cup Olive oil ▢
• 1/2 cup Lemon juice ▢
• 2 cloves Garlic (minced) ▢
• 2 tbsp Fresh dill (chopped) ▢
• 2 tbsp Fresh parsley (chopped) ▢
• 1 tbsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. If using bamboo skewers , soak them in water for 30-60 minutes before using them on the grill, to prevent burning.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, parsley, sea salt, and black pepper. Set aside.
3. Thread the chicken and vegetables onto the skewers.
4. Place the kabobs in a casserole dish or on a sheet pan, and pour the marinade on top. Cover with plastic wrap and marinate in the refrigerator for a least 30 minutes .
5. When ready to cook, preheat your grill to medium-high heat.
6. Place the chicken kabobs on the grill and close the lid. Cook for 5-8 minutes per side, until the chicken is cooked through.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 skewer

• Tips: Check out my recipe tips above to help you get the juiciest chicken, evenly cooked veggies, my indoor alternative if it rains, and more.
• Variations: If you want something different from the Mediterranean vibe here, try one of my other flavor variations below.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I love them in a bowl over cauliflower rice (or you can use regular rice) with a drizzle of basil pesto the next day!
• Meal prep: Since you can marinate these up to 24 hours in advance, they are super convenient to prep the day before. You can also grill chicken kabobs ahead and portion them into separate containers for quick lunches.
• Reheat: You can certainly warm up the kabobs on the grill again (I recommend indirect or lower heat this time), but I usually pop them in my air fryer. The microwave is okay, but more dry.
• Freeze: I don’t recommend freezing the raw chicken kabobs in marinade, because the vegetables lose their texture. You can freeze the cooked chicken and veggies for up to 3 months, or freeze the chicken in marinade without the vegetables.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Kabobs

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.

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:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Kabobs (Mediterranean Style)

Make my juicy grilled chicken kabobs with vegetables and fast 5-ingredient Mediterranean marinade! This easy recipe is a perfect summer meal.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/mediterranean-chicken-kabobs/

Ingredients

Chicken & Vegetables:

• 6 long Bamboo skewers (or metal skewers)
• 1 lb Boneless skinless chicken breast (cut into 1.5 inch pieces)
• 2 large Bell peppers (cut into 1.5 inch pieces)
• 2 medium Zucchini (sliced into 1/2 inch rounds)
• 1 large Red onion (cut into 1.5 inch pieces)

Marinade:

• 1/2 cup Olive oil
• 1/2 cup Lemon juice
• 2 cloves Garlic (minced)
• 2 tbsp Fresh dill (chopped)
• 2 tbsp Fresh parsley (chopped)
• 1 tbsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. If using bamboo skewers , soak them in water for 30-60 minutes before using them on the grill, to prevent burning.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, parsley, sea salt, and black pepper. Set aside.
3. Thread the chicken and vegetables onto the skewers.
4. Place the kabobs in a casserole dish or on a sheet pan, and pour the marinade on top. Cover with plastic wrap and marinate in the refrigerator for a least 30 minutes .
5. When ready to cook, preheat your grill to medium-high heat.
6. Place the chicken kabobs on the grill and close the lid. Cook for 5-8 minutes per side, until the chicken is cooked through.

Maya’s Recipe Notes

Serving size: 1 skewer

• Tips: Check out my recipe tips above to help you get the juiciest chicken, evenly cooked veggies, my indoor alternative if it rains, and more.
• Variations: If you want something different from the Mediterranean vibe here, try one of my other flavor variations below.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I love them in a bowl over cauliflower rice (or you can use regular rice) with a drizzle of basil pesto the next day!
• Meal prep: Since you can marinate these up to 24 hours in advance, they are super convenient to prep the day before. You can also grill chicken kabobs ahead and portion them into separate containers for quick lunches.
• Reheat: You can certainly warm up the kabobs on the grill again (I recommend indirect or lower heat this time), but I usually pop them in my air fryer. The microwave is okay, but more dry.
• Freeze: I don’t recommend freezing the raw chicken kabobs in marinade, because the vegetables lose their texture. You can freeze the cooked chicken and veggies for up to 3 months, or freeze the chicken in marinade without the vegetables.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)