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Grilling season is upon us, and I’m taking full advantage with easy, breezy Mediterranean grilled Chicken Kabobs.

chicken kabob skewers with chicken and vegetables

Why You’ll Love This Chicken Kabob Recipe

  • Everyday Ingredients. Sometimes I like to play around with different flavor profiles for my grilled chicken skewer recipes (Fajita Chicken Kabobs, Grilled Pesto Chicken Skewers, lemon Chicken Marinade), but I designed this chicken kabob marinade to be made with pantry ingredients.
  • Guaranteed Crowd-Pleaser. Readers love serving up these grilled chicken kabobs for backyard BBQs and cookouts—they’re a step up from Grilled Chicken Breast and always a hit. They can be prepped ahead or assembled at the last minute.
  • Light and Healthy. Some shish kabob recipes feature sugary, sodium-laden soy sauce marinades. This homemade marinade has just a touch of honey for balance, and you can add as much or as little salt as you like. Much better!
  • Juicy and Flavorful. Tender, juicy chicken with smoky veggies and an herbaceous, Greek-inspired marinade. There’s a good reason these grilled chicken kabobs are a reader favorite.
  • COLOR. Just look how gorgeous they are! The colorful veggie and char marks steal the show.
Healthy grilled chicken kabobs with vegetables on a white plate

5 Star Review

These have been my go-to recipe for summer dinners when entertaining guests. So much can be prepared ahead of time. It’s worked perfectly and tastes delicious!

— Danielle —
Easy chicken kabobs made on the grill

How to Make Grilled Chicken Kabobs

The Ingredients

For the Chicken and Chicken Kabob Marinade:

  • Boneless Skinless Chicken Breasts. You can use chicken thighs instead if you prefer.
  • Olive Oil. To keep the chicken from sticking. Also, for healthy fats and flavor.
  • Red Wine Vinegar. For brightness, pop, and to help the chicken tenderize.
  • Honey. To balance the acidity of the vinegar and help the chicken caramelize on the grill.
  • Dried Herbs. To go with the Mediterranean chicken kabobs theme, I selected oregano and rosemary. Feel free to swap thyme or Italian seasoning, or create your own custom kabob mix.
  • Garlic. Four cloves, no less. Go ahead and up the amount if you have a house of serious garlic lovers.
  • Salt and Pepper. Kabob marinade essentials.

For the Vegetables:

  • Zucchini and Yellow Summer Squash. Cut these into 1/2-inch coins. No need to peel them first.
  • Bell Peppers. Red are my favorite. Core them, then cut them into 1-inch pieces.
  • Red Onions. Quarter, then cut into 1-inch pieces.
  • Cherry Tomatoes. A yummy, vibrant addition to almost any chicken skewer. Thread them through the stem end.

Market Swap

You can use any mix of vegetables for this recipe, as long as they all grill in the same amount of time. Pick vegetables that are tender and easy to skewer, like mushrooms and eggplant.

I do recommend that even if you switch things up, you still toss in a red onion, though! Red onions are under-utilized on the grill and create a fantastic, well-rounded element that I know you’ll love.

Garnishes:

  • Lemon Juice. I almost hate to call this one optional because it adds so much brightness. It’s my most recommended addition.
  • Fresh Herbs. That bundle of [parsley/dill/thyme] you bought a few days ago for a different recipe and still have leftover? Chop it up and sprinkle it on your kabobs.
  • Feta Cheese. Our Greek chicken kabobs just became a little more Greek. Salty, creamy, and just plain DELISH, you’ll be glad you added it.

The Directions

Marinade for grilled chicken kabobs
  1. Get Ready. Cut the chicken into bite-sized pieces and whisk the marinade ingredients together.

Pieces of chicken in a bag with marinade

  1. Marinate. Add the marinade to a bowl or ziptop bag with the chicken. Let the chicken marinate, and soak the skewers.

Chicken and vegetables on a skewer

  1. Thread. Place the chicken and vegetables on the skewers.
  2. Cook. Grill the kabobs over medium-high heat (about 375 degrees F), until the chicken is cooked through. ENJOY!

Recipe Variations

  • How to Make Chicken Kabobs in the Oven. Bake the chicken in the oven at 450 degrees F for 25 to 30 minutes, turning them once halfway through. Since the chicken isn’t touching the oven directly like it does on a grill grate, a higher temperature is needed.
  • How to Use Different Types of Grills. If making chicken kabobs on a charcoal grill, propane grill, or natural gas grill, the temperature you should grill chicken kabobs at is about 375 degrees F (medium-high heat).

Storage Tips

  • To Store. Refrigerate leftover chicken and veggies (removed from the skewers) in an airtight container for up to 3 days.
  • To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the chicken and vegetables in the microwave.
  • To Freeze. Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables may become watery and soggy once thawed, but they will still be tasty.

Leftover Ideas

Leftovers make a perfect pizza topping, especially with a healthy Whole Wheat Pizza Dough. I also like to roll the veggies and chicken into tortillas with cooked quinoa for protein-packed lunch wraps.

What to Serve with Grilled Chicken Kabobs

  • Grains. A bed of Lemon Rice is a delicious complement to this dish. White rice, brown rice, farro, or cauliflower rice would also work well.
  • Bread and Hummus. Serve the kabobs with some warm pita bread and hummus for dipping. For something a little different, try my Edamame Hummus.
  • Salad. Top a bed of chopped romaine, arugula, or spinach with a drizzle of a creamy dressing or vinaigrette and the chicken kabobs. I like ranch or a simple vinaigrette like the one in my Italian Farro Salad. Green Goddess Dressing would be delicious too. Or, add the chicken to my Greek Salad.
  • Garlic Yogurt Sauce. Check out the Greek Yogurt Tzatziki Sauce in my cookbook!
A plate of colorful grilled chicken kabobs

How Long to Marinate Chicken for Kabobs

One of the biggest challenges I run into when making kabobs (or any grilled meat) is building in time for the meat to marinate.

These grilled chicken kabobs need just 30 minutes! This amount of time is easy to accomplish while you are prepping other elements of the meal.

  • Start with the chicken marinade, then set it aside to let it do its tasty thang.
  • Move on to chopping the vegetables.
  • Tidy up your kitchen and check Instagram. Before you know it, the chicken and vegetable kabobs are ready to grill.

The chicken can rest in the marinade for as little as 30 minutes and for a maximum of three hours. After three hours, the meat will start to break down.

If you are trying to get ahead on the recipe, chop and prep the ingredients but wait to add the marinade to the chicken until closer to the time when you plan to grill.

Tips for Skewering with Success

You can make this grilled chicken kabob recipe with metal skewers or wooden skewers.

  • If using metal skewers like these or these, be sure not to touch the skewer ends after the kabobs are cooked, as they will be HOT. Use a hot pad or tongs to hold the skewer end while you remove the chicken and vegetables from them prior to eating.
  • If using wooden skewers like these, soak the skewers in water for 20 minutes prior to grilling to prevent them from catching on fire. (Trust me, they will catch if you skip this step.)
  • My other big skewer tip is do not crowd the vegetables and chicken together too tightly when threading. The chicken and vegetable pieces can lightly touch, but you want to make sure the heat can circulate so that the chicken cooks through.

How Long to Grill Chicken Kabobs

The length of time needed to grill this chicken kabob recipe will vary depending upon the size of your chicken pieces and how much the temperature of your grill fluctuates.

  • Plan on about 10 to 15 minutes total, turning the skewers a few times throughout so that they brown nicely on all sides.
  • The chicken is cooked when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut.

Chicken Kabobs

4.72 from 66 votes
This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Prep: 10 minutes
Cook: 20 minutes
Total: 1 hour

Servings: 4 servings, 8 kabobs

Ingredients
  

  • 1 pound boneless skinless chicken breasts about 2 large breasts
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 4 cloves garlic minced
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme or dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small red onion quartered into 1-inch pieces
  • 1 small zucchini ends trimmed and sliced into 1/2-inch coins
  • 1 small summer squash ends trimmed and sliced into 1/2-inch coins
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • Canola oil for grilling
  • 1 large lemon cut into wedges (optional but way better if it’s included)

For Serving:

  • Chopped fresh herbs of choice (parsley and dill are two of our favorites)
  • Crumbled feta cheese

Instructions
 

  • Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
  • In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  • 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.
  • 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.
  • 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.
  • 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.

Video

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

Serving: 2 skewersCalories: 276kcalCarbohydrates: 11gProtein: 26gFat: 14gSaturated Fat: 2gCholesterol: 73mgFiber: 2gSugar: 8g

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Frequently Asked Questions

How Do You Know When Chicken Kabobs Are Done?

The best way to know when grilled chicken kabobs are done is to use an instant read thermometer; once the temperature reaches 165 degrees F, the chicken is safe to eat. Alternatively, you can cut into a piece of chicken to test it; if the juices run clear, it’s done cooking.

Can Chicken Kabobs Be Made Ahead of Time?

You can make this chicken kabob recipe up to 3 hours ahead of time; any longer than that and the vinegar in the marinade will begin to break down the chicken.

Do You Put Kabobs Directly on the Grill?

Yes, grilled chicken kabobs are cooked via direct heat, which means you put them right onto the grill grates. That’s how they get that nice char on them!

Is It Chicken Kabob or Chicken Kebob?

“Kabob” is the US spelling, while “kebob” is the British spelling. Both refer to marinated meat, fish, and/or vegetables threaded onto a skewer and grilled or roasted to tasty perfection.

Related Recipes

Grilling makes everything taste better! Here are some more recipes you can throw on the grill for easy summer dinners:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




78 Comments

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  1. I baked this in a convection oven at 425 for 25 minutes. The chicken was perfect – absolutely delicious. The veggies could have used another minute or two, probably because I sliced them too thick.  The Feta and  lemon were a great touch.
    Thanks for this recipe. I made for 4th of July, but this is simple enough for me that I’m adding it to my weeknight repertoire!5 stars

  2. These look delicious, but I have a suggestion when grilling. When I have made kabobs like this in the past, I have always found the meat cooks faster than the vegetables. This leaves me with either undercooked vegetables or dry chicken. So, I have learned to skewer the chicken alone on the skewers and the vegetables on separate sticks. Then, I can take the chicken off before it gets over done, and let the vegetables cook longer if I feel they need it.

  3. As I was trying to figure out dinner for tonight, I looked at my email and found this recipe. I was going to the store anyway so I decided this was it and picked up the needed items. Oh my goodness, I am incredibly glad I did! My husband and I just inhaled these. Conversation was limited to things like, “This is so good.” “I don’t want to stop eating.” “Keeper.” “I even like the onions.” “Amazing.” “How soon can we have this again?” Five enormous stars for this recipe! It is so easy to make yet it made dinner feel like a special event. Thank you!5 stars

    1. I’m so happy that you enjoyed the kabobs, Nancy! Thank you for sharing this kind review! This grill pan is perfect for indoor grilling.

  4. These kabobs were absolutely delicious, thank you Erin. Unfortunately, we did not manage to take a photo, they were devoured rather quickly. I do prefer making things from scratch as many of the shop bought marinades and dressings seem to give me cramp in my legs in the night and if I am able to cook and make it all at home, this seems to be better for me. We shall certainly be having many more kabobs and I cant wait to try the shrimp ones next. Looking forward to searching your website for homemade marinades and dressings! Thanks once again Erin.5 stars

  5. The Marinade is absolutely delicious.   These were fantastic!  I served with grilled Mexican street corn and salad.5 stars

  6. Hi, Erin.

    Greetings from Indonesia. Thank you for sharing this recipe. If I do not have a red wine vinegar, is it possible to substitute it with apple cider vinegar or tamarind paste (as these what I have on my pantry staples) ? If so, how many tbs that I need to use?

    Looking forward to hearing from you, as I can not wait to recook this for upcoming weekend.

    Regards,
    Lia

    1. Hi Lia! While I’ve only tried this recipe with red wine vinegar, I think you could swap in apple cider vinegar instead. I hope you enjoy the recipe!

  7. Excellent Flavor ! I marinated for about 2 hours. Paired with what I had in the house which was green pepper, red pepper, orange pepper and onion . Delicious !5 stars

  8. Tried this last night and it was really incredible!! The Marinade made this so delicious my husband, kid’s and I could not stop eating even after being full which none of us hardly ever do Speaking of things I never do is to write a review but I could not help myself because that is how much we loved this recipe. We are thrilled to have a New Marinade we will be able to use on grilled chicken and Cannot wait to make this marinade again. Loved the vegies of zucchini, squash, red onions and peppers.
    Thank you for sharing this amazing dish!! We will be making this one for years to come?5 stars

    1. Hi Julia! I think this marinade would be delicious on chicken breasts. I hope you enjoy it if you try it!

      1. I marinaded chicken breasts with this recipe yesterday for Easter dinner. It was delicious! Everyone loved it. Thank you so much!5 stars

  9. The chicken marinade is AWESOME! (I used 4 tsp. dried oregano and chose rosemary over the thyme.) Used two grill pans, no skewers – one for veggies and one for chicken. Fantastic meal over Basmati rice with a squeeze of fresh lemon over top!5 stars

  10. Easy and full of flavor. I made it exactly as written, but didn’t add the feta and dill and it was still delicious. The only change I will make next time will be to marinate the vegetables with the chicken the next time. My husband and I both loved it. If I make this for company, I will use the feta and dill as an accompaniment. I am just not all that fond of feta and it was so delicious without it, I figured why add the calories.5 stars

  11. This was simply amazing! The chicken was perfectly tender, as were all the other veggies! The only change I made was replacing dried oregano with fresh, from my garden. Healthy, delicious and fun for the summer. I served this with grilled corn and a watermelon berry mint salad. Delish!5 stars

  12. This was SO darn good! I made a double batch for a small Memorial Day cookout and everyone was impressed 😊 I grilled the chicken and veggies on separate skewers just in case the cooking time was different but they both cooked perfectly at the same time so might combine them next time. I did bell pepper, onions, zucchini and mushrooms (highly recommend the mushrooms!) for the veggies. I marinated the chicken for about 5 hours. Really fantastic, I will definitely make these again soon!5 stars

  13. I was making 2 different recipes for my husband to grill and didn’t pay attention to whose recipe this was. The scent was heavenly as my husband carried it into the kitchen. We decided to taste a bite of chicken immediately. It was so unbelievably delicious I had to look it up immediately. I told my husband, “No surprise. It’s my little girl’s “. Forgive me ,Erin, I am 70 yrs old and you ARE a little girl to me. He figured out which little girl………..the one who makes those stuffed peppers and the fabulous crockpot stroganoff with yogurt and the sheetpan chicken and vegetables???? You betcha. Five Star LADY every time!!5 stars

  14. This recipe was easy to prepare and so delicious! My husbands words were “This recipe is restaurant quality!” I definitely recommend trying this!5 stars

  15. Wow, this looks amazing. Having friends over for supper tomorrow and I will be trying this recipe. Was going t9 marinate for about 2 hours, then prepare them on the sticks and let them sit in the fridge until ready to grill. Is that okay to do, or will it dry up the chicken?

    1. Hi Shari! It would really depend on long you wait to grill them. These are best when they are cooked after removed from the marinade! If you try it let me know how it goes!

  16. I didn’t have any red wine vinegar so we used basmlic & apple cider vinegar & added pineapple juice & garlic paste, onion & garlic powder. Also made coconut rice. Was really goid5 stars

  17. I don’t usually comment on recipes, but this was more than a five-star recipe. We were skewering meat (sans vegetables), which included this chicken recipe. I have a winning flank steak marinade, so I figured the steak was going to be everyone’s favorite. The chicken would just be the filler.

    I was so wrong. This recipe was SO PERFECT. Hands-down, it’s going into my personal folder of recipes to use on a more regular basis. The marinade is easy, the grilling is easy, and the result is amazing.

    My birthday girl, who is very picky, even called it her new favorite. Amazing!5 stars

  18. I made these last night.. the weather was iffy so instead of grilling, I cooked in the oven. Absolutely delicious! This recipe is a keeper and sooo easy! The chicken was so moist . Everyone enjoyed. This will be my go to summer grilling recipe.5 stars

  19. I really wanted to love this but the thyme was very overpowering. I followed the recipe exactly. I ended up tossing it out because I didn’t like the taste. I might try it again without thyme perhaps some different seasonings. Felt bad tossing it out with chicken so expensive now.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Talia. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  20. I’ve been searching for a tasty marinade and finally found this one. I made a double recipe, and marinated peppers, onions and mushrooms in a separate bag. Delicious!!!5 stars

  21. Just made this on an electric Weber to see if we would like it for an upcoming camp trip to Ca (no charcoal or gas allowed). Really simple ingredients, but very delicious! I like to make somebody’s recipe the way it’s written the first time and then tweak it to my taste the next time, but this recipe was spot on for us. I worried the amount oregano was going to be overpowering but it just right. And the lemon drizzle was a nice finish.
    Thank you for this great recipe.5 stars

  22. These have been my go-to recipe for summer dinners when entertaining guests.
    So much can be prepared ahead of time. It’s worked perfectly and tastes delicious!5 stars

  23. Wonderful recipe for summer entertaining! Delicious, and so easy cooking the veggies and protein all together. Clean-up a breeze too!5 stars

    1. Hi Nicole, yes you can make them in the oven I have a section in the blog post called alternative cooking methods and you’ll find the instructions there. Hope you enjoy it!

    1. Hi Diane! I don’t have air fryer instructions for these kabob. I don’t know what the requirements in the air fryer when it comes to using skewers. I imagine it’s the same as when using them on the grill so I would keep that in mind. If you decide to experiment, let me know how it goes!

  24. I made these for my bunco group using the oven method and those ladies said it was one of the best meals we’ve ever had! I did cook for an additional 12-15 minutes because I wanted the veggies to be more done, and thankfully it did not make the chicken tough at all. I put all the leftover veggies and chicken on a pan instead of skewers and cooked it at the same time, and it was wonderful also. A quick shortcut if you don’t have skewers or time to assemble them. Thank you for this recipe!5 stars

  25. Really want to try these as they look delicious, but wondered if they could be cooked in the air fryer as I have one with a rotary attachment?

    1. Hi Carole! I’m not sure, it’s going to depend on if you can fit your kabob into the air fryer? If you decide to experiment, I’d love to know how it goes!

  26. Delicious! I made with tofu and ate with bread and hummus and this is my new favorite way to eat grilled tofu and veggies. Husband enjoyed his chicken and veggies with bread & butter :).5 stars

  27. These were delicious! It was so nice to find a non-teriyaki marinade. The lemon juice and feta at the end added a great finish too. I used chicken thighs and added portabella mushrooms instead of the squash, which my husband doesn’t like, otherwise, I followed the recipe exactly. A+!5 stars