Irresistible Mediterranean Chicken Kabobs

Here are my favorite Mediterranean chicken kabobs, with tender marinated chicken, colorful bell peppers and red onion, all seasoned with warm spices and lemon, plus a cool and creamy cucumber yogurt sauce for serving.

These kabobs are perfect for summer grilling, but I honestly make them year-round on my indoor grill pan too. My family loves how the chicken stays so juicy from the marinade, and that yogurt sauce? They put it on everything.

What Kind of Chicken Should I Use?

For kabobs, you’ll want to use boneless, skinless chicken breasts since they’re easy to cut into uniform cubes that cook evenly on the skewers. If you prefer something a bit juicier, chicken thighs are a great alternative – they have more fat which means they stay moist even if you accidentally overcook them a little. When cutting your chicken, aim for pieces that are about 1 to 1.5 inches in size so they cook through without drying out. Make sure all your cubes are roughly the same size so everything finishes cooking at the same time on the grill.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts: Chicken thighs work great here and actually stay juicier on the grill. You can also use lamb, beef sirloin, or even firm tofu if you’re looking for a vegetarian option. Just adjust cooking times accordingly – lamb and beef can handle a bit more heat.
• Bell pepper and red onion: Mix it up with whatever vegetables you have on hand. Zucchini, cherry tomatoes, mushrooms, or eggplant all work well. Just cut them into similar-sized pieces so they cook evenly.
• Yogurt: Greek yogurt is ideal for the sauce, but regular plain yogurt works too. If you don’t have yogurt, sour cream makes a decent substitute, though the flavor will be slightly different.
• Spices: Don’t have all the spices? You can simplify by using 2 tablespoons of a pre-made Mediterranean or Middle Eastern spice blend. The nutmeg and cardamom add warmth but can be skipped if you don’t have them.
• Fresh dill: Dried dill works in a pinch – use about 1 teaspoon instead of the tablespoon. You can also substitute with fresh parsley or cilantro for a different but still tasty sauce.
• Lemon juice: Lime juice or white wine vinegar can step in if you’re out of lemons, though lemon really does give that classic Mediterranean brightness.

Watch Out for These Mistakes While Grilling

The biggest mistake with chicken kabobs is overcooking, which leaves you with dry, rubbery meat – pull them off the grill as soon as they hit 160°F, since they’ll continue cooking while resting and reach the safe 165°F without drying out.

Another common error is cutting your chicken, peppers, and onions into different sizes, which causes uneven cooking – aim for uniform 1 to 1.5-inch pieces so everything finishes at the same time.

Don’t skip soaking those wooden skewers for at least 30 minutes, or you’ll end up with charred sticks and burnt fingers, and make sure to leave a little space between each piece on the skewer so the heat can circulate and cook everything evenly.

If you’re marinating longer than 30 minutes, skip adding the lemon juice until the last half hour, as the acid can break down the chicken too much and make the texture mushy.

What to Serve With Mediterranean Chicken Kabobs?

These chicken kabobs are perfect served over a bed of fluffy rice pilaf or couscous, which soaks up all the delicious juices from the meat and veggies. I love adding a simple Greek salad on the side with cucumbers, tomatoes, feta cheese, and olives to keep the Mediterranean theme going. Warm pita bread is another great option for scooping up the yogurt sauce and any extra bits from your plate. If you want to make it a bigger meal, try serving the kabobs with roasted potatoes seasoned with olive oil and herbs, or a side of hummus and fresh vegetables for dipping.

Storage Instructions

Store: Keep your cooked chicken kabobs in an airtight container in the fridge for up to 3 days. I like to store the chicken separately from the yogurt sauce so everything stays fresh and the chicken doesn’t get soggy. The sauce will keep for about 4-5 days in a sealed container.

Freeze: You can freeze the marinated raw chicken (without the veggies) for up to 3 months in a freezer bag. Just thaw it overnight in the fridge before grilling. I don’t recommend freezing the cooked kabobs or the yogurt sauce since they don’t hold up as well.

Reheat: Warm up leftover kabobs in a skillet over medium heat for a few minutes, or pop them in the microwave for about a minute. The chicken might be a bit less juicy than fresh off the grill, but it still tastes great in a wrap or over rice.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 90-105 g
• Fat: 80-90 g
• Carbohydrates: 25-35 g

Ingredients

For the skewers:

• 2 large chicken breasts (cut into 1-inch cubes)
• 1 large red onion (cut into 1-inch pieces for skewering)
• 2 bell peppers (mixed colors, cut into 1-inch pieces)

For the marinade:

• 2 tsp paprika
• 1 tsp italian seasoning
• 1/2 tsp dried oregano
• 1 tsp nutmeg
• 1/2 tsp smoked paprika
• 1/4 tsp cardamon
• 1 1/4 tsp salt
• 4 garlic cloves (freshly minced)
• 1 1/2 lemons (juiced)
• 1/2 cup extra virgin olive oil

For the yogurt sauce:

• 1 cup Greek yogurt (Fage Total 5%)
• 2 garlic cloves (grated)
• 1/4 cup cucumber (finely diced and drained)
• 1 tbsp fresh dill (chopped)
• 1 1/2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 1: Prepare Mise en Place and Soak Skewers

• 2 large chicken breasts
• 1 large red onion
• 2 bell peppers
• wooden skewers

Cut chicken breasts into 1-inch cubes and prep your vegetables by cutting the red onion and bell peppers into 1-inch pieces.

While you’re prepping, place wooden skewers in a shallow dish of water to soak—this prevents them from burning on the grill.

Having everything cut and ready before you start the marinade ensures you can move efficiently through the next steps.

Step 2: Make the Marinade and Coat the Chicken

• 2 tsp paprika
• 1/2 tsp smoked paprika
• 1 tsp italian seasoning
• 1/2 tsp dried oregano
• 1 tsp nutmeg
• 1/4 tsp cardamon
• 1 1/4 tsp salt
• 4 garlic cloves
• 1 1/2 lemons
• 1/2 cup extra virgin olive oil
• cubed chicken and prepped vegetables from Step 1

In a medium bowl, whisk together paprika, smoked paprika, Italian seasoning, dried oregano, nutmeg, cardamom, and salt.

Add the minced garlic and freshly squeezed lemon juice, then slowly drizzle in the extra virgin olive oil while whisking to create an emulsified marinade.

Add the cubed chicken, onion pieces, and bell peppers to the bowl and toss thoroughly until all ingredients are well coated.

I like to use my hands for this step—it ensures every piece gets evenly dressed with the flavorful spices and oil.

Step 3: Marinate the Chicken and Vegetables

• marinated chicken and vegetables from Step 2

Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes.

This resting time allows the spices to penetrate the chicken and vegetables, developing deeper flavor.

While the marinade works, you can prepare the yogurt sauce in a separate bowl.

Step 4: Prepare the Tzatziki Yogurt Sauce

• 1 cup Greek yogurt
• 2 garlic cloves
• 1/4 cup cucumber
• 1 tbsp fresh dill
• 1 1/2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

In a small bowl, combine Greek yogurt with grated garlic, finely diced cucumber (make sure to drain any excess liquid from the cucumber to prevent a watery sauce), chopped fresh dill, lemon juice, olive oil, salt, and black pepper.

Stir until smooth and well combined.

Set aside at room temperature or refrigerate until serving.

This cooling sauce perfectly balances the warm, spiced kabobs and adds a refreshing Mediterranean touch.

Step 5: Skewer the Marinated Ingredients

• marinated chicken and vegetables from Step 3
• soaked wooden skewers from Step 1

Remove the marinated chicken and vegetables from the refrigerator.

Thread the soaked skewers by alternating chicken cubes with onion pieces and bell pepper pieces, packing them snugly but not crushing them.

I find that starting and ending with a piece of vegetable helps keep the chicken centered on the skewer and prevents rotation during grilling.

Step 6: Grill the Kabobs Until Cooked Through

• skewered ingredients from Step 5

Preheat your grill to medium-high heat (around 400°F).

Place the skewers on the grill and cook for 12–15 minutes, rotating every 3–4 minutes to ensure even cooking and light charring on all sides.

The chicken is done when it reaches an internal temperature of 165°F when measured with an instant-read thermometer at the thickest part.

The vegetables should be tender with some charred edges for added depth of flavor.

Step 7: Serve the Kabobs with Sauce

• cooked kabobs from Step 6
• tzatziki yogurt sauce from Step 4

Transfer the grilled kabobs to a serving platter and let them rest for 2 minutes before serving.

Drizzle the tzatziki sauce over the top or serve it on the side for dipping.

Pair with rice, pita bread, or a fresh salad for a complete Mediterranean meal.

Irresistible Mediterranean Chicken Kabobs

Delicious Irresistible Mediterranean Chicken Kabobs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Calories: 1225

Ingredients Method

Ingredients

  

For the skewers

• 2 large chicken breasts (cut into 1-inch cubes)
• 1 large red onion (cut into 1-inch pieces for skewering)
• 2 bell peppers (mixed colors, cut into 1-inch pieces)

For the marinade

• 2 tsp paprika
• 1 tsp italian seasoning
• 1/2 tsp dried oregano
• 1 tsp nutmeg
• 1/2 tsp smoked paprika
• 1/4 tsp cardamon
• 1 1/4 tsp salt
• 4 garlic cloves (freshly minced)
• 1 1/2 lemons (juiced)
• 1/2 cup extra virgin olive oil

For the yogurt sauce

• 1 cup Greek yogurt (Fage Total 5%)
• 2 garlic cloves (grated)
• 1/4 cup cucumber (finely diced and drained)
• 1 tbsp fresh dill (chopped)
• 1 1/2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Cut chicken breasts into 1-inch cubes and prep your vegetables by cutting the red onion and bell peppers into 1-inch pieces. While you're prepping, place wooden skewers in a shallow dish of water to soak—this prevents them from burning on the grill. Having everything cut and ready before you start the marinade ensures you can move efficiently through the next steps.
2. In a medium bowl, whisk together paprika, smoked paprika, Italian seasoning, dried oregano, nutmeg, cardamom, and salt. Add the minced garlic and freshly squeezed lemon juice, then slowly drizzle in the extra virgin olive oil while whisking to create an emulsified marinade. Add the cubed chicken, onion pieces, and bell peppers to the bowl and toss thoroughly until all ingredients are well coated. I like to use my hands for this step—it ensures every piece gets evenly dressed with the flavorful spices and oil.
3. Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes. This resting time allows the spices to penetrate the chicken and vegetables, developing deeper flavor. While the marinade works, you can prepare the yogurt sauce in a separate bowl.
4. In a small bowl, combine Greek yogurt with grated garlic, finely diced cucumber (make sure to drain any excess liquid from the cucumber to prevent a watery sauce), chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth and well combined. Set aside at room temperature or refrigerate until serving. This cooling sauce perfectly balances the warm, spiced kabobs and adds a refreshing Mediterranean touch.
5. Remove the marinated chicken and vegetables from the refrigerator. Thread the soaked skewers by alternating chicken cubes with onion pieces and bell pepper pieces, packing them snugly but not crushing them. I find that starting and ending with a piece of vegetable helps keep the chicken centered on the skewer and prevents rotation during grilling.
6. Preheat your grill to medium-high heat (around 400°F). Place the skewers on the grill and cook for 12–15 minutes, rotating every 3–4 minutes to ensure even cooking and light charring on all sides. The chicken is done when it reaches an internal temperature of 165°F when measured with an instant-read thermometer at the thickest part. The vegetables should be tender with some charred edges for added depth of flavor.
7. Transfer the grilled kabobs to a serving platter and let them rest for 2 minutes before serving. Drizzle the tzatziki sauce over the top or serve it on the side for dipping. Pair with rice, pita bread, or a fresh salad for a complete Mediterranean meal.