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mediterranean chicken kabobs

Irresistible Mediterranean Chicken Kabobs

Delicious Irresistible Mediterranean Chicken Kabobs recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.