Name: Grilled Chicken Kabobs With Mediterranean Style Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 pounds chicken breast (diced); 1 large red onion (cut into chunks); 1 large red bell pepper (cut into chunks); 1 small zucchini (thickly sliced); 1 lemon; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon salt (or a splash of soy sauce); 1 tablespoon olive oil

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These Grilled Chicken Kabobs With Mediterranean Style Vegetables are the kind of meal that disappears fast at a summer cookout. Juicy chunks of lemon-herb chicken are threaded onto skewers with sweet red peppers, tender zucchini, and onion before being grilled until lightly charred and packed with flavor. They’re easy enough for a weeknight dinner, impressive enough for a backyard BBQ, and perfect served alongside potato salad, pasta salad, grilled corn, or a big bowl of chips for everyone to help themselves.

What makes these chicken kabobs a regular in our house is how simple they are to throw together. The marinade takes just minutes, the vegetables add plenty of color and flavor, and everything cooks on the grill in around 15 minutes. Whether you’re feeding the family on a warm evening or firing up the barbecue for friends, these Mediterranean chicken kabobs are an easy crowd-pleaser that feels right at home at any summer gathering.

Table of Contents

Why This Recipe Works

The simple lemon and herb marinade gives the chicken plenty of flavor without needing hours of prep.
Chicken, bell pepper, onion, and zucchini cook beautifully on the grill, creating a perfect mix of juicy meat and lightly charred vegetables.
Everything cooks in around 15 minutes, making these grilled chicken kabobs ideal for busy weeknights and last-minute cookouts.
These kabobs pair perfectly with classic barbecue sides like potato salad, pasta salad, baked beans, and corn on the cob.
The recipe is easy to customize with different vegetables, seasonings, or serving options depending on what you have on hand.

Step 1: Marinate the Chicken

Add the diced chicken breast to a large bowl along with the thyme, basil, oregano, salt (or a splash of soy sauce works really well), a splash of oil, and juice from half the lemon. Mix well until every piece of chicken is coated in the marinade.

Set the bowl aside while you prepare the vegetables. Even this short marinating time helps the chicken absorb plenty of flavor before it hits the grill but if you want, you can make this hours, or even the day before!

Step 2: Prepare the Vegetables

Cut the onion into large chunks and slice the bell pepper into similar-sized pieces. Thickly slice the zucchini so it holds its shape during grilling.

Try to keep the vegetables fairly uniform in size. This helps everything cook evenly and makes assembling the skewers much easier.

Step 3: Assemble the Kabobs

Thread the chicken, onion, bell pepper, and zucchini onto wooden skewers, alternating the ingredients as evenly as possible. Leave a little space between the pieces so the heat can circulate around them.

If you’re using wooden skewers, remember to soak them in water beforehand to help prevent burning on the grill…something I forget to do regularly!

Step 4: Grill and Serve

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for around 15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred around the edges.

Transfer the kabobs to a serving platter and serve with the remaining lemon cut into wedges. They’re delicious alongside a simple salad, potato salad, rice, or any of your favorite barbecue sides.

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