Juicy Grilled Mediterranean Chicken Kebabs

6 Pieces
6 hr 16 min

Mediterranean Chicken Kebabs: Bites of chicken marinated in warm spices, threaded on skewers with colorful peppers and onions and grilled to perfection!

A flavorful recipe that’s great for an outdoor summer grill or indoor winter dinner.


No intentions of making these kebabs existed even a 2 days ago (I usually plan recipes or have something on my list that I just really want to make).


I found some metal skewers I had at the back of a kitchen cabinet when I was looking for my hand mixer attachments yesterday, and that’s all the inspiration I needed.


Then came the hard part. I really wanted to go for a yogurt marinated chicken skewer recipe, but I’ve been doing quite a few of those recently, so I went for something new with Middle-Eastern flavored kabobs instead. A very good decision.

Juicy Grilled Mediterranean Chicken Kebabs

Recipe details

  • 6  Pieces
  • Prep time: 6 Hours Cook time: 16 Minutes Total time: 6 hr 16 min
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Ingredients


  • 1¼ lbs Chicken Tenders (567g)

Marinade:

  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Minced Garlic (about 3 cloves)
  • 1 tsp Paprika
  • 1 tsp Oregano
  • ½ tsp Thyme
  • ¼ tsp Green Cardamom, Ground
  • ¼ tsp Nutmeg
  • ½ tsp Black Pepper
  • ⅓ tsp Salt

Peppers & Onions:

  • ½ Red Bell Pepper (55g)
  • ½ Green Bell Pepper (55g)
  • ½ medium Red Onion (56g)

Instructions

Marinate:

Dice chicken into 1½” pieces.
In a large bowl, stir together ingredients for the marinade.
Add chicken tenders, and massage to coat.
Cover with plastic wrap and let refrigerate for about 2-4 hours.

Prep:

If using wooden skewers, soak them in water for about 30 minutes. This is needed to prevent them from burning.
Chop peppers and onions into 1½” pieces.
Thread a combination of about 5-6 pieces of chicken, red and green peppers and onions on skewers

Cook:

Heat a gas grill or non-stick grill pan over medium and cook each side about 5 minutes (10 minutes total). See notes for baking option.
Garnish with cilantro and serve with a tahini sauce, hummus or grilled veggies.
Garnish with cilantro and serve with a tahini sauce, hummus or grilled veggies. Marinate: Dice chicken into 1½” pieces. In a large bowl, stir together ingredients for the marinade. Add chicken tenders, and massage to coat. Cover with plastic wrap and let refrigerate for about 2-4 hours. Prep: If using wooden skewers, soak them in water for about 30 minutes. This is needed to prevent them from burning. Chop peppers and onions into 1½” pieces. Thread a combination of about 5-6 pieces of chicken, red and green peppers and onions on skewers. Cook: Heat a gas grill or non-stick grill pan over medium and cook each side about 5 minutes (10 minutes total). See notes for baking option.

Tips

  • To bake: Preheat the oven to 425°F. Line a baking sheet with foil and lightly grease. Place skewers on sheet and bake for about 8-10 minutes, flipping halfway.
  • To broil Place skewers on greased or foiled baking sheet and broil for 10 minutes, flipping half way.

Haylee Jane Monteiro
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