Herby and citrusy, marinated chicken and crisp vegetables are grilled on a kabob and drizzled with a lemon dill yogurt sauce for a healthy and bright dinner! And the best part is this lemon dill Mediterranean chicken kabobs recipe only takes 7 ingredients to make!
What Are Chicken Kabobs?
Chicken shish kabobs are pieces of cubed chicken that are usually marinated and cooked on a skewer, frequently with fresh vegetables. They are really easy to make, and are typically very bright and colorful!
In this specific recipe, we use the Greek and Mediterranean-inspired flavors of dill and lemon to create a SUPER SIMPLE yogurt sauce and marinade that really brightens the skewers up!
One quick tip: the skewers used for shish kabobs are frequently made of wood, so it’s important to remember to soak them in water before grilling so they don’t light on fire!
You’re Going To Love This
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Why You Will Love This Mediterranean Chicken Kabobs Recipe!
Ingredients For Kabobs:
Part of eating the Mediterranean way is eating in season. So I encourage you to choose vegetables that are in season where you live! Here are some examples:
Tips For Grilling Chicken Kebabs:
The Chicken Kabobs Marinade:
We keep it SUPER simple in this recipe, and only use fresh lemon juice and dill to marinade the chicken in. Not everyone has access to a lot of ingredients, and the stars of the show are really the vegetables.
But feel free to marinate the chicken however you like! You can always add some minced garlic or ginger into the marinade, or a few spices like cumin or curry. Either way, marinading the chicken will give you better flavor and more juicy chicken.
So if you want to keep it a 7 ingredient dinner you can, or you can add a few things to spice it up and make it your own. Totally up to you guys!
What are the best seasonings for chicken kabobs? Onion powder, garlic powder, paprika, Aleppo pepper, oregano, thyme, dill, and salt and black pepper all work wonderfully.
What To Serve With Chicken Kabobs
I recommend a healthy whole-grain side if you would like to serve the main course chicken skewers with a side. Brown rice, barley, farro, and quinoa all work great. Or you can just serve them by themselves!
You can also serve it with or inside homemade pita bread!
FAQ’s About Greek Skewers
Absolutely! Marinating the chicken overnight will help the flavors to develop even more. You can also chop up the vegetables the night before so they are ready for threading. I would wait to thread them onto the skewers though, as wooden skewers will need to be soaked in water prior to cooking. If you have metal skewers, you can thread them the night before!
If you don’t have a grill pan or grill, the oven is a great place to cook kabobs! Follow all of the steps to prepare the kabobs, the place them on a parchment paper lined baking sheet and bake them at 400 degrees F for 15 minutes, then flip and bake for another 10-15 minutes. They are done once the chicken looks golden brown and registers 165 degrees F at its thickest part.
If you are hosting a party, I recommend threading the kabobs onto water soaked skewers a little before your guests get there. Cover them in tin foil until ready to grill, then cover them in tin foil again after they are done grilling to keep them warm. If you have metal skewers, you can thread them the night before!
They are filling, so depending on how many you make, you might not need a side. But if you want one, any grain would be great! Some examples of Mediterranean style grains are barley, bulgur, farro, polenta, couscous and brown rice.
In my personal opinion, the grill or over an open fire is the way to go. But a grill pan on the stove is also a great option, and baking them in the oven offers a more even cook to the ingredients. It’s really up to you!
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7 Ingredient Mediterranean Chicken Kabobs Recipe
Equipment
- wooden skewers
Ingredients
- 1 large boneless skinless chicken breast, cubed
- 4 tbsp lemon juice, divided (usually the juice of one large lemon)
- 3 tbsp dried dill, divided (feel free to use fresh dill if you have it!)
- 1 cup cherry tomatoes
- 1 large yellow squash or zucchini, stemmed and cut into large pieces
- 1 red onion, peeled, cut into quarters, and quartered again
- 6 oz plain Greek yogurt
- 1/8 tsp pink Himalayan salt, or table salt
- fresh cracked black pepper, to taste
- 2 tbsp extra virgin olive oil
Instructions
- Place the wooden skewers into a baking dish filled with water and submerge for at least 15 minutes prior to grilling.
- Cut the chicken into 1 inch cubes. Place in a ziplock bag and pour in 2 tbsp of fresh squeezed lemon juice, and 1 1/2 tsp dried dill. Seal the bag and mix well. Allow to marinate for 15-30 minutes in the refrigerator, or overnight.
- While the chicken is marinating, in a medium bowl mix together the Greek yogurt, 2 tbsp of lemon juice, 1 1/2 tsp of dill, salt and pepper. Cover and refrigerate until ready to use.
- When the chicken is done marinating, thread the chicken and vegetables onto the skewers.
IF STOVE TOP GRILLING ON GRILL PAN
- Heat 2 tbsp of oil in a large grill pan over medium-high heat. Cook the skewers for 5-7 minutes on each side until the chicken is cooked to 165 degrees F at its thickest part.
IF GRILLING OUTDOORS ON A GRILL
- Preheat the grill to 400 degrees. Once the grill is hot, place the chicken kabobs directly on the grill (usually you won't need oil, but if you decide to use it be very careful!). Cook evenly until the chicken is 165 degrees F at its thickest part.
Notes
- Cut Everything Uniform – It is VERY important that everything is cut to a similar size. For example, if the vegetables are a lot bigger than the chicken pieces, they will stick out and prevent the chicken from touching the grill. This will cause uneven cooking, and of course, the MOST IMPORTANT thing when cooking chicken is cooking it through!
- Always check the thickest piece of chicken with a meat thermometer – you want it to be at least 165 degrees F.
- Soak The Skewers – To prevent the wooden skewers from lighting on fire or falling apart in the cooking process, make sure you soak them in water for at least 15 minutes prior to cooking them.
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