These Mediterranean Kabobs are the perfect quintessential summer dish. Loaded with flavorful lemon garlic chicken, sweet bell peppers and red onion and paired with the creamiest whipped feta dip, these skewers are a serious crowd pleaser. This recipe is low carb and gluten-free!
These marinated Mediterranean Chicken Kabobs are a great summer meal because you can make the whole meal without heating up the kitchen. Only about 20 minutes of active time is required and then dinner is on the table!
This recipe involves perfectly marinated chicken thighs and colorful veggies, threaded on to skewers and grilled. They are paired with the BEST whipped feta for the most fantastic Mediterranean flavor combo. You can grill them on an outdoor grill or even use an indoor grill pan if you don't have access to an outdoor grill.
How Long Do You Marinate The Chicken?
I recommend marinating the chicken at least 1 hour, but ideally 4 for the most flavorful chicken. You can even marinate it overnight.
When marinating chicken, place chicken in a shallow dish with an airtight lid. Cover evenly with the marinade and store covered in the fridge.
How To Grill Kabobs
I prefer to cook these chicken and vegetables skewers on an outdoor grill. We generally use the grill setting on our pellet smoker for optimum flavor. A propane or charcoal grill will also work well. You can also grill them on an indoor grill pan. Here are some grilling tips:
- If using wooden skewers, soak them in water before using them. This helps prevent the wood from burning and breaking.
- Thread the marinated chicken and vegetables alternating between chicken and veggies.
- Heat the grill to medium-high heat. It helps to lightly oil the surface to prevent the chicken from sticking.
- Grill the kabobs anywhere from 10 to 15 minutes, turning the skewers about until the chicken is fully cooked and the veggies are lightly charred.
- The chicken is ready when the internal temperature reaches 165 degrees.
Making The Whipped Feta
This whipped feta dip is super creamy and rich and makes this recipe over-the-top delicious. Simply combine the ingredients in a blender or the bowl of a stand mixer and whip until smooth.
Here is what you will need:
- 4 ounces Feta
- ¼ cup Full fat yogurt (sour cream would also work!)
- ¼ cup Ricotta
- 1 tbsp. Minced garlic (about 1 clove)
- 1 tbsp. Honey
- 1 tbsp. Extra virgin olive oil
- Juice from ½ lemon
- 1 tsp. Black pepper
- Allow proper time for the chicken to marinate. Giving the chicken time to soak in the marinade infuses it with flavor while working to tenderize it. I recommend at least one hour, but 4 hours is preferred.
- Cut the chicken to the proper size. Typically for chicken thighs, 1 ½-inch pieces work best. Try to cut them all to the same size for even-cooking. If some pieces are larger and smaller, some might be over or under done when the chicken is removed from the grill.
- Leave some space between the meat and veggies. Threading too tightly will prevent the chicken from cooking evenly.
- Wait until the grill is fully heated before adding the skewers and brush the grate with a light coat of oil to help the chicken come off cleanly.
- Don't forget to flip the skewers halfway through cooking!
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
- Cutting board
- 3 Bell peppers Any color
- 1 Red onion
- Diced the chicken thighs into about 1 ½ inch cubes.
- Mince garlic and juice the lemon in to a large bowl.
- Combine all ingredients for garlic chicken marinade in the bowl and whisk together. Add diced chicken and stir so that all the chicken is completely covered. Place in the refrigerator for at least 1 hour but ideally 4 hours. You can also marinate overnight if that works better for you.
- Juice ½ lemon and mince the garlic clove.
- Add all ingredients for the whipped feta into a small blender or bullet blender and puree until smooth. Set aside.
- While the chicken is marinating, soak the skewers in water if using wooden skewers.
- Preheat a grill to medium-high heat.
- Build the kabobs by alternating between veggies and chicken on each skewer.
- Add kabobs to grill, and cook, turning occasionally, until the chicken is completely cooked through. Cook time will vary based on how hot your grill is and how big of pieces you cut the chicken in to. You want the internal temperature to reach 165 degrees F. For my grill, this generally takes about 10-15 minutes.