These authentic Mediterranean Chicken Kabobs are marinated in flavorful spices and are so easy to make using a grill pan. This is the perfect recipe if you do not have a grill or do not want to grill outside, but still want the same juicy grilled chicken kabob results.
Using a Grill Pan for Kabobs
My preferred method of making Mediterranean Chicken Kabobs is with a grill pan. Not only do you still get those beautiful grill marks, but you will also get that lightly charred flavor like you get with a regular grill as opposed to using the oven. This makes for a more authentic flavor and result.
Here is the grill pan I used in this recipe. It is a great, non-stick, light weight, and cost-effective option for beginners. You want to ensure your grill pan is large enough to fit the Shish Kabob Skewers. I use these 10″ metal ones. Once you realize how convenient it is to make these Kabobs and start making them more often, you may want to upgrade to the coveted Le Creuset cast iron grill pan that is perfect for bringing straight to the table.
Recipe Inspiration
This recipe is inspired by two of my favorite restaurants, Panini Kabob and Luna Grill. We used to order their Mediterranean Chicken Kabobs weekly, but after the pandemic, the restaurant prices in Southern California soared so I began making them at home. The good news is that making chicken kabobs is incredibly easy and they taste exactly the same, if not better.
The Secret to Authentic Mediterranean Chicken Kabobs
The key secret to making delicious, juicy, and flavorful Mediterranean Chicken Kabobs just like you would find at a restaurant is the marinade. You must marinate your kabobs to really get that authentic flavor, bit it also tenderizes the meat. Chicken can be dry if it’s not marinated properly so it’s also important to also add some fat in the form of olive oil.
Mediterranean Chicken Kabob Marinade
I marinate my chicken kabobs in olive oil, lemon juice, salt, pepper, paprika, turmeric, cumin, thyme, oregano, and tons of garlic. If I want the kabobs to have a little kick I’ll also add Harissa which I did in this recipe.
Vegetable Options
Here are popular vegetables to use with your Mediterranean Chicken Kabobs. You can customize them however you like and mix and match so everyone has the veggies they like the most.
- red, green, yellow, and orange peppers
- yellow or red onions
- mushrooms
- tomatoes
- zucchini
What is Harissa?
Harissa is a spicy Middle Eastern chili paste. It is commonly made with roasted red peppers, spicy peppers, garlic, caraway seeds, coriander seeds, cumin, and olive oil. It is especially popular in spicy Moroccan cuisine which is why I always have it around since I’m Moroccan.
If you want a good Harissa you can purchase this Pur Harissa with over 800 5-star reviews on Amazon. If you want the flavors of Harissa, but not all the spice, this nonspicy Harissa by Mina is great.
Here is also a Harissa Recipe if you’d like to make an authentic Moroccan Harissa at home.
Instructions
First, cube your chicken into 1″ – 1.5″ inch pieces. Then in a large bowl add your chicken, fresh lemon juice, olive oil, spices, Harissa (optional), salt, and pepper. Let it all marinate for a minimum of 30 minutes – 3 hours or overnight.
Assemble your chicken kabobs so there are 3-4 pieces of chicken on each Kabob.
Heat up your grill pan on medium-high heat and add a spray of avocado oil. Once your grill pan is heated, add your Kabobs and rotate every 3-5 minutes on each side. In total, the Kebabs will take about 15 minutes to cook.
Trouble Shooting
If for some reason you remove the chicken and find you did not cook it enough, just throw it back on the grill pan for another few minutes. If you experience any sticking, it means you did not use enough oil on the pan. This is more common with cast iron grill pans.
Serving Suggestions
When I make this recipe, I always serve them with my Bulgur Pilaf which is just like the one served at Panini Kabob, or a Greek salad. Sometimes I also serve them with both, especially if we have guests over.
These Mediterranean Chicken Kabobs are also great with basmati rice, but if you’re trying to eat healthy or lose weight, go with the bulgur which is full of fiber and protein.
More Easy Chicken Recipes
If you love this Chicken Kabob Recipe, you’ll also enjoy some of my other easy chicken recipes!
Leftovers
Kabob Leftovers are fantastic to use in a Greek or Mediterranean salad and can be eaten cold or warmed up. To warm up my leftover chicken, I just throw it back on the grill pan for a 1-2 minutes until it’s hot. You can also microwave on high for 30 seconds to 1 minute.
Mediterranean Chicken Kabob Skewers Using Grill Pan
EQUIPMENT
Ingredients
- 2 large boneless skinless chicken breast cubed
- 1 medium green pepper chopped
- 1 medium red pepper chopped
- ½ medium yellow onion chopped
- 15 medium mushrooms
Marinade
- 1.5 tbsp olive oil
- .5 cups lemon juice from 2 large lemons
- 1 tbsp Harissa optional for spicy
- 5 cloves garlic minced
- 1 tbsp oregano fresh or dried
- 2 tsp thyme fresh or dried
- 1.5 tsp paprika
- 1 tsp tumeric
- ¼ tsp cumin
- 2 tsp sea salt
- ½ tsp black pepper ground
Instructions
- First, cube your chicken into 1" – 1.5" inch pieces. Then in a large bowl add your chicken, fresh lemon juice, olive oil, garlic, spices, herbs, Harissa (optional), salt, and pepper. Let marinate for a minimum of 30 minutes – 3 hours or overnight.2 large boneless skinless chicken breast, 1.5 tbsp olive oil, .5 cups lemon juice, 1 tbsp Harissa, 5 cloves garlic, 1 tbsp oregano, 2 tsp thyme, 1.5 tsp paprika, 1 tsp tumeric, 1/4 tsp cumin, 2 tsp sea salt, 1/2 tsp black pepper
- Assemble your chicken kabobs so there are 3-4 pieces of chicken on each Kabob.1 medium green pepper, 1 medium red pepper, 1/2 medium yellow onion, 15 medium mushrooms
- Heat up your grill pan on medium-high heat and add a spray of avocado oil. Once your grill pan is heated, add your Kabobs and rotate every 3-5 minutes on each side. In total, the Kebabs will take about 15 minutes to cook.
Notes
- If you want to make this recipe as a quick 15-minute lunch or dinner, marinade your chicken the evening before.
Nutrition
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Sondra Barker
