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Aegean Sun-Kissed Chicken & Vegetable Skewers

A vibrant and incredibly juicy take on a Mediterranean classic, re-engineered for maximum flavor and health. We've slashed the sodium and leaned into a powerful aromatic marinade of fresh herbs, garlic, and bright lemon. This isn't just a recipe; it's a blueprint for a perfect, heart-healthy meal.
Course Main Course
Cuisine Mediterranean
Keyword chicken and zucchini kabobs on the grill, grilled Greek lemon chicken skewers, Mediterranean chicken kabobs recipe
Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings 4
Calories 499kcal

Equipment

  • 8-12 inch Metal or Bamboo Skewers (soak bamboo for 30 minutes)
  • Large Non-Reactive Bowl (glass or ceramic)
  • Whisk
  • Outdoor grill or indoor grill pan

Ingredients

For the Citrus-Herb Infusion (Marinade):

  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons fresh lemon juice from ~1 large lemon
  • 1 tablespoon red wine vinegar
  • 4 cloves garlic finely minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh mint finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sea salt

For the Skewers:

  • 1.5 lb ≈680 g boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • 1 red bell pepper cut into 1.5-inch pieces
  • 1 orange or yellow bell pepper cut into 1.5-inch pieces
  • 1 large red onion cut into 1.5-inch wedges
  • 1 large zucchini cut into 1/2-inch thick rounds
  • 1 pint cherry tomatoes

Instructions

  • Aromatic Foundation Prep: In a large non-reactive bowl, combine minced garlic, chopped rosemary, chopped mint, dried oregano, lemon zest, black pepper, and sea salt. Mash lightly to release aromas.
  • Craft the Citrus-Herb Infusion: Add olive oil, lemon juice, and red wine vinegar. Whisk ~30 seconds until emulsified.
  • Marinate: Add chicken and coat well. Cover and refrigerate 1–4 hours. Reserve 2 tbsp marinade before adding chicken if you plan to brush during grilling; discard any used marinade.
  • Assemble & Preheat: Preheat grill to medium-high (400–450°F / 200–230°C). Thread chicken, onion, bell pepper, zucchini, and cherry tomato in a repeating pattern, leaving small gaps. Lightly oil grates or pan. Makes about 8 skewers; serve ~2 skewers per person (4 servings).
  • Grill: Cook 12–15 minutes, turning every 3–4 minutes, until chicken reaches 165°F (74°C) and vegetables are tender with light char. For an indoor grill pan: preheat over medium-high, cook 12–15 minutes, turning every 2–3 minutes; work in batches if needed.
  • Rest & Serve: Transfer to a clean platter, rest 5 minutes. Serve with fresh mint or lemon wedges.

Notes

 

  • On Sodium: This recipe is intentionally low in salt to meet strict health guidelines. The flavor comes from the potent herbs and citrus. For those desiring more saltiness, consider serving with a side of olives or a sprinkle of feta cheese, allowing individuals to adjust to their taste at the table.
  • Creating a Complete Meal: To create a perfectly balanced meal, serve these skewers over a bed of whole grains like farro, bulgur wheat, or quinoa. This will add complex carbohydrates and boost the meal's fiber content.
  • Ingredient Prep: Uniformity is key. Cut chicken and peppers into 1.5-inch pieces, onion into 1.5-inch wedges, zucchini into 1/2-inch rounds, and keep cherry tomatoes whole.

Nutrition Information

(per serving, 2 skewers)
  • Calories: 499 kcal
  • Protein: 59 g
  • Fat: 20 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 21 g
  • Fiber: 4.2 g
  • Sugar: 9.7 g (0 g added sugar)
  • Sodium: 214 mg