My go-to Mediterranean Grilled Chicken Kabobs…Let’s just say, these easy, flavor-packed kabobs will quickly win your heart.
After a few days of persistent rain, the weekend came with a little sunshine! So my family decided to spend the day downtown at the annual art festival. We strolled through booths of local artwork, listened to live music, and of course, partook of the great food.
I naturally gravitated toward the Mediterranean food truck hoping for some grilled meat on a stick. My husband went for the Kofta, and I ended up sharing a gyro sandwich with the girls. It was good, but not exactly what my heart (mouth) desired at the moment. Leaving the art festival, all I could think about is chicken kabobs. And it didn’t take too long for me to make my own and satisfy that nagging craving!
Spices and marinade for Mediterranean Chicken Kabobs
So about these Mediterranean grilled chicken kabobs, they get their round flavor from spices like paprika, thyme, nutmeg and a hint of ground green cardamom. And their intensity and succulence come from a garlic-lime-olive oil marinade. How Mediterranean can you get, right?!
Because there is about 15 garlic cloves and juice of three limes in this marinade, it acts well in infusing flavor and tenderizing the chicken cubes. Of course you can feel free to cut back on the garlic, but in my humble opinion, the flavor is just right and is well-balanced once the chicken kabobs are nicely cooked and charred on an outdoor grill.
12 minutes on the grill is all it takes to have these chicken kabobs ready for your dinner party!
Step-by-step instructions for these easy grilled chicken kabobs:
(Scroll down for the print-friendly recipe)
In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.
A few minutes before grilling, thread the chicken cubes, green peppers, red peppers and red onion onto wood skewers (skewers must be pre-soaked in water for at least 1 hour before using).
Lightly oil and heat a gas grill on medium, covered. When ready, grill the chicken kabobs on medium heat, turning occasionally, for 12-15 minutes, or until the chicken juices run dry.
To make the cayenne tahini sauce, whisk the tahini and water together in a bowl until smoother. Add the vinegar and continue to whisk, and if needed add more water. Finally season with the garlic powder, cayanne, salt and pepper. Whisk again to combine.
Serve the chicken kabobs with a side of the cayenne tahini sauce, fattoush salad and pita bread. Enjoy!
- 2 tsp paprika or hot paprika
- 1 tsp dried thyme
- 1 tsp ground nutmeg
- ¼ tsp ground green cardamom
- Salt and pepper
- 4-5 boneless skinless chicken breasts (2 lb), cubed
- 1 yellow onion, sliced
- ½ cup olive oil
- 15 garlic cloves, minced
- 3 large limes, juice of
- 1 green bell pepper, cut into 2" pieces
- 1 red bell, cut into 2"pieces
- 1 red onion, cut into 2" pieces
- ½ cup tahini
- ⅓ cup water
- 1½ tbsp white vinegar
- ½ tsp garlic powder
- ½-1 tsp cayenne pepper
- Salt and pepper
- In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
- Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lemon juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.
- A few minutes before grilling, thread the chicken cubes, green peppers, red peppers and red onion onto wood skewers (skewers must be pre-soaked in water for at least 1 hour before using).
- Lightly oil and heat a gas grill on medium, covered. When ready, grill the chicken kobabs on medium heat, turning occasionally, for 12-15 minutes, or until the chicken juices run dry.
- To make the cayenne tahini sauce, whisk the tahini and water together in a bowl until smoother. Add the vinegar and continue to whisk, and if needed add more water. Finally season with the garlic powder, cayanne, salt and pepper. Whisk again to combine.
- Serve the chicken kabobs with a side of the cayenne tahini sauce,fattoush salad and pita bread. Or, add this easy Mediterranean mezze party platter to complete the meal!
What to serve with these chicken kabobs?
Try serving these chicken kabobs next to this easy Mediterranean Mezze Platter I shared last week! And add this refreshing mint lemonade; perfect for a laid-back party.
Would love to try this recipe, looks delicious! What are the steps to an alternative method of cooking the chicken if I don’t have a grill? Thanks!
Great question, Leanne! You can certainly bake the chicken at 425 degrees F for 25 mins or until fully done (internal temp should read 165 degrees F). You can also pan sear in a cast iron skillet with a little bit of olive oil. Enjoy!
The directions call for lemon juice, but the ingredient list says lime. Which do you use? I hope the lime is right…or at least okay…because that’s what I had! (Kabobs are marinating now)
Hi Lisa,
I am in the middle of moving, so just now catching up on comments. You are correct in using lime juice here. Either lemon or lime juice would work, actually, but I did use lime juice as the ingredients suggest. Hope it turned out great for you!
Hi Suzy, what country would you say this dish “comes” from? I know that the Mediterranean consists of many different countries but I was wondering if this is a dish that you would find in Egypt or in another country? It’s looks delicious! Can’t wait to make it!
Hi Lauren, Chicken kabobs are available throughout the Eastern Mediterranean and the Middle East–from Greece and Turkey to Egypt, Syria, Lebanon, and the Holy Land. So I can’t claim this as an Egyptian recipe necessarily. You will find variations in spices; this recipe is a Middle Eastern version.
Wow Suzy, these photos have me drooling! What gorgeous kababs. These look perfect for a summer barbecue. The spicy tahini sauce looks amazing. I always think of yogurt based sauces for kababs like this, but I bet the spicy tahini sauce goes really well with them.
Thanks so much, Steve! Welcome to The Mediterranean Dish. I’ll stop by and check out your recent Kababs as well.
The kebabs look so flavorful and delicious!! I’m sure the go beautifully with the spicy tahini.
These are gorgeous! I could sit at your table until they were ALL gone!! 🙂
Maureen, you are welcome at my table anytime, friend! I wish you lived closer. XO
These kebabs look amazing! I love the sound of the cayenne tahini sauce. Yum!
Thanks so much, Kristen! The tahini sauce is such an easy but great addition next to the Kabobs.
Your photographs are stunning and the kabobs look and sounds scrumptious!
The kabobs look beautiful Suzy.
Thank you so much, Patty!
I do love tahini, so these look right up my street and it’s perfect BBQ weather!
Kavey, thank you for stopping in! Totally BBQ weather!
YUM. These kabobs look so flavoursome and delicious.. and that cayenne tahini sauce? Genius.
Thalia, great to see you here friend! Thanks for the sweet comment!
Wow! looks amazing and how perfect for this weekend !! Beautiful!
Hi Ciao! Thank you! Yes, this is what we are having this weekend again!!!
Looks so good and love the sauce
Thank you, Janette!!! The sauce is a favorite of mine!
I’m loving the perfect char and the sauce sounds mouthwatering.
Janette, thank you! The sauce is a great addition next to the chicken. Making it again!
Love the flavors!
Thank u, Florian! Yes, the flavor is so good, and how easy to make these kabobs?!
Love this! Awesome flavor of the cayenne tahini sauce!
This looks fantastic, love the spicy tahini sauce!!!
Thank you, Florian! The sauce has been popular!