If you're right in the thick of grilling season, make sure you add these Mediterranean chicken kabobs to your list. These vegetable chicken skewer kabob are loaded with juicy chicken thighs, smoky eggplant, capsicum, zucchini, and red onion. Tossed in a tangy balsamic and Italian seasoning marinade, these skewers are bursting with flavour and taste amazing grilled on the BBQ.

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Why you'll love this recipe
BBQ Grilling. These Mediterranean chicken kabobs are ideal for grilling on the BBQ, it's essentially BBQ Mediterranean Veg Salad, you could even drizzle the Maple Balsamic Dressing over it.
Mediterranean flavours. If you're a fan of other Mediterranean dishes like a Lemon Chicken Orzo or Mediterranean Pasta Salad, you'll adore this recipe.
Summery. Light, healthy, and bursting with colour, these kabobs are a summer BBQ staple perfect for warm evenings alongside a Potato Onion Asparagus Salad, Mango Salmon Salad or a Mango Prawn Avocado Salad.
Ingredients

Please check the recipe card for full list of ingredients and quantity.
How to make chicken kabobs
Step 1: Wash and pat dry the vegetables. Cut the eggplant, capsicum, zucchini, and red onion into bite-sized pieces for easy skewering. Trim any excess fat from the chicken thighs and cut them into equal-sized chunks for even cooking.
Step 2: In a large bowl, combine the balsamic dressing, Italian herb dressing, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavours develop.
Step 3: Heat your BBQ or grill to medium-high heat (around 200°C / 400°F). Oil the grates to prevent sticking.
Step 4: Thread the marinated chicken pieces and vegetables alternately onto skewers. Leave a little space between each piece to allow for even cooking.
Step 5: Place the kabobs on the preheated grill and cook for 12–15 minutes, turning occasionally, until the chicken is fully cooked (internal temperature reaches 69°C / 160°F, it'll continue to rise when resting) and the vegetables are tender and slightly charred.
Step 6: Remove the kabobs from the grill and let them rest for a few minutes. Serve hot with your favourite sides like couscous, Focaccia, or a fresh Peach Prosciutto Salad.
Top Tip
Pre-soak Wooden Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the ingredients to prevent them from burning on the grill.
Control the Heat: Keep the grill at medium-high heat. Too high can burn the outside of the kabobs before the chicken is cooked through, while too low might make them dry.

Can you make Kabobs Ahead of Time?
You can prepare the Mediterranean chicken kabobs in advance by cutting and marinating the chicken and vegetables, then threading them onto skewers. Store the assembled kabobs in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 24 hours before grilling. This allows the flavours to develop even more. If you prefer, you can also store the marinated chicken and vegetables separately and assemble them right before grilling.
Storing Cooked Kabobs
Once cooked, let the kabobs cool completely before storing them. Place them in an airtight container and refrigerate for up to 3 days. This makes them an excellent option for meal prep alongside some Rice and a Balsamic Dressing or quick meals throughout the week.
Reheating
To reheat, place the kabobs on a grill or in a hot oven (180°C/350°F) for about 10 minutes, turning occasionally, until warmed through. Alternatively, you can use a microwave, but this might make the vegetables a bit softer and less crisp.
Freezing
If you’d like to freeze the kabobs, do so before cooking for the best texture. Assemble the raw kabobs, wrap them tightly in plastic wrap, and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before grilling. While you can freeze cooked kabobs, the texture of the vegetables may become softer upon reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
The terms "skewer," "kabob," and "kebab" are often used interchangeably, but they have slight distinctions. A skewer refers to the stick itself (whether it metal or wooden), often used to hold meat and vegetables together for grilling. Kabob is a term commonly used in North America to describe grilled meat and vegetable combinations on a skewer. Kebab originates from the Middle East and South Asia, referring to grilled or roasted meat, which can be served on a skewer, or rolled up in a wrap.
Cut the vegetables into similar-sized pieces as the chicken to ensure even cooking, and avoid very soft vegetables that cook too quickly.
I chose not to add cherry tomatoes because they cook a lot quicker and would have become mushy instead of crisp.
Other Chicken Recipes
Or, you can have a browse through my Chicken Category for more delicious eats.
Recipe

Grilled Mediterranean Chicken Kabobs with Vegetables
Equipment
Ingredients
- ½ (~150g) Eggplant cut into ½inch chunks
- 1 (~150g) Capsicum cut into ½inch chunks
- 1 (~100g) Zucchini cut into ½inch chunks
- 1 (~100g) Red onion cut into ½inch chunks
- 300 g (10oz, approx. ~3) Chicken thigh cut ½inch chunks
- 30 ml (2 tbsp) Balsamic dressing
- 15 g (2 tbsp) Italian herb seasoning
- Salt and pepper to taste
- Olive oil for the grill
Instructions
- Combine balsamic dressing, Italian herb dressing, salt, and pepper in a large bowl. Add chicken and vegetables, toss to coat, and refrigerate for 30 minutes to 2 hours.
- Heat your BBQ or grill to medium-high (200°C / 400°F) and oil the grates to prevent sticking.
- Thread marinated chicken and vegetables alternately onto skewers, leaving space between pieces for even cooking.
- Cook on the preheated grill for 12–15 minutes, turning occasionally, until chicken is fully cooked (69°C / 160°F, they'll continue cooking to 74°C / 165°F when resting) and vegetables are tender and charred.
- Let the kabobs rest briefly before serving.
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