Grilled Mediterranean Chicken Kabobs with Vegetables
Save Recipe
Tender chicken and vibrant veggies like zucchini, capsicum, and red onion come together in these Mediterranean chicken kabobs. Grilled to perfection on the BBQ after being marinated in a balsamic Italian dressing are easy to whip up for a quick gathering. Note - ingredients can be approximate.
Equipment
Ingredients
- 150 g (5 oz) Eggplant, approx.½
- 150 g (5 oz) Bell pepper, approx.1
- 150 g (5 oz) Zucchini, approx.1
- 100 g (3 ½ oz) Red onion, approx.1
- 300 g (10 ½ oz) Chicken thigh, approx. 2
- 30 ml (2 tablespoon) Balsamic dressing
- 10 g (3 tablespoon) Italian herb seasoning
- Salt and pepper, to taste
- Oil, for the grill
Instructions
Prepare Ingredients
- Slice 150 g (5 oz) Eggplant, 150 g (5 oz) Bell pepper, 150 g (5 oz) Zucchini, 100 g (3 ½ oz) Red onion, 300 g (10 ½ oz) Chicken thigh into even (approx. ½ inch) pieces.
- Combine 30 ml (2 tablespoon) Balsamic dressing, 10 g (3 tablespoon) Italian herb seasoning, Salt and pepper in a large bowl. Add 300 g (10 ½ oz) Chicken thigh, 150 g (5 oz) Eggplant, 150 g (5 oz) Bell pepper, 150 g (5 oz) Zucchini, 100 g (3 ½ oz) Red onion. Toss to coat, and refrigerate for 30 minutes to 2 hours.
Cook
- 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. Serve.
Notes
Note 1 - Wooden Skewers
If using wooden skewers, I recommend soaking in water for 30 minutes before adding ingredients on. This will prevent them from burning when placed on the BBQ.
Serve with:
Rice, pasta, bread or with a salad.
Storing
Place them in an airtight container and refrigerate for up to 3 days.
Reheating
Place on a grill or in a hot oven (180°C/350°F) for about 10 minutes, turning occasionally, until warmed through.
Freezing
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.
Nutrition
Serving: 3skewersCalories: 445kcalCarbohydrates: 27gProtein: 29gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 147mgSodium: 136mgPotassium: 1144mgFiber: 10gSugar: 14gVitamin A: 2331IUVitamin C: 100mgCalcium: 179mgIron: 5mg
Tried this recipe?Please consider Leaving a Review!
