Juicy grilled chicken kabobs with a Greek flair — these magically delicious skewers are loaded up with chunks of chicken, vegetables and halloumi cheese. Serve with creamy yogurt tahini sauce right on the platter or on the side.
Get ready to nibble on ridiculously delicious, fire-kissed chunks of chicken skewered with cherry tomatoes, zucchini, sweet red peppers and halloumi cheese.
Dip every bite in a creamy-delicious tahini yogurt sauce and you have yourself a feast!
I only wish I had this around more often, because this recipe combines many of my favorite Mediterranean ingredients in one dish.
There’s something so satisfying about almost anything treaded on skewers and cooked over a fire.
That smoky taste that comes from grilling kabobs is sensational — whether they’re made with meat, seafood or just vegetables, every human being I know loves them.
Ingredients in this recipe
- Boneless chicken
- Cherry tomatoes
- Peppadew peppers: I love these little guys — they’re preserved bite-sized peppers with a mildly spicy, tangy-sweet flavor. I also throw them in my Greek Chicken with Feta and this Roasted Vegetable Pasta.
- Halloumi cheese: A compressed, firm Greek-style cheese made with sheep and goat milk. It’s tangy and lightly salty with a pleasantly chewy texture — it’s perfect for grilling.
The sauce is a classic combo of thick plain yogurt and tahini paste that adds creamy texture and mouthwatering tanginess to each bite.
You can make the sauce a couple days ahead — just whisk before using and drizzle in some water if you think it’s too thick.
How to cook chicken kabobs
Tips for cooking:
- To ensure everything cooks evenly, cut all your ingredients so they’re about the same size. I went with chunky 1 1/2-inch slices, about the same size as a plump cherry tomato.
- Choose medium-length wood or metal skewers (about 12-inches long) so the food has maximum contact with the grill — also they’re easier to flip.
- Try not to overload each skewer — aim for about 10 pieces per skewer.
- To prevent sticking, get your grill nice and hot before putting the skewers on the rack.
- Grab a pair of long-handled tongs to prevent burns!
Make in the oven!
Don’t have a grill?
No problem! You can choose to cook these skewers on a stovetop grill pan (with the exhaust fan on) or bake chicken kebabs in the oven (see the notes in the recipe card below).
Chicken breasts versus chicken thighs
Obviously, you’ll need boneless chicken to make these.
But whether or not you use breast or thigh meat is completely up to you.
For what it’s worth, I MUCH prefer thighs because they’re tastier.
Chicken thighs also have a higher fat content than breasts so it’s easier to grill them without drying out the meat.
The chicken marinade — if you can call it that — is simply prepared basil pesto sauce and some seasonings (salt and chili pepper).
The chicken is ready to cook immediately — there’s no need to marinate. If you like, toss the cut-up chicken with the pesto and refrigerate up to a day before you want to cook.
How long to cook chicken kabobs
Cubed chicken on skewers will take about 10 minutes to cook on the grill, give or take, depending on your grill.
When the meat feels firm and has no trace of pink inside (internal temperature should be close to 165 degrees), it’s done.
Serving ideas and finishing touches for chicken kabobs
- If you’re on a low-carb diet you can totally make a meal out these healthful skewers. Serve them on a platter with some arugula, romaine leaves or baby greens tucked in alongside.
- To round out a meal with some carbs, make Israeli Couscous Salad or plain orzo pasta to go with.
- Warm up some pita breads to serve on the side.
- Sprinkle the skewers with some flaky sea salt and a squeeze of lemon for that ultimate spark of freshness and flavor.
Mediterranean Chicken Kabobs with Yogurt Sauce
Tahini Yogurt Sauce
- ⅓ cup (75 ml) thick plain yogurt, Greek or Icelandic-style
- ¼ cup (60 ml) tahini paste
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) cold water
- ½ teaspoon (2 ml) grated or finely chopped garlic
- ½ teaspoon (2 ml) kosher salt
- 1 ½ pounds (675 g) boneless chicken thigh or breast, cut into 1 1/2-inch chunks
- ¼ cup (60 ml) prepared basil pesto
- ½ teaspoon kosher salt
- ½ teaspoon crushed red chili
- ½ pound (225 g) halloumi cheese, cut into 1 1/2-inch chunks
- 1 medium (250 g) zucchini (about 10 ounces), cut into 1 1/2-inch chunks
- 1 ½ cups (225 g) cherry tomatoes
- ⅔ cup (100 g) Peppadew peppers * or red bell pepper
- 4 lemon wedges
Garnishes for serving
- 1 Persian or baby cucumber, sliced
- ½ cup crumbled feta cheese
Make the sauce
- Whisk all ingredients in a bowl or pulse in a food processor until smooth. Sauce can be made up to 3-5 days ahead (keep refrigerated until ready to serve).
Assemble and cook chicken skewers
- Preheat a grill to medium-high heat (about 375F or 190C) for direct grilling about 15 minutes before cooking. If cooking the skewers indoors, preheat oven to 450 degrees and line a large baking sheet with aluminum foil.
- Put the chicken in a medium bowl and toss with the pesto, salt and chili pepper.
- Thread the chicken, cheese, zucchini, tomatoes and peppers on skewers, alternating as you go. Aim for 10-12 pieces per skewer.
- Put the skewers on the preheated grill and cook until the chicken is cooked through, 3-5 minutes per side. If they're browning too fast, move to the cooler part of the grill and cover to finish cooking. If you're cooking in the oven, bake about 20 minutes, turning once, until the chicken is no longer pink and the cheese is browned.
- Spread about 1/4 cup of the yogurt sauce on a large platter. Arrange the skewers on top and squeeze the lemon wedges over. Serve with cucumber, feta and additional sauce on the side.
- Substitute with the same amount of red bell pepper, cut into 2-inch pieces.
- Halloumi can be tricky to find. Just omit if you prefer, but don’t skip feta cheese when serving!