Chicken and Vegetable Kebabs

64 Reviews
90% would make this recipe again

Marinated chunks of chicken, grilled with peppers, onions, and mushrooms.

Many different types of skewered, marinated meats (sometimes fish) and vegetables are eaten throughout the Middle East. This version features chicken.

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Marinade : 4 h Preparation : 10 min Cooking : 10 min
260 calories/serving


2 cloves garlic, crushed
1 shallots, finely chopped 40 g
2 tbsp olive oil 30 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tsp dried oregano 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 chicken breasts, boneless, skinless, cut into cubes 300 g
1 1/2 yellow or red sweet peppers, cut into 2 cm squares 300 g
1 onions, cut into segments 200 g
18 button (white) mushrooms, whole or cut in half 260 g
15 mini-tomatoes (cherry, miniature or grape) 1 cup
1/2 tbsp olive oil, for the grill 8 mL

Before you start

Metal skewers are needed for cooking.



  1. Cut the chicken into cubes and set aside.
  2. Crush the garlic and finely chop the shallot, then put them in a shallow dish. Stir in the olive oil and lemon juice, add the oregano, salt, and pepper, then place the chicken cubes into the dish and mix well. Cover the dish with plastic wrap and let marinate for several hours, or overnight, in the refrigerator.

Broil or grill outdoors

  1. Prepare the vegetables : Seed the peppers, then cut them into 2 cm squares; Cut the onion into small segments; Leave the mushrooms whole, if similar in size as the rest, otherwise, cut them in half. Alternate the meat and vegetable pieces onto metal skewers. Thread the tomatoes onto separate skewers.
  2. Cook the kebabs and tomatoes on an oiled hot grill or under the broiler, turning them occasionally and basting with oil. The tomatoes will be ready in about 5 min, the kebabs in about 10 min.
  3. Serve.

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




11 g

16 %

Saturated 1.6 g
+ Trans 0 g

8 %


60 mg


60 mg

2 %


16 g

5 %


3 g

12 %


7 g

Net Carbs

13 g


26 g

Vitamin A

27 %

Vitamin C

158 %


5 %


13 %


This recipe is :
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
Good source of  :
Copper, Magnesium, Manganese, Vitamin E, Vitamin K, Zinc
Source of  :
Fibre, Folacin, Iron, Vitamin B1, Vitamin B12
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 2 ½
Meat and Alternatives 3
Fats ½

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64 Reviews (63 with rating only) 90% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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may 04, 2010 | I would make this recipe again

This was delicious! And, we used pitas and tzaziki sauce, which was a great addition. Will definitely be making this again.

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