Grilled Mediterranean Chicken Kebabs are one of our go-to campfire dinner recipes. They're easy to throw together, and super tasty to cook on a charcoal grill!
Basically a riff on Greek chicken kabobs, these flavorful kabobs make use of some of the basic flavours from Mediterranean cuisine, done up in a marinade that only takes a few minutes of work.
It’s basically the perfect summer meal - tasty chicken, some fresh vegetables, very low effort, and perfect to cook outside. (You can use any kind of outdoor grill or flame source - a grate over a fire pit, a gas grill, or a charcoal grill.)
Overall an awesome recipe - there’s a reason it’s become one of our go-to chicken recipes on our camping trips!
Really just a great way to spend an evening - tending to chicken skewers over an open flame, watching kayakers pass by, then settling in for a delicious dinner outside, as the sun was getting ready to set.
Blissful!
We do tend to make this most when we are out camping, but it’s also a great recipe for backyard BBQs - so consider it for your next cookout!
Anyway, let’s talk about what’s needed to make this recipe...
Ingredients
This recipe uses really simple ingredients, that you should be able to find in pretty much any grocery store.
That’s a big part of why this recipe us SUCH a good standby for camping - no matter how small the grocery store where we are, I can usually find what I need to make this!
As always, a few ingredient notes for you:
Boneless Skinless Chicken Breasts
I use boneless skinless chicken breasts, as I kind of hate having to trim boneless skinless chicken thighs, and they’re much more irregularly shaped / thickness.
That said, if you don’t care about that - and don’t have a preference for lean meat - feel free to use thigh meat instead. 2-3 boneless thighs per chicken breast tends to work well.
Fresh Vegetables
I tend to keep the vegetables really simple when making these skewers - just crimini (or white / button mushrooms, if that’s all I can find) and zucchini.
That said, there’s a variety of vegetables that would work well.
If you like onion on your skewers, slice up some red onion or yellow onion.
If you’d like some peppers, red bell pepper, green bell pepper, and even yellow bell peppers work really well with this recipe!
Everything Else
Rounding out this recipe, you will need:
Olive oil
Fresh Lemon Juice
Fresh Garlic Cloves
Dried Oregano
Ground Black Pepper
Salt
You’ll also want some skewers - Metal Skewers are what we usually use, but Bamboo Skewers (AKA wooden skewers) also work - I usually just soak them for an hour or two.
(20-30 minutes is the usual recommendation, I just find they still tend to burn pretty easy when only soaked that long!)
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How to Make Mediterranean Chicken Kebabs
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Marinate the Veggies and Chicken
Wash and trim the mushrooms. Cut any really large ones into bite-size pieces, place in a large freezer-safe bag. (I like the freezer bags because they’re more robust than regular storage baggies.)
Wash the zucchini, cut into ¾" thick slices, and add to the bag of mushrooms. Set aside.
Trim chicken breasts, cut into 1-inch pieces, or into long strips. Place chicken pieces in a second Ziplock baggie - I usually use medium sized.
In a small bowl or measuring cup, whisk together the marinade ingredients - lemon juice, olive oil, garlic, pepper, and salt.
Pour about ⅔ of the marinade into the baggie of vegetables, and the rest into the baggie of chicken. Push most of the air out of each bag.
For best results, chill for at least 2 hours - and no more than 8.
Cook Your Chicken Skewers
Get a medium fire going.
Thread the veggies onto skewers - together or separately - and thread the chicken pieces onto separate skewers.
I like to place skewers on a small baking sheet, to make it easier to get them to the grill.
Discard any remaining lemon juice mixture in the baggies.
Cook until chicken is golden brown and reaches an internal temperature of 165 degrees F when an instant read thermometer is inserted, and the vegetables are as done as you like.
Cooking time will vary based on the strength of your open fire, the thickness of your chicken
We like the mushrooms soft, and the zucchini a bit charred - your mileage may vary!
Leftovers can be cooled to room temperature, transferred to an airtight container, and chilled for up to 3 days.
Reheat before serving.
More Main Dish Camping Recipes
Looking for some great meals to cook on a campfire, or in an RV? Here's a few simple recipes to start with!
Beef and Root Vegetable Stew
Camping Breakfast Skillet
Campfire Chili
Hearty Campfire Beef Stew
Grilled Chicken Fajitas
Hobo Eggs
Grilled Shrimp Tacos
Camping Tacos, 2 Ways
Grilled Tuna Tacos
Rosemary Maple Chicken
... But wait, there's more! See our main Camping Recipes page for ALL of our camping recipes - snacks, desserts, mixes to make ahead of time, and more!
Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!
Campfire Grilled Mediterranean Chicken Kebabs
Equipment
- Skewers
Ingredients
- 8 oz Whole Crimini Mushrooms
- 2 small Zucchini
- 2 Boneless Skinless Chicken Breasts
- ⅓ cup Fresh Lemon Juice
- ⅓ cup Olive oil
- 5 Garlic Cloves pressed or finely minced
- 1 tablespoon Dried Oregano
- ¾ teaspoon Ground Black Pepper omit for AIP
- ¾ teaspoon Salt
Instructions
- Wash and trim the mushrooms, place in a large Ziplock baggie.
- Wash the zucchini, cut into ¾" thick slices, and add to the bag of mushrooms. Set aside.
- Trim chicken breasts, cut into 1" cubes, or into long strips. Place in a second Ziplock baggie - I usually use medium sized.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, garlic, pepper, and salt.
- Pour about ⅔ of the marinade into the baggie of vegetables, and the rest into the baggie of chicken. Push most of the air out of each bag. Gently shake the veggie bag to coat everything in marinade, and gently massage the chicken bag to coat the chicken pieces.
- Chill for at least 2 hours.
- Get a medium fire going, thread the veggies onto skewers - together or separately - and thread the chicken pieces onto separate skewers.
- Start grilling the chicken to give it a head start. After it’s been cooking for a few minutes, add your vegetable skewers to the grill top.
- Cook until chicken reaches an internal temperature of 165 F when an instant read thermometer is inserted, and the vegetables are as done as you like.
- We like the mushrooms soft, and the zucchini a bit charred - your mileage may vary!
Notes
Nutrition
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Marie & Michael Porter
This is one of our go-to camping dinner recipes for a reason - easy, low effort, and super tasty!