Campfire Grilled Mediterranean Chicken Kebabs

5 from 1 vote

Grilled Mediterranean Chicken Kebabs are one of our go-to campfire dinner recipes. They're easy to throw together, and super tasty!

Prep Time10

Cook Time15

Marinating Time2

Course: Main Course

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Low Lactose

Servings: - 3 servings

Calories: 534kcal

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!

Leftovers can be cooled to room temperature, transferred to an airtight container, and chilled for up to 3 days. Reheat before serving.