Total Time
Prep 10 mins
Cook 20 mins

Here is a kabob recipe for chicken that I modified to suit our taste. I like using metal skewers. Serve on a bed of rice that has been prepared with chicken broth.

Ingredients Nutrition


  1. In a large zip lock bag, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, and salt and pepper.
  2. Stir in the chicken, zucchini, bell pepper, and onion.
  3. Seal and marinate in the refrigerator for 1 hour.
  4. Meanwhile, prepare the charcoals in 1/2 of the grill so you have a source of direct and indirect-heat in a covered grill.
  5. When the fire is hot, thread the chicken, zucchini, bell pepper, and onion pieces onto them, alternating the pieces and dividing them equally onto 8 skewers.
  6. Place over charcoals and grill, turning the skewers once when the chicken is browned, about 3 minutes per side.
  7. Move the skewers to the other side of the grill rack so they are not directly over the fire.
  8. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until the chicken is cooked and the vegetables are tender, 10-15 minutes longer.
  9. Place skewers to a warmed platter or individual plates and serve with the lemon wedges.


Most Helpful

I've made this twice. The smell of this is sooo good. The first time, I only had enough time to marinade for the 1 hour, the second time I marinaded longer, DO NOT marinade longer, the chicken was dry because the marinade opens up the pores and the juices run out. It was still very tasty though ;) Fantastic recipe as written! Thanks!

bernettavan August 27, 2006

Perfect marinade. I added more garlic and garlic salt. Used green peppers, chicken and sweet vidalia onions on the grill. DELICIOUS. thanks! Will go in my grilling favorites.

KarenWith2LittleGirls May 19, 2006

This is such a simple, healthy recipe and it gets 5 *s from me because my picky teenager wolfed it down. I made it pretty much as written, cutting down on the oregano a bit as my plants haven't gotten robust yet. I'm glad I did because my Mediterranean oregano was really strong and 1 T. was enough for our taste. I served this with a mushroom rice pilaf. My family and I loved this recipe and I've been asked to make it again. Oh, and it was after-work friendly, which always makes any good-tasting recipe a winner for me! Thanks Charlotte for the wonderful recipe :)

Hey Jude June 15, 2005

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