Grilling season is upon us, and I’m taking full advantage with easy, breezy Mediterranean grilled Chicken Kabobs.
During summer, we are meant to be in flip flops, eating easy skewer recipes like this one (or Shrimp Kabobs with Pineapple), and wiping away the watermelon juice that’s running down our chins.
These Greek chicken kabobs have pieces of juicy chicken flavored with an easy marinade and a colorful stack of veggies.
They can be prepped ahead for a cookout or assembled at the last minute when you need to land a healthy meal on the table before hangry pandemonium sets in.
Grilled chicken kabobs are fast and nutritious, and like a Skinny Margarita on a hot day, they never fail to hit the spot.
If you’re anything like me, you may be staring at this post and wondering why some recipes are called “kabobs” and some are called “kebobs” instead.
Well, I looked up if there is a difference between “kabab” and “kebob,” and it seems that the only difference between the two is the spelling.
- “Kabob” is the US spelling, while “kebob” is the British spelling.
- Both refer to marinated meat, fish, and/or vegetables threaded onto a skewer and grilled or roasted to tasty perfection.
Whichever way you choose to spell it, the end result will be delicious and definitely worth the extra step of threading.
Any Night, Every Night, All-Purpose Grilled Chicken Kabobs
While I sometimes like to play around with different flavor profiles for my grilled chicken skewer recipes (