Do you ever crave grilled food but don’t have enough time to fire up the grill? Yeah, it happens to me too!! That’s when I use a cast iron skillet with ridges to make grilled food indoors. These Grilled Chicken Kabobs (kebabs) marinated in a Mediterranean dressing is just one example. Serve them with a salad, pita, tzatziki or any yogurt based dip and you have an amazing grilled dinner ready in no time.
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Grilled Chicken Kabobs
You can grill these kabobs in the cast iron grill like I did, or you can grill them in your BBQ grill. Just adjust for temperature and grilling time accordingly. The marinate and the threading process will be the same.
When I use the grill, I also grill vegetable skewers but I don’t thread them with the chicken. I grill them separately because vegetables take less time to be ready than chicken.
In many other countries the word kabob is known as kebab and it has variations based on the language. In my native language we call it ‘qebab’.
How To Serve Chicken Kabobs?
These chicken kabobs are so versatile. If you are looking for a quick healthy dinner, then just grill the kabobs and serve them with a big, Greek Salad. If you are looking for something more traditional to Mediterranean street food, then make tzatziki or any other yogurt based sauce. Grab some pita bread and fresh vegetables and you can make a kabob pita sandwich. Yumm!!!
There are other nights where I serve the kabobs to my kids with this garlic jasmin rice. While my husband and I will have just chicken and salad since that is the low-carb version.
I love using both oregano and marjoram in this marinate. It brings out Mediterranean flavors so well when mixed with both olive oil and lemon juice.
I grew up in a multigenerational home. My paternal grandparents were from the city of Gjirokastra from South of Albania, very close to the Northern Greece. They grew herbs in pots in our balcony and marjoram was one of them.
Marjoram is often confused with oregano because there are similarities but they are two completely different herbs.
Recipe Notes & Tips
There’s a video that shows how I make these kabobs from beginning to the end. However, I also wanted to break down the step below. If you’ve cooked this recipe before, feel free to skip straight to the recipe card.
The grill pan I use is similar to this cast iron pan but not same exact brand.
See below all the ingredients together for this recipe.
I see this recipe broken down in steps as follows:
- Soak the Skewers
- Mix chicken with oil, lemon and herbs. Marinate for minimum 1 hour and let chill.
- Thread the skewers
- Grill (either in BBQ grill or cast iron grill pan)
It’s important to soak the skewers in water otherwise they’ll burn out.
Cut chicken breasts in cube shapes, add to a bowl and then add all the ingredients. Mix well and let marinate for at least one hour in the refrigerator. I don’t like to leave chicken overnight but you can definitely let it chill several hours.
Once you are ready to grill, dry the skewers with a clean kitchen towel and then thread the chicken. Depending on your grill pan size try to not to add too many chicken pieces in one skewer.
Also, heat tends to be higher in the middle of the pan then on the sides unlike a real grill so If I cut the chicken pieces a bit unevenly, I tend to thread the smaller pieces in the ends of the skewer and bigger pieces in the middle.
Grill for about 4 minutes on each side and flip accordingly. Move skewers from the sides to the middle to give that well done look on the outside, the chicken will still be tender on the inside. Middle of the pan heats up faster so the chicken skewers in the middle will be done faster. Move the skewers from the sides to the middle and add new skewers on the sides of the pan.
Chicken Kabobs Grilled in Cast Iron Grill Pan
- Cast Iron Grill Pan
- 2 lbs chicken breasts (approx. 2-3 chicken breasts)
- 3/4 cup olive oil
- 1 tbsp dry oregano
- 1 tbsp dry marjoram
- 1 tbsp Mediterranean salt
- 3 lemons
- Cut chicken breasts in cube shapes about 1 inch on each side
- Soak skewers in water
- Add chicken pieces in a bowl. Throw in olive oil, lemon juice, oregano, marjoram, salt and lemon zest from 1 lemon. Mix well to allow the flavors to mix and then cover the bowl with a plastic wrap. Refrigerate for a minimum of 1 hour.
- Heat up pre-seasoned cast iron grill pan. I keep heat on high. Usually the heat will be higher middle of the pan than sides so flip skewers accordingly. Usually I try to cook for 4 minutes on each side to cook chicken thoroughly. Move skewers from the sides of the pan to the middle as some skewers finish cooking. Then add new ones on the sides.
- Serve chicken kabobs with a greek salad, pita bread, tzatziki or yogurt based dip.
- Calories are estimated on a 2 skewers per person portion and don’t include salad or any side dishes.
- Also, nutrition label calculates the dressing as if you’re going to consume it all. While that much olive oil will be used for the dressing, you won’t eat all of it.
If you’d like to save this recipe for later, please save the below image to Pinterest. Feel free to tag me in social media if you made the recipe or if you have any questions. Thank you:)
Other Mediterranean Recipes
Check out my blog for more Mediterranean Recipes.
- Cast Iron Grilled Lamb Chops
- Mediterranean Stuffed Peppers
- Creamy Spinach Chicken with Mushrooms
- Turkey Orzo Soup
- Chicken Lemon Rice Soup