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Mediterranean Chicken Kabobs

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This Greek classic is easy to make at home, with Bell & Evans Kabob Style Cut Chicken Breast Cubes. Bundled up in warm flatbread and drizzled with creamy, tangy tzatziki, our quick and simple take on souvlaki pairs perfectly with a crisp green salad.


  • 1 Pkg Bell & Evans Kabob Style Cut Chicken Breast Cubes
  • 1/4 cup Olive Oil
  • Zest and juice of 1 lemon
  • 1 T Chopped fresh oregano
  • 1 T Chopped fresh mint
  • 1 T Minced garlic
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • Freshly ground black pepper to taste
  • Chopped dill, for garnish
  • Flatbreads, tzatziki sauce, sliced cucumber, sliced red onion, chopped tomatoes, and lemon wedges for serving
  • Special equipment: metal or bamboo skewers (Note: If using wooden skewers, soak for at least 30 minutes in water before grilling).


  1. Whisk together olive oil, zest and lemon juice, oregano, mint, garlic, cumin, coriander, and pepper. Pour over chicken in the tray, and toss to combine. Cover and marinate 30 minutes.
  2. Thread chicken onto skewers and discard marinade.
  3. Grill kabobs 10 to 16 minutes, turning a few times, until the internal temperature reaches 165° with an accurate meat thermometer.
  4. Remove kabobs to a platter, garnish with dill, and serve in the warm bread, with cucumber, tomato, red onion, tzatziki, and lemon wedges for squeezing.
  5. Pro Tip: Covering the skewer completely is the best way to prevent them from burning.

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