Mediterranean chicken kabobs recipe featured by top macro coach, Amber of Biceps After Babies.

Kebabs scream summer to me!  And since it’s summertime, there’s no better time to share this amazing Mediterranean Chicken Kebabs recipe. 

There’s no secret that the key to the recipe is the marinade. It turns plain old chicken and veggies into something else.  Having cooked chicken breast on hand is a sure fire way to hit your protein macro goals. It’s so lean and protein packed.  

I like to make this in a large batch so that I can have it for a few days. It’s especially delicious right off the grill.  But for lunch the next day or two, I actually like it cold on a green salad drizzled with some yummy salad dressing, and hey, why not throw on a little feta cheese (fat free or low fat if you prefer)! 

This is a great family recipe too. Although my kids aren’t crazy about the cooked veggies. They LOVE the chicken!  I usually save them some of the raw peppers to eat uncooked. You can serve these Mediterranean chicken kabobs as they are, or add something like cooked pasta with it.  That’s always a winner for the kids (and me, ahem).  Last time we made this I cooked up some rotini pasta, tossed in a little butter and a sprinkle of parmesan cheese and slid the skewered veggies and chicken right on top!  Yum! See the recipe below for other ideas to go with this meal. 

Hitting macros and eating the same thing as the family is important – this recipe nails both on the head!  

Hope you enjoy these Mediterranean chicken kebabs soon!  Leave a comment below and let us know what you think!

In case you want to create your own recipe from this with your personal adaptations/preferences in MyFitnessPal (Login to MFP >Recipes > Add Recipe Manually > Copy &  Paste list of ingredients). Here is a list of ingredients that you can copy and paste into MFP and put in the quantity you desire (it works best to copy and paste on a web browser vs app).

raw chicken breast
large sweet onion
red bell peppers
white button mushrooms
canola oil
lite soy sauce
prepared yellow mustard
garlic powder
ground black pepper
kosher salt

Yield: Serves 8

Mediterranean Chicken Kabobs

Mediterranean Chicken Kabobs
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 2 pounds raw chicken breast, cut into 1-1 ½ inch pieces
  • 1 large sweet onion (400 g)
  • 2 medium size zucchini (452 g)
  • 2 medium sized red bell peppers (310 g)
  • 1 (8oz) package white button mushrooms (230 g)
  • ¼ cup (28 g) canola oil
  • ½ cup (120 ml) lite soy sauce
  • ¼ cup (60 g) fresh lemon juice
  • 1 tablespoon (15 g) prepared yellow mustard
  • ¼ teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • ½ tablespoon kosher salt
  • Kabob skewers* (12-18 or so, depending on how tight you pack them, and how long your skewers are.)


    Cut chicken into 1 to 1 ½ inch pieces and place in a medium size bowl.

Slice veggies into 1 to 1 ½ inch pieces. Mushrooms whole (or just the cap) work great (if they are really big you can cut in half).  Place all veggies in a separate large mixing bowl.

Mix marinade ingredients in a 2 cup measuring cup. It will make just over 1 cup of marinade. Pour half the marinade onto the chicken and toss.  Pour the remaining marinade onto the veggies and toss.  Let it marinate for at least 30 minutes. You can marinate for several hours or overnight if desired. 

When meat is done marinating, skewer the chicken onto shish-kabob skewers. Do the same for the veggies (I like to alternate the veggies (onion, zucchini, pepper, mushroom; repeat).  I skewer the meat and veggies separately because they usually cook for different amounts of time.  

Pre-heat an outdoor grill on high for 5-10 minutes. Lightly oil the grate (I like to turn the grill off and then oil it so I don’t get big flames popping up from the oil - and then quickly turn it back on again before any heat is lost). 

Cook the skewers on the preheated grill (turn to medium high), turning frequently until the veggies are tender crisp or as desired and until chicken is no longer pink (or 165 degrees F) roughly 15 minutes. 

Enjoy your Mediterranean Chicken Kabobs! 


Marinade adapted from by Lindsay Grover

What to serve these Mediterranean Chicken Kebabs with:

  • Top a green salad with the kebab veggies & meat
  • Pasta with butter & parmesan cheese
  • Roll/Garlic toast
  • Spaghetti squash (w/ butter/avocado oil and parmesan cheese)
  • Rice with butter & garlic salt


*If you’re using bamboo skewers it’s helpful to soak them in water for about 30 minutes so they don’t burn.

**About 25% of the marinade is soaked into the meat and veggies and the rest is discarded.  The macros are listed as such.

***Recipes in MyFitnessPal are listed as Chicken Kebabs Biceps After Babies and a separate recipe for  Veggie Kebabs Biceps After Babies. For macro counting it’s easier to track the chicken and veggies separately so you can make sure you’re getting the protein you want. 

MFP Reference: 

“Biceps After Babies Chicken Kebabs”  and “Biceps After Babies Veggie Kebabs”

Macros for one serving of Chicken Kabobs (~100 g)

Cal 120P 31.4 gC 0.4 gF 1.8 g

Macros for one serving of Veggie Kabobs (~200 g)

Cal 54P 2.7 gC 9.2 gF 1.3 g

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