Mediterranean Chicken Kebabs with Salsa Verde
Recipe type: Direct heat
Serves: 6 to 8
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  •  -
  • 24 cherry tomatoes
  • 2 to 3 small to medium zucchini (same diameter as the tomatoes)
  • 1 to 2 red bell peppers
  • 1 to 2 green bell peppers
  • 3 tablespoons olive oil
  • Salsa Verde, for serving (recipe follows)
  •  -
  • Extras: six to eight 10- to 12-inch skewers
  1. Cut the chicken into pieces roughly the same size as the cherry tomatoes. Place in a medium bowl and Make the marinade by whisk together all of the ingredients in a medium bowl. Add the rosemary, garlic, salt, and pepper; toss until well coated. Set aside in the refrigerator for at least an hour and for as long as a couple days. Remove chicken from the refrigerator 30 to 40 minutes before grilling.
  2. Prepare the vegetables: The zucchini should be roughly the same size in diameter as the tomatoes; cut them into 1-inch pieces. Cut down the sides of the bell peppers and trim away any remaining pith; cut into 1-1/2- x 1-1/2-inch pieces (about the same width as the tomatoes) of each color pepper.
  3. Set up your grill for direct medium-high heat grilling. Brush and oil the grate before cooking.
  4. Thread the skewers alternately with cubes of chicken and vegetables; starting and ending with the tomatoes. Brush kebabs with olive oil and season to taste with salt and pepper. Place kebabs on hot grill and cook for 8 to 12 minutes total flipping every few minutes or until chicken is cooked through.
  5. Serve hot or at room temperature whither generous spoonfuls of salsa verde.
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