You can never have enough kebab recipes for summer. And these Mint & Lemon Chicken Kebabs make perfect sense for outdoor grilling in the hot months ahead. Seen served here with quinoa and minted Greek yogurt for a great meal.

Make these amazing kebabs for your next barbecue get together this summer. I promise, they won’t disappoint. These were full of Mediterranean flavours and we just couldn’t get enough of them. Already planning to add them to my summer rotation!

We served these kebabs with a minted Greek yogurt and some quinoa.  It was the absolute perfect summer dinner and I am keeping it on file for summer entertaining.  Easy and just downright delicious.  Although this is just the recipe for the kebabs. here I have briefly explained what I did for the yogurt and the quinoa.  In case you wanted to make it a complete meal as pictured.

Ingredients

• Chicken – I used chicken breast
• Fresh – eggplant, zucchini, onion, lemon juice, lemon zest and mint
• Seasonings – olive oil, dried rosemary, dried thyme, salt and black pepper

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, rosemary, thyme, salt and pepper. Stir.
2. Add the chicken to a large bowl and pour over half of the marinade. Stir well to coat and cover and refrigerate.
3. Add the vegetables to a large bowl and pour over the remaining marinade. Stir well to coat, cover and refrigerate.
4. Refrigerate both both for at least 2 hours to overnight.
5. Assemble on skewers alternating the chicken with the vegetables.
6. Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook each side for approximately 6-8 minutes depending on the size of the chicken.
7. Can be served straight away for even at room temperature.
8. Seen here served with minted Greek yogurt and quinoa.

Here’s How I did The Quinoa

• Cook the quinoa according to the package. 
• Instead of using water, use vegetable stock for more flavour. 
• Remove from heat and fluff with a fork. 
• In a large skillet set over medium heat, add a tablespoon of olive oil.  Add some chopped zucchini, eggplant and onions.  Sautee, stirring occasionally for about 10 minutes.  Remove from heat. 
• Add the vegetables to the quinoa.  Squeeze over juice of one lemon.  Stir well and it’s done!

For the Greek yogurt

• Finely chop a small bunch of mint.  Zest 1/2 of a lemon.  Add the mint and lemon zest to the yogurt with a squeeze of fresh lemon.  Ready.

Notes About The Kebabs

• Don’t skip the marinade time.  When it says, leave for at least two hours marinading, it means it.  Otherwise you will be disappointed in the flavour.  You can even marinade them early in the day or the night before.  But don’t do a quick marinade and cook straight away.  The chicken as well as the vegetables will just lack flavour.  Marinade time equals delicious kebabs!

• When you are cooking the kebabs, spoon over the remaining marinade that is left in the dish that you were marinading the chicken and vegetables.  This will ensure they don’t dry out while cooking.  Turn the kebabs a few times while cooking to make sure they are cooked evenly. 

• These can be served straight away or even at room temperature in the summer.  They go great with the minted Greek yogurt as a dip.

Happy barbecuing friends!

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US CustomaryMetric

Mint & Lemon Chicken Kebabs

You can never have enough kebab recipes for summer. And these Mint & Lemon Chicken Kebabs make perfect sense for outdoor grilling in the hot months ahead. Seen served here with quinoa and minted Greek yogurt for a great meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinade Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: barbecue, lemons, mint

Servings: 8 kebabs

Calories: 155kcal

Author: Julia Pinney

Ingredients

• 2 large chicken breast cut into cubes
• 1 small eggplant cut in half length ways and sliced into 1/2 inch pieces
• 1 small zucchini cut in half length ways and sliced into 1/2 inch pieces
• 1 Onion diced
• 1/4 Cup olive oil
• 2 Lemons zest and juice
• Small bunch fresh mint finely chopped
• 1 Teaspoon dried rosemary
• 1 Teaspoon dried thyme
• 1/2 Teaspoon salt
• 1/2 Teaspoon black pepper

US Customary – Metric

Instructions

• In a small bowl combine the olive oil, lemon juice, lemon zest, mint, rosemary, thyme, salt and pepper. Stir.
• Add the chicken to a large bowl and pour over half of the marinade. Stir well to coat and cover and refrigerate.
• Add the vegetables to a large bowl and pour over the remaining marinade. Stir well to coat, cover and refrigerate.
• Refrigerate both both for at least 2 hours to overnight.
• Assemble on skewers alternating the chicken with the vegetables.
• Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook each side for approximately 6-8 minutes depending on the size of the chicken.
• Can be served straight away for even at room temperature.
• Seen here served with minted Greek yogurt and quinoa.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mint & Lemon Chicken Kebabs

Amount Per Serving (1 kebab)

Calories 155 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 36mg12%

Sodium 215mg9%

Potassium 436mg12%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 4g4%

Protein 13g26%

Vitamin A 60IU1%

Vitamin C 20mg24%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!