Boneless, skinless chicken breast marinated in the traditional Provence flavors then threaded on skewers with a few veggies makes these grilled chicken kabobs an easy summer meal.
Jump To / Aller directement à
⭐ Why you'll love this recipe
- Easy to make.
- Colorful summer grilling.
- Delicious marinade made with herbes de Provence.
- These chicken kabobs are paleo, whole30 and AIP compliant.
🍽 What to serve with these
These chicken kabobs would be great paired with Mashed sweet potatoes (AIP, paleo, whole30) or Mediterranean mashed potatoes (whole30, vegan) or with Beetroot carpaccio.
📖 Ingredient notes
- Chicken. You will need boneless skinless chicken breasts to make these chicken kabobs.
- Onion. You can either use red onion to add some color to your chicken kabobs or white onion.
- Zucchini. Don't peel your zucchini.
- Carrot. They will add a little sweetness and color to your kabobs.
- Mushrooms. I suggest Button, Cremini or Portobello mushrooms.
- Herbes de Provence. The famous herb blend from Provence (Southern France) will give a delicious flavor to your chicken.
- Olive oil. Make sure to use extra virgin olive oil.
- Lemon juice. Freshly squeezed. It pairs very well will herbes de Provence.
For the quantities and complete list of ingredients for these chicken kabobs, please see the recipe below.
💭 Variations
if you are not on AIP you can use bell peppers or tomatoes instead of carrots.
🔪 Step by step instructions
- Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside.
- Add the olive oil, lemon juice, herbes de Provence and salt into a medium size bowl. Pour half of the marinade into the bowl with the chicken pieces, mix and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to overnight in the refrigerator.
- Thread the chicken on the skewers alternating with the red onion, zucchini, mushrooms and carrots until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers.
- Baste the kabobs with the reserved marinade and grill them on medium high heat, turning often so each side browns, until cooked through, about 15 minutes or until the chicken juices run clear. And voilà! Serve warm. Bon appétit!
👩🏻🍳 Top tips
I'm using wooden skewers. If you also use them, be sure to soak the skewers for at least 15-30 minutes so they don’t burn when you cook the kabobs. If using metal skewers for threading the meat and veggies on, you don’t need to soak them.
🍲 Other chicken recipes
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Chicken kabobs (whole30, paleo, AIP)
Equipment
- skewers (bamboo or metal)
Ingredients
- 0.8 pound boneless skinless chicken breasts (about 2 medium chicken breasts)
- 1 red onion quartered into 1-inch pieces
- 1 small zucchini sliced into ¼ inch coins
- 1 medium carrot sliced into ⅛ inch coins (if you are not on AIP you can use bell peppers or tomatoes instead)
- 5 mushrooms sliced
- 2 Tablespoons herbs de Provence
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- Pinch of sea salt
Instructions
- Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside.
- Add the olive oil, lemon juice, herbs of Provence and salt into a medium size bowl. Pour half of the marinade into the bowl with the chicken pieces, mix and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to overnight in the refrigerator.
- If using wooden or bamboo skewers, prepare them by soaking in water for 15 minutes. If using metal skewers, no prep is necessary.
- Thread the chicken on the skewers alternating with the red onion, zucchini, mushrooms and carrots until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers.
- Baste the kabobs with the reserved marinade and grill them on medium high heat, turning often so each side browns, until cooked through, about 15 minutes or until the chicken juices run clear. And voilà! Serve warm.Bon appétit!
ana otani
Excellent site. Lots of useful information here. I am sending it to several friends ans also sharing in delicious. And obviously, thanks for your effort!
Brigette
Wonderful post! We will be linking to this particularly great post on our site.
Keep up the good writing.