Chicken kabobs (whole30, paleo, AIP)

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:

• ⭐ Why you'll love this recipe
• 📖 Ingredient notes
• 💭 Variations
• 🔪 Step by step instructions
• 👩🏻‍🍳Top tips
• Other chicken recipes
• 📋 Recipe / Recette

⭐ 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.

📖 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

1. Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside.
2. 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.
3. 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.
4. 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

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📋 Recipe / Recette