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Chicken and Veggie
Kabobs with Za'atar
and Lemon

4 servings


  • 1/4 cup extra virgin olive oil

  • 1 lemon, zested and juiced, plus lemon wedges for serving

  • 1 Tablespoon za'atar blend seasoning

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1-1/2 - 2 lb. boneless chicken breast, cut into 1" chunks

  • 8 wooden skewers

  • 2 medium bell peppers, cut into 1" pieces

  • 1 medium red onion, cut into 1" chunks

  • 10 oz. package of cherry tomatoes


  1. Add the oil, lemon and spices to a gallon-size zipper bag and close. Shake or rub to mix the marinade. Add the chicken pieces. Seal and work the chicken and marinade around to thoroughly coat the chicken. Refrigerate for at least 30 minutes.

  2. Meanwhile, soak the skewers for 10-20 minutes in a pan of water.

  3. Thread the chicken, bell peppers, onion, and cherry tomatoes on the skewers, alternating to form kabobs.

  4. Heat grill or grill pan to high heat. Grill skewers 10 minutes, rotating every 3-4 minutes to ensure even cooking, until chicken reaches a safe internal temperature of 165 F and veggies have softened and charred.

  5. Serve warm with lemon wedges and refrigerate any leftovers.

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