This post may contain affiliate links. Please read our disclosure policy.

Grilled Chicken Kabobs With Mushrooms, Zucchini And Peppers – perfect for summer.

Chicken Kabobs With Mushrooms, Zucchini And Peppers








Hi everyone! I hope you are all having a great Memorial Day Weekend!

Grilled Chicken Kabobs With Mushrooms, Zucchini And Peppers

Today’s chicken kabobs recipe is great for grilling season.

It is for grilled chicken and vegetable kabobs.

This spicy marinade makes the meat very tender, and I also added some of my favorite vegetables – zucchini, mushrooms and peppers.

Grilled chicken kabobs with vegetables on a tray

The spicy and creamy dipping sauce really puts all flavors together. 

dipping sauce for grilled chicken kabobs in a small wooden bowl




Chicken Kabobs With Mushrooms, Zucchini And Peppers and lemon slices

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
grilled Chicken Kabobs With Mushrooms, Zucchini And Peppers on a plate
5 from 2 votes

Chicken Kabobs With Mushrooms, Zucchini And Peppers

By Lyubomira L
Grilled Chicken Kabobs With Mushrooms, Zucchini and Peppers
Prep: 6 hours 20 minutes
Cook: 15 minutes
Total: 6 hours 35 minutes
Servings: 6


  • 6 wood skewers soaked in cold water for 30 minutes
  • 2 boneless skinless chicken breasts cut into pieces
  • 6 small baby bella mushrooms
  • 2 peppers, (can use different colors)
  • 1 zucchini sliced into 1/4 inch thick rounds
  • Marinade:
  • 1/2 cup olive oil
  • juice from 1 lemon
  • 1 tbsp Sriracha, (can use less if you don't want them too spicy)
  • 3 garlic cloves, (chopped or pressed)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp chopped parsley
  • 1 tsp oregano
  • Spicy Dipping sauce:
  • 3 tbsp mayo
  • 1 tsp yogurt
  • 1 tsp Sriracha
  • 1 tsp lime juice
  • salt and black pepper to taste
  • 1 tsp chives, (or fresh green garlic)


  • In a large bowl mix all ingredients for the marinade together and add meat. Make sure all meat pieces are covered with marinade. Cover with plastic wrap and refrigerate for at least 6 hours.
  • When ready to grill kabobs preheat grill to high temperature.
  • Thread meat, peppers, zucchini and mushrooms onto skewers alternately.
  • Brush grill grate with oil. Place kabobs on preheated grill and cook for at around 15 minutes, turning once, until juices run clear.
  • To prepare the sriracha dipping sauce mix together mayo, yogurt, sriracha, lime juice and add salt and pepper to taste. Sprinkle with some chopped fresh garlic or chives on top.


Calories: 271kcal, Carbohydrates: 4g, Protein: 9g, Fat: 24g, Saturated Fat: 3g, Cholesterol: 27mg, Sodium: 559mg, Potassium: 363mg, Fiber: 1g, Sugar: 2g, Vitamin A: 225IU, Vitamin C: 41.6mg, Calcium: 16mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: Greek
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Awesome! I love kebobs! Especially fully loaded ones with meat and vegetable. You are clearly a lot better at cooking them than me though cause no matter how long I soak the skewers for they always seem to catch light! So I’ve given up on doing these on the BBQ with wooden skewers, now I either make them on the hotplate side of the BBQ or I use metals skewers. The sauce sounds great too! A great staple. Pinning!

    1. Thanks Nagi, I’m glad you like them and thanks for pinning! My family loves kebabs and I’ve experimented a lot with them. I agree that metal skewers are the better choice 🙂

  2. Excellent, a lot of flavor. I poured the marinade over the vegetables, too before I put them on the grill.

  3. I’ve used this amazing recipe many times and it’s always a hit! I double the marinade so I can add mushrooms, yellow squash and onions. The dipping sauce is definately a nice touch.