Mediterranean Diet Friendly Feta-Olive Chicken Kebabs

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Feta-Olive Chicken Kebabs

These kebabs bring together everything a Mediterranean-style plate is built on: juicy chicken thighs marinated in olive oil, fresh lemon juice, garlic, and oregano, then threaded onto skewers with briny Kalamata olives, sweet red bell pepper, and red onion wedges that soften and char beautifully on the grill. Feta gets crumbled over the top right before serving, adding a salty, creamy finish that plays off the smoky, lightly charred edges of the chicken and vegetables. A scatter of fresh parsley and a squeeze of lemon at the table keep the flavors bright and herby without weighing the dish down. The whole thing comes together with a simple marinate-and-grill method, making it an easy weeknight option that still feels like a warm-weather taverna spread. It's a genuinely solid pick for anyone following a Mediterranean-style way of eating, leaning on olive oil, lemon, garlic, and vegetables as the backbone of the dish. Serve it with a simple salad or some grain on the side and you've got a complete, satisfying meal.

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Ingredients

4 servings

For the marinade

¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice
3 cloves garlic, minced
1 ½ tsp dried oregano
½ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper

For the kebabs

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1 cup pitted kalamata olives
1 medium red onion, cut into 1-inch wedges
1 medium red bell pepper, cut into 1-inch pieces

For serving

4 oz feta cheese, crumbled
2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a medium bowl, whisk together the olive oil, lemon juice, garlic, dried oregano, red pepper flakes, salt, and black pepper until combined.
2
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

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