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Grilled Chicken Kabob Recipe with Potatoes, Brussels Sprouts, Feta

Easy Grilled Chicken Kabobs, paleo friendly.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entree
Cuisine: Mediterranean
Servings: 6
Author: Angela Roberts


  • 1 pound of boneless chicken
  • 2 cloves garlic crushed
  • Olive oil
  • Brussels Sprouts
  • Purple Potatoes
  • 2 lemons
  • herbs de provence
  • salt
  • pepper
  • 2 tablespoons crumbled feta cheese


  • Cut chicken into cubes.
  • Put in bowl with olive oil, garlic and juice of half lemon.
  • Season with salt , pepper and marinate at least one hour. I will usually marinate about six hours.
  • Prepare skewers. If using bamboo skewers, soak in water for one hour. If you don't have time wrap tips in foil.
  • Trim and cut brussels sprouts. Microwave in a little bit of water for two minutes.
  • Cut potatoes in half. Microwave for 3-5 minutes with a tiny bit of water.
  • Heat grill to approximately 400 degrees. If using the oven, preheat to 400 degrees f.
  • Skewer chicken, potatoes, brussels sprouts. Don't push too tightly together. Drizzle olive oil and a squeeze of lemon juice.
  • Grill for 4 to 5 minutes, turning in between. As soon as chicken reaches 165 F. internal temperature, remove.
  • Place on plate. Drizzle again with olive oil, a lemon squeeze. Serve with a sprinkling of feta cheese.