Provençal Chicken Kebabs


  • ½ cup Bella Oliva Herbs de Provence EVOO
  • 4 tablespoons Bella Oliva Grapefruit White Balsamic
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 yellow or orange bell pepper, cut into 1” pieces
  • 2 small zucchinis, cut once lengthwise and then into ½” slices (half moons)
  • 1 pint cherry tomatoes
  • ½ cup Niçoise olives (or olive of choice), more if desired
  • 1 large red onion, cut into 1” pieces
  • 4 boneless, skinless chicken breasts, cut into cubes


  1. For the marinade, whisk together the EVOO, grapefruit balsamic, salt and pepper in a mixing bowl. Reserve 2 tablespoons in a small bowl for brushing the meat while grilling. Pour the marinade over the cubed chicken pieces and coat each piece well. Let stand for 45-60 minutes, turning periodically. While the chicken is marinating, prepare the rest of the ingredients.
  2. Chop fruit and vegetables according to directions in ingredients list. Try to cut them into relatively uniform pieces so they cook evenly on the grill.
  3. After the chicken is finished marinating, combine the meat, vegetables and fruit into one large bowl so the marinade coats all pieces. Now you are ready to assemble. Keep the reserve marinade and basting brush aside for grilling.
  4. Assemble kebabs by alternating chicken and vegetables; threading approximately 8-10 skewers.
  5. Prepare grill to medium-high heat, oil grill grates well. Grill kebabs, turning each by a quarter turn every 2-3 minutes. Half way through the grilling process, brush reserved marinade over each kebab. Grill until chicken, vegetables and fruit are lightly browned and the meat is fully cooked, about 8-12 minutes. Check the meat for doneness by cutting into one piece. Remove kebabs when the center of the test piece is no longer pink.
  6. Serve immediately and enjoy!

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