Mediterranean Chicken Kebabs with Couscous

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Grilled chicken kebabs with Mediterranean herbs, served over fluffy couscous and cherry tomatoes. This mediterranean-inspired chicken (vegetarian-friendly) ready in about 30 minutes pairs chicken thighs, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 1 zucchini
• 2 bell peppers
• 2 tbsp olive oil
• 1 tbsp oregano
• 1 cup couscous
• 1 cup cherry tomatoes

Instructions

1. Step 1: In a large bowl, combine 1.5 lbs chicken thighs, 2 tbsp olive oil, and 1 tbsp oregano. Use your hands to massage the mixture until the chicken is evenly coated, then cover and refrigerate for at least 20 minutes to allow the flavors to infuse. Tip: For best results, let the chicken marinate for up to 2 hours.
2. Step 2: Wash and dry 1 zucchini and 2 bell peppers. Dice the zucchini into 1/2-inch cubes and slice the bell peppers into 1-inch thick strips. Halve 1 cup cherry tomatoes. Thread the chicken, zucchini, bell peppers, and cherry tomatoes onto skewers, alternating pieces to ensure even cooking. Tip: If using wooden skewers, soak them in water for 10 minutes to prevent burning.
3. Step 3: Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates with a brush or paper towel dipped in olive oil. Place the skewers on the grill and cook for 12-15 minutes, turning every 4-5 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are charred in spots. Tip: Avoid overcrowding the grill to ensure even searing.
4. Step 4: In a heatproof bowl, add 1 cup couscous and pour over 1 1/4 cups boiling water (or broth for extra flavor). Cover tightly with a lid or plastic wrap and let sit for 10 minutes. Fluff with a fork, then gently stir in 1 cup cherry tomatoes, 1 tsp olive oil, and a pinch of salt until the tomatoes are evenly distributed and the couscous is moist but not soggy. Tip: For a lighter texture, drain any excess liquid before mixing.
5. Step 5: Transfer the couscous to serving plates or a large platter. Top with the grilled kebabs, arranging them evenly over the couscous. Garnish with chopped parsley or crumbled feta cheese if desired, and serve immediately while the kebabs are still warm and the couscous is fluffy. Tip: Let the kebabs rest for 2-3 minutes before serving to retain their juices.