Luna Grill Chicken Kabob Recipe: Skewered Mediterranean Flavor

I developed this recipe after tasting Luna Grill’s famous kabobs, determined to recreate their signature Mediterranean flavor at home.

Marinated in garlic, lemon, and spices, then grilled to perfectly charred perfection, these skewers deliver restaurant-quality results with simple ingredients.

Ingredients for Luna Grill Chicken Kabob

Simple ingredients transform into restaurant-worthy Mediterranean skewers with bold, charred flavor.

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The chicken thighs are non-negotiable for authentic Luna Grill texture—they stay juicy through grilling. Source air-chilled, free-range from Whole Foods or a local butcher if available. For vegetables, seek vibrant, firm bell peppers and onions without soft spots. The spices should be fresh; Penzeys or bulk bins at natural food stores are ideal for cumin and coriander.

No fresh lemon juice? Bottled works at half the amount (it’s more concentrated). Swap red onion for white or yellow—just avoid sweet varieties. If you’re missing smoked paprika, regular paprika plus a pinch of cayenne mimics the depth. Wooden skewers can be metal, but soak them anyway to prevent sticking. The olive oil must be extra-virgin for authentic Mediterranean flavor.

Marinate the chicken for at least 4 hours (overnight is best). Skewered kabobs keep in the fridge for 1 day pre-grilling. Leftovers hold for 3-4 days—reheat on a skillet to restore char. Freeze uncooked marinade portions for up to 3 months.

Step-by-Step Instructions for Chicken Kabobs

Master these techniques for perfectly charred, flavorful skewers with authentic Mediterranean character.

Step 1: Prepare and Marinate the Chicken

Cut the 1.5 lb boneless, skinless chicken thighs into 1.5-inch cubes and place them in a large bowl. In a separate bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 6 cloves minced garlic, 1.5 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp dried oregano, 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika until fully emulsified.

Pour the marinade over the chicken and stir to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor penetration. The acid in the lemon juice will begin tenderizing the meat while the spices infuse it with depth.

Step 2: Soak Skewers and Prepare Vegetables

Submerge the 12 pieces wooden skewers in warm water for 30 minutes to prevent burning during grilling. Meanwhile, cut the 1 whole red onion and 2 whole red bell peppers into 1-inch squares, keeping the pieces uniform for even cooking.

Drain the skewers and pat them dry. Thread the marinated chicken onto the skewers, alternating with the onion and bell pepper pieces. Leave ¼-inch space between each piece to ensure even cooking and proper air circulation.

Step 3: Grill to Perfection

Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the kabobs on the grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F and is no longer pink in the center.

Avoid moving the kabobs too frequently—let them develop a deep char on each side before turning. The vegetables should be tender-crisp with slight grill marks. If the edges of the chicken begin to darken too quickly, move the kabobs to a cooler part of the grill to finish cooking.

Step 4: Rest and Garnish

Transfer the kabobs to a clean platter and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist, flavorful meat. Sprinkle with 0.25 cup chopped fresh flat-leaf parsley just before serving for a bright, fresh finish.

Serve immediately with warm pita bread, tzatziki, or a simple Greek salad. The kabobs should have a smoky aroma with visible grill marks and a slight char on the edges, while the chicken remains juicy and tender throughout.

Best Sauces and Condiments for luna grill chicken kabob

Garlic Yogurt Sauce

This classic Mediterranean sauce complements the smoky char of your kabobs perfectly. Whisk 1 cup Greek yogurt with 2 minced garlic cloves, 1 tbsp lemon juice, and ½ tsp salt. Thin with 1-2 tbsp water if needed. 💡

Spicy Harissa Drizzle

For heat lovers, mix ¼ cup harissa paste with 2 tbsp olive oil and 1 tbsp honey. Drizzle lightly over kabobs before serving. I love how the sweetness balances the spice. The North African flavor pairs beautifully with the Mediterranean spices.

Herbed Tzatziki

Combine 1 cup diced cucumber (drained), 1 cup Greek yogurt, 1 tbsp minced fresh dill, and 1 tsp minced garlic. Chill for 30 minutes before serving. This cooling sauce is my go-to for balancing the charred flavors.

Lemon-Tahini Sauce

Whisk ½ cup tahini with ¼ cup lemon juice, 2 tbsp water, and 1 minced garlic clove until smooth. The nutty richness of tahini adds depth to the dish. I often add ½ tsp cumin for extra warmth. ✨

Chimichurri Twist

Blend 1 cup fresh parsley, 3 tbsp olive oil, 2 tbsp red wine vinegar, and 1 minced garlic clove. This Argentine-inspired sauce adds a bright, herbaceous note that cuts through the richness.