Mediterranean Chicken Meatball Kebabs

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  • ⅓ cup finely diced red onion
  • ⅓ cup chopped fresh basil
  • ¼ cup drained sun-dried tomatoes, roughly chopped
  • 1 tbsp lemon juice
  • 1½ tsp dried oregano
  • 2 garlic cloves, minced
  • ½ cup panko
  • 1 large egg, whisked
  • ½ tsp red pepper flakes
  • 1½ lbs. ground chicken
  • Pepperoncini
  • Kalamata olives
  • Pineapple chunks
  • Mini red and yellow sweet peppers, cut into medium sized pieces
  • Grape tomatoes
  • 1 lime, cut into wedges
  • Olive oil
  • Naan bread
  • Ranch dressing
  • Salt and pepper to taste



Big Green Egg Cast Iron Skillet
Big Green Egg All Natural Bamboo Skewers
Big Green Egg Stainless Steel Silicone Basting Brush


Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C.

In a large bowl, combine red onion, fresh basil, sun dried tomatoes, lemon juice, oregano, garlic, panko, egg, red pepper flakes, salt and pepper. Once everything is combined add in the ground chicken. Using your hands, gently work in the mixture with the chicken. Cover the bowl and place in freezer for about 10 minutes to firm up. Place

Place a cast iron skillet on the EGG and add enough olive oil to cover the bottom about ¼″ deep. Heat for about 5 minutes or until the oil is hot. Form the chicken mixture into golf ball-sized meatballs. Carefully place the meatballs in cast iron and brown on all sides.

Remove the meatballs from the skillet and let them cool before assembling the kebabs. Thread the meatballs along with the tomatoes, red and yellow peppers, pineapple, pepperoncini, and Kalamata olives on the bamboo skewers. Lightly brush the kabobs with olive oil and place on the EGG for about 5 – 7 minutes until all sides have a nice char. Remove from the EGG once the meatballs are cooked through.

Brush the naan bread with olive oil and season with salt and pepper. Place on the EGG and grill on both sides. Remove from heat. Garnish kebabs with a ranch dressing and a squeeze of fresh lime juice to taste.

Makes 4 servings.

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