Nothing beats the sizzling aroma of perfectly grilled chicken kabobs pressed between crispy panini bread. We’ve discovered the ultimate fusion that transforms traditional Middle Eastern kabobs into an irresistible Italian-inspired sandwich experience. This panini kabob grill chicken recipe delivers tender, juicy chicken with bold Mediterranean flavors that’ll make your taste buds dance.
We’re taking the best of both worlds – succulent marinated chicken kabobs and the crispy, golden perfection of panini grilling. The secret lies in our special marinade that infuses every bite with garlic, herbs, and aromatic spices while keeping the chicken incredibly moist.
Whether you’re hosting a weekend barbecue or craving a quick weeknight dinner, this recipe transforms ordinary chicken into something extraordinary. The combination of smoky grilled flavors with that satisfying panini crunch creates a meal that’s both comforting and exciting. Let’s jump into this game-changing recipe that’ll become your new go-to favorite.
Equipment and Tools Needed
Creating the perfect panini kabob grill requires exact equipment to achieve that ideal combination of smoky grilled chicken and crispy pressed sandwich. We recommend gathering these essential tools before starting your cooking process.
Grilling Equipment
- Grill (gas or charcoal) for cooking the marinated chicken kabobs
- Metal skewers or wooden skewers (soaked in water for 30 minutes)
- Grill brush for cleaning grates
- Tongs for safe handling of hot kabobs
Panini Preparation Tools
- Panini press or grill pan with heavy-bottomed pot for pressing
- Sharp knife for slicing vegetables and bread
- Cutting board (preferably separate boards for raw chicken and vegetables)
- Large mixing bowl for marinating chicken
Essential Kitchen Items
- Measuring cups and spoons for accurate marinade portions
- Meat thermometer to ensure chicken reaches 165°F internal temperature
- Small brush or spoon for applying marinade
- Aluminum foil for resting cooked chicken
Optional but Helpful Equipment
- Kitchen timer to track marinating and cooking times
- Serving platter for presenting finished paninis
- Paper towels for cleanup and patting ingredients dry
Having these tools ready ensures smooth preparation from marinating the chicken through grilling the kabobs and assembling the final panini. We find that proper equipment makes the difference between good results and restaurant-quality outcomes at home.
Ingredients
Creating this exceptional panini kabob requires fresh ingredients that build layers of Mediterranean flavor. We’ve organized our ingredient list into three sections to make shopping and preparation seamless.
For the Chicken Marinade
Our marinade transforms ordinary chicken into tender and aromatic kabob meat that forms the heart of this panini. Each ingredient serves a exact purpose in creating the perfect flavor profile.
- 1 lb chicken breast or boneless skinless chicken thighs for juicier meat
- 1 ½ cups Greek yogurt
- ½ cup olive oil
- 4 garlic cloves, minced
- 1 lemon, juiced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: saffron water made from 8 saffron threads soaked in 1 tbsp hot water for depth of flavor
For the Panini Assembly
These components come together to create our signature panini that showcases the grilled kabob chicken. We recommend preparing these ingredients while the chicken marinates.
- Grilled chicken kabob meat from the marinade above, grilled until golden and cooked through
- 2 to 3 large bell peppers, cut into 1 inch pieces and grilled
- 1 large red or purple onion, sliced and grilled
- Pita bread or flatbread for sandwich
- Optional spreads such as hummus, tzatziki, or garlic sauce
Optional Garnishes and Sides
Fresh garnishes and complementary sides elevate our panini kabob from good to extraordinary. These additions provide texture contrast and authentic Mediterranean flavors.
- Fresh chopped parsley or cilantro
- Sliced tomatoes and cucumbers
- Pickled vegetables
- Lemon wedges
- Side of Lebanese rice or grilled vegetables
Prep Work
The foundation of exceptional panini kabobs lies in proper preparation and timing. We’ll guide you through each essential step to ensure your chicken develops maximum flavor while your vegetables and bread are perfectly ready for grilling.
Preparing the Chicken
We start by cutting the chicken into bite-sized pieces that fit comfortably on skewers. Each piece should be roughly 1-inch cubes to ensure even cooking throughout. Next, we coat the chicken thoroughly with our spice blend by hand, making sure every surface gets covered with the paprika, thyme, nutmeg, cardamom, salt, and pepper mixture.
After seasoning, we combine the chicken with our garlic-citrus marinade that we’ve whisked together with olive oil. For enhanced flavor depth, we add yellow onion pieces to the marinade, though these will be discarded before grilling as they serve only to infuse additional aromatics during the marinating process.
Marinating Time
Our chicken needs adequate time to absorb all those beautiful Mediterranean flavors. We refrigerate the marinated chicken for 2 to 4 hours for optimal flavor absorption and tenderness. The yogurt in our marinade works as a natural tenderizer while the citrus juice brightens the overall taste profile.
| Marinating Method | Time Required | Result |
|---|---|---|
| Refrigerated | 2-4 hours | Optimal flavor absorption |
| Room temperature | 30 minutes minimum | Quick option for time constraints |
When time is limited, we can marinate the chicken for at least 30 minutes at room temperature before grilling. This shorter timeframe still allows the spices and acids to penetrate the meat effectively.
Preparing Vegetables and Bread
While our chicken marinates, we prepare the supporting elements of our dish. We cut bell peppers and red onions into pieces suitable for skewering, ensuring they’re similar in size to our chicken cubes for even cooking. After marination is complete, we thread the chicken and chopped vegetables onto skewers in alternating order to create beautiful color contrast and balanced flavor distribution.
Our pita bread or flatbread gets warmed just before serving to create the perfect vessel for our grilled kabobs. We lightly oil our grill grates to prevent sticking and ensure clean removal of our perfectly cooked skewers. This preparation step also includes having our tahini sauce or preferred condiments ready for drizzling over the finished dish.
Instructions
Now we’ll walk through each step to create these flavorful panini kabobs from start to finish. Follow these detailed instructions to ensure perfectly grilled chicken and crispy paninis every time.
Making the Marinade
We start by combining our marinade ingredients in a large mixing bowl. Pour 1/4 cup olive oil into the bowl and add 3 tablespoons fresh lemon juice for that essential citrus brightness. Next we mince 4 garlic cloves and whisk them into the oil mixture along with 1/2 cup Greek yogurt which helps tenderize the chicken. Add our spice blend including 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk everything together until the marinade becomes smooth and well incorporated with no lumps of yogurt remaining.
Marinating the Chicken
We cut 2 pounds of boneless skinless chicken breast into uniform bite-sized pieces approximately 1-inch in size for even cooking. Place the chicken pieces in the prepared marinade and toss thoroughly to ensure every piece gets coated completely. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes though we recommend marinating for up to 8 hours for maximum flavor absorption. The longer marinating time allows the spices and acid to penetrate deeper into the chicken creating more tender and flavorful results.
Threading the Kabobs
We remove the marinated chicken from the refrigerator about 15 minutes before threading to bring it closer to room temperature. Thread the chicken pieces onto metal or soaked wooden skewers alternating with bell pepper chunks and red onion slices. Leave small spaces between each piece to allow heat circulation and even cooking. We typically get 6-8 skewers from this amount of chicken depending on the size of our pieces. Reserve any excess marinade for basting during grilling but discard any marinade that has contacted raw chicken.
Grilling the Chicken Kabobs
We preheat our grill to medium-high heat and lightly oil the grates to prevent sticking. Place the threaded kabobs on the grill and cook for 10-15 minutes total turning every 3-4 minutes to ensure even browning on all sides. The chicken should develop a beautiful golden brown exterior while reaching an internal temperature of 165°F when measured with a meat thermometer. Baste occasionally with reserved clean marinade during the first half of cooking for extra flavor and moisture.
Assembling the Paninis
We remove the grilled chicken and vegetables from the skewers and let them rest for 2-3 minutes. Warm our pita bread or ciabatta slices on the grill for 30 seconds per side until just heated through. Spread hummus or tzatziki on one side of each bread piece then layer the grilled chicken and vegetables evenly. Add fresh tomato slices cheese or any additional toppings we desire before closing each sandwich. Press gently to help the ingredients settle together.
Grilling the Paninis
We heat our panini press or grill pan over medium heat until it reaches optimal cooking temperature. Place the assembled paninis in the press or pan and cook for 3-4 minutes until the bread develops golden brown grill marks and any cheese melts completely. If using a grill pan we press down gently with a spatula and flip halfway through cooking. The finished paninis should have a crispy exterior while remaining warm and melty inside. Serve immediately while the bread is still crisp and the filling is hot.
Cooking Tips and Techniques
Mastering the art of panini kabob grill chicken requires attention to detail and the right techniques. We’ll share our proven methods to help you create restaurant-quality results every time.
Achieving Perfect Grill Marks
Preheat your grill to medium-high heat before placing the kabobs on the grates. We recommend greasing the grill with vegetable oil to prevent the chicken from sticking and ensure those coveted diamond patterns form properly.
Allow each side to sear for 2-3 minutes without moving the skewers. This patience pays off with deep caramelization and professional-looking crosshatch marks. Lightly oil both the grill grates and the chicken pieces to promote even browning across all surfaces.
Turn the kabobs only when necessary, typically every few minutes, to develop consistent grill marks on all sides. Too much movement prevents proper searing and results in pale, less flavorful chicken.
Temperature Guidelines
Monitor the internal temperature closely using a meat thermometer for food safety and optimal texture. We always cook our chicken kabobs until they reach 165°F (74°C) internally, which ensures they’re fully cooked while remaining juicy.
| Temperature | Doneness | Cooking Time |
|---|---|---|
| 165°F (74°C) | Fully Cooked | 10-15 minutes |
| Medium-High Heat | Grill Setting | Throughout cooking |
Cooking time typically ranges from 10 to 15 minutes depending on the thickness of your skewers and the heat of your grill. Thicker pieces require additional time, while smaller chunks cook faster.
Preventing Dry Chicken
Marinate the chicken for at least 30 minutes, though we prefer up to 8 hours for maximum moisture retention and flavor penetration. The combination of oil, acidic components like lemon juice, and spices works together to tenderize the meat and lock in natural juices.
Avoid overcooking by removing the kabobs from heat as soon as they reach the target temperature. Residual heat will continue cooking the chicken even after removal from the grill.
Turn skewers regularly but allow sufficient time between rotations for proper searing. This balance ensures even cooking without sacrificing the moisture that makes each bite tender and succulent.
Serving Suggestions
Our panini kabob grill chicken delivers exceptional versatility when paired with complementary sides and accompaniments. We recommend serving these aromatic kabobs hot from the grill with warm pita bread that perfectly soaks up the flavorful marinades and juices.
Traditional Mediterranean Pairings
Lebanese rice pilaf creates an ideal foundation for our grilled chicken kabobs. The fluffy grains absorb the Mediterranean spices while providing a satisfying base that balances the protein-rich kabobs. We often prepare this rice with vermicelli noodles and aromatic spices to complement the chicken’s bold flavors.
Fresh side salads bring cooling contrast to the warm spiced chicken. Cucumber yogurt tzatziki sauce offers a creamy tangy element that cuts through the rich marinade flavors. Our guests consistently appreciate this cooling combination with the smoky grilled chicken.
Sauce and Garnish Options
Tahini sauce drizzled over the kabobs adds richness and nutty depth to each bite. We find this sesame-based sauce particularly appealing when served alongside the Mediterranean spice profile of our chicken.
Chopped fresh parsley provides brightness and color that enhances both presentation and flavor. This simple garnish adds freshness that balances the robust marinade ingredients.
Complete Meal Combinations
| Serving Style | Main Components | Recommended Sides |
|---|---|---|
| Traditional Platter | Grilled kabobs, pita bread | Rice pilaf, tzatziki, fresh vegetables |
| Mediterranean Bowl | Kabob pieces over rice | Cucumber salad, tahini drizzle |
| Family Style | Whole kabobs on platters | Multiple dips, warm bread, pickled vegetables |
We suggest arranging the grilled kabobs on large serving platters with the vegetables still threaded between the chicken pieces. This presentation maintains the visual appeal while making it easy for everyone to enjoy the perfectly grilled combination of flavors and textures.
Storage and Make-Ahead Instructions
Proper storage and advance preparation techniques ensure our panini kabob grill chicken maintains its delicious flavors while making meal planning effortless. These strategies help us maximize both food safety and convenience.
Storing Leftovers
We store leftover grilled chicken kabobs in an airtight container to preserve their moisture and prevent contamination. Refrigerate leftovers promptly after serving and consume within 3 to 4 days for optimal freshness and safety.
Our leftover kabobs reheat beautifully when warmed gently on the grill or in an oven to retain their juicy texture. We avoid using the microwave as it can make the chicken rubbery and dry out the vegetables.
Remove the chicken and vegetables from skewers before storing to save refrigerator space and make reheating more convenient. The cooked kabob ingredients work wonderfully in grain bowls, salads, or wrapped in fresh pita for quick meals throughout the week.
Make-Ahead Tips
We marinate the chicken up to 8 hours in advance and keep it refrigerated for maximum flavor development. This extended marinating time allows the spices and citrus to penetrate deeply into the meat.
Prepare the marinade and chop vegetables ahead of time, then skewer just before grilling for the freshest results. We can assemble the skewers in advance and cover tightly to refrigerate for a few hours before cooking.
For even cooking results, we remove marinated chicken from the fridge about one hour before grilling to reach room temperature. This prevents the exterior from overcooking while the interior remains cold.
Our make-ahead approach includes preparing double batches of marinade to freeze in portion-sized containers for future kabob sessions. Label containers with dates and use frozen marinade within three months for best quality.
Variations and Substitutions
Creating the perfect panini kabob grill chicken allows for endless customization based on your taste preferences and available ingredients. These variations ensure you can adapt the recipe to suit different flavor profiles and dietary needs.
Different Marinades
We love experimenting with various marinade combinations to create unique flavor profiles for our chicken kabobs. The Mediterranean style marinade combines olive oil, Greek yogurt, paprika, cumin, coriander, Aleppo pepper, tomato paste, lemon juice, salt, and fresh garlic for an authentic Middle Eastern taste. For those craving a more familiar flavor, our BBQ style marinade blends olive oil, red wine vinegar, honey, minced garlic, Italian seasoning, salt, and pepper to create a sweet and tangy coating.
Spice enthusiasts can add cayenne pepper to any marinade base for an extra kick of heat. Marinating times range from 30 minutes for quick preparation to 8 hours for maximum flavor penetration. But, we recommend limiting acidic ingredients like vinegar to 2 hours maximum to prevent the chicken from breaking down and becoming mushy.
Bread Alternatives
Traditional pita bread serves as the classic foundation for our panini kabobs, but many alternatives can elevate your sandwich experience. Ciabatta bread provides a sturdy base with its crusty exterior and airy interior, perfect for pressing in a panini maker. Focaccia offers rich olive oil flavors that complement the Mediterranean spices beautifully.
Flatbreads and wraps create portable options for casual dining or outdoor entertaining. Naan bread adds an Indian twist that pairs surprisingly well with the spiced chicken. We also enjoy using sourdough or whole grain breads for added nutritional value and complex flavors that enhance the overall taste profile.
Vegetable Options
Bell peppers and red onions form the foundation of our vegetable selection, providing sweetness and crunch that balances the savory chicken. Mushrooms add an earthy depth while zucchini and yellow squash contribute mild flavors and appealing colors to the skewers. We prefer medium sized zucchini pieces to ensure proper grilling without overwhelming the other ingredients.
Pineapple chunks create a tropical twist that adds natural sweetness and tangy contrast to the spiced chicken. Cherry tomatoes burst with juice when grilled, creating pockets of fresh flavor throughout each bite. For those seeking more adventurous options, we recommend trying eggplant, cherry peppers, or even small potatoes that have been parboiled before skewering to ensure even cooking with the chicken.
Conclusion
We’ve shared everything you need to create restaurant-quality panini kabob grill chicken that’ll impress your family and friends. This fusion recipe brings together the best of Mediterranean flavors with Italian-style pressed sandwiches for a truly satisfying meal.
The beauty of this dish lies in its versatility – you can customize the marinades adapt the vegetables and experiment with different breads to suit your taste preferences. Whether you’re hosting a backyard barbecue or preparing a quick weeknight dinner this recipe delivers every time.
Don’t forget to prep ahead when possible and store those leftovers properly so you can enjoy these delicious kabobs throughout the week. With the right techniques and a little practice you’ll be creating these flavorful paninis like a pro in no time.
Frequently Asked Questions
What makes this panini kabob different from regular chicken sandwiches?
This recipe uniquely combines traditional Middle Eastern chicken kabobs with Italian panini techniques. The chicken is marinated in a special blend of Greek yogurt, garlic, herbs, and spices, then grilled on skewers for smoky flavor before being assembled into a pressed sandwich. This creates a perfect fusion of Mediterranean and Italian cuisines with both juicy grilled chicken and crispy panini texture.
What equipment do I need to make panini kabob grill chicken?
Essential equipment includes a grill or grill pan, metal skewers, a panini press or grill pan for pressing, measuring cups, and a meat thermometer. Having the right tools ensures smooth preparation from marinating to grilling and assembling the final panini. A meat thermometer is particularly important to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
How long should I marinate the chicken for best results?
For optimal flavor absorption, marinate the chicken for at least 2 hours in the refrigerator, though up to 8 hours is recommended for maximum taste and tenderness. The marinade can be prepared ahead of time and stored. Remove the chicken from the fridge about an hour before grilling to allow it to come to room temperature for even cooking.
What are the best bread options for these panini kabobs?
While pita bread is traditional, you can use various breads including flatbread, ciabatta, focaccia, or naan. Each bread type offers different textures and flavors. The key is choosing bread that will hold up well to grilling and pressing while complementing the Mediterranean flavors of the marinated chicken and vegetables.
Can I prepare these kabobs ahead of time?
Yes, these kabobs are excellent for meal prep. You can marinate the chicken up to 8 hours in advance and prepare vegetables ahead of time. Store leftover cooked kabobs in an airtight container for 3-4 days. For best results, reheat gently on the grill or in the oven rather than using a microwave to maintain texture and prevent dryness.
What vegetables work best with chicken kabobs?
Bell peppers and onions are classic choices that complement the chicken perfectly. Cut vegetables to match the chicken’s size for even cooking. Other great options include mushrooms, zucchini, cherry tomatoes, and even pineapple for a sweet twist. The key is choosing vegetables that will cook at similar rates to the chicken.
What sides pair well with panini kabob grill chicken?
These kabobs pair beautifully with Mediterranean sides like Lebanese rice pilaf, warm pita bread, and fresh salads. Cucumber yogurt tzatziki sauce provides a cooling contrast to the warm spiced chicken. Consider serving with hummus, pickled vegetables, fresh parsley, and tahini sauce for an authentic Mediterranean experience.
How do I know when the chicken is properly cooked?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The exterior should have nice grill marks and caramelization. Avoid moving the kabobs too frequently while grilling to achieve proper searing. The chicken should be golden brown and juices should run clear when fully cooked.
