Mini Mediterranean Shish Kebabs for #SundaySupper

Welcome to my first post with Sunday Supper, whose mission is to bring people back together around the table each week. I love the idea, I live the idea, and so I joined up, this is my first Sunday Supper Submission–enjoy! And please do check out the other posts listed below there are some recipes shared. This Sunday Supper is hosted by Christie Campbell from a Kitchen Hoor’s Adventures, go check out her Chocolate Salame, and then make me some??

The theme this week is appetizers and I decided to rework my fabulous Mediterranean Grilled (fine broiled) Chicken, making it easy take and share at a party. I’d already played with the idea a bit and making it a Sunday Supper submission meant I finally jotted down the technique I was using and got it all figured out.

Mini Mediterranean Shish Kebabs

Mini Mediterranean Shish Kebabs


  • 4 boneless skinless chicken breasts
  • 3 TBSP olive oil
  • 2 TBSP Za'atar Spice blend, a thyme, sumac, sesame blend
  • juice of half a lemon, or try balsamic vinegar!
  • 1 tsp garlic granules or a minced garlic clove
  • 1 tsp salt-you can add less but may need to add more after cooking which works just fine
  • 1/2 tsp pepper
  • 1 red pepper
  • 1 baby eggplant-1/2 small eggplant
  • 2-3 mushrooms
  • 1 TBSP olive oil
  • 1/2 tsp salt
  • 1 TBSP Balsamic Vinegar
  • 1/2 tsp salt
  • 1 TBSP Balsamic Vinegar


  1. wash chicken, pat dry, cut in 24 pieces
  2. mix together the next 6 ingredients in a bowl or a plastic bag
  3. add the chicken to the marinade, refrigerate 2-4 hours, stirring or turning often
  4. preheat broiler
  5. prepare broiler pan by adding water to the bottom
  6. lay the chicken pieces on the broiler rack
  7. broil 4-6 inches from the heat for 5 minutes, turn and broil again until cooked through
  8. to make on the grill, preheat grill, grill on medium heat for 5-10 minutes turning halfway through
  9. once cooked let it cool, place in a covered dish and refrigerate until chilled
  10. to make the vegetables, preheat oven to 375
  11. clean the vegetables, you will need 12 pieces total, mushrooms get cut in half, everything else in bite size pieces, or you can choose to cut them in 24 smaller pieces, depending on if you would like 1-2 pieces of vegetable per serving
  12. toss with oil, sprinkle with salt, place on rimmed baking sheet and cook 15 minutes or until just tender turning halfway through
  13. once cooked, cool and then toss with the balsamic vinegar, place in covered dish and chill
  14. to assemble place 2 chicken pieces on a pic/ skewer with vegetable in there somewhere--I like the 2 pieces of chicken on the bottom with a piece of vegetable on top look but they looks great sandwiched too


make 12 appetizers needs time to marinate, cook, and then time to chill you need 12 picks for serving, these can be bamboo skewers or fancy picks your choice


Pinky Appetizers

Manual Mains

Digit Desserts

Plus Plus Bite-sized Berry Pavlovas and More Finger Food Recipes from Sunday Supper Movement

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10 thoughts on “Mini Mediterranean Shish Kebabs for #SundaySupper”

  1. These look perfect for a party – I love all Mediterranean flavors, and would gobble these up! Welcome to the #SundaySupper family!


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