Chicken Caprese Kebabs
Published July 21, 2022 • Updated March 7, 2026
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Caprese chicken kebabs are my go-to low carb dinner when I want something the whole family will actually grab off the platter. Cubed chicken with cherry tomatoes on the grill, then mozzarella threaded on after cooking so it stays perfectly soft instead of melting into nothing.
If you like Italian-inspired grilling, you probably already make crustless pizza or stuffed Italian sausage on the regular. These Caprese skewers belong in that same rotation. I started making them years ago when I wanted the flavors of traditional baked Caprese chicken without turning on the oven in July.
The skewer format changed everything for me. I can prep these in 10 minutes and have them on the table in under 30. The baked version is good, but it takes longer and you lose that grilled char on the outside of the chicken. On a skewer, every piece gets direct heat and develops a light crust that pairs perfectly with the cool mozzarella and fresh basil on top.
The key detail most recipes miss: I add the mozzarella balls after the chicken comes off the grill. If you thread cheese on before grilling, it melts right through the gaps and you lose it. I tried it both ways early on, and cheese dripping into the coals is not a thing you want to clean up. Threading the mozzarella onto both ends of the skewer once everything is cooked means the cheese stays soft and intact, with just enough warmth from the chicken to make it slightly creamy.
I pull the pieces off the skewers and pile them on a big platter drizzled with olive oil and balsamic vinegar, or just pass the skewers around. My kids prefer grabbing them straight off the stick. No forks needed, which also means less cleanup for me.
These are a hit at backyard cookouts because everything is bite-sized and people can grab a skewer without needing a plate. I’ve brought them to potlucks and they’re always the first thing gone. The mozzarella stays intact on the platter for a good hour, so they look as good at the end of the party as they did when I set them out. If you want another keto chicken dinner with Italian flavors, Italian keto chicken and rice is a solid next move.
Serve these with a dark green salad, grilled vegetables, or something warm on the side. I like pairing them with a cold lemonade or iced tea on summer nights.
How to make Caprese chicken skewers on the grill
I can have these grilled Caprese kebabs prepped and on the table in about 25 minutes. Here’s the overview. Full details are in the recipe card below.
- Preheat the grill to medium-high (around 400F).
- Thread the skewers, alternating chicken and tomatoes. I do two chicken pieces between each tomato.
- Brush all sides with olive oil and season with salt and pepper.
- Grill over indirect heat for about 5-6 minutes per side. I’ve found 16 minutes total is the sweet spot for juicy chicken without drying it out. If you’re using marinated chicken, check a minute earlier since the acid in the marinade starts breaking down the protein before it hits the grill.
- Thread the mini mozzarella balls on each end of the skewer once the chicken is off the heat.
- Drizzle with more olive oil and balsamic vinegar, and top with fresh basil.
Key ingredients
Here’s what I use for this recipe. Everything is easy to find at your local grocery store or farmer’s market.
- Chicken – I prefer chicken thighs for the grill because they have more fat and stay juicy. Breast meat works too, but I watch it more closely since it dries out faster if you overshoot the time.
- Tomatoes – Grape or cherry tomatoes. I go with grape because they hold their shape better on the skewer.
- Mozzarella balls – The small ciliegine-size balls. If you can’t find them, just cube regular mozzarella into bite-sized pieces.
- Fresh basil leaves – Sliced thin (chiffonade) and scattered on top right before serving.
- Balsamic vinegar – Regular balsamic, not the glaze. It’s lower in sugar. I make my own reduction with sugar-free sweetener when I want something thicker.
- Olive oil – Keeps the chicken moist on the grill and prevents sticking. I brush it on generously.
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Ingredients
2 pounds chicken thighs, breast or tenderloin, cubed -
8 oz grape tomatoes
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2 tablespoons olive oil
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8 oz mozzarella cheese balls
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3-4 basil leaves, julienned
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balsamic vinegar & olive oil for drizzling
Step by Step Instructions
Step by Step Instructions
Thread the skewers
Thread the skewers, alternating between tomato and two chunks of chicken until you get to the end of the skewer.
Season
Season the skewers with olive oil and salt and pepper.
Grill or bake
Grill over indirect heat for 5-6 minutes each side or until chicken is cooked through. Or bake at 400 degrees for 10-12 minutes or until cooked through.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make these in an air fryer?
I started doing these in the air fryer last winter and now it's my default when the grill isn't an option. I set it to 400F and cook for 12-14 minutes, flipping the skewers halfway through. The chicken gets a crispy edge and the tomatoes blister up nicely. I use metal skewers trimmed short enough to fit my basket, or wooden skewers cut down with kitchen shears. The mozzarella still goes on after, same as the grill version. I pull the skewers out, thread the cheese on both ends, and the residual heat softens it perfectly without melting it into nothing.
Can I bake these instead of grilling?
I've done these in the oven at 400F on a sheet pan and they turn out well. About 10-12 minutes, flipping halfway through. You won't get the grill marks or that smoky char, but the flavors are still there. I've also broiled them for the last 2 minutes to get a little color on the chicken. It's my go-to method in winter when I don't want to fire up the grill.
Can I make a balsamic glaze at home?
I make my own all the time. I pour balsamic vinegar into a small saucepan with about a tablespoon of sugar-free sweetener (I use allulose) and let it simmer on medium heat for 8-10 minutes. It reduces down to a thick, syrupy consistency that drizzles beautifully over the skewers. I keep a jar of it in the fridge and use it on salads too.
What's the best way to marinate the chicken?
My standard marinade is olive oil, garlic powder, onion powder, salt, and a pinch of red pepper flakes. I toss the cubed chicken in it for 30 minutes to an hour before threading. I've gone longer (up to 4 hours in the fridge) and the flavor gets deeper, but 30 minutes is enough to notice a difference. I skip acidic marinades like lemon juice for these because the acid makes the outside of the chicken mushy on the grill.
Can I freeze these?
I've frozen the uncooked, threaded skewers (without mozzarella) in freezer bags and they keep for about a month. I thaw them overnight in the fridge and grill as normal the next day. The texture holds up fine. I don't freeze them after grilling because reheated chicken from frozen tends to dry out, even in the air fryer.
Is balsamic vinegar keto-friendly?
I use it all the time and it fits fine in my keto macros. A tablespoon of balsamic vinegar has about 2-3 grams of carbs, and I use maybe two tablespoons total across a full batch of skewers. So each serving is well under a gram from the vinegar alone. I avoid the thick balsamic glazes at the store because those tend to have added sugar. When I want that thicker drizzle, I reduce regular balsamic with allulose on the stove instead.
What temperature should the grill be for chicken skewers?
I set my grill to medium-high, which is around 400F on the thermometer built into the lid. That's hot enough to get a good sear on the chicken without charring the outside before the inside cooks through. If I'm running hotter than that, the tomatoes burst too fast and the chicken dries out on the surface. I also use indirect heat, meaning I place the skewers off to the side of the flame rather than directly over it. That's what gives me the control to hit my 16-minute sweet spot consistently.
How do I prevent chicken from sticking to the grill?
I brush olive oil on the chicken and on the grill grates before I start. That double layer makes a big difference. I also let the grill preheat for a full 10 minutes before anything goes on. When the grates are hot enough, the chicken releases on its own after about 5 minutes per side. The biggest mistake I made early on was trying to flip too soon. If the chicken resists when you try to turn it, give it another minute. Once the surface sears properly, it lifts right off.
Made these last week and I could not leave well enough alone, so I marinated the chicken chunks in the balsamic and olive oil for about 2 hours before threading them instead of just drizzling at the end. Total different situation. The outside got this slightly caramelized crust from the balsamic on the grill that I was not expecting, a little sticky and charred in the best way. I also started wrapping each mozzarella ball in a basil leaf before sliding it onto the skewer instead of just sprinkling the basil on top, and the cheese picks up this green herby smell while it sits on the warm chicken that is so good. If you're using wooden skewers, soak them for at least 30 minutes or the ends will catch before the chicken is done. Going to try the marinade trick with shrimp next because I feel like it would be even better with seafood.
That caramelized crust from the balsamic is real. I've had it happen on thighs when I let them sit in olive oil and garlic a few hours before threading, same principle. The shrimp idea is good, shorter cook time means the balsamic won't over-reduce though, so watch it.
This is probably my fourth or fifth time making these. Still tweaking something every round. Started with chicken breast because that's what I had, and it was fine, but thighs are better. Juicier off the grill and they stay that way instead of tightening up. The part that gets me is when you slide the mozzarella on at the end and it softens just enough without melting into nothing. I also started marinating in the olive oil for 30 minutes before threading and the seasoning actually goes deeper. On my grill these ran closer to 5 minutes per side, not the full 6, so start checking early. Still a 4/5 for me. I want more balsamic in the marinade, but these are definitely on the spring rotation.
I've made caprese chicken probably six different ways and the mozzarella situation is always the problem. Either it melts into a puddle or it gets rubbery and weird. Threading it on after the grill instead of cooking it through is so obvious in hindsight, I just never thought to do it. Mine came off with the cheese still soft, basil and balsamic on top, and it finally looked the way caprese is supposed to look. This is the version I'm making from now on.
Threading the mozzarella on at the end sounds obvious until you've done it wrong six times. The hot chicken does the work without turning it into a puddle.
Made these maybe five or six times now and the mozzarella-after-grilling thing still feels like a revelation every time. I used to just thread everything on at once and always ended up with melted cheese dripping into the coals, which is so sad. The way the balls stay whole and almost cold against the warm chicken, then you hit the balsamic drizzle on top, it's such a good bite. Already have chicken thighs thawing for this weekend.
That temperature contrast is the whole thing. Thighs over breast for this one, always.
Brought these to a Super Bowl party last weekend and made them in the oven since it's February and nobody is grilling. Held up perfectly on the platter for two hours. The mozzarella trick is the whole thing - because you add it after cooking, it stays soft instead of melting into nothing, and with the balsamic drizzle they look like you put in way more effort than you did. My neighbor pulled me aside and asked if I made a special sauce because she couldn't place the flavor. It was balsamic vinegar. She was genuinely annoyed at how simple it was. Making these for every party I host from now on.
The neighbor story is the best part. Balsamic drizzle over fresh mozzarella just looks like effort. It isn't.
Made these last week and I'm kind of obsessed, but I think I botched the mozzarella step. I threaded the cheese on while the skewers were still on the grill and it started melting into the chicken (not a disaster, honestly, but not what yours looks like in the photos). Should I pull the skewers off completely before adding the mozzarella, or does it go on while they're still over heat?
Off the grill first. The chicken holds plenty of heat to soften the mozzarella balls without making them run. Direct flame is just too much for fresh mozzarella.