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.
Add mozzarella
Add two mozzarella cheese balls to both ends of each skewer. Top with fresh basil and drizzle more olive oil and balsamic vinegar.
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 weekend and they were honestly one of the better things I've thrown on the grill lately. Completely fumbled the mozzarella step though. I threaded the cheese balls on before grilling because I figured the heat would give them that classic melty look, and they pretty much just dissolved right off the skewer. Should have read more carefully since it's right there that they go on after cooking. My question is about timing once you pull them off the heat, are you looking for the mozzarella to warm through from the residual heat of the chicken, or just soft and room temp before serving? Mine were still pretty cold when I added them at the plate and I wasn't sure if I should have let the skewers rest longer or briefly moved them back near the heat. Cold ball of cheese vs. actually softened is a real difference and I want to nail that part next time.
Third summer making these and I finally started marinating the chicken in balsamic for about 30 minutes before it hits the grill. The caramelization is completely different, a little sweet and charred in spots that you don't get without it. And threading the mozzarella after instead of during cooking, that detail matters more than you'd think (soft and cool against the hot chicken is the whole point). Made a double batch for a pool day last weekend and they were gone fast.
Third summer and you've cracked it. The soft-against-hot contrast is the thing I can never quite explain in the recipe. You have to eat it once and then it clicks.
My son has loudly hated tomatoes since he could talk and just ate six grape tomatoes off his skewer without a word. I am absolutely not acknowledging it. These are going on the grill every week until he figures out what happened.
Six grape tomatoes and not a single word from him. Do NOT acknowledge it, you will ruin everything. The weekly grill plan is exactly right, just keep feeding him kebabs until tomatoes are simply part of his personality.
Made these last week and they were great, but my mozzarella keeps sliding off. I added it at the end like you said, but by the time we sat down it had basically fallen off the skewers. Should I let them cool a minute before threading the cheese on, or does it need some heat to stick?
Rest them off the grill for a minute before the cheese goes on. Right off the heat the chicken is releasing too much steam and everything slides. Give it 60 seconds and the mozzarella actually holds.
Made these for a backyard get-together last weekend and the platter was gone before I even sat down. I'd been a little nervous about the mozzarella step (threading it on after the chicken comes off instead of during) but it stays so soft and fresh, no rubbery mess, and I think that's what got people. A couple of friends who have zero interest in eating low carb were asking what I'd marinated the chicken in because the whole thing just tastes like something you'd order somewhere good.
The marinade question always gets me because it's so simple. Olive oil, garlic powder, onion powder, salt, pinch of red pepper flakes. That's it. People assume there's something more going on.
Marinated the chicken in balsamic and olive oil for about an hour before threading and it caramelized on the grill in the best way, little dark edges on some pieces. The tomatoes burst at exactly the right moment too. One thing I figured out after my first attempt: slide the mozzarella balls on while the skewers are still sitting over indirect heat for an extra 30 seconds so they just warm through instead of sliding right off. Takes a minute longer but they stay put and you actually taste them in every bite.
The caramelization from the balsamic is the whole point of that marinade. Those dark edges are exactly what you want. And the indirect heat move for the mozzarella is better than what I usually do. Trying that next batch.
Marinated the chicken in the balsamic and olive oil for about an hour before threading and you can really taste it. I also threw in a small clove of minced garlic and it rounds out the whole thing. If you're using wooden skewers, soak them at least 30 minutes first or you'll be pulling charred ends off the grill like I did my first time. Adding the mozzarella after cooking keeps it soft instead of turning rubbery.
Garlic in the marinade is worth it. I go about a teaspoon minced and it pulls everything together. And the skewer thing is real, I've pulled charred ends off the grill more times than I'd like to admit.
Bringing these to a friend's cookout Sunday and I was going to assemble the skewers Saturday night to get ahead of it. Do the tomatoes get weird or watery sitting on the skewers overnight in the fridge? Also I'm guessing the mozzarella still goes on right after grilling regardless, so I should just pack it separately and add it on-site?
Tomatoes will release a little liquid overnight but they're fine, just pat them dry before grilling. And yes, mozzarella goes on at the cookout after they come off the grill.
My mom used to make caprese salads every summer when I was growing up, tomatoes and mozzarella straight from the garden, nothing fancier than that. I stopped trying to recreate anything like it when I went keto because it never felt like an actual meal. This fixed that. The mozzarella balls threading onto the skewer after the grill (so they stay soft instead of dissolving) is such a simple thing but it gets the texture exactly right, and the balsamic drizzle at the end brings it all back to something I recognized. Made it Saturday evening and ate it on the porch and just sort of sat with it for a minute. Four stars only because I'm still dialing in my grill timing on chicken thighs, but the recipe itself is exactly what I had been missing without knowing I was missing it.
Took me a few batches to trust the mozzarella-after method but now I won't do it any other way. For thighs, pull at 165 internal then one more minute for char. The size variation between pieces is the real problem, not the grill.
One thing I figured out after the second time making these: if you marinate the chicken in the olive oil, salt, and pepper for at least a couple hours first (I do it in the morning before dinner), you get a noticeably juicier result off the grill. The thigh pieces were already good, but with the extra time they stayed moist even when I pulled them a minute or two later than I should have. I also started threading the mozzarella balls onto a separate short skewer instead of adding them directly to the main ones, so I can lay them across the top right at the end without jostling everything around when the chicken is hot and the skewers are awkward to handle. They soften up from the residual heat in about two minutes and nothing falls into the grill grates. The balsamic drizzle at the end is not optional in my house at this point.
The separate short skewer for the mozzarella is a good fix. I've been doing it the hard way every time. And the 2-hour marinade with thighs - night and day vs 30 minutes.
Was skeptical. Tried a dozen skewer recipes that just turn to rubber once the cheese hits heat, but adding the mozzarella after pulling them off the grill fixed it. Best batch I've made all season.
Twelve skewer recipes to land on it. Once that cheese hits the grill it's just rubber every time.
Bringing these to a backyard dinner Saturday and want to get as much done ahead as I can. Can I thread the skewers and season the chicken the night before, or does it get mushy sitting in the olive oil and salt overnight? Wondering if I should just wait and do it the morning of.
Threading is fine the night before. Just skip the olive oil and salt until morning - they sit overnight and the chicken goes soft on you. I usually throw mine in the marinade 30-45 minutes before I light the grill.
Never thought to add the mozzarella after cooking but that detail is everything. Mine stayed perfectly soft instead of sliding off into the grill grates like every other kebab I've made. These are going on the spring rotation.
Yeah, spring is the right call for these. Cherry tomatoes actually taste like something right now.
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.
Thighs are just better on the grill, breast dries out fast. For more balsamic, add a tablespoon right into the marinade instead of saving it all for the drizzle at the end. That's where it actually soaks in.