Greek Chicken Kabobs
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Super juicy, tender kabobs made with the best marinade! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO GOOD.
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How badly do you want to faceplant yourself into this platter? I mean, I basically did that all. summer. long. Because here’s what’s involved: grilled pita bread, English cucumbers, cherry tomatoes, red onion, cubed feta, kalamata olives, and tzatziki sauce paired with the best Greek chicken kabobs I have ever had.
why i love this recipe
- Make-ahead recipe. These chicken kabobs is one of those recipes that you can easily make ahead of time, marinating overnight and cooking (or grilling) right before serving.
- Go-to easy weeknight dinner. With it’s easy prep, you can skip the takeout and drive-thru lines! This recipe is here to save your hectic weeknights and lazy weekends. It’s a simple no-fuss dish, yet so so good.
- Best marinade. Olive oil, lemon juice + zest, paprika, oregano, basil, thyme, garlic and shallot come together for the most flavorful marinade for the chicken.
- Perfect on the grill. Throw these bad boys on a hot grill for extra, smoky charred flavors during the warmer months.
- Great for entertaining. This recipe can easily be doubled or tripled as needed, dressing it up as a platter. The platter is also incredibly easy to whip up, and so darn impressive.
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Use freshly squeezed lemon juice. While bottled lemon juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
- Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken skewer.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken kabob rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
- Mix it up. Thread bell peppers, zucchini, tomatoes or mushrooms to the kabobs for added veggies.
how to serve greek chicken kabobs
These chicken kabobs can be dressed down or dressed up to your liking. Have some guests coming over? Serve the kabobs on a platter with warmed (grilled) pita bread, cherry tomatoes, cucumbers, red onion, kalamata olives, feta cheese and an easy homemade tzatziki sauce for dipping purposes.
more favorited kabob recipes
Tools For This Recipe
Metal skewers or wooden skewers
Greek Chicken Kabobs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to serving.
Yes! The chicken can be marinated overnight and placed in the fridge.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Greek Chicken Kabobs
Ingredients
- 4 tablespoons olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 shallot, diced
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Instructions
- In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
- Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
- Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately.
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What would a time and temp be in an oven?
Tried it tonight and it was amazing and my new go to for chicken
Is it 1 and 1/4 tsp of salt and pepper or just a 1/4 tsp?
Did chicken breasts baked at 400 and was so delicious! Paired with arugula, chickpea and couscous salad and a bunch of veggies. So, so flavorful. New go to recipe!
How long did they take at 400?
I’ve made this so many times. My picky 14 year old requests it!!! SO GOOD.
The best Greek chicken recipe I have had the pleasure to try . You need to try this.
Wow great recipe will be doing this again I did add corriander which I love and everyone loved it . I done wedges and Greek salad with it .
SUCH an amazing chicken marinade. Will be my “go to” Greek marinade from now on!
Two questions:
Can I make these in advance and freeze?
Can I make them in an airfryer? If so, temperature and time please.
Thank you
Absolutely delicious and very tender! The flavour is amazing too! I accompanied it with Greek Lemon Rice, Greek salad and homemade tzatziki. And I followed this recipe to a ‘T’. I used a cast iron skillet with grill lines instead of my grill and it worked beautifully.
This was a hit at dinner yesterday. The marinade is very tasty. There was second helpings. I will make this again.
Plan on making this for party. Can I marinade this and put it in the freezer a week prior then pull it out a day before or will the citrus make the chicken a nasty texture?
Absolutely my new favorite!!
I made ahead of time (2 days) and froze for a camping trip!
It basically was in marinade in freezer for two days then we defrosted and cooked at our campsite. The flavors were AMAZING, and grilling made it crispy while still juicy!!
Awesome recipe!! I’m all about Greek recipes with lemon now!! Anything with lemon is my favorite!!
Delicious. Had only fresh basil and thyme which were fine. Marinated about 30 hours . Chicken was very flavourful and tender. Thanks!
Love this chicken recipe! So tasty!
Oh my goodness! I made these for the first time about a year ago and now they’re our go to chicken kabob recipe. Everyone loves them! Soooo delicious!
So easy and delicous! I am making it again tonite- I do not have 2 hours, will one hour of marinating be ok?
Another amazing recipe – thank you!!!
Question: what exactly does it mean by “salt and pepper to taste” when you’re making a marinade or prepping the kabobs before you put them on the grill? I’m making these today, so I added a tsp of salt and a half tsp of pepper to the marinade but I have no idea if that’s too much or too little.
Absolutely without a doubt, the very best Kabobs l have made. So tender and so delicious, do not hesitate to make, you will not be disappointed.