Greek Chicken Kabobs
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Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.
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.
Now the kabobs get the most amazing marinade makeover – olive oil, lemon juice/zest, paprika, oregano, basil, thyme, garlic and shallot. From there you can let the chicken thighs swim in this for a bit before throwing these bad boys onto the grill for that smoky, charred flavor.
It is so simple, yet so so good.
I should mention that a platter is absolutely not required, but it is pretty great for summer entertaining (and it’s easy to whip up too!).
However, if it’s just you and your baby corgis like I am 99% of the time, the kabobs paired with some beers/wine should be absolutely perfect.
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.
Absolutely! You can substitute rosemary (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
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!
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
Equipment
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.
Did you make this recipe?
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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.
This is hands down the best Greek Chicken recipe!! I attempted to duplicate your beautiful platter and it was wonderful. I followed the recipe as written and wouldn’t change a thing!
LOVE this recipe. I did add a touch of honey and soy sauce, delicious!
What a wonderful, tasty, recipe. I left mine to marinate overnight in the fridge. Fired up the BBQ and cooked possible 12 to 15 minutes. Everyone at the dinner table loved them. Looks like l will be making them again, and very soon.
Great flavor; my family loved it!