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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Made this for the family and they loved it!
⭐⭐⭐⭐⭐ This is going to be a go-to! Delicious. Aded extra paprika and honey as recommended in the comments. Also skewered peppers onto the kebabs. Served with garlic roasties and green salad with Greek dressing.
This recipe was truly fantastic! The chicken was moist and so full of flavor. Definitely keeping this recipe on rotation. Thank you!
Just as many reviewers reported, this recipe will be my go -to recipe for chicken kebabs. I felt like I was eating in a Greek restaurant when I served the kebabs along with the tzatziki. So flavorful and so tender. Extra paprika and honey was added, as suggested by some reviewers Yasoo.
I have made it several times and everyone loved it. I make extra marinade to brush cooked chicken to keep it moist.
Just here to add my 5 stars. I made this tonight to add to my giant salad and WOW. I will be making it again!! I marinated a couple of chicken tenders, since it was only for me, and cooked them up in a cast iron skillet. Tasted amazing in a salad with roasted chickpeas, tomatos, feta and a lemon vinaigrette.
Best recipe thanks !!!
This is more of a wet rub than a marinade. I ended up adding more liquid (olive oil and lemon juice) to loosen it up.
Wow so delicious! Chicken was juicy and flavor was perfectly balanced. Will def make again
WOW Delicious recipe thanks for sharing
Great marinade. I used breasts and added a teaspoon of honey to help the caramelization. Delicious with tatziki, warm Piya and Greek salad! Thanks
This chicken looks incredible! Totally need to try this asap!
This is your second recipe I tried this month. Tasted delish!! I did go a little extra on ghe paprika. Looking forward to to more recipes from you.
Superb
The best and probably the only chicken kabobs I’ll ever make! Served with a tasty greek salad and tzatziki sauce for dipping on the side, the best ever! Thank you!
Great marinade. I used breasts and added a teaspoon of honey to help the caramelization. Delicious with tatziki, warm Piya and Greek salad! Thanks
Family favorite. Marinated some shrimp to and it was excellent. Thank you
Tried this recipe last night and it was AMAZING! Super flavorful, moist, so delicious! I’ll definitely be making this again!
Wow! This is the most flavorful chicken recipe! I just broiled the chicken rather than cooking on the grill. Definitely going into the regular rotation! Thanks for a great recipe
good recipe
Delicious!!!!
What is on the cucumber and tomatoes and is that lemon grilled? Thanks