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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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!
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