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Greek Chicken Kabobs - Super juicy, tender Greek chicken kabobs made with the most flavor-packed marinade! Prep and make ahead of time for an easy weeknight dinner!

Super juicy, tender Greek chicken kabobs made with the most flavor-packed marinade! Prep and make ahead of time for an easy weeknight dinner!

Greek chicken kabobs on platter with tzatziki sauce

Featured Comment

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.
Lynne
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why you’ll love these Greek Chicken Kabobs

  • 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.
Greek chicken kabobs ingredients

What are Greek chicken kabobs?

These kabobs feature bite-sized pieces of marinated chicken, threaded onto skewers and then charred and grilled, typically served with tzatziki sauce and warm pita. The marinade consists of classic Mediterranean staples such as olive oil, lemon, garlic, and oregano.

Key Ingredients

  • Marinade: olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, salt, and pepper
  • Chicken: boneless, skinless chicken thighs or breasts cut into 1-inch chunks
  • Vegetables (optional): bell peppers, zucchini, tomatoes, or mushrooms
  • Sauce: tzatziki sauce
Greek chicken kabobs in marinade

How to make greek chicken kabobs

  1. Marinate. Combine the olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, salt, and pepper. Stir in the chicken and marinate for at least 2 hours, preferably overnight.
  2. Thread. Thread the chicken onto the skewers, discarding the leftover marinade. Brush with oil and season with salt and pepper.
  3. Prep the grill. Preheat the grill to medium heat (325-375°F) and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the kabobs.
  4. Grill. Grill the skewers (or cook on a cast iron grill pan indoors) until charred and fully cooked through (165°F), about 10 minutes.
  5. Serve. Let the chicken rest for at least 5 minutes before serving warm with tzatziki sauce.
Homemade tzatziki sauce ingredients in bowl

how to serve greek chicken kabobs

  • Platter: serve the kabobs on a platter with warmed (or grilled) pita bread, cherry tomatoes, cucumbers, red onion, kalamata olives, feta cheese, and homemade tzatziki sauce for dipping
  • Pita sandwiches: fill warmed pitas with chicken (removed from the skewers), romaine lettuce, tomatoes, red onion, cucumber, feta, and tzatziki sauce
  • Grain bowls: place the skewers over cooked grains (ex. lemon rice, quinoa, farro, or couscous) topped with tomatoes, cucumbers, feta, and tzatziki sauce
Homemade tzatziki sauce mixed

more favorited kabob recipes

Closeup of Greek chicken kabobs ready for serving

Tools For This Recipe

Greek Chicken Kabobs: Frequently Asked Questions

Can I use chicken breasts?

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.

What can I use if I don’t have metal skewers?

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.

What if I don’t have a grill?

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!

How can I avoid dry grilled chicken?

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.

Can I make this ahead of time?

Yes! The chicken can be marinated overnight and placed in the fridge.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F, covered in aluminum foil until warmed through.

Greek chicken kabobs on platter with tzatziki sauce
Greek Chicken Kabobs Recipe

Greek Chicken Kabobs

Yield: 6 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 2 hours 40 minutes
Super juicy, tender Greek chicken kabobs made with the most flavor-packed marinade! Prep and make ahead of time for an easy weeknight dinner!
5 stars (153 ratings)
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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.

Equipment

Metal Skewers
Metal Skewers
Instant Read Thermometer

Notes

  • 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.
  • Mix it up. Thread bell peppers, zucchini, tomatoes or mushrooms to the kabobs for added veggies.
  • 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.
Course: Main Course
Cuisine: Greek

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