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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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
Could I use fresh herbs for the marinade? If so, what would measurements be?
Thank you.
I have used this for a few years now. I don’t love oregano so I take that out but everything else I keep the same and pile them on skewers till they are overflowing. I serve it with squash, zucchini and onion skewers, couscous, feta and a tomato and cucumber salad with red wine vinegar. This is honestly my favorite thing to make.
Can you post recipe for feta , tomato, cucumber salad recipe.
This recipe is amazing! Never thought chicken thighs could have such great flavor! I cooked them whole, rather than kebab style.
Delicious! We put it on pitas with red onion and tzatziki. So good!
Soo good!! We made it twice in one week!
Delicious! We put it on pitas with red onion and tzatziki. So good!
Sooooo good! I had mine on a Greek salad and my husband had his on a pita- both were excellent!
Love this recipe! So easy and delicious!!
Absolutely delicious! This made the most tender and flavorful chicken I’ve had in a long time. I used chicken breast and left it marinate for 24 hours and it came out great. Plus it’s pretty easy, two thumbs up!
good recipes
Love this recipe! So easy and delicious!!
Absolutely wonderful – simple, full of flavour!
Absolutely wonderful – simple, full of flavour! A repeat on weeknights at our house, many thanks!
Yes ! We moved to where there was not a Greek/Mediterranean food restaurant . We started trying different recipes and this is wonderful !! We pair it with Turmeric Rice, Greek Salad and Greek Grilled Potatoes!!! Yum !!
Love this recipe! So easy and delicious!!