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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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!!
Love this recipe! So easy and delicious!!
This dish was a huge hit with the family. The chicken was super flavorful, juicy, and tender.
I prepared it much like the picture showed… accompanied with salad of halved cherry tomatoes, sliced cucumber, grilled red onions, brined feta cheese and kalamata olives in a lemon olive oil dressing. The feta and olives provided plenty of salt for flavoring,
We served it on grilled, fresh pita, topped with Chungah’s delicious tzatziki sauce and ate it open face.
Made this exactly to the recipe and it was the best! Thank you!
Yummy for the tummy! I used about 1.5lbs chicken chest, diced up, same quantity for marinade. Dumped both in skillet and stir fried. Served over rice. Next time I’ll make Greek rice. Garden fresh cucumber slices were a nice added touch. The flavor was outstanding. DD, you’ve done it again. Thanx!
Absolutely delicious!! So good I’m throwing a Greek Kabob dinner party and they will be front and center.