Greek Chicken Kabobs
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Super juicy, tender Greek chicken kabobs made with the most flavor-packed marinade! Prep and make ahead of time for an easy weeknight dinner!
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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.
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
How to make greek chicken kabobs
- 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.
- Thread. Thread the chicken onto the skewers, discarding the leftover marinade. Brush with oil and season with salt and pepper.
- 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.
- Grill. Grill the skewers (or cook on a cast iron grill pan indoors) until charred and fully cooked through (165°F), about 10 minutes.
- Serve. Let the chicken rest for at least 5 minutes before serving warm with tzatziki sauce.
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
more favorited kabob recipes
Tools For This Recipe
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.
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
Video
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
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.
Did you make this recipe?
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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.
This is my favorite greek kabob recipe to date! Even my “complicated” husband thought it was good. It’s a KEEPER!
This chicken marinade was delicious! We always love you recipes! Thank you for yet another!
Loved this marinade!! Will make again.
Slam dunk! Chicken was very flavorful and tender. I used all the same add ones; olives, thin sliced red onion, tomatoes, feta cubes, grilled lemon and grill warmed naan. Even had homemade tzatziki sauce. I’m already thinking about when I can make it again. Thanks!
You are a life saver…. my cousin and hubby are coming next weekend and I always try decide what to make. These cousins are “city folk” so this recipe is perfect. The idea to plate the kebobs with veggies from the garden and cheese on the same platter is sensational, not to mention “pretty”: maybe some grilled peaches. Thank you so much.