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.
Video
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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.
Absolutely delicious. I even BBQd a plain piece of the chicken for my Corgi (Charli). She was in heaven. Love your recipes.
Our favorite DD recipe for sure! We’ve made it with both breasts and thighs which have both turned out great! We don’t skewer the chicken either simply to eliminate a step. This recipe will be a regular in our house for years to come!
So flavorful! I only had time to marinate the chicken for about 3 hours. I was concerned that it wouldn’t be enough time but it certainly was! So delicious
PERFECT summer meal. Thank you for the recipe, the idea, and the beautiful creative display. Huge hit with my family.
Loved this recipe. Used 1/2 tsp each of dried onion flakes and garlic powder instead of prepping fresh. Also didn’t have a grill, but used the air fryer at 400 degrees for 8 minutes. Don’t forget a parchment liner to keep it from sticking – no additional oil or spray needed. It got pretty charred! 10/10 will make this again.
Erika: Did you cut up the chicken before cooking it? Were you able to use skewers or just air fry them as pieces?
Yum! I didn’t have any skewers on hand, so I cut the chicken thighs into chunks, marinated them, and my husband cooked them on the Blackstone. This is now my favorite way to prepare chicken thighs. So easy and so delicious!
Awesome, easy recipe AND I made it with both chicken and tofu. The marinade is super easy to put together, and the end result of the kabobs was, as you said, “SO BOMB.” Definitely adding this to my list of regulars on the menu selection for our family.
This recipe was amazing….. so delicious! I will make this again and again! Thanks
I made this recipe for Fathers Day and everyone loved it. I did a whole Greek themed dinner and will definitely make again. Thank you.
Are those grilled lemons on that platter? Or are those preserved salted lemons that have been grilled? I want to replicate that entire platter.
Same! It looks so delicious, I want to put it together EXACTLY as shown. 🙂