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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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. 🙂
Put thighs in air fryer and WOW! Family devoured. Made marinade exactly as written. Cooked in air fryer for ease (380 for 12 minutes smooth side down, then flipped for 8 minutes more). Served with zucchini spiral noodles sauteed in butter with garlic, roasted red pepper flakes & parmesan. Another huge Damn Delicious win!!
Did you line your air fryer with parchment paper?
Wow!! I have never had chicken that taste this juicy and delicious. I let my chicken set in the marinade for about 2-3 hours and then threw it on the grill. My husband was shocked how amazing it taste! One of my new favorite marinades!
The flavors slap, do yourself a favor and marinade overnight.
The chicken was so tender and juicy. This recipe was fantastic! Thanks so much for sharing 🙂
Delish! Substituted salmon in a Niçoise salad with these chicken kabobs. Actually used boneless chicken breast as that’s what I had on hand. Nice flavor and juicy! Will definitely make these again…tomorrow!