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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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!
I tried to make this and to be honest it was amazing, and i am so glad that someone shared this kebab recipe here.
it was really delicious.
I have made this now a number of times. I made them in the oven and they were hit in all occasions.
Thank you, great recipie!
Great recipe damn delicious ❤️ My family loved it so much. Thank you for sharing this ❤️
Wow! Delicious! I let the chicken thigh marinate overnight and bbq’d them. Best chicken I’ve ever made! I was so proud and my family loved it. Great recipe
This is such a great recipe! I was so proud and my family loved it.
This is such a great recipe! I made it at a family bbq 2x! The chicken stays so nice and tender and the flavor is perfect. Tastes like it’s from a Greek restaurant. I had tzatziki, cucumber, olives, tomatoes, hummus and warm pita as sides.
Wow! Delicious! I let the chicken thigh marinate overnight and bbq’d them. Best chicken I’ve ever made! I was so proud and my family loved it. Great recipe
Loved it!
Just made this last night and our family absolutely loved it. Make sure to serve with the other ingredients not listed but shown in photo to make great pitas!
Realy Delicious!
I was so proud and my family loved it.
Really good even when marinated for 30 minutes. Thanks!
Delicious! I marinated thighs over night. Didn’t kabob, just cooked full thighs. Was really yummy, such good flavor! Served with a very yummy Greek pearl cous cous salad, corn on the cob and warmed pita bread.
Great recipe. I baked them and brushed on a bit more marinade instead of oil and they were wonderful and packed with flavour. This is definitely a dinner rotation recipe in our house. We served them with a fresh Greek salad and braised lemon Greek potatoes.
This recipe is amazing! I have made it several times this summer. It’s always a hit.
I only marinated the chicken for an hour. I trimmed the thighs really well. It came out so good. I served it for company and arranged the platter similar to yours. You didn’t include a recipe for the Tzatziki sauce so I made my own. its a simple sauce to make. I will definitely be making it again.