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.
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This chicken dish is delicious . I used boneless chicken breast. Grilled the the chicken and vegetables on separate skewers. I made a bed of rice pilaf and divided the chicken and vegetables on each plate. A dollop of tzatziki sauce and a squeeze of lemon to finish. Definitely going on repeat.
Great taste. I created a platter of Greek veggies and condiments, as suggested. It looked great and everyone enjoyed the dinner.
This was absolutely delicious. We will make this again and again. Thank you!
What seasoning did you put on all of the components on the platter?
This was awesome! The marinade is more of a paste. I followed recipe and resisted the temptation to add more oil. I’m glad I did since it tuned out great. I made a Greek salad to go with it comprised of grape tomatoes, bell pepper, cubed feta, cucumbers, Greek dressing,red onion, and a dollop op Tzatziki sauce on the side. I grilled both breasts and thighs. Both were great. I will be making this again soon!
Thanks for including a side idea! 🙂
I’m going to make this for my boss, who is coming over for dinner next week. Quick question, do you toss your fresh veggies and feta in a bit of the marinade as well? If so, I’ll resever a bit. Or are they just sprinkled with salt/pepper? Thank you!
I’d give it 100 stars if possible!!! So easy so flavorful and a new favorite!!! Thank you for putting flavor into clean eating!!! The longer you marinate the better the flavor. Yum!!!
I used chicken breasts since that was what I had on hand for dinner and just grilled them whole instead of making kabob. It was more of a paste when I mixed everything and ended up adding some extra EVOO, didn’t have two hours, so it only marinated for 1 hour but was still delicious!
Super tasty. I used skin on chicken thighs and griddled them so we had lovely crispy bits. Even our little picky eater scoffed these down. Served with homemade tzatziki, salad veg and flatbread. Will be making again.
I use this recipe at least once every two weeks! It’s so good and flavorful with chicken thighs. I end up just baking them and get great results!
What did u out on those cucumbers ? they look delicious
Omg this is the best chicken i have ever had in my life and i didn’t even bbq it yet. I couldnt wait till tomorow so I pan fried a few pieces in the skillet with some rice and a little butter. Topped it off with slivers of red onion and some pickeled mango and its up there with the best meat I ever put in my mouth…Lmao. Tomorow when i grill this up they are going to cream themselves. I will probably use this recipe 2 times a month. I put extra lemon and used smoked paprika.
Was thinking about making this chicken for dinner tomorrow, along with lemon rice pilaf and the Flat bread recipe, Love this Chef! After reading this comment, I am now most Definitely making this Chicken! LMAO
Hi, I followed your recipe and my family loved it. The flavor of the chicken is deliciously good.
Totally delicious chicken but what’s the yellow and white yogurt looking bowel and how can I make it?
I have weird hours with my job/passion project, and will often have meetings after dinnertime with my team around the world.
I make this in the oven and throw a thing of prepped broccoli/mixed veggies and brown rice/quinoa bags in the microwave (you can use quart size ziplocks with little slashes in them for make your own steamer bags) and make meal bowls in under 15 minutes. The family loves it, I don’t have to trust my SO to cook, and its so healthy and easy.
Prep the chicken no more than 2 days ahead or else the lemon juice will over tenderize the chicken and it’ll taste funky. Learned that the hard way.
Do not microwave anything in plastic. Very bad for your family.
What temperature do you put your oven on and how long to cook?
Absolutely delicious. We enjoy these Kabobs regularly
It was really good. I loved it. My husband had issues with th rosemary but I said it was just right.
Absolutely delicious. Was very thick and paste-like, so added another TBSP of olive oil.
I found that the marinade was more of a paste, and needed additional olive oil and lemon juice for all the spices that are mixed in. I would say I roughly doubled it. 2 tablespoons of each was not enough.
Brilliant.
Gave me some great ideas.
Loved it.
Many thanks
This was so good! I copied the idea to make a platter. My family loved it. The flavor of the chicken is very good.