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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Absolutely delicious! My entire family, including my two young sons, loved this chicken. To save some prep time I threw the marinade ingredients into my mini food processor to combine. Marinated it for six hours and the chicken thighs were so tender and tasty. Grilled them on my indoor grill pan and they were absolute perfection, just like every one of your recipes that I’ve tried. We’ll make these again many times in the future. Thanks so much for yet another winning recipe!
oh my god! Best recipe!!!! Made it on my ninja grill.
Oh, a great recipe, thank your for share it, I’m gonna try it this weekend
OMG! So good, delicious I doubled the recipe for my family and it was gone ALL gone! Got fresh pia bread from the bakery and we made wraps with all the ingredients. The killer was a homemade greek dressing I put on the side for drizzling of lemon, oregano, shaved garlic, oregano salt and pepper!!!! OH this is so going into the rotation!
Can you use pork also or just chicken?
Delicious! Everything about this recipe is perfect! Served with yogurt sauce, pita, and a Greek salad!
Your recipes are second to none. This is an amazing recipe! It tastes exactly like the chicken shishkabob at our favorite local Greek restaurant! We love it!
Haven’t made this yet, but it sounds delicious.
my question is when you call for a shallot, is that a clove or the whole bulb.
thanks
Shallots are very similar to an onion, not garlic. I’d guess that she means an average sized shallot that you can easily contain in a cupped hand.
can I put the chicken skewers in the oven? for how long ? temp?
Not a chicken thigh fan so used chicken breasts. WOW my new favorite greek kabob recipe. Absolutely damn delicious.
Best ever chicken recipe made with chicken breast. Will use recipe regularly Thanks so much. Just had to comment
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
I used chicken breast and it was so tender and damndelicious.
Best marinade ever chicken skewers paired with tzatziki and pita bread perfect! I love your recipes I often use them for their simplicity and delicious taste.
This is absolutely the best marinade I have ever tasted. .Just the right amount of spices, heat and flavor. Just perfect! A huge hit! Thank you!!
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
I used chicken breast and it was so tender and damndelicious.
How do i make that platter?
What a disappointment. I marinated for 3.5 hours and it must need much more, and possibly another acid like white vinegar or wine. We regrettably found the flavor – flat. I’m glad I grilled a few test skewers, which allowed me to add much more seasoning to the remainder. The look and tenderness was there, but not a depth of flavor.
My new favorite marinade for chicken – loved it on both grilled and baked chicken. Thanks!
I just made and finished eating this and it is absolutely going to become one of my staple summer meals! The chicken was tender and that marinade!!!!!! My husband couldn’t get enough! Thank you – so yummy!
Absolutely fantastic – I ate a couple hours ago, yet thinking about them for this review is making my mouth water!