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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OMG! This was SO GOOD! Will be a staple in our rotation of meals!!!!
I had this chicken at my son’s home. My daughter in law did the marinade, he did the grilling. I have a new grill and can’t wait to try it. She sent me the link to your recipe. It was soooo good, very tender.
Omg! The marinade for the chicken is BOMB! This turned out amazing for a summer dinner. My husband and I will be making it again soon.
SUPERB. IM IMPRESSED. VERY EASY. LOTS OF FLAVOR. AMZING! THANKS FOR SHARING. =)
Thank you! This was a beautiful summer dinner. I did the full platter and it was impressive and delicious!
As I was mixing the marinade up I was worried it was going to be too strong but it was perfect!! The chicken had the perfect amount of flavor and I don’t have a grill so I pan fried and they turned out great! Thanks for another great recipe!!
I would have liked to see the calorie and fat count.
If you were to invent a recipe, how would you go about determining the fat and calorie count?
Made this with boneless skinless chicken breast not skewered Delicious! We are making this again tonight using skewers .My 10 year old loved it( that is saying something) This is the best marinade ! He even wanted to share it with his friends( kids) who also agreed. They loved it!! Tons of flavor and so tender .
Restaurants in SC are slowly starting to reopen post quarantine, and my husband asked if I wanted to dine out. My response…why? I made this for dinner tonight and he agreed. This chicken was so flavorful and better than anything I could have ordered off a menu! The way you photographed it made easy for me to recreate deconstructed gyros. I have also made a couple of your other recipes and have loved everything. Thank you for sharing your talent with us. I cannot wait to get your book and continue making our dinners darn delicious!
Absolutely delicious! My ENTIRE family, including my picky 13 yr old and his friend loved it! I will make this again and again.
I’m not a huge chicken fan, but wanted something lighter for our grilled meal this weekend. So glad I chose this! I pulled this marinade up literally a half hour before we were to grill and realized it says to marinade for a few hours, but even with just 15 minutes in the marinade the chicken had a light, fresh flavor. Very Greek! The reconstructed gyro platter was phenomenal and filling. We used cucumbers, red bell, red onion, chunks of feta, tzatziki and fries on the side.
These turned out great! I used boneless skinless chicken breast, marinated it overnight, and cooked them on the grill for about 15 minutes. I used more olive oil than the recipe called for when marinating. Put it in pita bread with diced tomatoes, cucumbers, onions, feta cheese and tzatziki sauce.
Hey, The picture looks so yummy.. i must try this for the weekend.
Excellent a real Greek treat, tasted and looked just as good as the photo. I cooked my on a charcoal BBQ.
Paired with Pita bread, tzatziki, salad and charred green chilli. Brilliant.
One of my go-to meals. Tziazki sauce is a must. The feta cheese is neat touch.
The chicken came out flavorful and juicy! It smelled amazing and tasted just as good as it smelled. Next time I’m making tzatziki sauce to go with it!
Is this Greek yoghurt in the pot with the olive oil on top
Sorry haven’t made it but I couldn’t post without putting a rating. I actually have a question…what do you suggest to make a variation of this in an instant pot? Should I just add some chicken broth? Or would it be better to bake the chicken? Not able to grill at the moment. Thanks for your input.
Oven roast this at preheated 425º for 12 minutes, then broil for a few minutes, turning once or twice.
This was so so good. Will be my new go-to for chicken kebabs and we don’t have to pay $60/meal for Me Va Me takeout anymore!
Fantastic recipe! Too cold / rainy to grill, so I put the chicken pieces on a sheet pan under the broiler, which worked out great.
How long did you leave in for?
We used chicken breast because we had it on hand. Absolutely delicious-now in our “Favorites” file. Paired it with Jasmine rice.