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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We used chicken breast because we had it on hand. Absolutely delicious-now in our “Favorites” file. Paired it with Jasmine rice.
This recipe was absolutely delicious! We put the chicken in the marinade only for three hours and it was still very
tender. The best flavor ever! We are fans! It is a keeper.
We are so glad this was a winner for you, Frances!
I absolutely love getting your emails with gorgeous pictures of food, and I save almost every one of them. This recipe is no exception. I used to get turkey kabobs years ago from a place in Torrance, at the Del Amo Mall of all places. All they sold were these delicious turkey kabobs and I am just sure that your recipe will be as good as theirs. Can’t wait to try it with either turkey or chicken. We must be soul-sisters as to food, as we have the same taste. Thanks, Sister!
Made this recipe last night using boneless, skinless chicken breasts. Absolutely delicious! Because I used chicken breasts, I used a little more olive oil, but I think that helped infuse the flavor of the spices.
Great way to do it, Kim! Thanks for sharing with us!
I just found this site and im soooo happy i did! I’m making this tomoro nite! It looks simple, healthy and super easy!!
We are so happy to see you found us! We hope you’ll enjoy our recipes, Blossom! 🙂
I’m getting ready to marinate my chicken now for tonight’s dinner. We are not grill people. Can I bake the kabobs in the oven? Thank you.
Absolutely!
425º for 12 minute, then broil to brown if desired.
These chicken kabobs are amazing! I usually bought my Greek kabobs from my favorite supermarket(pricey), since I didn’t have a good recipe! You have not only saved me money, but provided a great recipe for my guests! I so enjoy your recipes and the beautiful and appetizing photos to go along with it! Always look forward to getting your email!
Looks amazing! Do you make your own Greek salad dressing. If so can you share the recipe? Thanks!!
Missy, I used store-bought dressing for this to save on time. The true star here is the chicken kabobs! 🙂
This looks really TASTY! My husband especially would love it.
Looks delicious! I’m ready to make it! How do you think chicken breast will work?
Thank you!
Luis
Absolutely!
The pictures of your food are always so beautiful, which makes you want to cook the recipes. Will be making this over the weekend.
Wow this is amazing!!! The only thing I would have liked is a recipe for is the beautiful veggies in the picture on the plater to go with it. It looks like it’s in a nice dressing, but can’t see a recipe for the veggies. The chicken was superb.
Found a recipe on the internet for a Greek veggie salad to go with the dish that looked good.
This was a delicious dish,,, thank you
Debbie (from Canada)
Hi Debbie (from Canada)! I’m so glad you enjoyed the chicken kabobs! They are so so good.
As for the platter, it’s basically the veggies you see here drizzled with Greek salad dressing. Easy peasy, right?
Thanks, I was wondering that as well!
looks great. Any way of getting the recipe for the sauce in picture
It is tzatziki sauce. 🙂
Tzatziki sauce can be purchased as is from most major supermarkets buts so much better when made fresh , all you do is fresh cucumber fresh crushed garlic and Greek yoghurt,salt and pepper, i mix it to my flavours every ones taste is different it so compliments any Greek dish
Greek chicken kabobs taste delicious on the grill! I also love to use other meats for this recipe, like beef and even lamb!
This looks so good. I can’t wait to try it! Do you just grill regular pocket pita bread, or Greek pita? Any particular brand you like? It looks like the perfect finish to your chicken kabobs!
Any pita bread should work just fine here, Kate! 🙂
This chicken looks incredible! Totally need to try this asap!