Would you like to save this?
We'll email this post to you, so you can come back to it later!
These Greek Chicken Kabobs are infused with lemon, oregano, garlic, and olive oil, making every skewer a sun-soaked Mediterranean delight.
Greek Chicken Kabobs bring together tender chicken pieces marinated in olive oil, lemon juice, oregano, and garlic, then grilled alongside vibrant bell peppers, onions, and juicy cherry tomatoes. This recipe stands out because it’s both simple and vibrant—no oven required, just a hot grill or grill pan. I first whipped up a version of these skewers on a family reunion weekend, and they’ve been a staple at block parties and backyard dinners ever since. With lean protein, colorful veggies, and heart-healthy olive oil, you’re serving up roughly 180 calories and 20 g of protein per kabob—perfect for folks who want flavor without the guilt.
Why You’ll Love These Greek Chicken Kabobs
- No oven needed—grab your grill or a grill pan and you’re on your way
- Ready in under an hour (including 30 minutes of marinating)
- Bright Mediterranean flavors from lemon, oregano, and garlic
- Lean protein plus veggies in every bite—ideal for balanced meals
- Flexible for parties, weeknight dinners, or meal prep
- Totally customizable—swap peppers for zucchini or feta cubes on the skewer
- Make-ahead marinade step lets you chill while life happens
- Family-friendly: the kids love threading their own skewers
- Gluten-free and dairy-free (just skip feta or yogurt dips)
- Grills up beautifully with charred edges and juicy centers
Ingredients
- 1½ lbs boneless, skinless chicken breasts, trimmed and cut into 1″ cubes (or thighs for extra juiciness)
- ¼ cup extra-virgin olive oil (Greek brands like Kolios or Iliada work great)
- Juice and zest of 1 large lemon (about 3 Tbsp juice, 1 tsp zest)
- 3 garlic cloves, minced (roughly 1 Tbsp)
- 2 tsp dried oregano (or 1 Tbsp fresh, finely chopped; try Greek oregano if you can find it)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly cracked black pepper
- 1 medium red onion, cut into 1″ wedges (so they don’t slip off the skewer)
- 1 red bell pepper and 1 yellow bell pepper, deseeded and chopped into 1″ pieces
- 8 oz cherry tomatoes (leave them whole for pops of color)
- 8–10 wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
(Substitutions: swap olive oil for avocado oil; use lime instead of lemon for a tangy twist; replace oregano with herbes de Provence.)
Directions
- Whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a medium bowl.
Tip: If you’ve got time, let the marinade sit for 10 minutes before adding chicken—flavors meld better that way. - Add chicken cubes to the bowl, toss well so each piece is coated, then cover and chill for at least 30 minutes (or up to 4 hours).
You know what? Overnight marinating yields the juiciest chicken, but half an hour works beautifully on weeknights. - While chicken marinates, prep veggies: thread onion wedge, bell pepper, and cherry tomato onto skewers, alternating colors.
- After marinating, thread chicken pieces onto skewers—aim for 4–5 chicken cubes per stick, leaving a little space so heat circulates.
- Preheat grill to medium-high (about 400 °F) or warm a grill pan on your stovetop. Brush grates or pan with oil to prevent sticking.
- Place skewers on the hot grill; cook 4–6 minutes per side, turning gently with tongs until chicken reaches 165 °F internally and veggies show char marks.
- Remove skewers to a platter, cover loosely with foil, and let rest 5 minutes so juices redistribute.
- Serve with warm pita, tzatziki, or a squeeze of extra lemon—fresh mint or parsley on top is always a nice flourish.
Servings & Timing
Yield: 8 skewers (serves 4 hungry adults)
Prep Time: 20 minutes
Marinate Time: 30 minutes–4 hours
Grill Time: 10–12 minutes
Total Time: Approximately 1 hour (includes marinating)
Variations
– Thread cubes of feta between chicken and peppers for a creamy pop.
– Swap bell peppers for zucchini or eggplant slices for a veggie twist.
– Use ground chicken to form mini meatball skewers instead of cubes.
– Sprinkle za’atar or sumac on the finished kabobs for extra zing.
– Brush with a honey-lemon glaze in the last 2 minutes of grilling for a sweet-tangy crust.
– Replace chicken with lamb cubes marinated the same way for a richer taste.
Storage & Reheating
Refrigerator: Store cooled skewers in an airtight container for up to 3 days.
Freezer: Keep raw, marinated chicken (off the skewers) in a freezer bag for up to 2 months; thaw overnight in the fridge.
Reheat: Warm skewers on a 350 °F grill or in a hot skillet for 5–7 minutes. You can also microwave briefly (cover with a damp paper towel).
Make-Ahead Tip: Marinate chicken the night before and thread skewers the next day to save prep time.
Notes
- Uniform pieces cook evenly—cut your chicken and veggies into similar sizes.
- Soaking wooden skewers helps prevent charring—you’ll thank me later.
- Let kabobs rest under foil; a quick rest makes them juicier and keeps them from drying out.
- If you want deeper char marks, start on high heat for 2 minutes per side, then move to medium.
- According to a 2024 USDA report, marinating with an acid (like lemon juice) for 30 minutes breaks down proteins and locks in moisture—science you can taste!
- My personal twist: add a teaspoon of smoked paprika to the marinade for an extra layer of warmth.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely—thighs yield a more tender bite and stand up well to bold seasonings.
Q: How do I prevent chicken from sticking to the grill?
A: Oil the grill grates or brush the skewers with a bit of oil before cooking, and avoid flipping too soon.
Q: Can I bake these instead of grilling?
A: Yes—place skewers on a baking sheet, bake at 425 °F for 12–15 minutes, turning once for even browning.
Q: What’s the minimum marinating time?
A: Aim for 30 minutes; any less and you’ll notice milder flavor. Four hours (or overnight) is ideal.
Q: Are these gluten-free?
A: They sure are, as long as your marinade ingredients are certified gluten-free.
Q: Can I freeze cooked skewers?
A: You can, though texture may change—freeze in a single layer, then reheat on the grill or in an oven.
Q: What sides go best with these kabobs?
A: Tzatziki, lemon-feta quinoa salad, grilled pita, or a crisp Greek salad.
Q: How spicy is this recipe?
A: It’s mild by default—you can easily add red pepper flakes or cayenne for a kick.
Conclusion
Greek Chicken Kabobs are a quick, healthy, and festive way to bring Mediterranean sunshine to your table—any day of the week. Give these marinated skewers a try, then drop a comment below to let me know how they turned out or share your favorite flavor twist. If you loved this recipe, you might also enjoy my Grilled Mediterranean Veggie Salad—check it out next!
Greek Chicken Kabobs
Ingredients
- 1½ lbs boneless, skinless chicken breasts trimmed and cut into 1″ cubes (or thighs for extra juiciness)
- ¼ cup extra-virgin olive oil Greek brands like Kolios or Iliada work great
- 1 large lemon Juice and zest (about 3 Tbsp juice, 1 tsp zest)
- 3 cloves garlic minced (roughly 1 Tbsp)
- 2 tsp dried oregano (or 1 Tbsp fresh, finely chopped; try Greek oregano if you can find it)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly cracked black pepper
- 1 medium red onion cut into 1″ wedges (so they don’t slip off the skewer)
- 1 red bell pepper bell pepper chopped into 1″ pieces
- 1 yellow bell pepper bell pepper chopped into 1″ pieces
- 8 cherry tomatoes leave them whole for pops of color
- 8–10 skewers (if wooden, soak in water for 30 minutes before grilling)
Instructions
- "In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and black pepper to create the marinade.",
- "Add the chicken cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours.",
- "Preheat grill to medium-high heat.",
- "Thread the marinated chicken, onion chunks, bell pepper pieces, and cherry tomatoes onto skewers, alternating for variety.",
- "Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.",
- "Serve immediately with a side of tzatziki sauce or Greek salad."
