Greek Chicken Kabobs

These Greek chicken kabobs are juicy, flavorful, and grilled to perfection.

Tender chunks of marinated chicken and colorful zucchini, peppers, and onion are threaded onto skewers and grilled for your new go-to summer dinner.

Greek Chicken Kabobs on a plate with dip

Flavor: These skewers are herby and fresh, marinated in a bright lemon, savory garlic, and classic Greek oregano mixture.
Prep Note: These are great to make ahead, assemble the kabobs a day ahead, and grill when ready.
Recommended Tools: Keep wooden or metal skewers on hand for a last-minute main dish or fruit kabobs.
Serving Suggestions: Add a side of tzatziki sauce and a cucumber tomato salad for a great summer meal.

chicken , oil , lemon , onion , green pepper , oregano , red pepper , zucchini , garlic , salt and pepper with labels to make Greek Chicken Kabobs

Ingredient Tips for Chicken Kabobs

Chicken: This recipe calls for boneless, skinless chicken breasts. Boneless, skinless chicken thighs, cubes of pork, or large shrimp can also be used.
Vegetables: Go for a variety of colorful peppers. Be sure the veggies are all cut to the same size and thickness so they cook evenly. Whole button mushrooms and thick slices of eggplant are also great options.
Marinade: Fresh lemon juice not only tenderizes the chicken but also adds a little zing.
Variations: Bump up the flavor and blend a homemade Greek seasoning mix to add to the marinade. A spoonful of tangy Dijon mustard or a little honey will also enhance the flavor.

Greek Chicken Kabobs on a cutting board before cooking

Let the chicken marinate for at least 30 minutes to ensure that they are full of flavor!
To prevent the wooden skewers from burning, soak them for at least 30 minutes before threading your chicken and veggies onto them.
For extra juicy chicken, let the kabobs rest for 5 minutes after grilling to allow the juices to settle.

Leftovers?

Store the chicken and veggies separately in covered containers in the refrigerator for up to 4 days. Reheat both in the microwave or on the stovetop and scoop into a pita pocket or serve over homemade zoodles for an energizing low-carb meal.

Once the Greek chicken kabobs are removed from the skewers, they can be frozen in zippered bags for up to 4 months.

More Simple Summer Skewers

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These Greek chicken kabobs are inspired by the flavors of chicken souvlaki.

Prep Time 20 minutes

Cook Time 20 minutes

Marinate Time 30 minutes

Total Time 1 hour 10 minutes

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For the marinade, in a medium bowl, combine ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, toss well to coat, and refrigerate for at least 30 minutes or up to 4 hours.
Place the vegetables in a large bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
Remove chicken from the marinade, allowing excess to drip off. Discard the marinade and thread the chicken and vegetables onto skewers.
Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 10 to 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
Serve the skewers with lemon wedges and tzatziki if desired.

Oven: Chicken Kabobs can be broiled in the oven. To broil: Place skewers on a foil-lined pan and turn the broiler to high. Broil 4-5-inches from the heat for 5-6 minutes per side or until chicken reaches 165°F.
Serving Suggestions: Serve with rice, Greek potatoes or tuck into a pita and top with tzatziki.
Nutrition information is for ¼ of the recipe and accounts for ⅓ of the marinade (as the rest is discarded).
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree

Cuisine American, Greek

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