When the sun starts shining and I’m in the mood for something fresh and flavorful, Greek Chicken Kabobs are one of my go-to recipes. There’s something about the combination of tender chicken, zesty lemon, and aromatic herbs that instantly transports me to a seaside taverna in Greece. Plus, I absolutely love how simple this dish is to put together—minimal fuss, maximum flavor, and perfect for grilling season (or any time you need a little Mediterranean escape).
What I love most about this recipe is its versatility. It’s equally perfect for a weeknight dinner as it is for weekend BBQs with friends. You can serve these kabobs over rice, with a fresh salad, or tucked into warm pita with a dollop of tzatziki. And the marinade? It’s magic. Just a few pantry staples that turn plain chicken into something truly irresistible. Let’s dive into the details.
What You Need To Make This Recipe
Chicken breast: I use boneless, skinless chicken breasts for this recipe because they’re lean, cook quickly, and absorb the marinade beautifully. You can also use chicken thighs if you prefer juicier bites.
Olive oil: A good quality extra virgin olive oil not only adds flavor but helps keep the chicken moist and helps the marinade ingredients stick. It’s a foundational ingredient in Greek cooking.
Lemon juice: Freshly squeezed lemon juice gives the marinade its bright, tangy character. It also helps tenderize the chicken for a melt-in-your-mouth bite.
Garlic: Minced garlic infuses the chicken with deep, savory flavor. It’s bold, aromatic, and essential to get that classic Mediterranean taste.
Dried oregano: Oregano is the herb that gives these kabobs their signature Greek flavor. Dried oregano is robust and earthy, the perfect companion to lemon and olive oil.
Salt & black pepper: Simple seasonings, but critical. Salt brings out the natural flavor of the chicken, and freshly ground black pepper adds a touch of spice.
Red onion & bell peppers: I like to thread chunks of red onion and bell peppers between the pieces of chicken on the skewers. They add color, texture, and a touch of sweetness once grilled.
Wooden or metal skewers: If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes before grilling to prevent burning.
Ingredients List
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 red onion, cut into chunks
- 1–2 bell peppers (red, yellow, or green), cut into chunks
- Wooden or metal skewers
How to Make Easy Greek Chicken Kabobs
Prepare the Marinade
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. This marinade will infuse the chicken with bold, zesty flavor.
Marinate the Chicken
Add the cubed chicken to the bowl and toss to coat every piece evenly. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes, ideally up to 2 hours for deeper flavor.
Assemble the Kabobs
Thread the marinated chicken cubes onto skewers, alternating with chunks of red onion and bell peppers. This not only looks beautiful but adds a mix of flavors and textures.
Preheat the Grill
Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking. If you’re using wooden skewers, make sure they’ve been soaked in water beforehand.
Grill the Kabobs
Place the kabobs on the hot grill and cook for about 10–12 minutes, turning occasionally until the chicken is cooked through and lightly charred on the outside. The internal temperature should reach 165°F (75°C).
Serve and Enjoy
Remove the kabobs from the grill and let them rest for a couple of minutes. Serve them hot with your favorite sides—rice, pita, salad, or tzatziki sauce.
Tips for Making this Recipe
- Marinate longer for more flavor: While 30 minutes is fine, marinating for 2–4 hours enhances the depth of flavor.
- Use chicken thighs for juicier results: If you prefer more tender and rich kabobs, boneless thighs are a great alternative.
- Cut everything evenly: Keeping your chicken and veggies the same size ensures even cooking on the grill.
- Don’t overcrowd the skewers: Leave a bit of space between the pieces so everything cooks thoroughly and gets a nice char.
- Soak wooden skewers: Prevent burning by soaking them in water for 30 minutes before using.
- Add extra herbs: A sprinkle of fresh parsley or dill before serving adds freshness and a pop of color.
FAQs
Can I cook these kabobs without a grill?
Yes! You can cook them on a stovetop grill pan or even bake them in the oven at 425°F (220°C) for about 20–25 minutes, turning halfway through.
How long should I marinate the chicken?
At least 30 minutes, but for best flavor, marinate for 2–4 hours. You can even marinate overnight if you’re planning ahead.
Can I make these kabobs ahead of time?
Absolutely. You can marinate the chicken and prep the skewers in advance, then grill just before serving. They’re also delicious cold the next day.
What can I serve with Greek Chicken Kabobs?
Serve them with Greek salad, rice pilaf, roasted potatoes, pita bread, or tzatziki sauce for a complete Mediterranean meal.
Can I freeze the marinated chicken?
Yes. You can freeze the chicken in its marinade and thaw overnight in the fridge before cooking. It’s a great meal prep option!