Mouthwatering Greek Chicken Kabobs

I’m always looking for a dinner that feels special but doesn’t chain me to the kitchen for hours. Something that makes the whole family happy without requiring a complicated recipe or a dozen different pans. That’s exactly what these Greek chicken kabobs do.

The marinade comes together in minutes with ingredients you probably already have. Olive oil, lemon, garlic, and a handful of dried herbs. No special trips to the store or fancy equipment needed. Just cut up your chicken, let it soak up all those flavors, and thread it onto skewers.

What I love most is how forgiving this recipe is. You can grill them outside when the weather’s nice or cook them under the broiler any time of year. Serve them over rice, stuff them in pitas, or throw them on top of a salad. However you want to eat them works just fine.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they’re easy to cut into uniform cubes and cook evenly on the skewers. That said, if you prefer dark meat, boneless, skinless chicken thighs are a great alternative and tend to stay juicier on the grill. When you’re at the store, look for chicken breasts that are similar in thickness so your kabobs cook at the same rate. If you’re working with chicken that’s been frozen, make sure to thaw it completely in the refrigerator before cutting it into cubes – this makes it much easier to get clean, even pieces that’ll thread nicely onto your skewers.

Options for Substitutions

This Greek chicken kabob recipe is pretty forgiving when it comes to swaps:

• Chicken breasts: Boneless, skinless chicken thighs work great here and actually stay juicier on the grill. Just cut them into similar-sized pieces so they cook evenly.
• Fresh lemon juice: If you’re out of fresh lemons, bottled lemon juice works in a pinch. You can also try lime juice for a slightly different citrus twist.
• Dried oregano and parsley: Fresh herbs are always welcome! Use about 1 tablespoon of fresh oregano and 1 tablespoon of fresh parsley instead of the dried versions. Add them to the marinade and chop them finely.
• Olive oil: Avocado oil or vegetable oil can stand in for olive oil without any issues. The marinade will still coat the chicken nicely.
• Garlic cloves: If fresh garlic isn’t available, use 1 teaspoon of garlic powder. Just mix it directly into the marinade.

Watch Out for These Mistakes While Grilling

The biggest mistake with chicken kabobs is cutting the pieces too small or unevenly, which leads to some chunks drying out while others are still undercooked – aim for uniform 1 to 1¼ inch cubes so everything cooks at the same rate.

Don’t skip soaking your bamboo skewers for at least 20 minutes, as dry skewers can catch fire on the grill and leave you with charred sticks and fallen chicken pieces.

Overcrowding the chicken on each skewer is another common error that prevents proper browning, so leave a little space between each piece to let the heat circulate and get those nice grill marks.

Finally, resist the urge to constantly flip the kabobs – let them sit undisturbed for 3-4 minutes per side to develop a good char, and always pull them off the grill when they hit 160°F since they’ll continue cooking while resting.

What to Serve With Greek Chicken Kabobs?

Greek chicken kabobs pair beautifully with warm pita bread and a side of tzatziki sauce for dipping – the cool, creamy cucumber-yogurt sauce is perfect with the lemony, garlicky chicken. I love serving these kabobs over a bed of fluffy rice pilaf or couscous to soak up all those Mediterranean flavors, and a simple Greek salad with tomatoes, cucumbers, red onion, and feta cheese rounds out the meal nicely. For a heartier spread, add some roasted vegetables like bell peppers, zucchini, and red onions, or serve with hummus and warm flatbread on the side. You can also stuff the chicken into pita pockets with lettuce, tomatoes, and a drizzle of tahini sauce for an easy handheld meal.

Storage Instructions

Store: Leftover chicken kabobs keep really well in the fridge for up to 4 days. Just slide the chicken off the skewers and store it in an airtight container. I like to keep some on hand for quick lunches throughout the week – they’re great tossed into salads or wrapped up in pita bread.

Freeze: You can freeze the cooked chicken for up to 3 months in a freezer-safe container or bag. Let it thaw overnight in the fridge before using. The marinade also freezes well, so you can prep the raw marinated chicken in freezer bags and pull one out whenever you need an easy dinner.

Reheat: Warm up the chicken in the microwave for about a minute or two, or heat it in a skillet over medium heat with a splash of olive oil. Just be careful not to overcook it or the chicken can dry out a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1900
• Protein: 270-315 g
• Fat: 56-66 g
• Carbohydrates: 7-10 g

Ingredients

For the chicken:

• 2.5 lb chicken breast (cut into 1-inch chunks for even grilling)

For the marinade:

• 5 tbsp olive oil (Extra Virgin)
• 1 lemon zest
• 3 tbsp lemon juice (freshly squeezed)
• 2 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 4 garlic cloves (freshly minced)
• 1/2 tsp smoked paprika
• 1.5 tsp salt (Kosher)
• 1/2 tsp black pepper

Step 1: Prepare Skewers and Build the Marinade

• 5 tbsp olive oil
• 1 lemon zest
• 3 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 4 garlic cloves
• 1/2 tsp smoked paprika
• 1.5 tsp salt
• 1/2 tsp black pepper

Start by soaking bamboo skewers in water for at least 20 minutes to prevent them from burning on the grill.

While the skewers soak, prepare your marinade by combining the olive oil, lemon zest, fresh lemon juice, minced garlic, dried oregano, parsley, thyme, smoked paprika, kosher salt, and black pepper in a large bowl or resealable bag.

Whisk or shake the marinade together until all the dry spices are evenly distributed and the garlic is well incorporated.

Step 2: Marinate the Chicken

• 2.5 lb chicken breast
• marinade from Step 1

Cut the chicken breasts into uniform 1-inch chunks—this ensures even cooking on the grill.

Add the chicken pieces to the marinade from Step 1 and toss well to coat every piece thoroughly.

Cover and refrigerate for at least 2-3 hours, stirring once halfway through if possible.

I find that marinating overnight actually develops even deeper flavor, so don’t hesitate to prep this the day before grilling.

Step 3: Assemble and Prepare for Grilling

• marinated chicken from Step 2
• soaked skewers from Step 1

Remove the marinated chicken from the refrigerator about 15 minutes before grilling to bring it closer to room temperature—this helps it cook more evenly.

Thread the chicken chunks onto the soaked skewers from Step 1, leaving a small gap between pieces so heat can circulate around each one.

I like to pack them snugly enough that they won’t spin, but not so tight that the marinade can’t reach all surfaces during cooking.

Step 4: Grill the Kabobs

• assembled kabobs from Step 3

Preheat your grill to medium-high heat (around 400-450°F).

Place the assembled kabobs directly on the grill grates and cook for 12-14 minutes, turning them every 3-4 minutes to ensure even cooking and nice char marks on all sides.

Use an instant-read thermometer to check that the thickest piece reaches 165°F internally—this is the safe temperature for poultry.

The chicken should have a golden-brown exterior with light charring.

Step 5: Rest and Serve

• grilled kabobs from Step 4

Transfer the grilled kabobs to a serving platter and let them rest for 5-10 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and flavorful.

Serve immediately while the kabobs are still warm, optionally drizzled with any remaining marinade or fresh lemon juice if desired.

Mouthwatering Greek Chicken Kabobs

Delicious Mouthwatering Greek Chicken Kabobs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 27 minutes mins

Servings: 5 servings

Calories: 1750

Ingredients Method

Ingredients

  

For the chicken

• 2.5 lb chicken breast (cut into 1-inch chunks for even grilling)

For the marinade

• 5 tbsp olive oil (Extra Virgin)
• 1 lemon zest
• 3 tbsp lemon juice (freshly squeezed)
• 2 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 4 garlic cloves (freshly minced)
• 1/2 tsp smoked paprika
• 1.5 tsp salt (Kosher)
• 1/2 tsp black pepper

Method

 

1. Start by soaking bamboo skewers in water for at least 20 minutes to prevent them from burning on the grill. While the skewers soak, prepare your marinade by combining the olive oil, lemon zest, fresh lemon juice, minced garlic, dried oregano, parsley, thyme, smoked paprika, kosher salt, and black pepper in a large bowl or resealable bag. Whisk or shake the marinade together until all the dry spices are evenly distributed and the garlic is well incorporated.
2. Cut the chicken breasts into uniform 1-inch chunks—this ensures even cooking on the grill. Add the chicken pieces to the marinade from Step 1 and toss well to coat every piece thoroughly. Cover and refrigerate for at least 2-3 hours, stirring once halfway through if possible. I find that marinating overnight actually develops even deeper flavor, so don't hesitate to prep this the day before grilling.
3. Remove the marinated chicken from the refrigerator about 15 minutes before grilling to bring it closer to room temperature—this helps it cook more evenly. Thread the chicken chunks onto the soaked skewers from Step 1, leaving a small gap between pieces so heat can circulate around each one. I like to pack them snugly enough that they won't spin, but not so tight that the marinade can't reach all surfaces during cooking.
4. Preheat your grill to medium-high heat (around 400-450°F). Place the assembled kabobs directly on the grill grates and cook for 12-14 minutes, turning them every 3-4 minutes to ensure even cooking and nice char marks on all sides. Use an instant-read thermometer to check that the thickest piece reaches 165°F internally—this is the safe temperature for poultry. The chicken should have a golden-brown exterior with light charring.
5. Transfer the grilled kabobs to a serving platter and let them rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and flavorful. Serve immediately while the kabobs are still warm, optionally drizzled with any remaining marinade or fresh lemon juice if desired.