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greek chicken kabobs

Mouthwatering Greek Chicken Kabobs

Delicious Mouthwatering Greek Chicken Kabobs recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 27 minutes
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.