Greek chicken kabobs are just as delicious as they look!
Marinated in a light and lemony souvlaki-inspired marinade, chicken is threaded onto skewers with a rainbow of veggies and grilled until tender and juicy.
These chicken kabobs are the perfect make-ahead, feel-good kind of meal.
These Are the Best Chicken Kabobs Because…
- The homemade marinade is easy & amazing. It’s easy and uses ingredients you probably have on hand.
- They’re versatile, so add veggies you love and skip the veggies you don’t!
- They’re fresh and nourishing, naturally low in carbs, and delicious.
- These taste great warm over rice or in a pita and are perfect for meal prep, serve them chilled over a salad.
Ingredients for Chicken Kabobs
Marinade: Fresh lemon, garlic, and a sprinkle of seasonings are all you need. I add oregano, but you can also use a bit of your fave Greek seasoning.
Chicken: These kabobs are made with boneless skinless chicken breasts. Skinless chicken thighs also work well in this recipe.
Vegetables: Dive into the color wheel; these kabobs are vibrant with bell peppers, zucchini, and red onion.
How to Make Greek Chicken Kabobs
- Marinate: Prepare the marinade (recipe below) and marinate the chicken for at least 30 minutes.
- Skewer: Thread chicken and vegetables on skewers
- Grill: Grill over medium-high heat until the chicken reaches 165°F.
Serving Suggestions
- Serve them with tzatziki sauce (cucumber & Greek yogurt dip).
- For a carby side dish, try Lemon Roasted Potatoes, rice, couscous, or lemon orzo.
- For a fresh side dish, serve with sliced tomatoes drizzled with oil and red wine vinegar and sprinkled with feta cheese.
- These kabobs pair well with Greek salad.
More Easy Chicken Kabobs
Grilled Chicken Kabobs with Vegetables
Teriyaki Chicken Kabobs
Got Leftovers?
- Remove the chicken and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 4 days.
- Heat and tuck into a pita bread or enjoy cold over a salad or in a wrap.
- Leftovers (off the skewers) can be frozen in zippered bags for up to 4 months and thawed in the refrigerator.
Did you enjoy these Greek Chicken Kabobs? Be sure to leave a rating and a comment below!
Greek Chicken Kabobs
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 small zucchini cut ½-inch thick
- ½ red onion cut into 1-inch pieces
- lemon wedges for serving
For the Marinade
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice about 1 lemon
- 3 cloves garlic crushed
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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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.
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Place the vegetables in a large bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
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Remove chicken from the marinade, allowing excess to drip off. Discard the marinade and thread the chicken and vegetables onto skewers.
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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.
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Serve the skewers with lemon wedges and tzatziki if desired.
Notes
Nutrition Information
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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My favorite kabob recipe!! I’ve made it about 5 times now. I would recommend using chicken thighs instead of breasts because they tend to hold moisture better on the grill. I marinate in a large freezer plastic baggie because it helps spread the marinade evenly through the chicken (esp if you squeeze out all of the air before zipping and lay it flat in the fridge). I also love adding in mushrooms! My wooden skewers keep catching on fire on the grill but no big issues. Overall, great recipe!! Everyone I’ve made it for has been extremely impressed
That sounds delicious, thanks for sharing your alterations with us Emi!
I made these kabobs last night and they were so good! So good that I’m sitting at my desk right now eating the leftovers cold straight out of the baggie, I have no pride. I marinated the chicken early in the day and then used a bit of marinade on the veggies for an hour or so. I skewered everything in the afternoon, well ahead of dinner. I served them with rice and naan bread. This will go in my recipe notebook and made again and again!
I’m so glad you loved them Brenda! Definitely no shame in eating the leftovers AND saving a dish to wash ;)
Every recipe looks really good. Going to try several soon
I hope you enjoyed it!
This is absolutely delicious! Marinated chicken about 2 hrs…tender and flavorful! What do you think of some pineapple chunks on a couple of these skewers with the chicken?
Made last time with the zucchini and peppers.
I think that sounds delicious!
Deeeelicious !!!! Thank you !!!