Juicy, flavorful chicken marinated in the perfect blend of seasonings then popped onto a skewer and grilled to perfection. Greek chicken kabobs are a bite-sized dinner that’ll complement a variety of dishes.
Why this recipe works
This popular Greek dish is made with marinated and grilled chicken. Normally served with warm pita, vegetables and topped with Tzatziki sauce, these grilled Greek chicken skewers are full of flavor and they’re a delicious low-carb dinner option!
A serving of Tzatziki salad or tomato cucumber salad with feta alongside these chicken skewers is a match made in heaven.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEAT – You’ll need boneless skinless chicken breasts for this recipe. Feel free to swap the chicken for lamb, beef, or pork.
MARINADE – A blend of thyme, oregano, cayenne pepper, lemon juice, garlic, and olive oil with sea salt and pepper. Adjust the marinade to personal preference as desired.
How to Make Greek Chicken Kabobs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut your chicken into medium chunks. In a small bowl, combine salt, pepper, garlic, thyme, oregano, cayenne pepper, lemon juice and oil.
- Pour on chicken and toss to coat. Make sure all pieces are covered. Cover with plastic wrap or aluminium foil and refrigerate for at least 2 hours or overnight.
- When chicken is marinated, prepare your 6 skewers.
EXPERT TIP– Wooden or metal skewers work for this recipe. If you are using wooden skewers, soak them in warm water 30 minutes before cooking so they don’t burn or splint in the chicken.
- Heat a grill pan on medium high heat. Add a bit of oil if needed. Place skewers on a grill pan (or regular grill) and cook on each side until nicely brown and cooked through.
Frequently Asked Questions & Expert Tips
Yes, the longer the marinating time, the better. Marinating your chicken will result in tender, juicy and flavorful Kabobs. Make sure to toss the chicken pieces well. Marinate for at least 2 hours or overnight.
Sure, you can try substituting the chicken with pork, beef, or lamb. You may adjust the marinade to your liking to complement the meat of your choice.
Though grilling them is best, you can certainly cook them in the oven as well. Grease a baking dish and place the kabobs in it. Cook in a preheated oven at 450 F | 230 C and cook for 20-25 minutes. Check if the chicken is done with a meat thermometer that reads 165F before removing from the oven.
To store leftover Greek chicken kabobs, remove the chicken from the skewer and place in an air tight container. Keep in the refrigerator for up to 3 days.
Yes, but you won’t want to place the chicken on the skewers until you’re ready to cook them. To freeze, add the chicken with marinade into a Ziploc bag and store it in the freezer. When ready, remove from the freezer and allow to defrost in the refrigerator overnight. The chicken will absorb the marinade while thawing. Place dethawed chicken onto the skewers and cook.
Serving Suggestions
Serve with warm pita and Tzatziki sauce or a traditional mezze platter. Or, simply enjoy these Greek chicken kabobs with a side of your choice like green beans, grilled asparagus, or a nice crisp salad like the one we’ve listed below in the recipe card. Optionally grill the chicken with fresh bell pepper slices or red onion.
More Grill Recipes
- Grilled Shrimp
- Grilled Salmon
- Grilled Peach Caprese
- Grilled Corn on the Cob
- Marinated Grilled Chicken Skewers
- Grilled Corn and Zucchini Salad with Feta
- Shrimp Kabobs
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Greek Chicken Kabobs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1.4 lb chicken breasts boneless skinless, cut into chunks
Marinade
- 4 cloves garlic minced, or 1 Tbsp garlic paste
- 1 tsp fresh thyme
- 1 Tbsp dried oregano
- 1 tsp cayenne pepper
- 4 Tbsp lemon juice the juice of 1 lemon
- ¼ cup extra virgin olive oil
- sea salt and black pepper to taste
For the Salad
- 1 tsp dried oregano or 1 ½ teaspoon fresh oregano, chopped
- 1 ½ Tbsp fresh lemon juice
- 1 tsp red wine vinegar
- ½ tsp garlic minced
- 3 Tbsp olive oil more if needed
- sea salt and black pepper to taste
- 1 head of lettuce medium, chopped
- 1 cucumber medium, sliced and quartered
- 5 oz grape tomatoes halved
- 1 small onion finely sliced
- ½ cup black olives sliced
- ½ cup feta cheese crumbles
Things You’ll Need
Before You Begin
- Recipe nutrition facts does not include the salad.
- Metal or wooden skewers work for this recipe. If you are using wooden skewers, soak them in warm water 30 minutes before cooking so they don’t burn or splint in the chicken.
Instructions
- Cut your chicken into medium chunks. In a small bowl, combine salt, pepper, garlic, thyme, oregano, cayenne pepper, lemon juice and oil.
- Pour on chicken and toss to coat. Make sure all pieces are covered. Cover with plastic wrap or aluminium foil and refrigerate for at least 2 hours or overnight.
- When chicken is marinated, prepare the 6 skewers.
- Heat a grill pan on medium high heat. Add a bit of oil if needed. Place skewers on a grill pan (or regular grill) and cook on each side until nicely browned and cooked through.
For the Salad
- In a small bowl, add oregano, lemon juice, vinegar, garlic, oil, salt and pepper. Stir to combine. In a large salad bowl, add lettuce, cucumber, grape tomatoes, onion, olives and feta cheese. Pour dressing on vegetables and toss.
Nutrition
Amanda Davis
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Sue says
Chicken was just like we had in Athens – absolutely superb after only 2 hours of marinating.