These Greek chicken kabobs are one of my all-time favorite grilling recipes. Chunks of chicken breast are drenched in lemon, garlic, oregano, and olive oil before being skewered with colorful vegetables. Everything comes off the grill tender, juicy, and insanely delicious.
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Chicken kabobs are a staple summer grilling recipe. And while there are many ways you can make kabobs, from beef shish kabobs to chicken souvlaki, today’s recipe is a fusion with Mediterranean cuisine. If you’ve made my recipes before, you know that easy meals loaded with flavor are my specialty — so believe me when I say that no one can resist these juicy and flavorful chicken kabobs.
Using my Greek salad dressing as the base for the marinade, the recipe comes together quickly. All you have to do is thread everything onto a skewer, grill it, and voila – you’re done. Serve these with my tzatziki sauce for an extra punch of flavor!
Ingredients for Greek Chicken Kabobs
This chicken kabob recipe is ALL about the marinade. Not only does it flavor the chicken, but can be brushed onto the vegetables while grilling. For the best results, you’ll need…
- Chicken breasts: Chicken breasts are the ideal choice for grilling as they hold up well over the grill.
- Fresh vegetables: I love to use a mix of red onion, bell peppers, zucchini, and squash for their bright colors and fast cooking time on the grill. But you can always swap them out for other vegetables you love to grill.
- Chicken kabob marinade: This marinade is a bright and zesty blend of olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, fresh garlic, and dried oregano.
Find the printable recipe with measurements below.
How To Grill Chicken Kabobs
Marinate the chicken. Cut the chicken breasts into bite-sized pieces and place them in a large mixing bowl. Whisk together the marinade ingredients in a separate bowl and mix with the cubed chicken. Then cover the bowl and place it in the fridge to marinate for about one hour.
Prep vegetables and assemble kabobs. Cut all of the vegetables into the same-size chunks as the chicken. Then, thread the marinated chicken on skewers, alternating with vegetables. Have fun with different combinations!
Grill the kabobs. Light a gas or charcoal grill on medium-high heat. Place the kabobs on the grill and cook for about 4 to 5 minutes per side. Turn the skewers and baste with the remaining marinade until the chicken is cooked through and the vegetables are lightly charred.
Common Questions
Slice the chicken into 1 ½-inch cubes, as well as the vegetables. It’s best if you can cut them into uniform pieces. Also, since the chicken and vegetables will shrink as they cook, pack the skewers with ingredients so they stay looking full and beautiful.
I’m a big advocate for metal skewers (instead of wooden) because they’re reusable, sturdy, and prevent the meat and veggies from rotating around the skewer when you flip them. These flat metal skewers are the specific ones I use!
Absolutely! If you don’t have a grill, oven-baked kabobs are just as good. You’ll place them on a baking sheet and bake at 400°F (200°C) for 25 to 30 minutes, flipping them halfway through.
What To Serve with Chicken Kabobs
Complete your Mediterranean feast with a table of fresh sides, dips, and salads! Here are a few favorites that will complement the kabobs perfectly.
- Dips & Sauces: Besides serving this with tzatziki sauce, this classic hummus recipe is a must-have for dipping! I’ve also got ideas for roasted red pepper hummus, green goddess hummus, and more.
- Fresh Salads: A simple side salad is all you need, like this Mediterranean chickpea salad, cucumber salad, or Greek salad. Or you can also serve this with a side of these golden Greek potato wedges!
STORAGE TIPS
- To Store: This two-in-one combo is great for meal prepping. Plus, the leftovers taste just as good! Unthread the skewers and place the chicken and vegetables in an airtight container in the fridge for 3 to 4 days.
- To Freeze: Place the chicken and vegetables in a freezer-safe bag or container and store them for up to 3 months.
- For Reheating: Simply heat in the microwave until the chicken and vegetables are warmed through.
More Easy Chicken Recipes
- Greek Lemon Chicken
- One-Pan Chicken and Rice
- Creamy Tuscan Chicken
- Chicken Fajitas
- Ultimate Chicken Salad
- Baked Chicken Breasts
- Grilled Chicken
- Or try these other delicious chicken breast recipes or chicken thigh recipes!
I hope you enjoy these chicken kabobs at your next cookout! If you make it, I’d love to hear your thoughts on this kabob recipe in the comment box below. Your comments are greatly appreciated and will help others in the community!
Description
Equipment
- Metal Skewers My favorite skewers for grilling!
- Lodge Indoor Grill This grill pan has been my savior for indoor grilling.
Ingredients
Marinade
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken Kabobs
- 1 ½ pounds boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1 ½-inch pieces.
- 1 red bell pepper, seeded, cut into 1 ½-Inch pieces
- 1 yellow bell pepper, seeded, cut into 1 ½-inch pieces
- 1 red onion, cut into 1 ½-inch chunks
- 1 zucchini, sliced
Instructions
- Make the marinade. In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Marinate the chicken. Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.
- Thread skewers. Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.
- Grill the skewers. Place the kabobs on the preheated grill, and cook about 4 to 5 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.
- Serve with lemon wedges and tzatziki sauce.
Lisa’s Tips
Nutrition
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Recipe originally posted September 2020, but updated to include new information.
The Greek chicken kabobs have become a must for our summer dinners at the cottage. We are in an island so I try to make nice and easy bbq dinners and this is one of my favorites. Goes in the bbq, has different flavors, summer fresh and even our boys enjoy the veggies and like tzatziki sauce. It is a winner.
Nothing beats these kabobs for a summer island dinner! I’m glad your whole family loves them, Ana.