Greek Chicken Kabobs
These greek chicken kabobs are incredibly flavorful and a perfect option for both outdoor and indoor grilling. Chunks of chicken breast are drenched in lemon, garlic, oregano, and olive oil before being skewered with loads of colorful vegetables. Everything comes off the grill tender, juicy, and insanely delicious.
While the original döner kebab originates from Turkey, today’s recipe is a fusion with Mediterranean cuisine. And since easy meals loaded with flavor are my specialty – believe me when I say that no one can resist these light and healthy chicken and vegetable skewers drenched in the flavors of Greece.
Using my Greek salad dressing as the base for the marinade, all you need to do is thread everything onto a skewer, grill it and voila – you’re done! Serve these with my tzatziki sauce (or vegan tzatziki) for an extra punch of flavor.
Ingredients for Greek Chicken Kabobs
Let’s be honest, these kabobs are all about that bright and zesty 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: Cut into 1 ½-inch pieces, they’ll cook quickly.
- Fresh vegetables: Choose red onion, bell peppers, zucchini and squash for their bright colors and fast cooking time on the grill.
- Lemon: Only fresh will do!
- Olive oil: Look for a Greek blend for authentic flavor, but any good quality olive oil is fine.
- Red Wine Vinegar: Gives that robust, punchy flavor and helps to tenderize the meat.
- Garlic: Fresh minced garlic cloves are best, but garlic powder will work too.
- Dried oregano: Lends a touch of Greek flavor to the marinade.
- Dijon mustard: My secret ingredient for adding depth of flavor.
How To Grill Chicken Kabobs
Skewers make this recipe easy when it comes to grilling. But first, let’s make sure your chicken and vegetables are prepped and ready to go.
- Cube the chicken. Cut the breasts into bite-sized pieces and place in a large mixing bowl.
- Marinate the chicken. Whisk together the marinade ingredients and mix with the cubed chicken. Then cover and place it in the fridge to marinate for about one hour.
- Prep the vegetables. Cut all of the vegetables into the same-size chunks as the chicken.
- Assemble the kabobs. Thread the marinated chicken on metal or bamboo skewers, alternating with vegetables.
- Grill the kabobs. Turn the skewers and baste with remaining marinade until the chicken is cooked through and the vegetables are lightly charred.
Can You Bake Chicken Kabobs In The Oven?
Absolutely! If you don’t have a grill, oven baked kabobs are just as good. Here’s how to do it:
- Preheat your oven to 400°F/200°C.
- Prep and assemble your kabobs, then place them on a rack on top of a baking sheet.
- Bake for about 25-30 minutes, flipping them halfway through.
Tips for the Best Greek Chicken Kabobs
While this recipe is super simple, here’s a few tips to make your kabobs even better.
- Cut all ingredients the same size. Slice the chicken and vegetables into 11/2-inch cubes or pieces so everything on the skewers will be ready at the same time.
- Soak your skewers. To keep bamboo skewers from burning on the grill, soak them in water for at least 30 minutes before assembling the kabobs. Or better yet, buy my favorite metal skewers!
- Thread skewers tightly. Since the chicken and vegetables will shrink as they cook, you’ll want to pack the skewers with ingredients so they stay looking full and beautiful!
Complete Your Mediterranean Feast
With a table of fresh sides, salads, and finger foods, here’s a few reader favorites that will complement the kabobs perfectly.
Storing and Reheating Leftovers
This two in one combo is great for meal prepping. Plus, the leftovers taste just as good! Here are some storage tips.
- To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
- For Reheating: Simply heat in the microwave until the chicken and vegetables are warmed through.
7 Healthy And Easy Chicken Recipes
Make your weeknight dinners a breeze with these flavorful chicken recipes.
- One-Pan Chicken and Rice
- Cilantro Lime Chicken
- Chicken Fajitas
- Ultimate Chicken Salad
- Slow Cooker Whole Chicken
- Crispy Baked Chicken Thighs
- Chicken Broccoli Casserole
Greek Chicken Kabobs
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken Kabobs
- 1 1/2 pounds boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1 1/2-inch pieces.
- 1 red bell pepper, seeded, cut into 1 1/2-Inch pieces
- 1 yellow bell pepper, seeded, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch chunks
- 1 zucchini, sliced
Instructions
- To make the marinade, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- 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.
- 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.
- Place the kabobs on the preheated grill, and cook about 5-7 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
- To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
- To Reheat: Simply re-heat in the microwave until the chicken and vegetables are warmed through.
- This is the indoor grill pan I use on top of my stove.
Lisa! Another home run! I think this should be a “Best” Chicken Kabobs Recipe.
The chicken turned out super juicy and had incredible flavor! I did not have red wine vinegar, so I substituted apple cider vinegar and it was amazing. Same with the Tzatziki, so delicious! Thank you!
Thanks so much Andrew! I’m happy you loved this recipe so much that it ranks as a “best” for you. And glad you whipped up the tzatziki as well – it’s a great combo for sure!
Do you give the recipe for the tzatziki sauce somewhere? I’d like to try this tonight!
Hi Terri – I just added the link in the recipe for you! Hope you enjoy it. :)
The chicken is infused with rich seasoning, good tasty and smell. And vegetables are light sweet. We usually add cube eggplants. I really like this Greek chicken kabobs. Sometime, I take out from the skewer and put onto the salad.
It’s very delicious and colourful. We put skewers on the charcoal, when vegetables are lightly charred. It’s very engaging, Combination between chicken and bell peppers, zucchini makes this dish balance. Just I can’t slice chicken breast thin, so it take us more time be done.
So delicious! We can’t lack grilled chicken in outside parties. Dipping chicken into marinade help chicken infused with spices. I love skewed chicken with bell peppers and zucchini. We have open place to grill on the charcoal.
Absolutely! Chicken kabobs are always a crowd pleaser :)
These look out this world delicious! Can’t wait to give these a try!
These greek chicken kabobs look delicious! I can already taste the wonderful flavors! I love that you include so many veggies, it gives the kabobs a beautiful color! I’m excited to make these this week, thanks for sharing!
I always love to add extra veggies into my meals!
What a delicious meal. So much flavor and very kid-friendly. Definitely going to make again.
Yes! This is definitely a kid-approved recipe :)
These look so fresh & healthy! Definitely work breaking out the grill for. :)
These are also great for indoor grilling as well :)
These look absolutely delicious, wow! I’m having a serious cravings for some kabobs now :)
Always a good time for easy and delicious kabobs!