Greek Chicken Kabobs are a meal-in-one with the most insanely tender, juicy, flavorful chunks of Greek chicken and lightly charred veggies – baked or grilled!
Greek Chicken Kabobs are a restaurant quality recipe you’ll be making all year long, great for family dinners, entertaining or special occasions! Chicken breasts are drenched in a lemon, balsamic, garlic, oregano, paprika, cumin, coriander olive oil bath then threaded onto skewers with bell peppers, zucchini and red onions then baked or grilled to juicy, smoky charred perfection. The fresh, bright, tangy, zesty Greek Chicken Kabobs can be served straight off the skewers dunked in refreshing tzatziki with a side of lemon rice or the chicken can be piled in pitas, salads, grain bowls, etc. No matter how you serve them, everyone will love these flavor bursting skewers!
Greek cuisine is one of my all-time favorites. I never get tired of the fresh Mediterranean flavors and feeling completely full and satisfied from healthy food such as chicken souvlaki, beef souvlaki, dill salmon, one pan baked Greek chicken, Greek chicken salad and gyros!
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HOW TO MAKE chicken kabob recipe VIDEo
Why you’ll love this chicken kabob recipe
Greek Chicken Kabobs are the perfect summer meal. We served these up for Mother’s Day last month and my entire family was swooning over the vibrant, fresh, lemon, garlic, oregano forward chicken and rainbow of vegetables from the kids to the adults alike. And the best part? We just threw them on the grill for hardly any cleanup!
The best chicken kabobs start with the best marinade. Lemon juice, balsamic and layers of seasonings such as oregano, garlic, paprika, onion powder, ground cumin, ground coriander, salt and pepper ensure our chicken isn’t flat/one note but seeping with a symphony of fresh, bright, zesty, earthy flavors and oh so tender!
The vegetables are standalone scrumptious. Some of the reserved marinade is added to the vegetables for smoky, charred, bombs of bright, crisp-tender freshness.
Everyone loves a make ahead dinner! The chicken can be marinated and skewered early in the day, making these chicken kabobs ideal for entertaining but also easy to cook up during weeknights.
The chicken kabobs can be baked or grilled. Cook the kabobs on the grill, an indoor grill pan or in the oven any time of year.
Healthy never tasted so flavorful. These Greek Chicken Kabobs are deceptively healthy but so hearty and satisfying.
These chicken kabobs can be served countless ways. We love to serve them with our homemade tzatziki sauce, hummus, pita bread, and lemon rice, but they are also scrumptious piled in pitas, salads, grain bowls, etc.
Chicken Kabob Ingredients
Greek Chicken Kabobs are simple to prepare, but their bright, fresh flavor wows every time. Here’s what you’ll need to make the kabobs and the marinade:
Chicken and Veggies
Chicken Kabob Marinade
This Greek Chicken Kabob marinade is adapted from my crazy popular Greek chicken marinade that delivers dynamic, irresistible, juicy chicken every time. It’s one of my all-time most popular recipes and so fabulous, I’ve used it in Greek chicken gyros, chicken souvlaki, one pan Greek chicken, Gyro pizza and Greek chicken risotto. You will need:
possible recipe variations
Feel free to mix up the chicken kabob marinade or add or swap in different vegetables. Here are a few ideas:
- Swap lemon juice: use red wine vinegar instead of lemon juice.
- Swap balsamic vinegar: use red wine vinegar instead of balsamic vinegar.
- Swap seasonings: add more or less of your favorite spices.
- Swap sugar: use equal amounts of honey instead.
- Make it spicy: add ¼ teaspoon red pepper flakes for a kick.
- Make all veggie and chicken kabobs: instead of alternating the chicken and vegetables, make all chicken and all vegetable kabobs.
- Mix up the vegetables: add more, less or omit certain veggies altogether. You can also add other favorite vegetables like mushrooms or par-cooked potatoes.
- Enjoy off the skewers: eat the Greek chicken and veggies straight off the skewers as kabobs, or you can slide them off the skewers and enjoy them atop pita bread, grain bowls, risotto, cheesy pasta, and more! See ideas a few sections below.
- Can I use this recipe for other meats? Yes, beef, pork, lamb, or seafood would be delicious as well.
How to Make Greek Chicken Kabobs
Step 1: Marinate the Chicken & Veggies
- Whisk all of the marinade ingredients together in a large bowl or freezer size plastic bag.
- Combine 2 tablespoons of the marinade with the chopped veggies.
- Next, add the remaining marinade to a large zip-top bag/bowl along with the chicken. You’ll want to marinate the chicken for at least 4 hours. You can get away with marinating it for less time, but the longer you marinate the chicken, the more flavorful it will become.
Step 2: Make the Tzatziki
- While the chicken and veggies are marinating, whisk together the tzatziki ingredients in a medium bowl. Chill until ready to serve.
Step 3: Thread Chicken & Veggies onto Skewers
- If using wooden skewers, soak them in water for at least 30 minutes before threading on the chicken and veggies and grilling, preferably longer.
- Thread the chicken and vegetables onto the skewers. You can add them in any order you like.
Step 4: Cook the Chicken Kabobs (Bake or Grill)
- When ready to cook, let the chicken sit at room temperature for 20-30 minutes. This will ensure the chicken cooks evenly.
- You can grill the chicken kabobs outdoors or cook them in the oven. I prefer grilling the chicken because it not only takes less time, but it also imparts that wonderfully smoky flavor without any dishes to wash!
how to Grill Chicken Kabobs
1. Generously grease the grill and heat to medium-high heat.
2. One hot, add chicken kabobs and grill for approximately 8-12 minutes, until they reach an internal temperature of 160 degrees F, rotating once halfway through cooking.
how to BAKE Chicken Kabobs
You will want to enjoy these enticing chicken kabobs all year, so it’s a good thing they are also delicious baked in the oven! Here’s how:
1. Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (see pics in my doner kebabs recipe). You may also line on a lightly greased, foil lined baking sheet.
2. Bake in the oven for 16-22 minutes or until they reach 160 degrees F, flipping the skewers half way through cooking.
3. Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook.
How to Cook Kabobs on an Indoor Grill Pan
1. Preheat the grill pan to medium high heat and brush generously with oil.
2. Grill the chicken until it reaches an internal temperature of 160 degrees, flipping halfway through, about 18-12 minutes total.
How do I make the juiciest chicken kabobs?
These few simple steps will ensure the juiciest chicken kabobs every time:
-Don’t chop the chicken too small.
-Marinate the chicken for at least 4 hours.
-Transfer the marinating chicken to your kitchen counter 30 minutes before grilling. You can count threading the chicken onto the skewers towards this time.
-Don’t overcook the chicken!
Tips for GRILLING CHICKEN KABOBS
Be patient. Don’t attempt to flip the kebabs before 4 minutes or else the chicken will tear. Once you can easily move the chicken, it is ready to flip.
Use a meat thermometer. Due to the many variances in grilling chicken, always use a meat thermometer so you don’t undercook OR overcook the chicken. A thermometer eliminates all of the guess work to achieve succulent, juicy chicken every time. You can pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again!
For the juiciest chicken, don’t overcook! Cook chicken to an internal temperature of 160ºF and then let rest for 5 minutes to carryover to 165 degrees F.
Clean the grill. Clean the grill grates before and after grilling with a wire grill brush to remove any residue. This will help create beautiful grill marks and help prevent the chicken from sticking.
Grease your grill with a high smoking point oil such as vegetable oil. Do NOT use olive oil because it has a lower smoking point, which means that overheating will not only smoke you out but can adversely impact its flavor and produce low levels of harmful compounds due to the high antioxidant content in the oil.
Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly and create those coveted grill marks; plan on 10-15 minutes. Once the grill is hot, adjust the temperature. Don’t add the chicken kabobs until the grill reaches temperature.
Let the chicken rest. After the kabobs are finished cooking, let the chicken rest for 5-10 minutes so that the chicken has time to reabsorb the juices that have pushed towards the outside.
Greek Chicken Kabob FAQs
Chop the chicken into 1 ¼-inch cubes because the larger the cubes, the juicer the chicken. Avoid chopping the chicken too small or it can easily overcook. Try and chop the chicken roughly the same size so they cook evenly.
The chicken kabob marinade is best if allowed to do its thing for at least 4 hours so the chicken can reap the benefits of the tenderizing properties. If you can only marinate for 30-60 minutes, then reserve some of the marinade and store it separately from the marinating chicken. Brush the reserved marinade on the cooked chicken to add extra flavor to the kabobs.
You MUST soak your skewers if they are wooden. Soak them for at least 30 minutes otherwise they can catch fire! For this chicken kabob recipe, I recommend soaking your skewers when you start marinating the chicken. You may also use metal skewers (my personal preference), which you do not need to soak and never risk catching on fire. They are also easy to clean and reuse.
When threading the chicken and vegetables onto the skewers, pack them tightly together, but not smashed together, because everything will shrink while cooking. This will help the chicken cook more as one unit so it doesn’t dry out.
Grill chicken kabobs for 8-12 minutes total. I’ve made this chicken kabob recipe many times and the cooking time is never exactly the same. The total time will depend on how thick your chicken is and exactly how hot your grill is. Grills also vary by age, make, and model.
You don’t need to baste the kabobs while grilling because they are so flavorful and juicy. However, if you have less than 60 minutes to marinate the chicken, then reserve some of the marinade before adding the chicken and store separately. Brush the reserved marinade over the kabobs as the cook.
Chicken kabobs can be part of a well-balanced diet. The chicken breasts are a lean protein low in fat and sodium with zero carbohydrates. Serve the chicken with veggies packed with vitamins and minerals and tzatziki, a source high in protein, packed with calcium and also an excellent source of potassium, protein, zinc, and vitamins B6 and B12.
what to serve with GREEK CHICKEN KABOBS
Greek Chicken Kabobs can be a stand alone meal-in-one, but they are exponentially more delicious with a side of refreshing tzatziki. We also enjoy the kabobs with rice, pasta salad and/or fruit. Here are a few tasty ideas:
Tzatziki: is a match made in heaven with Greek chicken! It’s lusciously creamy, bright and flavorful made of Greek yogurt, cucumbers, fresh dill, lemon juice, garlic, vinegar, salt and pepper. If you don’t want to go the homemade route, pick some up in the deli section of your grocery store.
Greek yogurt/lazy tzatziki: when I’m feeling lazy or don’t have all the ingredients for tzatziki, I’ll whisk together Greek yogurt, lemon juice, dried dill, garlic powder, salt, pepper.
Hummus: is silky smooth, divinely creamy, nutty, tangy, smoky, bright, garlicky, and weaves the ingredients together. Go plain, roasted red pepper, or sun-dried tomato for a tantalizing creamy counterpart.
Greek Lemon Rice: basmati rice infused with bright, fresh lemon and zippy dill laced with butter and feta for an easy, tantalizing side.
More grain options: brown or white rice, quinoa, couscous or low carb cauliflower rice would all be tasty.
Simple Greek salad: your favorite greens with juicy tomatoes, crisp cucumbers, zippy red onions, crunchy bell peppers, salty Kalamata olives, tangy feta and nutty almonds all enveloped in a vibrant, tangy, Greek lemon, red wine vinegar dressing.
Greek Pasta Salad: the pasta salad of your dreams made with pillows of cheese stuffed tortellini, juicy tomatoes, crunchy bell peppers, crisp cucumbers, sweet zippy red onions, tangy Kalamata, and salty creamy feta bathed in mouthwatering, flavor exploding Sun-Dried Tomato Feta Pesto. You can make this pasta salad 100% ahead of time for stress free prep and entertaining.
Greek Orzo Pasta Salad: light yet filling pasta salad loaded with al dente orzo pasta, crisp cucumbers, juicy tomatoes, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, tangy Kalamata olives, and salty creamy feta, all brightened by tangy, herb vinaigrette. Also make ahead friendly for the perfect stress-free win!
Pitas: soft, warm pitas are the answer to drink up the leftover juices. It also offers a neutral component for the flavorful Greek chicken. If you don’t have pitas on hand, you can also dive into crusty bread.
Fruit: go as simple as grapes or as fresh and fabulous as Perfect Fruit Salad with Honey Lime Vinaigrette or Berry Salad.
Side Dishes for Greek Chicken Kabobs
My favorite way to SERVE GREEK CHICKEN kabobs
These Greek Chicken Kabobs are fabulous any way you serve them. Serve them with any of the aforementioned sides or my FAVORITE way is to make Greek Chicken Rice bowls. The bowls introduce balancing textural ingredients like rice, grilled vegetables, roasted cauliflower, roasted sweet potatoes, pickled red onions, sliced almonds and tzatziki all mingling together in every bite. The rainbow of textures and flavors together is heavenly! Here’s what you’ll need:
Top your favorite grains (Greek Lemon Rice, plain basmati rice, couscous, quinoa, lentils, cauliflower rice, etc.) with the chicken and grilled vegetables along with optional roasted veggies, and your favorite toppings such as: shredded greens, pickled red onions, white beans, chopped tomatoes, chopped cucumbers, corn, radishes, avocados, sliced almonds, sunflower seeds, hummus, tzatziki, feta, harissa, etc.
For the roasted veggies, I am partial to cauliflower and sweet potatoes. The cauliflower adds the hearty texture and the sweet potatoes add the balancing sweetness that’s sublime with the vibrant chicken.
To make, toss one head of cauliflower florets and 1 peeled sweet potato chopped into ½-inch pieces with 3 tablespoons olive oil, 2 teaspoons curry powder, ¾ teaspoon salt and ½ teaspoon pepper and roast at 425 degrees F for 25-30 minutes or until the potatoes are tender and the cauliflower is slightly charred. You can use whatever seasonings you like, but the curry introduces a fantastic complex flavor.
MORE WAYS TO SERVE GREEK CHICKEN Kabbos
Here are more fun ways to use serve Greek Chicken Kabobs (and leftovers!) from salads, to pizza, to pasta, to wraps!.
- Greek Chicken Plates: Serve chicken kabobs plated with any of the aforementioned serving suggestions such as Lemon Rice, Greek Salad, pita bread and tzatziki.
- Greek Chicken Salad: Add the sliced chicken and grilled veggies to a big green salad with Romaine lettuce, cucumbers, olives, thinly sliced red onions, sliced almonds, feta etc. Drizzle with this lemon red wine vinegar vinaigrette or my Tzatziki Dressing.
- Greek Chicken Pasta: Stir chopped Greek chicken, grilled veggies, sun-dried tomatoes, artichoke and olives into pasta of choice tossed with olive oil, lemon juice and pesto if you like. Add freshly cracked salt and pepper to taste.
- Greek Chicken Pizza or Flatbread: Use my Gyro Pizza for a guide and top store-bought pizza dough, homemade pizza dough, flatbread or sliced French bread with a layer of sundried tomato basil humus mixed with a couple tablespoons Greek yogurt, then top with feta and bake until the mozzarella is melted (the feta will not melt). Top the baked pizza with the sliced grilled chicken and vegetables, chopped lettuce and drizzle with tzatziki.
- Greek Chicken Baked Potatoes: Bake potatoes until tender then slice open and top with mozzarella cheese. Return to the oven to melt. Top with chopped Greek chicken, grilled vegetables, tomatoes, olives, artichokes and other desired toppings such as tzatziki or Greek yogurt, feta, chives, etc.
- Greek Chicken Sandwiches: Thinly slice the chicken and place it between two toasted buns smeared with hummus or roasted red pepper sauce along with the grilled veggies and all your favorite toppings such as lettuce, bacon, sprouts, etc. then drizzle with tzatziki.
- Greek Chicken Panini: Spread tzatziki or Greek yogurt mixed with a little mayo on each side of sliced ciabatta bread then layer the bottom slice with mozzarella cheese, arugula, sun-dried tomatoes, grilled veggies, feta, and sliced chicken. Top chicken with bread and grill in a greased grill pan, placing a heavy pan on top of the sandwich. Grill panini for 3 minutes per side or until cheese is melted.
- Greek Chicken Wraps: Spread a light layer of hummus down the middle of a tortilla or pita and top with chopped or sliced chicken, grilled vegetables, artichokes, olives, feta and lettuce and drizzle with tzatziki.
Can Chicken Kabobs Be Made ahead?
Absolutely! You can prepare the entire recipe in advance or prepare elements of it ahead of time.
Marinade: can be whisked together up to 3 days in advance.
Chicken: the raw chicken can be chopped up to 2 days before cooking the kabobs or it can be left in the marinade for up to 8 hours.
Veggies: can be sliced and refrigerated up to 4 days in advance.
Assembled kabobs: can be stored while marinating in a shallow dish. Make sure to rotate the kabobs frequently so they marinate evenly.
HOW TO STORE AND freeze chicken kabobs
To store: Remove the chicken and veggies from the kabobs into an airtight container. Store in the refrigerator for 3-4 days.
To freeze chicken in marinade: Add the chicken to the marinade ingredients and freeze. Freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you defrost the chicken in the refrigerator. Note, I do not recommend freezing the vegetables raw or cooked as they will become mushy when thawed.
To freeze cooked chicken: You can also freeze cooked Greek chicken for easy meal prep or use-as-you-go individual wraps. Again, I do not recommend freezing the vegetables. After you have cooked the chicken, let it cool completely and then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
HOW TO reheat Chicken Kabobs
Note that you must REMOVE THE SKEWER prior to reheating the kabobs in the microwave. This is especially important if using metal skewers.
Skillet: Heat a tablespoon of olive oil in a skillet and heat over medium low heat. Add the chicken and veggies and heat until warmed through, adding a splash of water for added moisture if needed.
Microwave: Reheat in the microwave at 30-second intervals, taking care not to overcook.
Oven: Cover chicken kabobs with foil and reheat in the oven for 5-8 minutes at 350 degrees F or just until warmed through. You may reheat the kabobs on the skewers if reheating them in the oven.
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Greek Chicken Kabobs
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Ingredients
CHICKEN AND VEGGIES
- 2 lbs. chicken breasts cut into 1 1/4” cubes
- 2 red bell peppers sliced into 1 1/2” chunks
- 1 pint cherry/grape tomatoes (firm but ripe)
- 2 zucchinis cut into 1/2” slices
- 1 large red onion cut into 1 1/2” chunks
MARINADE
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried oregano
- 2 tsp EACH paprika, garlic powder
- 1 tsp EACH onion powder, ground cumin, ground coriander, sugar, salt
- 1/4 tsp EACH cayenne pepper, pepper
FOR SERVING
- 1 recipe tzatziki (or use store-bought)
Instructions
MARINADE
- Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you using to marinate the chicken). Remove 2 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, refrigerate.
- Add chicken to remaining Marinade and stir to coat. Marinate 4-8 hours in the refrigerator.
- If using wooden skewers, soak them in water until ready to use.
TZATZIKI
- Meanwhile, prepare Tzatziki according to recipe directions.
ASSEMBLE
- When ready to cook, thread chicken and veggies snuggly onto skewers.
GRILLING INSTRUCTIONS
- Clean, generously grease grill with vegetable oil and heat to medium-high heat.
- Once hot, add chicken kabobs and grill for approximately 8-12 minutes, until they reach an internal temperature of 160 degrees F on an instant read thermometer, rotating once halfway through cooking; let rest 5 minutes before serving.
- Serve with chilled Tzatziki. Kabobs are also delicious with my Greek Lemon Rice, and pita bread.
OVEN INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan. You may also line on a lightly greased, foil lined baking sheet.
- Bake in the oven for 16-22 minutes or until they reach 160 degrees F, flipping the skewers half way through cooking.
- Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook. Let rest 5 minutes before serving.
- Serve with chilled Tzatziki. Kabobs are also delicious with my Greek Lemon Rice, and pita bread
Video
Notes
Make Ahead
- Marinade: can be whisked together up to 3 days in advance.
- Chicken: the raw chicken can be chopped up to 2 days before cooking the kabobs or it can be left in the marinade for up to 8 hours.
- Veggies: can be sliced and refrigerated up to 4 days in advance.
- Assembled kabobs: can be stored while marinating in a shallow dish. Make sure to rotate the kabobs frequently so they marinate evenly.
How to Store and Reheat
- To store: Remove the chicken and veggies from the kabobs into an airtight container. Store in the refrigerator for 3-4 days.
- Stovetop reheat: Heat a tablespoon of olive oil in a skillet and heat over medium low heat. Add the chicken and veggies and heat until warmed through, adding a splash of water for added moisture if needed.
- Microwave reheat: Reheat in the microwave at 30-second intervals, taking care not to overcook.
- Oven reheat: Cover chicken kabobs with foil and reheat in the oven for 5-8 minutes at 350 degrees F or just until warmed through. You may reheat the kabobs on the skewers if reheating them in the oven.
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Bruce Simrod says
With the addition of lemon juice to the marinade for four hours or more will it start to cook the chicken as in a seviche dish? If I use shrimp in place of chicken will the same chemical process occur? Thanks
Jen says
Hi Bruce, you are fine to marinate the chicken for that long but shrimp should only be marinated for 30 minutes. Enjoy!
MaryAnn Coy says
I like the marinade just fine, but I do wish there was a separated recipe card like you usually supply. It took me almost 10 minutes to pick it out of the information. I read the pin thoroughly before I make any recipe, but I like a separate recipe card so I can see the whole thing while my IPad is propped on the counter. If it rolls accidentally it’s easily relocated. I’m saving it as is so I can use the recipe,. Just mentioning that would be helpful..
I use a set of long metal skewers, inexpensive from Amazon.com. I can skip the soaking and wipe the blade down with a little light olive oil to prevent sticking. The work well under the broiler or on a grill. Particularly if it’s a charcoal grill or a campfire setup. They are just long enough to get a good grip with a barbecue glove or a pot holder. When they are done. I slide them off on to the serving plates. I serve with Greek style rice and a Greek Village Salad as my favorite Greek restaurant does. Plus metal are reusable for years instead of scrubbing the wood ones clean for recycling.. just thought that might be useful to someone. These are my favorite go to at the Greek Restaurant, with Tzat Ziki Sauce and lemon wedges, as you stated. Yum! Thank you for this recipe.
Jen says
Hi MaryAnn, I’m sorry you missed the recipe card- it is at the bottom of the post. You can use the “jump to recipe” button at the top of the post to skip directly to it.
Steph says
What’s the recipe for the rice underneath?
Jen says
Hi Steph! Sorry for not getting back to you sooner! I hope you were able to find my Greek Lemon Rice because it pairs so well with Mediterranean food! https://carlsbadcravings.com/lemon-rice/ Hope you love it!
Kamar says
Hi! Thank you for this recipe. I’d like to try it but I don’t have balsamic vinegar. I have only white vinegar, apple cider vinegar and red wine vinegar. Am I able to use any one of them instead of balsamic? I wanted to try the doner chichen recipe too and I see it calling for balsamic vinegar.
Thanks in advance.
Jen says
Hi Kamar, you can try red wine vinegar. Enjoy!