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!
HOW TO MAKE chicken kabob recipe VIDEo
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:
- 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!
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.
- 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.
Tools Used in This Recipe
Greek Chicken Kabobs
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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
- 1 recipe tzatziki (or use store-bought)
- 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.
- Meanwhile, prepare Tzatziki according to recipe directions.
- When ready to cook, thread chicken and veggies snuggly onto skewers.
- 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.
- 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
- 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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