Greek Chicken Kabobs

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

top view of Greek chicken kabobs on a plate with rice, tzatziki and hummus showing how to serve the kabobs

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: both chicken breasts and thighs will work for this recipe. We prefer chicken thighs because they are easier to cut into uniform cubes. If you use thighs, you may want to bend one piece back over itself to create a thicker piece.
  • Zucchini: use two medium zucchini. You don’t want large zucchini because they are too wide and will prevent the chicken from touching the grill. Slice the zucchini on the thick side. You’ll be surprised how much it shrinks on the grill! Go for about 1/2-inch thick.
  • Bell peppers: I prefer red bell peppers because they’re the sweetest. However, yellow or orange bell peppers will also work. I typically avoid green because we already have the earthiness of green zucchini.
  • Tomatoes: look for ripe but firm cherry or grape tomatoes. If they are soft, they will fall apart on the grill.
  • Red onions: they become both sweet and tangy as they caramelize on the grill. Chop the onion in half then each half in thirds. Don’t pull the slices of red onions apart, rather add them to the marinade in sections. They will naturally separate some as you stir them with the marinade. You will want to add 2-3 slices of red onions to the skewers at a time.  
side view of Greek Chicken kabobs stacked on a platter garnished with feta and parsley showing how to serve

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 gyroschicken souvlaki, one pan Greek chicken, Gyro pizza and Greek chicken risotto.  You will need:

  • Olive oil: adds flavor and helps insulate the chicken so it doesn’t dry out while cooking.  Use quality extra virgin olive oil for the best flavor. 
  • Lemon juice: tenderizes the chicken by breaking down the muscle fibers and adds bright fresh flavor. Freshly squeezed is best but you may use bottled.
  • Balsamic: its fruity tang, mellow tartness and rich, complex sweetness adds complexity and complements the lemon juice.  Use quality balsamic vinegar for the best flavor.
  • Sugar: just 1 teaspoon balances the tangy balsamic and lemon juice. You may also use honey.
  • Seasonings: the hand-picked seasonings make all the difference!  Dried oregano, paprika, onion powder, ground cumin, ground coriander, cayenne pepper, salt, and pepper inject the chicken with flavor. Dried seasonings are more potent than fresh so they work best in this marinade.
  • 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. 
showing how to make Greek Chicken Kabobs by marinating cubed chicken in chicken kabob marinade in a bowl
showing how to make Greek Chicken Kabobs by marinating bell peppers, onions, tomatoes and zucchini in chicken kabob marinade in a bowl

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.  
showing how to make Greek Chicken Kabobs by whisking tzatziki ingredients together in a bowl

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!
showing how to make Greek Chicken Kabobs by grilling chicken kabobs on a barbecue grill

 

top view of grilled Greek chicken kabobs with tzatziki sauce
up close of Greek Chicken Kabobs with rice garnished with feta showing how juicy the chicken is

Side Dishes for Greek Chicken Kabobs

  • 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.
Greek chicken kabobs lined a plate with Greek lemon rice
showing how to serve Greek chicken kabobs by adding to a plate with rice and tzatziki sauce

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Greek Chicken Kabobs

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!
Servings: 8 -10 kabobs
Total Time: 4 hrs 50 mins
Prep Time: 35 mins
Cook Time: 15 mins

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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

FOR SERVING

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 seperate lage 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

See post for lots of serving suggestions and leftover ideas!

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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4 Comments

  1. 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!

  2. 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.

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