You know, there are some recipes that just instantly transport you. For me, that’s anything with lemon, oregano, and that hint of garlic that just screams summer and good times. And today, I’m sharing one of my absolute favorites – Greek chicken kabobs. Seriously, these aren’t just chicken on a stick; they’re little parcels of sunshine, packed with so much flavor you’ll wonder how they’re so easy to make. I remember the first time I made these for a backyard barbecue years ago, and my friends practically inhaled them. They’ve been a staple at our family gatherings ever since, especially when the weather starts warming up and we’re all craving something light, fresh, and utterly delicious. If you love the vibrant flavors of Greek cuisine, but maybe find dishes like moussaka a bit intimidating, these Greek chicken kabobs are your answer. They’re like a deconstructed Mediterranean vacation on a plate, minus the airfare!
What are Greek chicken kabobs?
So, what exactly are these magical things? Think tender chunks of chicken, marinated in a zesty, herbaceous blend of olive oil, lemon juice, garlic, and classic Greek herbs like oregano and thyme. Then, they’re threaded onto skewers, often with colorful bell peppers and sweet red onions, and grilled to perfection. The name “kabob” itself comes from the Persian word “kebab,” and it essentially means skewered meat. But when we add the “Greek” element, we’re talking about a specific flavor profile – bright, fresh, and aromatic, without being heavy. It’s essentially a super-flavorful, grilled chicken dish that’s incredibly versatile and always a crowd-pleaser. It’s like the grilled chicken version of your favorite Greek salad, but even more fun because… well, they’re on sticks!
Why you’ll love this recipe?
Honestly, there are so many reasons why this Greek chicken kabob recipe has earned a permanent spot in my recipe binder. First and foremost, the flavor is just out of this world. That marinade is everything; it’s got the perfect balance of tangy lemon, savory garlic, and fragrant oregano, which really infuses into the chicken, making every bite incredibly juicy and flavorful. Then there’s the simplicity. While they look and taste gourmet, these kabobs are surprisingly easy to whip up, even on a weeknight. You can marinate the chicken ahead of time, which is a lifesaver when you’re short on time. Speaking of time, these are so cost-effective too! Chicken thighs are usually quite affordable, and the other ingredients are pantry staples. They’re also incredibly versatile. We’ll get into more serving ideas later, but you can serve them with rice, in pitas, over salads, or just on their own. What I truly love most about these Greek chicken kabobs is how they feel celebratory without being complicated. They’re perfect for grilling out with friends, for a casual weeknight dinner, or even for packing for a picnic. They just have this way of making any meal feel a little more special, and that’s something I always appreciate in a recipe.
How do I make Greek Chicken Kabobs?
Quick Overview
Making these Greek chicken kabobs is a pretty straightforward process: marinate your chicken until it’s bursting with flavor, thread it onto skewers with your favorite veggies, and grill them until they’re golden brown and cooked through. The marinade does most of the heavy lifting here, so you can even get it all prepped the day before. It’s a forgiving recipe that delivers big on taste with minimal fuss, making it perfect for both novice cooks and seasoned pros looking for a reliable, delicious meal.
Ingredients
What is the recipe for chicken marinade?
This is where all the magic happens! We want tender, super-flavorful chicken.
* 2 pounds boneless, skinless chicken thighs (I swear by thighs for their juiciness, but breasts work too if you trim them well and don’t overcook)
* 1/3 cup extra virgin olive oil (use a good quality one, it makes a difference!)
* 1/4 cup fresh lemon juice (from about 1-2 lemons, depending on size)
* 4 cloves garlic, minced (or more if you’re a garlic fiend like me!)
* 2 tablespoons dried oregano (the backbone of Greek flavor!)
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Optional: A pinch of red pepper flakes for a little warmth.
For the Skewers:
This is where you can have fun and add some color!
* 1 large red onion, cut into 1-inch chunks
* 1 large green bell pepper, cut into 1-inch chunks
* 1 large red bell pepper, cut into 1-inch chunks
* Optional veggies: cherry tomatoes, zucchini chunks, mushrooms
* Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)
Step-by-Step Instructions
Step 1: Preheat & Prep Skewers
First things first, get your skewers soaking if you’re using wooden ones. You want them completely submerged in water for at least 30 minutes to make sure they don’t turn into little charcoal sticks on the grill. While they’re soaking, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If you’re not grilling, you can also bake these in the oven on a baking sheet at 400°F (200°C) for about 20-25 minutes, or until cooked through.
Step 2: Mix Dry Ingredients for Marinade
In a medium bowl, whisk together the dried oregano, dried thyme, salt, black pepper, and optional red pepper flakes. This ensures the herbs and spices are evenly distributed before they hit the wet ingredients. It’s a simple step, but it guarantees every bit of chicken gets a taste of that yummy seasoning.
Step 3: Mix Wet Ingredients for Marinade
In a large bowl or a zip-top bag, combine the extra virgin olive oil, fresh lemon juice, and minced garlic. Give it a good stir or shake if you’re using a bag. This is your flavor base, so make sure the garlic is well distributed!
Step 4: Marinate the Chicken
Add the chicken thighs to the bowl with the wet ingredients. Pour the dry spice mixture over the chicken. Now, toss everything together really well, making sure each piece of chicken is coated in that glorious marinade. If you’re using a bowl, cover it tightly with plastic wrap. If you’re using a zip-top bag, press out as much air as possible before sealing it. Pop this into the refrigerator for at least 30 minutes, but for the best flavor, I recommend at least 2 hours, or even overnight! The longer it marinates, the more tender and flavorful your chicken will be. I often prep this the night before and just keep it in the fridge.
Step 5: Prepare Veggies & Assemble Kabobs
While the chicken is marinating (or just before you’re ready to grill), chop your red onion and bell peppers into roughly 1-inch pieces. You want them to be about the same size as your chicken chunks so they cook evenly. If you’re adding other veggies like zucchini or cherry tomatoes, prep those too. Now, it’s time for the fun part: threading the skewers! Start with a piece of onion, then chicken, then pepper, then chicken again, alternating until the skewer is full, but not packed too tightly. Leave a little space between the pieces so they cook evenly. Remember those soaked wooden skewers? They should be ready now!
Step 6: Grill the Kabobs
Once your grill is hot and ready, carefully place the assembled kabobs on the grill grates. Grill for about 10-15 minutes, flipping them every few minutes, until the chicken is cooked through and has nice char marks, and the vegetables are tender-crisp. The exact time will depend on the heat of your grill and the size of your chicken and veggie pieces. If you’re baking them, arrange them on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until the chicken is cooked through and lightly browned.
Step 7: Rest the Kabobs
This is a crucial step that many people skip, but trust me on this one! Once the kabobs are done, remove them from the grill and let them rest for about 5 minutes. This allows the juices in the chicken to redistribute, ensuring every bite is super moist and tender. Don’t skip this – it makes a huge difference!
Step 8: Serve and Enjoy!
Serve your delicious Greek chicken kabobs hot off the grill! They are absolutely divine on their own, but they’re even better with some of the serving suggestions I’ll share next. Get ready for happy eaters!
What to Serve It With
These Greek chicken kabobs are so versatile, they can truly fit into any meal. For a lovely **breakfast** or brunch, imagine serving them alongside some fluffy scrambled eggs or a simple Greek yogurt with honey. The savory notes of the kabobs pair surprisingly well with a touch of sweetness. For a more festive **brunch**, I love to arrange them on a platter with a side of warm pita bread, a dollop of tzatziki sauce, and maybe even a small Greek salad. They look so elegant and are always a hit with guests. As a delightful **dessert** option – and I know this sounds a bit different, but hear me out – a smaller, more concentrated version can be served with a drizzle of honey and a sprinkle of toasted sesame seeds. It’s an unexpected savory-sweet treat. And for those **cozy snacks** or weeknight dinners, these are perfect served with a side of fluffy rice pilaf, quinoa, or even just a big green salad. My kids absolutely adore them stuffed into warm pita pockets with a generous smear of hummus and some chopped cucumber and tomato. It’s like a deconstructed gyro that they can help assemble!
Top Tips for Perfecting Your Greek Chicken Kabobs
I’ve made these Greek chicken kabobs more times than I can count, and over the years, I’ve picked up a few tricks that I think really make them shine. First, for the **chicken prep**, I always opt for chicken thighs. They have more fat, which means they stay incredibly moist and tender on the grill. If you’re using chicken breasts, make sure to cut them into uniform pieces and don’t overcook them – they can dry out fast! For the **mixing advice**, when you’re marinating, make sure every piece of chicken is coated thoroughly. I like to use a large bowl and really get my hands in there (after washing them, of course!) to ensure every nook and cranny is covered. Don’t be afraid to let it marinate longer than recommended; it only deepens the flavor. For **skewer assembly**, don’t pack the ingredients too tightly. You want the heat to circulate around everything so it cooks evenly. If you see some ingredients are cooking faster than others, you can always remove them from the skewer early. When it comes to **ingredient swaps**, if you can’t find red onion, yellow or white will work, but red gives that nice sweetness and color. For the peppers, any color is great, but the classic red and green combo is visually appealing. I’ve also tried adding chunks of halloumi cheese to the skewers, and it’s absolutely divine! For **baking tips**, if you’re not grilling, make sure your oven is fully preheated. Placing the baking sheet on the middle rack usually works best for even cooking. Rotate the pan halfway through to ensure even browning on all sides. And for **glaze variations**, while these kabobs don’t typically have a glaze, if you wanted to add one, a simple drizzle of honey mixed with a little lemon juice and a pinch of sumac after they come off the grill would be lovely. Or, simply serve them with a side of tzatziki or a lemon-herb vinaigrette!
Storing and Reheating Tips
One of the best things about these Greek chicken kabobs is how well they store, making them fantastic for leftovers. If you have any that miraculously didn’t get devoured, store them in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day as the flavors have more time to meld! For **room temperature** storage, it’s best to avoid leaving cooked kabobs out for more than two hours, especially in warmer weather, to prevent spoilage. When it comes to **reheating**, my favorite way is to pop them back on a hot grill for a few minutes per side, just to warm them through and get a little char back. If you don’t have a grill, you can reheat them in a skillet over medium heat, or even in a toaster oven or regular oven at around 350°F (175°C) for about 5-10 minutes, just until heated through. Be careful not to overcook them when reheating, as they can become dry. For **freezer instructions**, you can freeze the cooked kabobs (without the veggies, if possible, as they can get a bit mushy upon thawing) in a freezer-safe bag or container for up to 2-3 months. Thaw them overnight in the refrigerator before reheating as per the instructions above. If you’re planning to freeze them, it’s best to undercook the chicken just slightly before freezing, as reheating will cook them further. I usually avoid glazing anything intended for longer storage; it’s best to add any finishing touches after reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Greek chicken kabobs! I really hope you give these a try. They’re just so satisfying, bursting with fresh, zesty flavors, and honestly, they make any meal feel like a mini-vacation. They remind me of sunny days and happy gatherings, and I always feel a sense of accomplishment when I see how much everyone enjoys them. If you’re looking for other quick and flavorful chicken recipes, you might also enjoy my Lemon Herb Roasted Chicken or my One-Pan Mediterranean Chicken and Veggies. Give these kabobs a shot, and I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think, or share your own favorite veggie combinations. Happy cooking!
Greek Chicken Kabobs
Ingredients
Marinade & Chicken
- 0.5 cup Plain Greek yogurt
- 4 cloves Garlic peeled and grated on a microplane, or finely minced
- 1.5 tablespoon Extra virgin olive oil
- 1 tablespoon Honey
- 1.75 tablespoon Lemon juice About half of 1 lemon
- 1.5 teaspoon Dried oregano
- 1 teaspoon Paprika Smoked paprika may be substituted for smokier flavor
- 1 teaspoon Salt or to taste
- 1 teaspoon Freshly ground black pepper or to taste
- 0.5 teaspoon Dried rosemary or more to taste if desired
- 1.75 pounds Boneless skinless chicken breasts Cut into 1-inch cubes
Instructions
Preparation Steps
- To a large bowl, add the Greek yogurt, garlic, oil, honey, lemon juice, oregano, paprika, salt, pepper, rosemary, and whisk to combine to create the chicken marinade. Adjust seasonings as desired.
- Add the diced chicken pieces to the bowl, toss well, cover tightly with foil or plastic wrap, and place bowl in the fridge to marinate for a minimum of 30-60 minutes, up to 8 hours. If using wooden skewers, soak them in water for at least 30 minutes.
- After marinating, thread the chicken on skewers, leaving a small space between pieces (do not compress or overly compact).
- When ready to cook, discard the remaining marinade. Chicken is done when it reaches an internal temperature of 160F, then let it rest for 5-10 minutes until it reaches 165F.
- For Grilling (outdoors): Oil the grill grates and preheat to medium-high heat. Grill skewers for approximately 3-4 minutes per side until cooked through.
- For Grill Pan (indoors): Preheat a grill pan over medium-high to high heat. Cook skewers for approximately 5 minutes, flip, and cook for another 3-5 minutes, or until done.
- For Oven Baking: Preheat oven to 400F. Place a grill rack over a parchment-lined baking sheet. Arrange skewers on the rack and bake for about 20-25 minutes, flipping midway, until lightly charred.
- Garnish with fresh herbs if desired. Serve with tzatziki sauce, pita bread, or over a salad.
