Greek Chicken Kabobs Recipe

Introduction

Greek Chicken Kabobs are a vibrant, flavorful dish perfect for a quick weeknight dinner or a weekend barbecue. Marinated in zesty Greek dressing and grilled to perfection, these skewers pair beautifully with fresh veggies and creamy tzatziki.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts (cubed)
• 1 cup Greek dressing
• 3 garlic cloves (finely minced or grated)
• 1 red bell pepper (cut into 1” pieces)
• 1 lemon (thinly sliced)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 lemons (halved and grilled)
• 1 cup tzatziki sauce
• 4 ounces black or kalamata olives
• 1 cucumber (thinly sliced)
• ½ red onion (thinly sliced)
• 2 tomatoes (cored and sliced thick)
• 4 ounces crumbled feta cheese
• 4 slices pita bread (warmed and cut into triangles)
• Fresh dill (for garnish)

Instructions

1. Step 1: Place the cubed chicken into a 1-gallon ziptop bag. Add the Greek dressing, garlic, salt, and pepper. Squeeze out the air from the bag, seal tightly, and massage the marinade into the chicken. Let marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Step 2: Soak 8-10 wooden skewers in hot water for 30 minutes while the chicken marinates to prevent burning.
3. Step 3: Preheat the grill to medium-high heat.
4. Step 4: Thread the skewers by alternating pieces of chicken, folded lemon slices, and red bell pepper chunks.
5. Step 5: Grill the chicken skewers for about 5 minutes per side, or until the chicken is cooked through. While the skewers cook, grill the lemon halves cut side down until charred for added flavor.
6. Step 6: Arrange the tzatziki sauce, olives, cucumber, red onion, tomatoes, feta cheese, pita triangles, and any leftover bell pepper pieces on a serving platter, leaving room for the skewers.
7. Step 7: Add the grilled chicken skewers and grilled lemons to the platter. Garnish with fresh dill and serve immediately for the best experience.

Tips & Variations

• For extra tenderness, marinate the chicken overnight in the refrigerator.
• Substitute chicken thighs for a juicier, more flavorful kabob.
• Add vegetables like zucchini or mushrooms to the skewers for more variety.
• If you don’t have a grill, cook the skewers under a broiler or on a grill pan indoors.

Storage

Store any leftover grilled chicken kabobs and accompaniments in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently on the stove or in the microwave until warmed through. Keep the tzatziki sauce chilled separately for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will add more juiciness and flavor to the kabobs and work well with this marinade.

How long can I marinate the chicken?

You can marinate the chicken from 30 minutes up to 4 hours at room temperature or in the refrigerator. For best results, marinate overnight in the fridge for deeper flavor.

Greek Chicken Kabobs Recipe

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4.4 from 51 reviews

These Greek Chicken Kabobs are a flavorful and vibrant dish featuring marinated chicken breasts grilled to perfection with lemon and red bell peppers. Served with classic Mediterranean sides like tzatziki sauce, olives, cucumber, red onion, tomatoes, feta cheese, and warm pita bread, this recipe brings a fresh and delicious taste of Greece to your table. Perfect for a summer barbecue or a casual dinner, these kabobs balance tangy, savory, and fresh flavors beautifully.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Greek
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 ½ pounds boneless, skinless chicken breasts, cubed
• 1 cup Greek dressing
• 3 garlic cloves, finely minced or grated
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Vegetables and Garnishes

• 1 red bell pepper, cut into 1” pieces
• 1 lemon, thinly sliced
• 2 lemons, halved and grilled
• 1 cucumber, thinly sliced
• ½ red onion, thinly sliced
• 2 tomatoes, cored and sliced thick
• 4 ounces black or kalamata olives
• 4 ounces crumbled feta cheese
• fresh dill, for garnish

Other

• 4 slices pita bread, warmed and cut into triangles
• 8–10 wooden skewers, soaked in hot water for 30 minutes prior to use
• Tzatziki sauce, 1 cup

Instructions

1. Marinate the Chicken: Place the cubed chicken breasts into a large 1-gallon ziptop bag. Add Greek dressing, minced garlic, kosher salt, and cracked black pepper. Seal the bag tightly after squeezing out the air, then massage the marinade into the chicken pieces to coat evenly. Let the chicken marinate at room temperature for 30 minutes or refrigerate for up to 4 hours to enhance flavor and tenderness.
2. Prepare Skewers: While the chicken marinates, soak 8 to 10 wooden skewers in hot water for 30 minutes. This prevents the skewers from burning during grilling.
3. Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the kabobs and lemons.
4. Assemble Kabobs: Thread the soaked wooden skewers by alternating pieces of marinated chicken, folded lemon slices, and red bell pepper chunks to create colorful and flavorful kabobs.
5. Grill Kabobs and Lemons: Place the assembled skewers on the preheated grill. Grill for approximately 5 minutes per side, turning once, until the chicken is thoroughly cooked and has beautiful grill marks. At the same time, grill the lemon halves cut side down until nicely charred to be served alongside.
6. Prepare the Platter: Arrange tzatziki sauce, olives, cucumber slices, red onion, tomato slices, crumbled feta cheese, warmed pita bread triangles, and any leftover bell pepper pieces on a large serving platter, leaving space to place the finished kabobs.
7. Serve: Add the grilled chicken kabobs and charred lemon halves to the platter. Garnish everything with fresh dill and serve immediately to enjoy the best flavors and textures.

Notes

• For best results, marinate the chicken for at least 30 minutes to allow flavors to penetrate the meat.
• Soaking wooden skewers prevents them from burning or catching fire on the grill.
• You can substitute chicken thighs for chicken breasts for juicier kabobs.
• Grilling the lemon halves adds a smoky citrus flavor that complements the chicken perfectly.
• Serve with extra tzatziki sauce for dipping if desired.
• Make sure chicken is cooked through to an internal temperature of 165°F (74°C) for safe consumption.

Keywords: Greek chicken kabobs, grilled chicken skewers, Mediterranean chicken recipe, tzatziki chicken, summer barbecue recipes, grilled lemon chicken