These Easy Greek Chicken Kabobs are a tasty way to bring the flavors of Greece right to your grill! Juicy chicken marinated in herbs, garlic, and lemon is served on skewers with bright veggies.
Grilling these kabobs is so fun! I love watching them sizzle and the aroma filling the air. Plus, they’re perfect with a side of rice or a fresh salad. Who’s ready to munch? 😄
Key Ingredients & Substitutions
Chicken: I love using thighs for their juiciness, but breasts work too. If you’re looking for a lighter option, you can use turkey meat, or for a vegetarian twist, substitute with firm tofu or veggies like bell peppers and zucchini.
Olive Oil: Extra virgin olive oil gives the best flavor, but any neutral oil like canola or avocado oil will work too. You can also try flavored oils like garlic or herb oil for added depth!
Lemon Juice: Fresh lemon juice is key for brightness. If you’re out, use vinegar, like red wine or apple cider vinegar, but the flavor will be slightly different.
Dried Herbs: Oregano is classic Greek, but feel free to mix in some dried basil or parsley if you like. Fresh herbs can be used as well; just use about three times the amount.
Vegetables: Cherry tomatoes, cucumbers, and red onions are great, but you can also pile on bell peppers or mushrooms. Just ensure they are cut to a similar size for even cooking.
What’s the Best Way to Marinate Chicken for Kabobs?
Marinating your chicken is a crucial step to infuse it with flavor and keep it tender. Here’s how to do it right:
- Mix olive oil, lemon juice, garlic, and the herbs in a bowl until well combined.
- Add chicken cubes to the marinade, ensuring all pieces are coated.
- Cover and refrigerate for a minimum of 30 minutes; longer will enhance the flavor, so aim for 1-2 hours if possible.
This process helps the chicken absorb the delicious flavors and contributes to a juicy outcome once grilled! Just don’t marinate for too long—over 24 hours can make the chicken mushy.
Easy Greek Chicken Kabobs
Ingredients You’ll Need:
For the Chicken Kabobs:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme (optional)
- ½ tsp salt
- ½ tsp black pepper
- Fresh dill, chopped (for garnish)
For Serving:
- Cherry tomatoes, halved
- Cucumber, sliced
- Red onion, thinly sliced
- Kalamata olives
- Feta cheese, cubed
- Grilled lemon slices
- Grilled yellow squash slices (optional)
- Pita bread
- Tzatziki sauce (yogurt cucumber dill sauce)
How Much Time Will You Need?
This recipe requires about 30 minutes of marinating time and around 20-25 minutes for prep and grilling. In total, you’ll spend roughly 1 hour before you can enjoy these tasty kabobs!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, thyme, salt, and pepper until well combined. Add the cubed chicken into the marinade and toss to ensure all pieces are coated. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 30 minutes. For the best flavor, marinate for 1-2 hours!
2. Prepare the Grill:
Preheat your grill to medium-high heat. If you’re using wooden skewers for the kabobs, make sure to soak them in water for at least 30 minutes to prevent them from burning on the grill.
3. Assemble the Kabobs:
Once the chicken is marinated, take it out of the fridge. Carefully thread the marinated chicken cubes onto the skewers, making sure to leave a little space between each piece for even cooking. You can also add some cherry tomatoes or bell pepper pieces between the chicken if you like!
4. Grill the Kabobs:
Place the skewers on the hot grill. Grill for about 10-12 minutes, turning every 3-4 minutes. You want the chicken to be cooked through and develop nice grill marks.
5. Grill Lemon and Squash Slices:
While the chicken cooks, slice a lemon into rounds and prepare yellow squash if desired. Grill the lemon slices and squash rounds for about 2-3 minutes on each side, just until they’re lightly charred.
6. Plate the Dish:
When everything is grilled and ready, arrange the chicken kabobs in the center of a large platter. Surround it with fresh cucumber slices, halved cherry tomatoes, sliced red onions, kalamata olives, feta cubes, and the grilled lemon and squash slices.
7. Serve:
Add a bowl of tzatziki sauce drizzled with olive oil and topped with fresh dill on the side. Warm pita bread should also be served alongside for scooping!
8. Enjoy!
Grab a skewer, spoon some tzatziki on top, or use pita bread to take a delicious bite with the kabobs, fresh veggies, and feta cheese. Enjoy this delightful Greek-inspired meal with family and friends!
FAQ for Easy Greek Chicken Kabobs
Can I Use Different Types of Meat?
Absolutely! You can substitute the chicken with pork or lamb for a different flavor profile. If you prefer a vegetarian option, firm tofu, mushrooms, or even zucchini can be great substitutes.
What if I Don’t Have a Grill?
No worries! You can cook these kabobs in the oven. Preheat your oven to 400°F (200°C), place the skewers on a baking sheet, and bake for about 15-20 minutes, turning halfway through, until the chicken is cooked through.
How Long Can I Store Leftovers?
Leftover kabobs can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them up in the oven or microwave, adding a splash of water for moisture if needed.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade in advance and store it in the fridge for up to 2 days. Just remember to add the chicken when you’re ready to cook, as marinated chicken should not be stored for more than 24 hours.
