Name: Grilled Greek Chicken Kabobs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Greek
Ingredients: 1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces; 4 large garlic cloves, minced; ¼ cup extra virgin olive oil; ½ tablespoon dijon mustard; Juice of 1 lemon; Zest of 1 lemon; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon fresh dill, or ½ teaspoon dried dill; 1 teaspoon dried oregano; 1 medium red onion, cut into large chunks; 2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons; 10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes

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Grilled Greek Chicken Kabobs are a vibrant explosion of flavor, perfect for any dinner table or backyard gathering. Juicy chicken pieces marry beautifully with fresh vegetables, all infused with the aromatic zest of lemon and fragrant herbs. Whether you’re craving a Mediterranean getaway or simply looking to elevate your weeknight dinner, these skewers deliver both taste and a touch of fun.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Grilled Greek Chicken Kabobs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Grilled Greek Chicken Kabobs

My first experience with grilled chicken kabobs was on a balmy summer evening when friends gathered around the grill, laughter echoing through the backyard. The tantalizing aroma wafted through the air, drawing everyone near. I was amazed at how easy and satisfying they were to make. Each bite is a reminder of those carefree days and the joy of great company. Plus, they are a fantastic alternative to takeout—easier than you think, but with so much more heart. You simply must try these grilled Greek chicken kabobs for your next meal; they are sure to impress and leave you craving more.

Why You’ll Love This Recipe

Simple & Quick: Juicy chicken and colorful veggies come together in just about 30 minutes.
Irresistible Flavor: The combination of garlic, lemon, and herbs creates a mouthwatering marinade.
Eye-Catching Appeal: Gorgeous skewers of vibrant veggies and perfectly charred chicken make for festive serving.
Flexible Serving: Enjoy them as a main dish or cut them up for salads and wraps.
Diet-Friendly Options: Easily adaptable for gluten-free diets by omitting certain sauces if necessary.

Ingredients You’ll Need

1½ – 2 lbs boneless & skinless chicken breasts or thighs: Chicken thighs add more flavor due to their higher fat content but feel free to use breasts for a leaner option.
4 large garlic cloves, minced: Fresh garlic adds a robust flavor; you can substitute with garlic powder (about 1 teaspoon), but fresh is best.
¼ cup extra virgin olive oil: This provides richness and helps the marinade adhere to the chicken. Avocado oil can be used as a substitute.
½ tablespoon Dijon mustard: Adds a tangy depth that complements the lemon and herbs; any grainy mustard works, too.
Juice of 1 lemon: Fresh lemon juice brightens up the flavors; bottled juice lacks the freshness.
Zest of 1 lemon: Don’t skip this! Lemon zest enhances the citrus flavor immensely.
1 teaspoon salt: Essential for bringing out the flavors; adjust according to taste.
½ teaspoon black pepper: For a hint of spiciness; you can replace it with cayenne for a kick.
1 tablespoon fresh dill or ½ teaspoon dried dill: Fresh dill provides a delightful herbaceous note, but dried works in a pinch.
1 teaspoon dried oregano: This classic Greek herb enhances the earthy flavors; fresh oregano can be substituted (use about three times the amount).
1 medium red onion, cut into large chunks: Sweet and colorful, adding depth; yellow onions can be used as well.
2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons: For a vibrant veggie component; bell peppers are also great additions.
10 – 12 skewers: If you’re using wooden skewers, make sure to soak them in water for 30 minutes to prevent burning.

How to Make Grilled Greek Chicken Kabobs

Marinate the Chicken: In a large bowl, whisk together ¼ cup extra virgin olive oil, the juice and zest of 1 lemon, 4 minced garlic cloves, and ½ tablespoon Dijon mustard. Add the chicken pieces, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh dill (or ½ teaspoon dried), and 1 teaspoon dried oregano. Toss until the chicken is evenly coated. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator for more depth of flavor.
Assemble the Skewers: Thread the marinated chicken, zucchini, and red onion onto the skewers, alternating the ingredients for a colorful presentation.
Preheat the Grill: Heat your grill to medium-high or high heat. Lightly oil the grates using a paper towel dipped in cooking oil, held with tongs, to prevent sticking.
Grill the Kebabs: Place the skewers on the grill and cook for about 10-12 minutes total. Turn the skewers every few minutes until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender with nice grill marks.
Serve: Transfer the skewers to a serving platter and garnish with fresh dill. Pair them with homemade tzatziki sauce, lemon wedges, and your favorite side dishes for a complete meal.

Storing & Reheating

Store any leftover kabobs in an airtight container at room temperature for up to 2 hours. If you’re refrigerating, they’ll keep well for about 3-4 days. For longer storage, place them in a freezer-safe container and freeze for up to 3 months. To reheat, place them in a preheated oven at 350°F for 10-15 minutes until heated through. Note that the texture may become slightly different after freezing, but refreshing them with a squeeze of fresh lemon juice can revive the flavor.

Chef’s Helpful Tips

Avoid overcrowding the skewers for even cooking and easier turning.
Ensure the chicken is cut into uniform pieces to ensure even cooking.
Let your ingredients rest at room temperature for about 15-30 minutes before grilling for even cooking.
If you prefer a smokier flavor, consider adding a few wood chips soaked in water to the grill.
Enhance the flavor by marinating the chicken overnight for the best results.

Grilled Greek Chicken Kabobs offer a blend of delightful flavors wrapped up in juicy, tender bites. As you savor each skewer, imagine those sunny afternoons or lively gatherings. I encourage you to experiment—swap veggies, try different marinades, and make it your own. You’ll find this recipe quickly becomes a cherished favorite in your kitchen.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and have more flavor thanks to their higher fat content. If you prefer a leaner option, stick to chicken breasts, but thighs often yield tastier kabobs.

How should I store leftover kabobs?

Store any leftover grilled chicken kabobs in an airtight container in the refrigerator for up to 3-4 days. If freezing, make sure to place them in a freezer-safe container, and they will last up to 3 months.

Can I grill these kabobs in the oven?

Yes! If grilling outside isn’t an option, you can use your oven’s broiler. Place the assembled skewers on a baking sheet and broil on high for 10-12 minutes, turning once halfway through, until chicken is cooked through.

What can I serve with these kabobs?

These kabobs pair beautifully with tzatziki, Greek salad, rice pilaf, or some warm pita bread on the side. Consider serving them with lemon wedges for an extra zing!

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Grilled Greek Chicken Kabobs

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Author: Anna
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: Greek

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Description

Treat your taste buds to these Grilled Greek Chicken Kabobs, loaded with brilliant flavors from garlic, lemon, and dill. Perfect for a quick dinner or a healthy meal with family and friends!

Ingredients

Scale

1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces
4 large garlic cloves, minced
¼ cup extra virgin olive oil
½ tablespoon dijon mustard
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh dill, or ½ teaspoon dried dill
1 teaspoon dried oregano
1 medium red onion, cut into large chunks
2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons
10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes

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Instructions

In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, and Dijon mustard. Add chicken, dill, oregano, salt, and pepper. Toss to coat, cover, and marinate for at least 30 minutes or up to overnight in the refrigerator.
Thread the zucchini, onion, and marinated chicken onto skewers, alternating the ingredients until fully loaded.
Preheat the grill to medium-high or high heat, lightly oiling the grates.
Place the skewers on the grill, cooking for 10-12 minutes, turning every few minutes until chicken reaches an internal temperature of 165°F.
Transfer to a serving platter, topping with fresh dill. Serve with tzatziki and lemon wedges on the side.

Notes

For added flavor, marinate the chicken overnight.
Using a mix of colored zucchini can make the dish visually appealing.
Serve with a side salad for a complete meal.