Greek Chicken Kabobs
Greek chicken kabobs are a healthy, flavor-packed main that are so easy to make. Served with homemade tzatziki sauce, you’ll love grilling these delicious kebabs up for a wholesome family friendly dinner.
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Kebabs are so popular in our house.
What’s not to love about meat on a stick?
Especially when they are so easy from start to finish- especially if you start an assembly line in the kitchen.
And it’s even easy to make the homemade tzatziki sauce.
Not too mention totally worth it!
It’s so good drizzled over the skewers full of perfectly seasoned chicken and veggies.
Ingredients
To make the chicken kebabs themselves, you’ll need:
- Chicken breasts– Boneless skinless breasts cut into 1.25 inch cubes
- Olive oil– Don’t substitute another oil here. You want to use olive oil for the flavor too.
- Lemon juice– Fresh is best but you can use the bottled kind in a pinch.
- Vinegar– Red wine vinegar
- Spices– Minced garlic, dried oregano, dried basil, dried thyme, ground coriander, and salt and pepper
- Veggies– Bell peppers cut into 1 inch pieces, zucchini sliced into half inch thick rounds, and a red onion cut into 1 inch wedges
How to Make the Chicken Kebabs
Making the kebabs is pretty easy.
To do it, start by making the marinade for the chicken by whisking together a quarter cup of olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, and coriander in a bowl until evenly combined.
Season the mixture with salt and pepper, to taste.
Once you’ve made the marinade, put the cubed chicken in a large zip locking bag and pour the marinade over the chicken.
Gently massage the chicken to distribute the marinade evenly.
Seal the bag, lay it flat, and refrigerate the chicken for 45 minutes, or up to 2 hours.
If you are using wooden skewers, soak them in water for 30 minutes.
Drizzle the veggies with the remaining olive oil and toss them to coat and lightly season them with salt if desired.
Then preheat a grill over medium high heat.
Assemble the skewers by threading a bell pepper piece, red onion, zucchini wheel, and 2 pieces of marinated chicken, repeating until the skewer is full.
Brush the grill lightly with olive oil and grill until the chicken reaches 165 in the center of the pieces, rotating once halfway through.
Garnish with fresh parsley and serve them warm with tzatziki sauce.
What Do You Serve With Kabobs?
Other than the traditional dipping sauce, this delicious dill dip or dill pickle dip both make great options for dipping.
As far as side dishes go, we love pairing kabobs with a hearty salad, like this balsamic salad with pasta, or Greek seasoned basmati rice.
Other options that pair well include:
- Sweet Potato Chips
- Killer Marinated Tomato Salad
- Greek Oven Fries
- Smoked Corn On The Cob
- Greek Lemon Potatoes
- Grilled Caesar Asparagus
- Lemon Cucumber Couscous Salad
Can I make these ahead of time?
Short on time? Most of the work can be done ahead of time with the marinade.
You can make the marinade up to a day in advance and store it in the fridge.
Don’t add the chicken to the marinade until at most 2 hours prior to cooking.
Storing Leftovers
Store leftover kebabs in an airtight container in the fridge for up to 3 days.
Reheat them in the oven or on the stove until they are warmed through.
To keep them moist, brush on a little extra olive oil prior to reheating.
Tips and tricks
- Do not marinade the chicken for longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients.
- If you don’t want to soak skewers, I highly recommend using metal skewers instead.
- Leave an inch or two free on both ends of the kebabs to allow for safe handling.
- Many hands make quick work here. I love to set up an assembly line in my kitchen when I make these so they are done fast.
- Don’t like this mix of veggies? Feel free to substitute with mushrooms, eggplant pieces, or your other favorite veggies.
Other Kebab Recipes
Greek chicken kebabs are a summer favorite anytime we want a fresh, light meal. Make it and enjoy!
Looking for other kebab recipes? Try these:
- Grilled Nam Prik Shrimp Skewers
- Bang Bang Chicken Kabobs
- Grilled Herbed Lemon Salmon Kebabs
- Honey Garlic Chicken Kabobs
- Dessert Kabobs
If you’ve tried these GREEK CHICKEN KEBABS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Greek Chicken Kabobs With Tzatziki Sauce
Ingredients
- 2 lbs boneless skinless chicken breasts diced into 1 1/4-inch cubes
- 1/4 cup + 2 tbsp olive oil divided, plus more for brushing the grill
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 3 cloves garlic minced
- 2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp ground coriander
- salt and black pepper to taste
- 2 large red yellow, and/or orange bell peppers, diced into 1 inch pieces
- 3 small zucchini nearly 1 lb, sliced into rounds slightly under 1/2-inch thick
- 1 large red onion diced into 1 inch wedges
Instructions
To Make The Kebabs:
- In a bowl whisk together the 1/4 cup of olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, and coriander until evenly combined. Season the mixture with salt and pepper, to taste. Place the cubed chicken in a Large zip locking bag and pour olive the prepared marinade over the chicken amd gently squish the chicken around to evenly coat. Seal the bag, lay it flat, and refrigerate the chicken for 45 minutes, or up to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
- Drizzle the prepped veggies with the remaining 2 tsp of olive oil and gently stir/toss to coat. I just lightly season them with salt.
- Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat until the skewer is full (leave an inch or two free on both ends to allow for safe handling). Brush the heated grill lightly with olive oil, place the skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish the cooked skewers with parsley (optional), and serve the. warm with Tzatziki sauce.
Notes
- Do not marinade the chicken for longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients.
- If you don't want to soak skewers, I highly recommend using metal skewers instead.
- Leave an inch or two free on both ends of the kebabs to allow for safe handling.
- Many hands make quick work here. I love to set up an assembly line in my kitchen when I make these so they are done fast.
- Don't like this mix of veggies? Feel free to substitute with mushrooms, eggplant pieces, or your other favorite veggies.
Nutrition
recipe originally published September 15, 2015
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This looks delicious. I love greek flavors and Tzatziki on so many things, even as a veggie dip!
I need a different way to cook my chicken kabobs and this looks perfect. I have been collecting so many different Tzatziki recipes and will eventually make it myself. Thanks for sharing with Fiesta Friday.
I love kabobs – they are so tasty and so full of amazing flavors. I love the tzatziki as well. Oh I want some now! 😀
It’s still way too hot here in Mississippi. This is a perfect grilling recipe, and that tzatziki sauce looks so refreshing! I found you at the Throwback Thursday Link Up.
My kind of meal! Yum!
Thanks, Fae!