There’s something special about the smell of grilled chicken mixed with lemon and garlic on a warm evening. These Greek chicken kabobs have become a regular in my house—not just because they’re easy to make, but because they taste like summer on a stick. The juicy chicken, charred vegetables, and that punchy Mediterranean marinade always get cleaned off the plate fast—no leftovers in sight. Whether I’m grilling for a casual weeknight dinner or a family get-together, these kabobs never let me down.
Why This Recipe Is Always on Repeat
I’ve made a lot of kabobs over the years, but this one’s a favorite because of how simple and flavorful it is. Everything starts with a Greek-inspired marinade that’s basically magic: lemon juice, olive oil, garlic, oregano, and a splash of vinegar. It soaks into the chicken beautifully, keeping it moist even if you accidentally leave it on the grill a bit too long (been there, done that).
What I also love is how colorful the whole skewer turns out. I usually use red onion, zucchini, and a mix of bell peppers—but honestly, anything that grills well works here. Sometimes I throw in mushrooms or cherry tomatoes if I’ve got them lying around.
What You’ll Need
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Chicken Breasts: Boneless, skinless chicken breasts cut into bite-sized chunks. They grill quickly and soak up flavor really well.
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Veggies: I use a mix of red onion, zucchini, yellow squash, and bell peppers. They char beautifully and add sweetness.
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Marinade: This is the star. It’s a mix of olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Sometimes I sneak in a bit of paprika for extra color.
How I Grill These Step-by-Step
1. Marinate the Chicken
I cut the chicken into 1½-inch cubes and toss it in the marinade. I like to let it sit in the fridge for at least an hour, though longer is always better. If I have time, I prep this in the morning and grill in the evening—it makes the flavor even deeper.
2. Prep and Thread the Skewers
While the chicken marinates, I chop the vegetables to roughly the same size so everything cooks evenly. Then it’s time to thread—chicken, zucchini, pepper, onion… repeat. My kid loves helping with this part, even if he sneaks a few raw peppers along the way.
3. Grill Until Charred and Juicy
I heat the grill to medium-high and lay the skewers down. They need about 4–5 minutes per side. I turn them gently and baste with leftover marinade for extra flavor and moisture. By the time the edges are a bit charred and the chicken’s cooked through, the kitchen smells like a Greek summer.
Questions I Get Often
How should I cut the chicken?
Stick to 1½-inch cubes. It’s the perfect size for threading and keeps the cooking time just right. Same goes for the veggies—uniform cuts help everything cook evenly.
What kind of skewers work best?
If I’m grilling a lot, I use metal skewers because they’re reusable and don’t burn. But wooden skewers work too—just soak them in water for at least 30 minutes first so they don’t catch fire.
Can I bake these instead of grilling?
Yes! If it’s raining or too hot outside, I bake them in the oven at 425°F for about 25–30 minutes. Just turn them halfway through so they roast evenly.
What I Like to Serve Alongside
When I make these kabobs, I usually keep the sides simple and fresh. Here are some of my go-to pairings:
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Tzatziki Sauce: That cool, garlicky yogurt dip goes perfectly with the lemony chicken.
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Hummus: I keep a tub of homemade or store-bought hummus in the fridge for easy scooping.
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Greek Salad: Tomatoes, cucumbers, olives, red onion, and feta dressed in olive oil and oregano.
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Roasted Potatoes: I sometimes do Greek-style potato wedges with lemon and herbs.
If I’m hosting, I’ll throw everything on a big board for people to mix and match. It feels a little like a mini Mediterranean buffet.
Keto Greek Chicken Kabobs
These Greek chicken kabobs are everything you want in a summer dinner—bright, juicy, and loaded with flavor.
Ingredients
For the Chicken & Veggies:
- 1 ½ pounds boneless, skinless chicken breasts (about 3 breasts), cut into 1 ½-inch
- chunks
- 1 red onion, cut into large chunks
- 1 zucchini, sliced
- 1 red bell pepper, cut into 1 ½-inch pieces
- 1 yellow bell pepper, cut into 1 ½-inch pieces
For the Marinade:
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Start by preparing the marinade. In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Add the chicken pieces to a shallow dish or zip-top bag, then pour the marinade over them. Toss gently to coat, cover, and refrigerate for at least an hour—this step makes the chicken incredibly tender and flavorful.
- When you're ready to grill, preheat your grill to medium-high. While it’s heating up, thread the marinated chicken onto skewers, alternating with chunks of red onion, zucchini, and both red and yellow bell peppers for a colorful lineup.
- Place the skewers on the grill and cook for about 4–5 minutes per side. You’re looking for lightly charred veggies and chicken that’s cooked through—juicy on the inside with a nice golden crust.
- Remove from the grill and serve immediately with fresh lemon wedges and a side of homemade or store-bought tzatziki. These kabobs are just as good straight off the grill as they are the next day.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 301Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 96mgSodium: 286mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage and Leftover Tips
To Store:
Once the skewers cool down, I unthread everything and pop it into an airtight container. It keeps well in the fridge for 3–4 days and is great for quick lunches.
To Freeze:
You can freeze the cooked chicken and veggies together. I usually portion them into bags or containers and stash them in the freezer for up to 3 months.
To Reheat:
Microwave works if you’re in a rush, but if you want the veggies to stay a little crisp, heat them in a pan or the oven at 350°F until warmed through.
These Greek chicken kabobs are one of those recipes you’ll keep coming back to—especially once you realize how easy it is to make something that tastes this fresh and flavorful. Perfect for weeknights, BBQs, or anytime you want a little taste of the Mediterranean without leaving your backyard.
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