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These Greek chicken kabobs are juicy, flavorful, and grilled to perfection.
Tender chunks of marinated chicken and colorful zucchini, peppers, and onion are threaded onto skewers and grilled for your new go-to summer dinner.
Holly’s Recipe Highlights
- Flavor: These skewers are herby and fresh, marinated in a bright lemon, savory garlic, and classic Greek oregano mixture.
- Prep Note: These are great to make ahead, assemble the kabobs a day ahead, and grill when ready.
- Recommended Tools: Keep wooden or metal skewers on hand for a last-minute main dish or fruit kabobs.
- Serving Suggestions: Add a side of tzatziki sauce and a cucumber tomato salad for a great summer meal.
Ingredient Tips for Chicken Kabobs
- Chicken: This recipe calls for boneless, skinless chicken breasts. Boneless, skinless chicken thighs, cubes of pork, or large shrimp can also be used.
- Vegetables: Go for a variety of colorful peppers. Be sure the veggies are all cut to the same size and thickness so they cook evenly. Whole button mushrooms and thick slices of eggplant are also great options.
- Marinade: Fresh lemon juice not only tenderizes the chicken but also adds a little zing.
- Variations: Bump up the flavor and blend a homemade Greek seasoning mix to add to the marinade. A spoonful of tangy Dijon mustard or a little honey will also enhance the flavor.
Leftovers?
Store the chicken and veggies separately in covered containers in the refrigerator for up to 4 days. Reheat both in the microwave or on the stovetop and scoop into a pita pocket or serve over homemade zoodles for an energizing low-carb meal.
Once the Greek chicken kabobs are removed from the skewers, they can be frozen in zippered bags for up to 4 months.
More Simple Summer Skewers
Did you enjoy these Greek Chicken Kabobs? Leave a rating and comment below!
Greek Chicken Kabobs
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 small zucchini cut into ½-inch thick pieces
- ½ red onion cut into 1-inch pieces
- lemon wedges for serving
For the Marinade
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice about 1 lemon
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- For the marinade, in a medium bowl, combine ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, toss well to coat, and refrigerate for at least 30 minutes or up to 4 hours.
- Place the vegetables in a large bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Remove chicken from the marinade, allowing excess to drip off. Discard the marinade and thread the chicken and vegetables onto skewers.
- Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 10 to 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Serve the skewers with lemon wedges and tzatziki if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Entree
Cuisine American, Greek© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Imho … results are more consistent when veggies and chicken are skewered separately. When cooked together either veg or protein will be burned or raw when the other is done.
You can definitely skewer them separately if you prefer!
My favorite kabob recipe!! I’ve made it about 5 times now. I would recommend using chicken thighs instead of breasts because they tend to hold moisture better on the grill. I marinate in a large freezer plastic baggie because it helps spread the marinade evenly through the chicken (esp if you squeeze out all of the air before zipping and lay it flat in the fridge). I also love adding in mushrooms! My wooden skewers keep catching on fire on the grill but no big issues. Overall, great recipe!! Everyone I’ve made it for has been extremely impressed
That sounds delicious, thanks for sharing your alterations with us Emi!
I made these kabobs last night and they were so good! So good that I’m sitting at my desk right now eating the leftovers cold straight out of the baggie, I have no pride. I marinated the chicken early in the day and then used a bit of marinade on the veggies for an hour or so. I skewered everything in the afternoon, well ahead of dinner. I served them with rice and naan bread. This will go in my recipe notebook and made again and again!
I’m so glad you loved them Brenda! Definitely no shame in eating the leftovers AND saving a dish to wash ;)
Every recipe looks really good. Going to try several soon
I hope you enjoyed it!
This is absolutely delicious! Marinated chicken about 2 hrs…tender and flavorful! What do you think of some pineapple chunks on a couple of these skewers with the chicken?
Made last time with the zucchini and peppers.
I think that sounds delicious!
Deeeelicious !!!! Thank you !!!