Greek chicken kabobs on the grill are packed with flavor and color to make any backyard barbecue feel like a celebration!
Marinated in a light and lemony souvlaki-inspired marinade, chicken is threaded onto skewers with a rainbow of veggies and grilled until tender and juicy.
These chicken kabobs are the perfect make-ahead feel good kind of meal.
Greek Chicken Kabobs
- Mediterranean-style shish-kabob are a breeze to prep and sizzle on the grill.
- Low in calories, low carb, and flavor packed, they’re perfect for prepping ahead!
- Make extras, this chicken kabob recipe is perfect for meal prep. They’re great over salad or tucked into a pita served warm or cold.
- Cook these on the grill or in the oven methods to enjoy them all year long.
- They go wonderfully with salads, rice, or a glass of wine.
Ingredients for Chicken Kabobs
- Marinade: Fresh lemon, garlic, and a sprinkle of seasonings are all you need. We love oregano but add in your favorite Greek seasoning blend.
- Chicken: Fresh or frozen and thawed will work. Use boneless skinless chicken breasts or chicken thighs in this recipe.
- Vegetables: Dive into the color wheel; these kabobs are vibrant with bell peppers, zucchini, and red onion.
Variations – Mushrooms, par-cooked baby potatoes, thin slices of corn on the cob, cherry tomatoes, halved Brussels sprouts, and even thick chunks of bread can be threaded onto skewers with chicken.
How to Make Greek Chicken Kabobs
- Prepare the marinade as described in the recipe below.
- Marinate the chicken in the refrigerator for at least 30 minutes.
- Toss prepared vegetables with oil, salt, and pepper.
- Thread chicken and vegetables on skewers and grill on medium-high heat until the chicken reaches 165°F. Serve with lemon wedges if desired.
In the Oven:
- Prepare skewers as directed above.
- Place them on a foil-lined pan and bake at 350°F for 15-17 minutes or broil for 5-6 minutes or until chicken reaches 165°F, turning as needed.
- Remove the chicken and vegetables from the skewers and keep them in an airtight container in the refrigerator for 3 to 4 days. Enjoy cold over a salad or in a wrap, or reheat chicken and vegetables together in a pan on the stovetop with a little oil until heated through.
- Freeze leftovers (off the skewers) in zippered bags for up to one month and thaw in the refrigerator until ready to reheat.
Did you enjoy these Greek Chicken Kabobs? Be sure to leave a rating and a comment below!
Greek Chicken Kabobs
- 1 ½ pounds chicken breast 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 ½-inch thick
- ½ red onion cut into 1-inch pieces
- lemon wedges for serving
For the Marinade
- ⅓ cup olive oil
- 3 tablespoons freshly squeezed lemon juice about 1 lemon
- 3 cloves garlic crushed
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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