Greek chicken kabobs are just as delicious as they look!

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 with tzatziki

These Are the Best Chicken Kabobs Because…

  • The homemade marinade is easy & amazing. It’s easy and uses ingredients you probably have on hand.
  • They’re versatile, so add veggies you love and skip the veggies you don’t!
  • They’re fresh and nourishing, naturally low in carbs, and delicious.
  • These taste great warm over rice or in a pita and are perfect for meal prep, serve them chilled over a salad.
ingredients assembled to make greek chicken kabobs, including chicken, lemon, oregano, peppers, garlic, olive oil, onion, and zucchini

Ingredients for Chicken Kabobs

Marinade: Fresh lemon, garlic, and a sprinkle of seasonings are all you need. I add oregano, but you can also use a bit of your fave Greek seasoning.

Chicken: These kabobs are made with boneless skinless chicken breasts. Skinless chicken thighs also work well in this recipe.

Vegetables: Dive into the color wheel; these kabobs are vibrant with bell peppers, zucchini, and red onion.

How to Make Greek Chicken Kabobs

  1. Marinate: Prepare the marinade (recipe below) and marinate the chicken for at least 30 minutes.
  2. Skewer: Thread chicken and vegetables on skewers
  3. Grill: Grill over medium-high heat until the chicken reaches 165°F.
cooked greek chicken kabobs on a metal tray

Serving Suggestions

  • Serve them with tzatziki sauce (cucumber & Greek yogurt dip).
  • For a carby side dish, try Lemon Roasted Potatoes, rice, couscous, or lemon orzo.
  • For a fresh side dish, serve with sliced tomatoes drizzled with oil and red wine vinegar and sprinkled with feta cheese.
  • These kabobs pair well with Greek salad.
greek chicken kabobs on a dish

More Easy Chicken Kabobs

Got Leftovers?

  • Remove the chicken and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 4 days.
  • Heat and tuck into a pita bread or enjoy cold over a salad or in a wrap.
  • Leftovers (off the skewers) can be frozen in zippered bags for up to 4 months and thawed in the refrigerator.

Did you enjoy these Greek Chicken Kabobs? Be sure to leave a rating and a comment below!

cooked greek chicken kabobs on a plate
5 from 14 votes↑ Click stars to rate now!
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Greek Chicken Kabobs

Inspired by my favorite chicken souvlaki recipe, these kabobs are delicous and packed with flavor.
Prep Time 20 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
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  • 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

  • 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


  • 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.


Oven: Chicken Kabobs can be broiled in the oven. To broil: Place skewers on a foil-lined pan and turn the broiler to high. Broil 4-5-inches from the heat for 5-6 minutes per side or until chicken reaches 165°F.
Serving Suggestions: Serve with rice, Greek potatoes or tuck into a pita and top with tzatziki.
Nutrition information is for ¼ of the recipe and accounts for ⅓ of the marinade (as the rest is discarded).
5 from 14 votes

Nutrition Information

Calories: 286 | Carbohydrates: 7g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 277mg | Potassium: 904mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 76mg | Calcium: 30mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree
Cuisine American, Greek
Greek Chicken Kabobs with a title
tender Greek Chicken Kabobs with writing
close up of Greek Chicken Kabobs with a title
Greek Chicken Kabobs on the grill and plated with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 14 votes (13 ratings without comment)

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Recipe Rating


  1. 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.