Name: Grilled Greek Chicken Kabobs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Greek
Ingredients: 1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces; 4 large garlic cloves, minced; ¼ cup extra virgin olive oil; ½ tablespoon dijon mustard; Juice of 1 lemon; Zest of 1 lemon; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon fresh dill, or ½ teaspoon dried dill; 1 teaspoon dried oregano; 1 medium red onion, cut into large chunks; 2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons; 10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes

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Grilled Greek Chicken Kabobs are a delightful fusion of tender marinated chicken and vibrant vegetables, all beautifully charred to perfection on the grill. Each bite bursts with zesty lemon and aromatic herbs that transport you straight to a sun-drenched Mediterranean patio. This dish is not only visually appealing but also incredibly satisfying, making it a fantastic choice for gatherings, family dinners, or even a cozy night in.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Grilled Greek Chicken Kabobs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Grilled Greek Chicken Kabobs

I stumbled upon this recipe during a sunny summer afternoon barbecue. The tangy aroma of lemon and garlic filled the air, pulling friends and family to the grill like moths to a flame. Watching those lively kabobs sizzling away was a feast for the senses, and the first bite confirmed my suspicion: these grilled Greek chicken kabobs are something special. With easy prep and a fantastic reward, it’s a recipe I’m excited to share.

Why You’ll Love This Recipe

Simple & Quick: Whip these up in under 30 minutes, perfect for busy weeknights.
Irresistible Flavor: Juicy chicken infused with lemon, garlic, and fresh herbs creates a mouthwatering experience.
Eye-Catching Appeal: Colorful veggies and golden chicken skewers make for a stunning presentation.
Flexible Serving: Great for weeknight dinners, BBQs, or meal prep for the week ahead.
Diet-Friendly Options: Easy to adapt for gluten-free and dairy-free diets.

Ingredients You’ll Need

1½ – 2 lbs boneless & skinless chicken breasts or thighs: Chopping them into 1-inch pieces ensures even cooking and easy eating.
4 large garlic cloves, minced: Fresh garlic adds a robust flavor that’s essential in Greek cuisine.
¼ cup extra virgin olive oil: A high-quality oil is crucial as it enhances the marinade and adds richness.
½ tablespoon Dijon mustard: This small amount adds depth and a subtle kick to the flavor profile.
Juice of 1 lemon: Fresh lemon juice brightens the dish, cutting through the richness of the chicken.
Zest of 1 lemon: The zest adds an extra punch of citrus flavor that’s aromatic and vibrant.
1 teaspoon salt: Helps to highlight all the delicious flavors in the kabobs.
½ teaspoon black pepper: A little seasoning goes a long way to develop a balanced taste.
1 tablespoon fresh dill, or ½ teaspoon dried dill: Dill is a classic Greek herb that brings freshness and aroma.
1 teaspoon dried oregano: Essential for that authentic Mediterranean flavor, providing earthiness.
1 medium red onion, cut into large chunks: Sweet when grilled, onions add a delightful texture and flavor.
2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons: Colorful and healthy, zucchini complement the chicken beautifully.
10 – 12 skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

How to Make Grilled Greek Chicken Kabobs

Prepare the Marinade: In a spacious bowl, whisk together ¼ cup extra virgin olive oil, the juice of 1 lemon, zest of 1 lemon, and 4 minced garlic cloves. Add ½ tablespoon Dijon mustard, 1 tablespoon fresh or ½ teaspoon dried dill, 1 teaspoon salt, and ½ teaspoon black pepper. Mix until well combined.
Marinate the Chicken: Cut 1½ – 2 lbs boneless & skinless chicken into 1-inch pieces and add it to the marinade. Toss until the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes or up to overnight for the best flavor.
Assemble the Skewers: Begin threading your marinated chicken onto the skewers, alternating with large chunks of 1 medium red onion and sliced zucchini pieces (about ½ to 1-inch thick). Make sure to fill the skewers while leaving a bit of space between the pieces for even grilling.
Preheat the Grill: Heat your grill to medium-high or high heat. Lightly oil the grates with a paper towel coated in oil to prevent sticking.
Grill the Kabobs: Place the skewers on the grill and cook for 10-12 minutes total. Turn them every few minutes to ensure even cooking until the chicken is fully cooked and reaches an internal temperature of 165°F. The vegetables should be tender and slightly charred.
Serve: Transfer the grilled kabobs to a serving platter, sprinkling with fresh dill for a pop of color. Accompany with lemon wedges and your favorite sides like tzatziki or a Greek salad.

Storing & Reheating

Leftover grilled Greek chicken kabobs can be enjoyed for up to 4 days when stored in an airtight container in the refrigerator. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, place the kabobs in the oven at 350°F for about 10 minutes or until heated through. Be mindful that the texture may change slightly, so pairing them with a fresh sauce or side can refresh their flavor profile.

Chef’s Helpful Tips

Avoid overcrowding the skewers; leave space for heat circulation for even cooking.
Make sure your grill is properly preheated to achieve a nice sear on the kabobs.
If you have leftover marinade, it can be cooked down to create a sauce — perfect for drizzling over the kabobs at serving.
Experiment with different vegetables like bell peppers or cherry tomatoes for variety.
For an extra punch, marinate the chicken overnight to amplify the flavor.

Grilled Greek chicken kabobs are the perfect balance of savory and zesty, making them a home-run meal for any occasion. They not only highlight the vibrant flavors of Mediterranean cooking but also cater to a variety of dietary preferences. Whether you’re tossing these on the grill for a weekend gathering or whipping them up on a busy weeknight, I encourage you to embrace the flavors and enjoy every bite.

Recipe FAQs

Can I use other meats for these kabobs?

Absolutely! While chicken is the star of this recipe, you can substitute it with shrimp, beef, or even tofu for a vegetarian option. Just adjust cooking times as needed — for shrimp, 3-5 minutes should suffice, whereas beef may take longer.

What can I serve with grilled Greek chicken kabobs?

These kabobs go well with a refreshing tzatziki sauce, lemon rice, or a simple Greek salad. You could also pair them with flatbreads or pitas for a fun wrap-style meal.

How do I prevent the chicken from drying out on the grill?

Marinating the chicken thoroughly helps lock in moisture. Also, keep an eye on the cooking time and use a meat thermometer to ensure it doesn’t overcook. The ideal internal temperature for chicken is 165°F.

Can I make these kabobs in the oven instead?

Yes! Preheat your oven to 400°F, place the kabobs on a baking sheet lined with parchment, and bake for about 15-20 minutes, turning halfway through, until cooked through. This option is great for those without access to a grill.

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Grilled Greek Chicken Kabobs

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Author: Peter
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: Greek

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Description

Enjoy the vibrant flavors of Grilled Greek Chicken Kabobs, featuring marinated chicken, fresh veggies, and herbs. This delightful dish is easy to prepare, making it a perfect option for a quick dinner or healthy meal that’s full of Mediterranean goodness.

Ingredients

Scale

1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces
4 large garlic cloves, minced
¼ cup extra virgin olive oil
½ tablespoon dijon mustard
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh dill, or ½ teaspoon dried dill
1 teaspoon dried oregano
1 medium red onion, cut into large chunks
2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons
10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes

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Instructions

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and Dijon mustard. Add the chicken, dried dill, oregano, salt, and pepper. Toss to coat and let marinate for at least 30 minutes or overnight in the refrigerator.
Thread the zucchini, onion, and chicken onto the skewers, alternating the ingredients until each skewer is filled.
Preheat your grill to medium-high heat and lightly grease the grates.
Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F.
Transfer the skewers to a serving platter, garnish with fresh dill, and serve with tzatziki and lemon wedges.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning on the grill.
Feel free to add other fresh vegetables like bell peppers or cherry tomatoes for more variety.
Marinating overnight enhances the flavors even more.