Looking for a fresh, flavorful dinner that’s easy to prepare and sure to impress?
These Greek Marinated Chicken Kabobs deliver juicy, herby perfection with every bite.
Whether you’re grilling outdoors or cooking in the oven, this Mediterranean-inspired recipe is a must-try for any home cook.
They are light, protein-packed, and bursting with flavor. Plus, they’re naturally gluten-free and can be customized with your favorite veggies.
It’s the kind of meal that tastes indulgent but fits right into a healthy lifestyle.
Why You’ll Love These Greek Chicken Kabobs
- Naturally gluten-free and low in carbs
- Great for meal prep or entertaining
- Perfectly juicy with bold Mediterranean flavor
- Versatile: Cook on the grill, stove, or in the oven!
- Picky eater approved and kid-friendly
Ingredients for Greek Chicken Kabobs
You’ll need just a handful of everyday ingredients to bring these kabobs to life:
- Chicken: Boneless, skinless chicken breasts or thighs
- Olive oil: The base of the marinade and key to juicy kabobs
- Lemon juice & zest: Adds brightness and tenderizes the meat
- Red wine vinegar: Enhances flavor depth
- Garlic: For that classic Greek punch
- Dried oregano: Earthy and aromatic
- Salt & pepper: To balance the seasoning
- Paprika (optional): Adds color and a hint of warmth
- Vegetables (optional): Bell peppers, red onion, zucchini, or cherry tomatoes
How to Make the Greek Marinade
The marinade is where all the flavor magic happens. Here’s how to whip it up:
- In a bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper, and optional paprika.
- Cut chicken into 1.5-inch pieces and toss it into a zip-top bag or bowl with the marinade.
- Refrigerate for at least 30 minutes, but for best flavor, let it sit for 2–8 hours.
- Optional: Add a spoonful of plain Greek yogurt to the marinade for a creamy twist.
Assembling and Cooking the Kabobs
Once the chicken has absorbed all that zesty flavor, it’s time to build your kabobs.
- Soak wooden skewers in water for 20–30 minutes if using, to prevent burning.
- Thread chicken and veggies onto skewers, alternating for color and flavor variety.
- Grill: Preheat to medium-high and cook for 10–12 minutes, turning once, until chicken is cooked through.
- Oven: Bake at 425°F for 18–22 minutes on a foil-lined baking sheet, turning halfway.
- Stovetop: Cook on a grill pan over medium-high heat, rotating until evenly charred and cooked.
Serving Suggestions and Sides
Greek marinated chicken kabobs are incredibly versatile. Serve them in a variety of ways to suit your mood or occasion:
- With Tzatziki: A dollop of this garlicky cucumber yogurt sauce adds cooling contrast.
- Greek Salad: Pair with chopped cucumbers, tomatoes, olives, and feta.
- Over Rice or Quinoa: Add a drizzle of lemon vinaigrette for a grain bowl feel.
- In a Pita Wrap: Stuff with lettuce, tomato, red onion, and sauce for a handheld meal.
- On a Platter: Serve with hummus, olives, and grilled pita bread for a Mediterranean spread.
Storage and Reheating Tips
These kabobs are just as tasty the next day, making them perfect for leftovers or meal prep.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- Freeze marinated raw chicken (without veggies) in a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking.
Recipe Variations and Substitutions
Feel like mixing it up? Here are some easy tweaks:
- Use lamb or shrimp in place of chicken for variety.
- Swap veggies for what you have on hand—zucchini, mushrooms, and eggplant all work well.
- Add heat with red pepper flakes or a spoonful of harissa.
- Try a yogurt-based marinade for extra tenderness and tang.
Recipe FAQ’s
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and add more flavor.
Do I have to use vegetables?
No, you can use chicken only, but adding veggies enhances flavor and color.
Can I make these ahead of time?
Yes! You can marinate the chicken and prep the skewers up to a day in advance.
Easy Greek Marinated Chicken Kabobs
Ingredients
For the Marinade:
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 3 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
For the Kabobs:
- 1.5 pounds boneless skinless chicken breasts or thighs cut into 1.5-inch cubes
- 1 medium red onion chopped into large chunks (optional)
- 1 bell pepper chopped into large pieces (optional)
- 1 zucchini sliced into thick rounds (optional)
- Wooden or metal skewers
Instructions
Step 1: Make the Marinade
- In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper, and paprika (if using).
Step 2: Marinate the Chicken
- Place chicken pieces in a large bowl or zip-top bag.
- Pour marinade over the chicken and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes, preferably 2–8 hours.
Step 3: Prepare Skewers
- If using wooden skewers, soak them in water for 30 minutes.
- Thread marinated chicken pieces onto skewers, alternating with onion, bell pepper, and zucchini if desired.
Step 4: Cook the Kabobs
- Grill:
- Preheat grill to medium-high heat.
- Grill skewers for 10–12 minutes, turning halfway, until chicken is cooked through and has grill marks.
- Oven:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with foil.
- Bake kabobs for 18–22 minutes, turning once halfway through.
- Stovetop:
- Heat a grill pan over medium-high heat.
- Cook skewers, turning occasionally, until browned and fully cooked, about 10–12 minutes.
Step 5: Serve
- Serve warm with tzatziki, pita, rice, or salad.