This recipe for Greek chicken kabobs is garlic and herb marinated chicken and colorful vegetables, skewered and grilled to perfection. Serve these skewers with a creamy cucumber yogurt dip for an easy and delicious dinner!
You can never go wrong with grilled meat on a stick, some of my favorites include steak kabobs, shrimp skewers and these fabulous Greek chicken kabobs.
Are you all tired of my Greek chicken recipes yet? I hope not, as you can tell I just love this flavor combination! I make these Greek chicken kabobs all the time, both the kids and adults love them! I serve these chicken skewers with a simple cucumber yogurt dip that really takes this dish to the next level.
How do you make Greek chicken kabobs?
This recipe starts with cubed chicken that’s marinated in a combination of olive oil, lemon juice, garlic and herbs. I typically marinate the chicken for about 30 minutes, but the chicken can sit in the marinade for up to 8 hours. I thread the chicken onto skewers with bell peppers and red onion and then toss them on the grill.
These Greek chicken kabobs can also be made inside if you don’t have a grill. You can also cook the skewers on a grill pan or even under the broiler. While the chicken is cooking, I make my sauce. The sauce is a simple combination of finely chopped cucumber, onion and herbs.
After the chicken has cooked through, serve it up with the yogurt dip, some chopped parsley and lemon wedges. I often round out the meal with some store bought pita bread and hummus, along with a steamed vegetable. I hope this recipe is as big of a hit in your house as it is in mine!
Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
MORE GRILLING RECIPES
- Grilled Chicken Tenders
- Grilled Asparagus in Foil
- Lemon Sriracha Shrimp
- Hawaiian Chicken Kabobs
- Pork and Pineapple Kabobs
Greek Chicken Kabobs
Ingredients
- 1 1/4 pounds boneless skinless chicken breast cut into 1 inch chunks
- 2 tablespoons of lemon juice
- 3 tablespoons of olive oil
- 1/2 teaspoon sugar
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red bell pepper cored, seeded and cut into 1 inch pieces
- 1 red onion peeled and cut into 1 inch pieces
- For the yogurt sauce:
- 1 cup of plain Greek yogurt
- 2 teaspoons olive oil
- 1 tablespoon minced red onion
- salt and pepper to taste
- ½ cup minced cucumber I prefer the small persian cucumbers
- ¼ cup minced fresh parsley
- Optional garnishes: lemon wedges chopped parsley
Instructions
- For the chicken skewers:
- Combine the lemon juice, olive oil, oregano, salt, sugar, pepper and garlic, along with 1 tablespoon of water, in a bowl. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes or up to 8 hours.
- Heat a grill or grill pan over medium or preheat the broiler.
- Remove the chicken from the marinade and thread the chicken pieces, red bell pepper and red onion onto 4 skewers.
- If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.
- For broiling, broil for 8-10 minutes or until chicken is cooked through.
- While the chicken is cooking make the sauce.
- For the yogurt sauce:
- Mix together the greek yogurt, olive oil, cucumber and parsley. Season with salt and pepper to taste. Refrigerate until ready for use.
- Serve the chicken skewers with the yogurt sauce. Garnish with parsley and lemon wedges if desired.
This was a big hit at our house! Thanks! I will make again and try your other recipes.
I have made this 4 or 5 times now and I had to come back and thank you for posting this recipe. It is so relatively easy and always a hit. I haven’t made the sauce (this is why I say relatively easy) only because Trader Joes has a tzadeki (yogurt cucumber sauce) we love so much so I take the easy way out. I make the kabobs on my indoor grill, get some flat bread, lettuce, tomato, onions, chicken and tzadeki sauce to make a shwarma type sandwich, the veggies on the side (I kabob some zucchini and summer squash) and rice pilaf. It is way better than the Greek restaurant we used to order from and paid $30 for same meal. I suggest anyone making this use fresh lemon. I made it once with real lemon in the bottle. Fresh lemon far superior. Thank You again!
Once you’ve made these you’ll want to make them again and again! I did! Love this recipe.
So glad you enjoyed it! Thanks for reporting back!
Prepping these right now and although the yogurt sauce tastes great mine looks nothing like yours in the picture and I followed the recipe to a T. Mine is much thicker and chunkier. Would you recommend possibly blending it in the blender to make it thinner?
You could puree it if the texture bothers you, I mince the cucumber and onion very fine which makes the sauce less chunky.
Thanks! I ended up keeping the sauce as is and it was delicious with the kabobs! Thanks for the recipe 🙂
Hi!
So I made these last night and both my husband and I just loved them. One question, in the description of the sauce you said “cucumber,onion and herb” but I did not see any onion in the actual recipe so didn’t add it. Doesn’t matter as it was just wonderful. But I do think the added bite of the onion would be very good. Can’t wait to try your other recipes. Thanks!
Thanks for catching that, I updated the recipe!
Lovely and I’ll never tire of Greek chicken recipes. My favourite flavours!
These look so good! I love the yougart sauce with the chicken!
Beautiful healthy easy food…. my favorite!
These look wonderful! I’m into Mediterrian foods of all types !
Love all the color in these kabobs – and they would satisfy everybody at our house! Love the dip too.
Thank you so much for this recipe!