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, grilled shrimp skewers and these fabulous Greek chicken kabobs.
Are you all tired of my Greek chicken recipes yet like Greek lemon chicken? 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! You can enjoy these chicken skewers with a simple cucumber yogurt dip that really takes this dish to the next level.
Try these skewers with great side dishes like grilled eggplant, cilantro lime rice or three bean salad!
Greek Chicken Kabobs Ingredients
To make these Greek chicken kabobs, make sure to have boneless, skinless chicken breasts, fresh lemon juice, olive oil, sugar, dried oregano, garlic, salt, black pepper, a bell pepper and a red onion. For the dipping sauce you will need plain Greek yogurt, olive oil, red onion, salt, pepper, cucumber and parsley. You may want some lemon wedges or chopped parsley to garnish your kabobs!
How Do You Make Greek Chicken Kabobs?
When you make this Greek chicken kabobs recipe start by making a marinade. In a large bowl whisk together lemon juice, olive oil, oregano, salt, sugar, pepper and garlic and a little water. Add cubed chicken pieces to the marinade, refrigerate the chicken and let it soak in the flavor. Next, thread the chicken onto skewers with bell peppers and red onion and then toss the kabobs on the grill. While the kabobs cook, make the dipping sauce by mixing together plain Greek yogurt, olive oil, minced cucumber and minced fresh parsley. When the chicken and veggies cook through, remove the kabobs from the grill and enjoy. Feel free to garnish with lemon wedges and chopped parsley.
Tips For The Perfect Greek Chicken Kabobs
- Use a sharp knife to cut your chicken breasts into cubes. If you find that you are having trouble cutting nice cubes, try placing the chicken breasts in a freezer for 20-30 minutes to firm them up for cutting.
- Try to cut your chicken into similar sized cubes so they cook in the same amount of time.
- You can make these Greek chicken kabobs inside on a grill pan if you don’t have a grill or if you would rather cook inside. You can also try cooking these kabobs on a sheet pan under your broiler.
- Feel free to use multiple colors of bell peppers for more colorful kabobs.
- You can use wooden skewers or metal skewers, whichever you like. If you use wooden skewers, try soaking them in water for 30 minutes to prevent them from burning.
- Have a Mediterranean feast by adding my Mediterranean salad, Mediterranean couscous salad or Mediterranean mezze platter.
Quick Tip
I typically marinate the chicken for about 30 minutes, but the chicken can sit in the marinade for up to 8 hours.
Recipe FAQs
You can enjoy these Greek chicken kabobs with a variety of Mediterranean and Greek dishes like fattoush salad, muhammara sauce and pita bread, chopped Greek salad and Greek pasta salad.
You want to cut your chicken breasts for kabobs into pieces that are about 1 inch on each side. That size tends to cook quickly without burning.
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Flavor Variations
While this recipe makes Greek chicken kabobs that are packed with flavor, you can change the recipe you suit your own taste.
- Meat: This recipe would work well with chicken tenders or chicken thighs. You could also make this recipe with shrimp or scallops.
- Spicy: Increase the heat by adding red pepper flakes or hot sauce to your marinade.
- Veggies: Add your favorite veggies to the kabobs like zucchini, yellow squash, tomatoes or eggplant.
- Sauces: Want a variety of sauces? Try my hummus, tzatziki sauce, baba ganoush or try my Mediterranean layered dip!
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 pita bread and some mixed greens tossed in Greek salad dressing. I hope this recipe is as big of a hit in your house as it is in mine!
More Grilling Recipes
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Grilled Sriracha Shrimp
15 mins
Hawaiian Chicken Kabobs
1 hr 10 mins
Pork Kabobs with Pineapple
40 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Notes
- Use a sharp knife to cut your chicken breasts into cubes. If you find that you are having trouble cutting nice cubes, try placing the chicken breasts in a freezer for 20-30 minutes to firm them up for cutting.
- Try to cut your chicken into similar sized cubes so they cook in the same amount of time.
- I typically marinate the chicken for about 30 minutes, but the chicken can sit in the marinade for up to 8 hours.
I had Greek for for lunch today! I just love it & love the flavors! These kabobs are so good & juicy! I use them as my main dish!
I’m keeping this recipe! Mine turned out sooo good and I love the color of my kabobs! Perfectly cooked and seasoned!
Loved these chicken kabobs, the chicken was so tender and tasted amazing.
I make this every summer, so delicious and easy. Having this for supper with lemony orzo rice and salad!
Just made these-fantastic recipe. Thank you!
this was so so good! made it the other night. Tomorrow, having people over… and serving this dish! thank you so much for sharing. thank you so so much!!!
I used this recipe and two others, steak kabobs with garlic butter & Watermelon Salad with Feta and Cucumber, from dinner at the zoo, for a recent family dinner. Everything was gobbled up, would highly recommend this and those other recipes. The marinade for the chicken was, *chef kiss*, so tasty and paired with the yogurt sauce, yummy-o. I had picky young adults that tried the yogurt sauce and liked it!
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!