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- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 2 teaspoons dried oregano - 2 cloves garlic, finely minced - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste - 1 bell pepper (red or yellow), cut into 1-inch chunks - 1 medium red onion, cut into large wedges - Handful of cherry tomatoes (for sweetness and color) - Skewers (if using wooden skewers, soak them in water for at least 30 minutes) - A spacious mixing bowl for the marinade - Grill or grill pan for cooking - Tongs for turning the kabobs - Meat thermometer to check doneness When you gather these ingredients, think about the fresh flavors they bring. The lemon juice brightens the dish. The garlic adds depth. Each ingredient plays its part in making these kabobs delicious. Using cherry tomatoes is optional, but they add a sweet burst and beautiful color. Don't forget to soak those wooden skewers! This step helps prevent burning while grilling. {{ingredient_image_2}} Start by mixing the marinade. In a big bowl, whisk together: - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 2 teaspoons dried oregano - 2 cloves garlic, finely minced - 1 teaspoon smoked paprika - Sea salt and black pepper to taste This mix gives the chicken a zesty flavor. The acid from the lemon juice helps to tenderize the chicken, while the herbs and spices add depth. Next, add 1 pound of chicken breast, cut into 1-inch cubes, to the bowl. Make sure each piece is fully coated in the marinade. Cover the bowl with plastic wrap. Place it in the fridge for at least 1 hour. For best results, let it marinate overnight. This allows the flavors to soak in deeply. Now it's time to build your kabobs. Soak your wooden skewers in water for at least 30 minutes. This keeps them from burning on the grill. Take the marinated chicken and thread it onto the skewers. Alternate with: - 1 bell pepper, cut into 1-inch chunks - 1 medium red onion, cut into large wedges - Handful of cherry tomatoes (optional) This colorful mix not only looks great, but it also adds flavor. Preheat your grill or grill pan to medium-high heat. This step is key for good grill marks. Once hot, place the kabobs on the grill. Cook for about 10-12 minutes. Turn the kabobs every few minutes to cook evenly. You want the chicken to reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. If it reads 165°F, the kabobs are ready. Remove them from the grill and let them rest for about 5 minutes. This helps the juices stay inside, making each bite juicy and tender. To get the best flavor, marinate your chicken for at least one hour. For richer taste, let it sit overnight. Use a large bowl to mix olive oil, lemon juice, and spices. Make sure each chicken piece is fully coated. This helps the flavors soak in well. Soaking wooden skewers is key. It keeps them from burning on the grill. Submerge them in water for at least 30 minutes before use. You can also add herbs or spices to the water for extra flavor. You can cook chicken kabobs on a gas grill, charcoal grill, or grill pan. Preheat your grill to medium-high heat. Make sure to turn the kabobs often. This helps them cook evenly and get those nice grill marks. For a great presentation, use a large platter. Arrange the kabobs neatly and garnish with parsley. Add lemon wedges on the side for color. Serve with tzatziki sauce and a Greek salad for a complete meal. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken overnight. This allows the spices and herbs to penetrate the meat thoroughly, resulting in a more delicious kabob. Vegetable Variety: Feel free to mix different vegetables on your skewers. Zucchini, mushrooms, or even pineapple can add unique flavors and textures to your kabobs. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This guarantees food safety and juiciness. Grilling Technique: Avoid pressing down on the kabobs while they cook. This can squeeze out the juices and lead to dry chicken. Let them sear and develop a nice crust naturally. {{image_4}} If you want a twist on Greek chicken kabobs, try using lamb. Lamb adds a rich flavor that pairs well with the marinade. Cut lamb into 1-inch cubes just like the chicken. Marinate it the same way and grill. Tofu is a great choice for a vegetarian option. Use firm or extra-firm tofu. Press the tofu to remove excess moisture. Then, cut it into cubes. Marinate it just like the chicken. The flavors soak in well, making it tasty. You can make delicious vegetarian kabobs too! Use a mix of colorful veggies. Try bell peppers, zucchini, mushrooms, and cherry tomatoes. Cut them into 1-inch pieces. Marinate the veggies in olive oil, lemon juice, and herbs. Skewer them and grill until tender. Another fun option is to add halloumi cheese. Cut the cheese into cubes and add it to the veggie mix. Halloumi gets crispy on the grill and adds a nice salty flavor. Experimenting with marinades can change the whole dish. For a spicy kick, add chili flakes or hot sauce to the marinade. You can also try a yogurt-based marinade. Mix yogurt with garlic, lemon, and herbs. This makes the meat extra juicy. For a sweeter taste, add honey or maple syrup to the marinade. It caramelizes on the grill and gives a nice glaze. You can also use different herbs like thyme or rosemary for a fresh twist. These changes keep the kabobs exciting every time you make them! You can store leftover kabobs in your fridge. Place them in an airtight container. They will stay fresh for 3 to 4 days. Keep the kabobs whole to retain flavor. If you have any extra veggies, add those too. To freeze kabobs, wrap them well in plastic wrap. Then place them in a freezer bag. Make sure to squeeze out all the air. Frozen kabobs can last up to 3 months. When ready to eat, thaw them in the fridge overnight. To reheat your kabobs, you can use a grill or an oven. Preheat your oven to 375°F (190°C). Place the kabobs on a baking sheet and cover with foil. Heat for about 10-15 minutes, or until warm. You can also reheat them on a grill for a few minutes. This helps to keep them juicy. You should marinate the chicken for at least 1 hour. For deeper flavor, let it sit overnight. The longer the chicken soaks, the more it absorbs the tasty marinade. This step makes all the difference. Yes, you can use various vegetables! Feel free to add zucchini, mushrooms, or even eggplant. Just cut them into similar sizes for even cooking. Experimenting with veggies adds color and flavor. Tzatziki sauce is a classic choice. It’s creamy and cool, which balances the flavors. You can also try hummus or a spicy yogurt sauce. Each dip brings a unique taste to your meal. Use a meat thermometer to check the chicken's temperature. It should reach 165°F (75°C) to be safe. If you don't have a thermometer, cut a piece open. The meat should look white, not pink. You can use a grill pan or broiler for indoor grilling. Preheat your pan on medium-high heat. Cook the kabobs for about 10-12 minutes, turning them often. This method gives you nice grill marks even inside. Greek chicken kabobs are simple and flavorful. We reviewed the key ingredients and tools needed. You learned how to marinate chicken and grill it to perfection. I shared tips for serving and storing leftovers. You can even explore fun variations with other proteins and veggies. With these steps, you can enjoy tasty kabobs anytime. Get creative with flavors and enjoy fresh meals. Now, it's your turn to make delicious Greek chicken kabobs!

Greek Chicken Kabobs

Delicious grilled chicken kabobs marinated in a flavorful blend of olive oil, lemon juice, and spices, served with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons dried oregano
  • 2 cloves garlic, finely minced
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly ground black pepper
  • 1 each bell pepper (red or yellow), cut into 1-inch chunks
  • 1 medium red onion, cut into large wedges
  • handful cherry tomatoes (optional, for sweetness and color)
  • as needed skewers (wooden skewers should be soaked in water for at least 30 minutes)

Instructions
 

  • In a spacious mixing bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, smoked paprika, sea salt, and freshly ground black pepper until well combined.
  • Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for more flavor.
  • Preheat your grill or grill pan to medium-high heat.
  • Prepare the kabobs by threading the marinated chicken cubes onto the soaked skewers, alternating with bell pepper chunks, onion wedges, and cherry tomatoes.
  • Place the assembled kabobs on the grill and cook for approximately 10-12 minutes, turning every few minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Remove the kabobs from the grill and let them rest for about 5 minutes before serving.

Notes

Arrange the kabobs on a large platter and garnish with parsley and lemon wedges. Serve with tzatziki sauce and Greek salad.
Keyword chicken, Greek, grilled, kabobs