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Greek Chicken Kabobs

Greek Chicken Kabobs feature lemon-garlic marinated chicken with colorful vegetable skewers, grilled until juicy and lightly charred. Serve with cool tzatziki for classic Mediterranean skewers with bold Greek flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 4 hours
Total Time 4 hours 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts cubed
  • 1 cherry tomatoes
  • 1 red onion chunks
  • 1 bell pepper chunks
  • 1 wooden skewers soaked
Marinade
  • 0.333 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic cloves minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
Serving
  • 1 tzatziki sauce for serving
  • 1 pita bread
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until evenly combined and fragrant.
Marinate the chicken
  1. Marinate the chicken for 4-8 hours, turning occasionally for even flavor.
Assemble the skewers
  1. Thread chicken and vegetables onto soaked wooden skewers, alternating chicken with cherry tomatoes, red onion chunks, and bell pepper chunks.
Grill
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, until chicken is cooked through and vegetables are lightly charred.
Serve
  1. Serve the Greek chicken kabobs with tzatziki sauce, pita bread, and lemon wedges.

Notes

Pro tip: Use evenly sized chicken cubes so the kabobs cook at the same rate on the grill. Refrigerate marinated chicken covered for up to 2 days; cook within the 4-8 hour window for best texture. These kabobs freeze well only for already-cooked chicken—freeze up to 2 months and reheat gently. For a lighter option, try serving with extra tzatziki and skip the pita, or use whole-wheat pita if you want more fiber.