Go Back

Greek Chicken Kabobs

Greek kabobs with lemon-garlic marinade and grilled chicken-and-vegetable skewers, finished with a classic tzatziki dip. Juicy, char-kissed chicken pairs with bright cherry tomatoes, red onion, and bell pepper for a Mediterranean skewers meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Marinating 4 hours
Total Time 4 hours 12 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
  • 0.33 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic, minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 0.5 tsp salt and pepper Use to taste; include both.
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.
  2. Transfer the marinade to a container large enough for chicken and vegetables.
Marinate
  1. Add the cubed chicken to the marinade and refrigerate for 4-8 hours.
  2. Meanwhile, soak the wooden skewers so they don’t burn on the grill.
Assemble the kabobs
  1. Thread the marinated chicken and vegetables onto the skewers, alternating pieces for even cooking.
Grill
  1. Preheat a grill to medium-high heat and place kabobs on the grates.
  2. Grill for 5-6 minutes per side, turning once, until the chicken is cooked through and has grill char.
Serve
  1. Serve the Greek chicken kabobs with tzatziki sauce, pita bread, and lemon wedges.

Notes

For the juiciest kabobs, keep the chicken pieces similar in size so they finish cooking at the same time; discard any marinade that touched raw chicken. Refrigerate cooked leftovers up to 3 days; reheat briefly on a hot grill or skillet. Freezing: freeze cooked kabobs up to 2 months, thaw overnight in the fridge. For a lighter option, use chicken breast as written but reduce olive oil in the marinade slightly (e.g., to 1/4 cup) to cut fat without changing the lemon-garlic flavor.