These Greek chicken kabobs are full of flavor and super fun to eat! Juicy pieces of chicken are marinated in zesty herbs and lemon, then grilled to perfection on skewers.
Let’s be honest, anything on a stick is just more enjoyable, right? I love serving these with a side of rice or pita bread, and don’t forget the tzatziki sauce—it’s a must!
Key Ingredients & Substitutions
Chicken Thighs: I find chicken thighs to be juicier and more flavorful than breasts. If you prefer, you can use boneless chicken breasts but keep an eye on the cooking time to prevent drying out.
Olive Oil: This adds richness to the marinade. For a different flavor, you might swap in avocado oil or even melted butter. I generally stick with olive oil for that perfect Mediterranean taste.
Lemon Juice: Freshly squeezed lemon juice brightens the dish. If you don’t have fresh lemons, bottled lemon juice will work in a pinch, but freshly squeezed really enhances the flavor.
Herbs: Oregano is key for that classic Greek flavor. If you can’t find dried oregano, try dried basil or Italian seasoning. Fresh herbs like parsley or dill can also work, especially for garnishing.
Vegetables: Cherry tomatoes, bell peppers, and onions are great additions. Feel free to use any veggies you have on hand, like zucchini or mushrooms, to keep it interesting and colorful!
How Do You Properly Marinate Chicken for Kabobs?
Marinating the chicken is crucial for flavoring and tenderness. The key step here is to coat the chicken well and let it sit. For best results, follow these simple steps:
- Combine olive oil, lemon juice, garlic, and spices in a bowl until smooth.
- Add chicken pieces, ensuring they are well covered in the marinade.
- Cover and refrigerate. At least 1 hour is necessary, but overnight will give you the most flavor.
This simple marinating process makes all the difference for juicy, tasty kabobs!
How to Make Greek Chicken Kabobs
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
For Garnish and Serving:
- Fresh dill or parsley for garnish
- Lemon wedges for serving
- Cherry tomatoes (optional)
- Bell peppers, cut into chunks (optional)
- Red onion, cut into chunks (optional)
How Much Time Will You Need?
This recipe takes about 1 hour for marinating and 15 minutes for grilling. In total, you’ll spend roughly 1 hour and 15 minutes to have delicious Greek chicken kabobs ready to serve. The longer you let the chicken marinate, the better the flavor!
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, black pepper, paprika, and cumin. Use a whisk to mix everything together until it’s well blended. This marinade is what will give your chicken that fabulous flavor!
2. Marinate the Chicken:
Add the chicken pieces to your marinade and stir until the chicken is well coated. Cover the bowl with plastic wrap or a lid. Pop it in the fridge for at least 1 hour, or even overnight if you have the time. This helps the flavors seep into the chicken.
3. Prepare for Grilling:
Preheat your grill to medium-high heat so it’s nice and hot for cooking. If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes to prevent them from burning on the grill.
4. Assemble the Kabobs:
Take the marinated chicken out of the fridge. Start threading the chicken pieces onto the skewers, if you’re adding them, alternate with cherry tomatoes, bell peppers, and onion chunks. Fill them up nicely but don’t overcrowd!
5. Grill the Kabobs:
Once your grill is ready, place the skewers on the grill. Cook them for about 10-15 minutes. Make sure to turn them occasionally so they cook evenly and develop nice grill marks. You want the chicken to be cooked through to 165°F (75°C).
6. Rest and Serve:
After grilling, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices stay inside the chicken. To serve, lay them out on a platter with tzatziki sauce, lemon wedges, and sprinkle fresh dill or parsley on top. Enjoy your delicious Greek chicken kabobs!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can substitute boneless, skinless chicken breasts for thighs. Just keep in mind that chicken breasts can be a bit drier, so marinating them for longer and keeping an eye on the cooking time is essential to avoid overcooking them.
How Do I Marinate for the Best Flavor?
For maximum flavor, marinate the chicken overnight if you can! If you’re short on time, a minimum of one hour will still infuse some nice flavors. Make sure to coat the chicken well in the marinade and toss it occasionally if marinating for a shorter time.
Can I Make a Veggie-Only Version?
Yes, definitely! Just skip the chicken and use more vegetables like zucchini, mushrooms, and additional bell peppers. The marinade will work wonderfully on the veggies. Cook them for slightly less time than the chicken to avoid burning.
How to Store Leftover Chicken Kabobs?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on the grill or in the oven to keep the kabobs moist. If using a microwave, heat on low and avoid overcooking!
