Tender Greek-flavored chicken is grilled together on a skewer with fresh crisp vegetables. The Mediterranean marinade perfectly seasons these Greek chicken kabobs and transports your tastebuds to the streets of Greece.
It’s all about the marinade! Greek chicken kabobs get the intense flavor from the delicious marinade. I’m a big believer in marinating my meat before it goes on the grill. Try these tried and true fan favorite marinades for steak, chicken, and Asian-inspired meat.
Greek Chicken Kabob Recipe
I love making kabobs for the grill because not only are they so delicious, but they are so easy to make. Plus, everyone can put what they want on them, so they work even for the pickiest of eaters! The marinade for these Greek chicken kabobs perfectly tenderizes and seasons the chicken for maximum flavor! Greek chicken kabobs really come together when you add in the veggies and grill them to perfection!
I love a good kabob because it makes dinner time so easy. Having all the dinner ingredients on one skewer also makes the eating part fun! My kids get so excited when I make these steak kabobs, but my husband really loves my shrimp kabobs. Don’t worry, though! If you are a vegetarian, then my veggie kabobs are perfect for you! In fact, I love cooking up grilled vegetables for just about any side dish.
Ingredients Needed For Greek Chicken Kabobs
Greek chicken kabobs are the best because all of the ingredients are grilled on the skewer together. So what you see is what you get! The exact measurements for the ingredients can be found on the recipe card at the bottom of the post.
- Olive Oil: Olive oil adds moisture to the chicken and is a great base for the marinade.
- Red Wine Vinegar: This adds a tangy flavor.
- Dried Oregano: This classic seasoning is essential in Greek-inspired food.
- Garlic: Fresh minced garlic is always a must, but you can use minced garlic from a jar if that’s what you have on hand!
- Salt: Salt helps bring out the flavors and seasons of the chicken.
- Black Pepper: Pepper is a great marinade seasoning.
- Lemon: Freshly squeezed lemon juice adds brightness to all the flavors.
- Boneless Skinless Chicken Breasts: Cut the chicken into bite-sized pieces so the chicken cooks evenly.
- Red Pepper: Red bell pepper is great for grilling!
- Zucchini: I love zucchini in these kabobs! It’s tender, delicious, and adds in some pretty color.
- Red Onion: The onion complements all of the flavors so well.
- Skewers: I like to use metal skewers, but feel free to use wooden skewers. Soak wooden skewers for 20 minutes to avoid burning.
- Tzatziki Sauce Recipe: My tzatziki sauce is perfect with these Greek chicken kabobs! Store-bought works great too.
- Pita Bread: Sliced pita bread on the side is optional, but my kids love it!
Let’s Make some Kabobs!
Prepping the ingredients ahead of time for these Greek chicken kabobs makes assembly a breeze. I like to marinate the chicken first thing in the morning, and then I quickly chop the veggies right before threading the skewers. It makes for a quick and easy weeknight meal!
- Make the marinade: In a medium-sized bowl, add the olive oil, red wine vinegar, oregano, garlic, salt, pepper, and juice from one lemon.
- Marinate the chicken: Add the chicken cubes to the bowl and then let it marinate for at least 30 minutes.
- Preheat: Preheat the grill to medium-high heat.
- Skewer the Chicken and Veggies: Thread the chicken, zucchini, peppers, and onions onto the skewers.
- Grill Kabobs: Grill on each side for 3-4 minutes or until it is no longer pink.
- Serve: Serve with pitas on the side and tzatziki sauce for dipping.
What to Serve With Greek Chicken Kabobs
I love the combination of protein and vegetables in this meal! However, if you are looking to serve these kabobs with other delicious sides, here are a few ideas.
- Grains: Orzo pasta or lemon rice are my favorite grains with Greek chicken kabobs.
- Fruit: Round out this whole meal by adding a side of fruit because…YUM!
- Salad: Keep with the theme and serve a greek salad with your kabobs! When I like to keep the meal gluten-free, I just remove the chicken pieces and veggies from the skewers and place them right on the salad.
- Hummus: Serve hummus on the side just like the Greeks do because it is a delicious dip full of texture and flavor.
My favorite way to store leftovers is by removing the grilled chicken and veggies from the skewers and placing them in the fridge. It makes rewarming the kabobs easy and lunches the next day even more convenient!
- In the Refrigerator: Store cooked kabobs in the refrigerator in an air-tight container for up to 5 days.
- To Reheat: Remove the chicken and veggies from the skewers and place them in the microwave for about 2 minutes on high or until warmed through.
Greek Chicken Kabobs
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, juiced
- 1 pound boneless skinless chicken breasts, cut into one inch cubes
- 1 red pepper cut into one inch cubes
- 1 zucchini sliced
- 1 red onion cut into one inch pieces
- Tzatziki Sauce Recipe (for serving)
- pita bread, optional (for serving)
In a medium-sized bowl add the olive oil, red wine vinegar, oregano, garlic, salt, pepper, and juice from one lemon.
Add the chicken cubes to the bowl and let marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
Thread the chicken, zucchini, peppers, and onions onto the skewers.
Grill on each side for 3-4 minutes or until it is no longer pink.
Serve with pitas on the side and tzatziki sauce for dipping.
The Recipe Critic