These Greek Chicken Kabobs are packed with flavor! Tender chicken is marinated in herbs, lemon, and garlic, then grilled to juicy perfection. Perfect for any BBQ!
I love how colorful these kabobs look on the grill. It’s like a party on a stick! Pair them with some rice or a fresh salad, and you’ve got dinner that’s both fun and tasty!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for kabobs as they grill evenly. If you prefer a different protein, try using cubes of turkey or firm tofu for a vegetarian option.
Bell Peppers: I love using a mix of red, yellow, and green for color and sweetness. If you’re out of these, zucchini or mushrooms can also add great flavor and texture.
Olive Oil: This is key for the marinade, providing richness. For a different flavor, avocado oil or canola oil can be good substitutes.
Herbs: Dried oregano and thyme give the kabobs a classic Greek flavor. Fresh herbs like thyme or oregano can be used as well, but remember to double the amount since fresh herbs are milder.
Lemon Juice & Zest: The acidity brightens the dish! If you lack fresh lemons, bottled lemon juice will also work, but fresh is always better for that zesty punch.
How Do I Get the Chicken Perfectly Cooked on the Grill?
Grilling chicken can be tricky, but there’s a simple way to ensure it cooks perfectly. First, make sure to marinate your chicken. This not only adds flavor but also helps keep it juicy. Here’s how to cook it just right:
- Preheat your grill or grill pan to medium-high heat – it’s important for good grill marks.
- Place your kabobs on the grill and avoid flipping them too often; let them sit for a couple of minutes on each side.
- Grill for about 10-12 minutes total or until the chicken reaches an internal temperature of 165°F (75°C).
- Always let the kabobs rest for a few minutes after grilling. This helps the juices redistribute inside the chicken, keeping it tender.
How to Make Greek Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- Juice of 1 lemon
For Skewering:
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes prior)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus at least 1 hour to marinate the chicken. After marinating, grilling will take another 10-12 minutes. So, set aside about 1 hour and 30 minutes for everything!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, black pepper, lemon zest, and the juice of 1 lemon. This will be your delicious marinade!
2. Marinate the Chicken:
Add the cubed chicken to the marinade and toss everything together until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours if you want a stronger flavor. The longer, the better!
3. Prepare the Grill:
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. This will make sure your kabobs get a nice sear and char!
4. Assemble the Kabobs:
Take the marinated chicken out of the fridge. Carefully thread the marinated chicken pieces onto the skewers, alternating with the red, yellow, and green bell peppers, as well as the red onion wedges. Make sure to pack them on snugly for the best grilling results!
5. Grill the Kabobs:
Place the skewers on the hot grill. Cook for about 10-12 minutes, turning occasionally. You want the chicken to be cooked through and have those attractive grill marks. It should reach an internal temperature of 165°F (75°C).
6. Let Them Rest:
Once done, carefully remove the skewers from the grill and let them rest for a few minutes. This helps the juices settle in, making for tender and juicy kabobs.
7. Serve and Enjoy!
Serve your delicious Greek chicken kabobs with a side of tzatziki sauce and some lemon wedges for squeezing over the top. Dive in and enjoy the wonderful flavors!
Can I Use Thighs Instead of Breasts for the Kabobs?
Absolutely! Chicken thighs work wonderfully in kabobs and tend to be more flavorful and juicy. Just make sure to cut them into 1-inch pieces, similar to the chicken breasts, for even cooking.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, try using apple cider vinegar or white wine vinegar as a substitute. Just keep in mind that the flavor will vary slightly, but it will still add a nice tang to the marinade!
How Should I Store Leftover Kabobs?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the grill for a few minutes to bring back that grilled flavor.
Can I Make the Marinade Ahead of Time?
Yes, you can make the marinade ahead of time and store it in the fridge for up to a week. Just give it a good whisk before adding the chicken. This allows the flavors to meld and makes the preparation quicker on grilling day!
