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Greek Chicken Kabobs

Greek kabobs with marinated lemon-garlic chicken and colorful vegetables, grilled until juicy and lightly charred. Served with creamy tzatziki for classic Mediterranean skewers 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts
  • 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
  • 1 Salt and pepper
Serving
  • 1 Tzatziki sauce
  • 1 pita bread
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until the mixture looks evenly combined and glossy.
Marinate
  1. Add the chicken to the marinade and refrigerate for 4-8 hours, turning occasionally so the pieces stay coated.
Skewer
  1. Thread the marinated chicken and vegetables onto soaked wooden skewers, packing them lightly so everything cooks at a similar rate.
Grill
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, flipping once, until the chicken is cooked through and has visible grill marks.
Serve
  1. Serve the kabobs hot with tzatziki sauce, pita bread, and lemon wedges for squeezing over the top.

Notes

Pro tip: If the chicken pieces are uneven in size, trim them to a similar thickness so they finish cooking at the same time on the grill. Refrigerate marinated chicken (on skewers or in marinade) for up to 24 hours before grilling; cooked kabobs keep 3 days in the fridge and freeze up to 2 months. For a lighter option, use chicken breast skinless and swap half the olive oil for plain Greek yogurt in the marinade if you want a tangier, lower-oil coating.