If you’re like me, the minute the weather gets warm, I want everything on a stick and sizzling over an open flame! Forget fussing with complicated sauces or hours of prep; when it comes to easy summer dinners, these are my absolute go-to. I first learned the secret to truly vibrant Greek Marinated Chicken Kabobs years ago when I stayed with a wonderful family near Crete. Their secret wasn’t fancy—it was just trusting good, fresh oregano and tons of lemon!
Trust me when I say this marinade sinks deep into that chicken breast, making everything unbelievably tender and bright. We talk about making the best Greek Marinated Chicken Kabobs, and this recipe delivers that perfect salty, herbaceous char straight from your backyard grill. It’s weeknight easy but tastes like vacation!
Why You Need This Greek Marinated Chicken Kabobs Recipe
So, why should this recipe jump to the top of your grilling rotation? Honestly, it’s the perfect combination of speed and stunning flavor. It’s my secret weapon for busy weekdays or last-minute backyard parties.
- The bright lemon and oregano marinade tenderizes the chicken beautifully, ensuring no dry bites!
- Prep is lightning fast—just 10 minutes to whisk up the marinade, and you’re ready to skip over to my absolute favorite summer drink recipe while it rests. You’ll want to make those Mojitos, too!
- It’s practically foolproof on the grill, locking in moisture while giving you that lovely, smoky char we all crave.
- Plus, everything cooks at the same rate, meaning less stressing and more socializing around the grill.
The Essential Ingredients for Perfect Greek Marinated Chicken Kabobs
You don’t need a pantry full of specialty items for these kabobs; it’s about using great core ingredients correctly. We are keeping the ingredient list short and punchy, just like a good Greek holiday itinerary!
The key to that authentic bright flavor is definitely the lemon. Don’t reach for that bottled stuff—fresh lemon juice is non-negotiable here. It cuts through the olive oil so beautifully and really wakes up the oregano!
For the Chicken and Vegetables
- 2 lbs boneless, skinless chicken breasts, cut into uniform 1-inch cubes. Cutting them the same size is crucial so we don’t end up with one piece raw and one piece dry!
- 1 red onion, cut into chunks just slightly larger than the chicken pieces.
- 1 green bell pepper, cut into chunks.
- 1 yellow bell pepper, cut into chunks.
- Wooden or metal skewers—if you use wood, remember to soak them!
For the Greek Marinade
- 1/2 cup lovely olive oil; use the good stuff!
- 1/4 cup fresh lemon juice—seriously, squeeze it yourself!
- 2 cloves garlic, minced very finely.
- 1 tablespoon dried oregano. Please make sure it’s oregano, not marjoram; they taste different!
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Expert Ingredient Notes and Substitutions for Greek Marinated Chicken Kabobs
I always get asked if you absolutely must use chicken breasts. Honestly, you can totally swap those out for chicken thighs if that’s what you prefer! Thighs have a bit more fat, which means they stay incredibly juicy, which is great if you are a little worried about burning them on the grill. Just aim for the same 1-inch size for even cooking.
Now, let’s talk about that oregano—it’s the heart of this Greek flavor profile. You really need dried Greek oregano if you can find it; it’s more pungent than the standard stuff. If you are bored waiting for the chicken to marinate, you could check out this amazing jerk seasoning marinade for your next adventure, but for now, stick to the oregano!
Since the marinade is so simple, the quality of the oil and lemon really shines through. Don’t skimp on the olive oil here; it’s doing most of the heavy lifting to keep that chicken silky smooth while it waits for the heat.
Step-by-Step Instructions for Amazing Greek Marinated Chicken Kabobs
Okay, this process is incredibly straightforward, but the timing is everything to get that super tender result! Don’t rush the two most important steps: mixing the marinade and letting it soak in. You’ll basically have two parallel paths running: meat magic and skewer prep.
Preparing the Flavorful Greek Marinade
First things first, let’s get that marinade ready to go. Grab a decent-sized bowl—one big enough to hold all your chicken cubes comfortably. Whisk that olive oil, fresh lemon juice, minced garlic, oregano, salt, and pepper together until they are totally integrated. Once it looks like a beautiful, slightly creamy emulsion, toss in your cubed chicken. Make sure every single piece is swimming and coated in that glorious Greek bath. Don’t leave any dry spots hanging out!
Marinating Time: The Key to Tender Greek Marinated Chicken Kabobs
This is where the real magic happens, and patience pays off big time. You must cover that bowl tightly and stick it right into the fridge. I tell everyone to let it go for a minimum of 30 minutes—that’s the flavor minimum we need. But honestly? Four hours is the sweet spot for the most tender, intensely flavored Greek Marinated Chicken Kabobs.
While the chicken is chilling out and absorbing flavor, take your wooden skewers and get them soaking in a shallow dish of water. If you forget this step, they will absolutely turn to charcoal on the grill while your chicken is still cooking! If you use metal skewers, this step is obviously skip-able, but I always keep some ice-cold iced tea handy for when I’m waiting!
Assembling and Grilling Your Greek Marinated Chicken Kabobs
Once everything is marinated, it’s time to thread them up. Alternate your gorgeous marinated chicken with the chunks of red onion, green pepper, and yellow pepper. Try to keep the pieces packed relatively snugly but not squished. Now, preheat that grill to medium-high heat—we want some sizzle!
Lay those beauties on the grates. They usually take about 10 to 12 minutes total to cook through perfectly. The key is turning them occasionally, maybe every three minutes, so all sides get nicely cooked and lightly charred. You want the chicken to be totally cooked inside—no pink left—and slightly blackened on the edges. Take them off right away once they hit that perfect point and serve immediately!
Tips for Success When Grilling Greek Marinated Chicken Kabobs
Grilling always feels a little unpredictable, right? You want those gorgeous grill marks, but you certainly don’t want your dinner sticking to the grates like it’s glued there! I have two absolute must-do tips for getting restaurant-quality char without the cleanup headache.
First, focus on your grate temperature. You need that grill nice and hot—medium-high is the sweet spot for getting a quick sear on the chicken and veggies without overcooking the interior. Before *anything* touches the metal, use a wire brush to clean the grates thoroughly. Then, right before you lay down your skewers, take a folded paper towel soaked in a high-smoke-point oil, like canola or avocado oil, and carefully wipe down those hot grates using long tongs. That light coating of fresh heat-stable oil acts as a shield!
My second, slightly obsessive tip involves achieving that beautiful, slight char. Don’t overcrowd the grill surface! If you pile too many skewers on at once, the temperature drops instantly, and instead of grilling, your chicken starts steaming. Give each skewer some space—about an inch between them. This lets the heat circulate, gives you that beautiful caramelization, and keeps that bright marinade flavor concentrated across the surface.
If you happen to finish grilling and realize you need a perfect accompaniment, I highly recommend whipping up a classic margarita to go with it. It just feels right!
Serving Suggestions for Your Greek Marinated Chicken Kabobs
We’ve done the hard work grilling these amazing kabobs, so let’s not mess up the landing! The recipe makes enough flavor to stand up to some hearty sides. You absolutely cannot go wrong serving these over a simple bed of fluffy white or lemon-infused rice. That rice soaks up any extra juices, which is just heavenly.
And, of course, if you skip the required side of homemade tzatziki sauce, well, I’m not sure we can still be friends! The cool cucumber and yogurt dip is the perfect counterpoint to the warm, herbaceous chicken. If you’re feeling extra, throw some warm pita bread on the side for scooping, or toss up a quick Greek salad.
Whatever you pair them with, make sure you have something refreshing nearby—maybe a nice, crisp mojito to sip while you eat!
Storing and Reheating Leftover Greek Marinated Chicken Kabobs
Even though these kabobs disappear fast, sometimes you end up with a few leftovers, and that’s okay! Safety first: store any cooled chicken and veggies in an airtight container in the fridge. I find they are perfectly good for up to three days hanging out in there.
Now, reheating is the trickiest part because we want to avoid drying the chicken out. Forget the microwave if you can—it just turns chicken rubbery fast! Your best bet is a skillet over medium heat or a quick trip back to the preheated oven at 350°F (175°C) for about five minutes. That gives them just enough warmth to be delicious again without sacrificing the texture we worked so hard for!
Frequently Asked Questions About Greek Marinated Chicken Kabobs
I know you might have a few lingering questions before you fire up that grill. That’s totally normal! After all, nobody wants a soggy skewer or undercooked chicken, especially when you’re aiming for perfection. Here are the things I get asked most often when people try this recipe for the first time.
Can I make these Greek Marinated Chicken Kabobs ahead of time?
Yes, absolutely! You can assemble the entire skewer—chicken and veggies alternating perfectly—the night before. Just cover those assembled kabobs tightly with plastic wrap and keep them in the fridge. However, try not to prep them more than 12 hours in advance. While marinating shouldn’t go past four hours because the acid from the lemon can eventually start to break down the texture of the chicken breasts, assembling too early can sometimes make the veggies a little mushy when they sit next to the raw meat.
What is the best internal temperature for the grilled chicken?
Food safety is always number one, even when things taste amazing! For boneless, skinless chicken breasts—or if you used thighs—you need to make sure the meat reaches a safe internal temperature of 165°F (or 74°C). I always use an instant-read thermometer, checking right in the center of the thickest piece of chicken on the skewer. Once it hits 165°F, pull them off immediately! They will carry over-cook just a tiny bit once they hit the platter.
Can I bake these chicken kabobs instead of grilling?
Oh, definitely! If the weather is bad or you don’t have access to a grill, these work wonderfully indoors. Line a baking sheet with foil, lay the skewers out so they aren’t touching each other (that helps them cook evenly), and bake them in an oven preheated to 400°F (200°C). They usually take between 20 to 25 minutes, and I suggest flipping them halfway through to ensure those veggies soften nicely. They won’t get that smoky char, but the flavor from the oregano and lemon marinade will be just as bright!
If you are looking for even more ways to use these savory items, you can find a huge range of inspiration over on my ultimate cocktail recipe list for pairing ideas!
Nutritional Estimates for Greek Marinated Chicken Kabobs
I always post this disclaimer because we all know that how much oil we actually use or how much vegetable we pack on the skewer changes things! These numbers are just a handy guideline based on one standard serving size—which we are calling one skewer.
- Calories: 350
- Protein: 38g
- Total Fat: 18g (mostly unsaturated!)
- Carbohydrates: 10g
Remember, this information is just an estimate of what’s in the chicken and marinade, so if you pile on extra peppers or serve it with a huge scoop of rice, those numbers will shift a bit!
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Greek Marinated Chicken Kabobs
- Total Time: 32 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for flavorful chicken kabobs marinated in traditional Greek ingredients.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- Wooden or metal skewers
Instructions
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the marinade.
- Add the chicken cubes to the marinade, toss to coat completely.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- If using wooden skewers, soak them in water for 30 minutes before use.
- Thread the marinated chicken, red onion chunks, green pepper chunks, and yellow pepper chunks onto the skewers, alternating ingredients.
- Preheat your grill to medium-high heat.
- Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
- Remove from the grill and serve immediately.
Notes
- You can substitute chicken thighs for breasts if you prefer.
- Serve these kabobs over rice or with a side of tzatziki sauce.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 38
- Cholesterol: 105
Keywords: Greek, chicken kabobs, grilled chicken, marinated chicken, oregano, lemon