Name: Greek Chicken Kabobs
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 lbs boneless skinless chicken breasts; 1/2 cup plain Greek yogurt; 4 cloves garlic, minced; 1/4 cup olive oil; 1 teaspoon lemon zest; 3 tablespoons fresh lemon juice; 2 tablespoons apple cider vinegar; 1 1/2 teaspoons dried oregano; 1/2 teaspoon paprika; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; Crumbled feta cheese, for garnish; Chopped fresh parsley, for garnish; Tzatziki sauce, for serving; Hummus, for serving; Pita bread, for serving; Greek salad, for serving

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Why You’ll Love This Recipe

These kabobs are a fantastic weeknight dinner or a crowd-pleasing dish for gatherings. The combination of Greek yogurt, olive oil, lemon, and spices infuses the chicken with bold, tangy flavor, while grilling gives them a smoky finish. The simplicity of the recipe and the versatility make it a perfect addition to any meal plan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless skinless chicken breasts
1/2 cup plain Greek yogurt
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

For Garnish:

Crumbled feta cheese
Chopped fresh parsley

For Serving:

Tzatziki sauce
Hummus
Pita bread
Greek salad

Directions

Prep the Chicken: Cut the chicken breasts into 1-inch pieces and place them in a large Ziploc bag, bowl, or shallow baking dish.
Make the Marinade: In a medium bowl, whisk together the Greek yogurt, minced garlic, olive oil, lemon zest, fresh lemon juice, apple cider vinegar, dried oregano, paprika, salt, and black pepper. Whisk until smooth and well combined.
Marinate the Chicken: Pour the marinade over the chicken and mix well to coat. Cover or seal and refrigerate for 30 minutes to 4 hours.
Prep Skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Skewer and Grill: Thread the marinated chicken onto skewers, using about 4 ounces of chicken per skewer. Discard any leftover marinade. Preheat a grill or grill pan to medium-high heat and brush with olive oil. Grill the kabobs for about 10 minutes, turning every couple of minutes, until fully cooked.
Serve: Transfer kabobs to a serving platter. Garnish with crumbled feta and chopped parsley. Serve warm with tzatziki sauce, and optionally with hummus, pita, or a Greek salad.

Servings and Timing

Yield: 4 servings
Prep Time: 40 minutes (includes marinating)
Cook Time: 10 minutes
Total Time: 50 minutes

Variations

Spicy Version: Add a dash of cayenne pepper or chopped chili to the marinade.
Vegetable Kabobs: Alternate chicken with chunks of bell pepper, onion, or zucchini on each skewer.
Different Protein: Use boneless thighs, lamb, or even tofu for a twist.
Herb Swap: Substitute oregano with thyme or rosemary for a unique flavor.

Storage/Reheating

Refrigerator: Store leftover cooked kabobs in an airtight container for up to 3 days.
Freezer: Freeze cooked or uncooked marinated chicken for up to 2 months.
Reheating: Warm on the stovetop or in the microwave until heated through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs are juicier and have a richer flavor, making them a great alternative to chicken breasts.

2. Can I marinate the chicken overnight?

Absolutely. Marinating overnight enhances the flavor and keeps the chicken extra tender.

3. How do I know when the chicken is done cooking?

The chicken should reach an internal temperature of 165°F. The chicken should be firm, opaque, and have clear juices.

4. Can I prepare these kabobs ahead of time?

Yes, you can marinate and skewer the chicken the day before, then grill them fresh when ready.

5. How do I prevent the chicken from sticking to the grill?

Ensure the grill is well-oiled before adding the chicken, and avoid moving the kabobs too soon to allow a nice sear.

6. Can I cook these in the oven instead of grilling?

Yes, bake the kabobs on a sheet pan at 400°F for 20–25 minutes, turning halfway through, or until they are golden and cooked through.

7. What can I serve with Greek chicken kabobs?

Alongside tzatziki, try serving hummus, pita bread, a Greek salad, or roasted vegetables for a complete meal.

8. Do I need to use a grill?

No, a grill pan or broiler works well too. You can even cook them in a skillet.

9. Can I double the recipe?

Yes, simply double all ingredients for more servings. Use two pans or grill in batches.

10. How can I prevent the chicken from sticking to the grill?

Brush the grill or grill pan well with oil before cooking, and avoid moving the kabobs too soon.

Conclusion

Greek Chicken Kabobs are a flavorful and easy-to-make dish that brings Mediterranean flavors right to your table. With a zesty yogurt marinade and quick cook time, they’re perfect for any occasion—whether you’re meal prepping, grilling for guests, or just enjoying a flavorful weeknight dinner. Serve with your favorite sides and enjoy every juicy bite!

Greek Chicken Kabobs

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Greek Chicken Kabobs are a delicious and easy-to-make grilled chicken dish, marinated in a creamy yogurt-based sauce with garlic, lemon, olive oil, and aromatic spices. Serve with tzatziki for a flavorful Mediterranean meal.

Author: Amy
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Greek
Diet: Halal

Instructions

Cut the chicken breasts into 1-inch pieces and place in a large Ziploc bag, bowl, or shallow baking dish.
In a medium bowl, whisk together the Greek yogurt, minced garlic, olive oil, lemon zest, fresh lemon juice, apple cider vinegar, dried oregano, paprika, salt, and black pepper. Whisk until smooth and well combined.
Pour the marinade over the chicken and mix well to coat. Cover or seal and refrigerate for 30 minutes to 4 hours.
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Thread the marinated chicken onto skewers, using about 4 ounces of chicken per skewer. Discard any leftover marinade.
Preheat a grill or grill pan to medium-high heat and brush with olive oil. Grill the kabobs for about 10 minutes, turning every couple of minutes, until fully cooked.
Transfer kabobs to a serving platter. Garnish with crumbled feta and chopped parsley. Serve warm with tzatziki sauce, and optionally with hummus, pita, or a Greek salad.