Easy Greek Marinated Chicken Kabobs

These Greek marinated chicken kabobs deliver juicy tender bites packed with bright Mediterranean flavors. With a short prep time and effortless cooking methods this recipe fits seamlessly into busy weeknights but also shines at summer cookouts. Whether grilled baked or cooked on the stovetop the kabobs offer a healthy gluten free main course that feels fresh and vibrant every time.

The first time I made these on the grill the aroma had my whole street asking what was cooking. Now these kabobs are a go to for casual dinners when friends drop by or to enjoy leftovers for lunch the next day.

Ingredients

• Olive oil: for a rich base try to pick a fruity extra virgin olive oil for best flavor
• Fresh lemon juice: brings the bright signature tang for Greek dishes and helps tenderize the chicken always use freshly squeezed for best results
• Red wine vinegar: adds a subtle sharpness and depth I like using a good quality Greek or Italian vinegar
• Garlic cloves: intensify the marinade and deliver savory notes chop your garlic finely for even distribution
• Dried oregano: classic Mediterranean herb opt for a fresh smelling jar or better yet rub the oregano between your palms to release more aroma
• Salt: enhances the flavors and helps draw the marinade into the chicken
• Black pepper: for a gentle heat freshly cracked is ideal for fullest flavor
• Paprika: adds a mild sweetness and color optional but recommended for that pretty finish
• Boneless skinless chicken breasts or thighs: use fresh chicken if possible thighs tend to be juicier but breasts work beautifully too
• Red onion: chunky pieces add sweetness and become caramelized on the grill if using pick a firm heavy onion for best texture
• Bell pepper: for natural sweetness and vibrant color any color will work but I love using red or yellow for their sweetness
• Zucchini: adds tenderness and color slice thick rounds from a plump wax free zucchini
• Wooden or metal skewers: wooden ones should be soaked in water to prevent burning

Step-by-Step Instructions

Make the Marinade:

Whisk together olive oil lemon juice red wine vinegar minced garlic oregano salt black pepper and paprika in a medium bowl until fully combined and emulsified The marinade should have a vibrant aroma and slightly thick consistency

Marinate the Chicken:

Place chicken pieces in a large bowl or a resealable bag Pour in the marinade and toss thoroughly using your hands or a large spoon to coat each piece Cover and refrigerate for at least 30 minutes preferably up to 8 hours longer marinating results in more flavor and tenderness

Prepare Skewers:

If using wooden skewers place them in a pan of water and soak for half an hour to prevent scorching on the grill Thread marinated chicken chunks onto skewers alternating with pieces of red onion bell pepper and zucchini for colorful kebabs press the ingredients together gently but do not overcrowd

Cook the Kabobs:

To grill preheat your grill to medium high Clean and oil the grates Place skewers on the grill and cook with the lid closed for 10 to 12 minutes turning halfway until chicken is lightly charred and cooked through For oven cooking set oven to 425 degrees Line a sheet pan with foil and arrange skewers in a single layer Bake for 18 to 22 minutes turning once halfway until chicken is golden and fully cooked To use a grill pan preheat over medium high and cook skewers turning occasionally for about 10 to 12 minutes Chicken should reach internal temp of 165 degrees for safety

Serve:

Slide kabobs off the skewers and serve warm with tzatziki rice salad or tucked into a fluffy pita with fresh herbs

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Oregano is always my favorite part of this recipe Its earthy aroma takes me right back to sunny afternoons in my grandma’s garden When I serve these kabobs to family we all end up snagging extra skewers straight from the grill

Storing Leftovers

Store leftover kabobs in an airtight container in the fridge for up to three days. They are just as good eaten cold or reheated gently in a skillet over low heat. You can also freeze the cooked chicken kabobs for up to two months just thaw and reheat in the oven or microwave when needed.

Ingredient Swaps

If you don’t have chicken thighs chicken breasts work just as well. For a vegetarian version try chunks of halloumi or tofu marinated in the same dressing. Bell peppers and onions bring color and crunch but eggplant mushrooms or cherry tomatoes are all great additions too.

How to Serve

I love laying these kabobs on a platter of fluffy seasoned rice and scattering fresh parsley and lemon wedges over the top. Sometimes I lay out a build your own wrap station with warm pita and bowls of tzatziki shredded lettuce and diced tomatoes for a crowd pleasing meal.

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A Little Greek History

Kabobs or souvlaki hold a treasured spot in Greek street food culture. They date back to ancient times when travelers would roast skewers of seasoned meat over open flames. Today every family seems to have their own closely guarded marinade recipe and the aroma of grilling kabobs is practically the scent of Greek summer.

Common Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken breasts or thighs both work well and stay juicy when marinated and cooked.

→ How long should chicken be marinated?

Marinate for at least 30 minutes, though 2–8 hours develops deeper flavor and tenderness.

→ Can kabobs be made ahead of time?

Yes, marinate chicken and prep skewers in advance. Grill or bake just before serving for best texture.

→ What vegetables pair well on the skewers?

Bell peppers, red onion, and zucchini add color and flavor, but mushrooms or cherry tomatoes are delicious, too.

→ What sauces or sides go well?

Serve with creamy tzatziki, warm pita, rice pilaf, or a crisp salad to round out the Mediterranean meal.

→ Can these be cooked without a grill?

Absolutely! Baking in the oven or using a grill pan on your stovetop delivers excellent results.