These Greek Chicken Kabobs are packed with flavor and so easy to make! Juicy chicken is marinated in a tasty mix of herbs, garlic, and lemon before being grilled to perfection on skewers.
They’re perfect for a fun dinner or a sunny BBQ! I love serving them with a side of tzatziki for dipping. Just be careful—these kabobs might disappear faster than you can say “Opa!” 😂
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless is the best choice for kabobs since it cooks evenly and stays tender. If you prefer, you can use chicken thighs for a richer flavor. They also stay juicier on the grill.
Bell Peppers: I used a mix of red, yellow, and green for added sweetness and color. If you can’t find these, zucchini, cherry tomatoes, or even mushrooms work beautifully too!
Garlic: Freshly minced garlic brings depth to the marinade. If using garlic powder out of convenience, use about 1 teaspoon instead.
Olive Oil: This is key for flavor and moisture. Avocado oil is a good substitute if you want a higher smoke point, or for a bit of richness, try using melted butter.
Lemon Juice: Fresh lemon juice brightens up the whole dish. If you’re out of fresh lemons, lime juice can work as a substitute and adds a unique twist.
How Can I Ensure My Kabobs Stay Juicy and Flavorful?
The marination process is crucial for juicy kabobs. Let the chicken soak up all those flavors! Here’s how to get it just right:
- Mix your marinade well to ensure all ingredients blend. The olive oil keeps the chicken moist, while the lemon and garlic add flavor.
- Marinate for a minimum of 30 minutes, but 2 hours is ideal. Just remember, don’t go overboard on marinating time, which can lead to tough chicken.
When grilling, keep an eye on the chicken’s internal temperature—165°F (75°C) is the safe spot! Remember to turn the kabobs gently to achieve even cooking without losing those delicious juices.
How to Make Greek Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
For the Marinade:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
Other:
- Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and marinating, plus an additional 15 minutes for cooking. You can marinate the chicken longer, up to 2 hours, for an even deeper flavor, making this a perfect dish to prep ahead of time!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, pour in the olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika (if you’re using it). Whisk everything together until it’s nicely blended and looks delicious.
2. Marinate the Chicken:
Now, add the chicken pieces to the marinade. Make sure every piece is well coated! Once coated, cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you have time, letting it marinate for 2 hours will really pack in the flavor.
3. Prepare to Grill:
Preheat your grill to medium-high heat, which is about 400°F (200°C). This is the perfect temperature for getting those lovely grill marks on your kabobs!
4. Assemble the Kabobs:
While your grill is heating, it’s time to assemble the kabobs! Take your skewers and start threading them with the marinated chicken and chunks of red, yellow, and green bell peppers, along with the red onion. Alternate between the chicken and the vegetables for a colorful display!
5. Grill the Kabobs:
Once your grill is ready, carefully place the kabobs on the grill. Cook them for about 10-15 minutes, turning them occasionally, until the chicken is fully cooked and has a nice char. You’ll know they’re done when they’re no longer pink in the center.
6. Let Them Rest:
After grilling, remove the kabobs from the grill and let them sit for a few minutes. This resting time helps keep them juicy and delicious!
7. Serve and Enjoy:
Serve your kabobs warm with a side of tzatziki sauce and lemon wedges for squeezing over the top. Enjoy this bright and flavorful dish!
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs will add more flavor and moisture to your kabobs. Just ensure you cut them into similar-sized pieces for even cooking. The marinating time can remain the same, but if you’d like a richer flavor, you can marinate for up to 4 hours!
What Other Vegetables Can I Use?
Feel free to mix it up! Zucchini, cherry tomatoes, mushrooms, or even asparagus work beautifully in kabobs. Just make sure to cut them into chunks similar in size to your chicken pieces for consistent cooking.
How Do I Store Leftover Kabobs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or microwave. If using the microwave, heat them in short bursts to avoid drying them out!
Can I Make the Marinade in Advance?
Yes, making the marinade ahead of time is a great idea! You can prepare it up to 2 days in advance and store it in the fridge. Just mix in the chicken right before you’re ready to grill for the best flavor!
