Greek Chicken Kabobs

Greek chicken kabobs on the grill are packed with flavor and color to make any backyard barbecue feel like a celebration!

Marinated in a light and lemony souvlaki-inspired marinade, chicken is threaded onto skewers with a rainbow of veggies and grilled until tender and juicy.

These chicken kabobs are the perfect make-ahead feel good kind of meal.

Mediterranean-style shish-kabob are a breeze to prep and sizzle on the grill.
Low in calories, low carb, and flavor packed, they’re perfect for prepping ahead!
Make extras, this chicken kabob recipe is perfect for meal prep. They’re great over salad or tucked into a pita served warm or cold.
Cook these on the grill or in the oven methods to enjoy them all year long.
They go wonderfully with salads, rice, or a glass of wine.

Ingredients for Chicken Kabobs

Marinade: Fresh lemon, garlic, and a sprinkle of seasonings are all you need. We love oregano but add in your favorite Greek seasoning blend.
Chicken: Fresh or frozen and thawed will work. Use boneless skinless chicken breasts or chicken thighs in this recipe.
Vegetables: Dive into the color wheel; these kabobs are vibrant with bell peppers, zucchini, and red onion.

Variations – Mushrooms, par-cooked baby potatoes, thin slices of corn on the cob, cherry tomatoes, halved Brussels sprouts, and even thick chunks of bread can be threaded onto skewers with chicken.

diced chicken breasts marinating next to diced vegetables

chicken and vegetables on wooden skewers

How to Make Greek Chicken Kabobs

Prepare the marinade as described in the recipe below.
Marinate the chicken in the refrigerator for at least 30 minutes.
Toss prepared vegetables with oil, salt, and pepper.
Thread chicken and vegetables on skewers and grill on medium-high heat until the chicken reaches 165°F. Serve with lemon wedges if desired.

cooked greek chicken kabobs on a metal tray

For best results, soak wooden skewers for at least 10 minutes in water to prevent them from burning on the grill.

Remember not to overcook the chicken; it will continue to cook once it leaves the grill. It should have a nice sear on the outside.

In the Oven:

Prepare skewers as directed above.
Place them on a foil-lined pan and bake at 350°F for 15-17 minutes or broil for 5-6 minutes or until chicken reaches 165°F, turning as needed.

Sauces & Side Dishes

The best sides for Greek chicken kabobs are just as light and fresh as they are!

Leftovers?

Remove the chicken and vegetables from the skewers and keep them in an airtight container in the refrigerator for 3 to 4 days. Enjoy cold over a salad or in a wrap, or reheat chicken and vegetables together in a pan on the stovetop with a little oil until heated through.
Freeze leftovers (off the skewers) in zippered bags for up to one month and thaw in the refrigerator until ready to reheat.

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Greek Chicken Kabobs

Greek chicken kabobs are a light, healthy, and delicious meal, packed with nutrition and flavor!

Prep Time 20 minutes

Cook Time 20 minutes

Marinate Time 30 minutes

Total Time 1 hour 10 minutes

Author Holly Nilsson

In a medium bowl, combine ⅓ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, toss well to coat, and refrigerate for at least 30 minutes or up to 4 hours.
Place the vegetables in a large bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
Remove chicken from the marinade, allowing excess to drip off. Discard the marinade and thread the chicken and vegetables onto skewers.
Preheat the grill to medium-high heat. Add the skewers and cook, turning frequently, for 10 to 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
Serve the skewers with lemon wedges and tzatziki if desired.

To make cook these chicken kebabs in the oven, prepare the skewers as directed. Place skewers on a foil-lined pan and turn the broiler on high. Broil 4-5″ from the heat for 5-6 minutes per side or until chicken reaches 165°F.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree

Cuisine American, Greek

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