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There are few things more satisfying than the vibrant, mouthwatering flavors of a classic summer cookout, and this Grilled Greek Chicken Kabobs Recipe is an absolute standout. Juicy pieces of marinated chicken mingle with colorful bell peppers and sweet onions, all brushed with a fragrant blend of herbs and spices before hitting a sizzling hot grill. The result is a tender, juicy kabob bursting with Mediterranean flair that’s perfect for gatherings, weeknight dinners, or anytime you want to impress without fuss. Trust me, once you try this dish, it will quickly become a favorite in your cooking repertoire.
Ingredients You’ll Need
Sometimes the simplest ingredients come together to create the most unforgettable dishes, and this one is no exception. Each element here brings something special—whether it’s the bright acidity of lemon juice, the warmth of dried herbs, or the vibrant crunch of fresh veggies.
- 1 ½ lbs. boneless skinless chicken thighs (or chicken breasts): Opt for thighs for maximum juiciness, or breasts if you prefer leaner meat.
- 3 Tbsp. oil (olive or avocado, divided): Olive oil adds authentic Mediterranean flavor, avocado oil provides a neutral option; divide to coat chicken and veggies separately.
- 2 Tbsp. lemon juice (freshly squeezed): Adds bright, zesty tang to tenderize and flavor the chicken.
- 2 bell peppers (red, green, or a mix): Add vibrant color and a sweet crunch to your kabobs.
- 1 red onion (or sweet onion): Provides a mild sweetness that caramelizes beautifully on the grill.
- 2 tsp. oregano (dried): Infuses an unmistakable earthy, herbal note iconic to Greek cooking.
- 2 tsp. basil (dried): Adds a sweet, slightly peppery aroma that complements the oregano.
- 1 tsp. parsley (dried): Offers freshness and a subtle bitterness that balances the dish.
- 1 tsp. dill (dried): Brings a delicate anise-like fragrance that pairs perfectly with lemon.
- 1 tsp. onion powder: Deepens the savory profile without overpowering.
- 1 tsp. garlic powder: Enhances all the flavors with classic garlicky warmth.
- ½ tsp. rosemary (dried): Adds a piney, woodsy hint that works wonders with grilled chicken.
- ½ tsp. thyme (dried): Brings earthy complexity and subtle floral notes.
- ½ tsp. cinnamon: Adds a surprising sweet-spicy depth that makes these kabobs unique.
- 1 tsp. black pepper: Gives a mild kick and perfect seasoning balance.
- 2 tsp. salt: Essential to bring out all those glorious flavors and keep the chicken juicy.
- Wooden or Metal Skewers: Soak wooden skewers beforehand to prevent burning or use sturdy metal skewers for ease.
- Fresh parsley (finely chopped): For a bright, fresh garnish to finish your kabobs.
- Tzatziki Sauce (optional): Cool, creamy, and refreshing – the perfect dip to accompany these grilled beauties.
How to Make Grilled Greek Chicken Kabobs Recipe
Step 1: Prepare the Skewers
Start by soaking wooden skewers in a shallow dish filled with about one inch of water for at least 10 to 15 minutes. This small step keeps your skewers from catching fire on the grill, ensuring a safe and smooth cooking experience every time.
Step 2: Cut the Chicken
Cut your boneless, skinless chicken thighs or breasts into bite-sized pieces, around 1 to 1-½ inches each. Uniform size helps the chicken cook evenly and stay juicy throughout grilling.
Step 3: Mix the Greek Seasoning
In a small bowl, whisk together the dried herbs and spices—oregano, basil, parsley, dill, onion powder, garlic powder, rosemary, thyme, cinnamon, black pepper, and salt. This aromatic blend is the heart of the Grilled Greek Chicken Kabobs Recipe, infusing the meat with that unmistakable Mediterranean flavor.
Step 4: Marinate the Chicken
In a large bowl, combine 2 tablespoons of oil, lemon juice, and 2 tablespoons of the Greek seasoning mixture. Whisk until well blended, then add your chicken pieces and toss until each piece is well coated. Let it marinate for 15 minutes while you prep the vegetables. This short marinating time wakes up the flavors and tenderizes the meat wonderfully.
Step 5: Prepare the Vegetables
Cut your bell peppers and onion into similarly sized chunks, 1 to 1-½ inches each. Toss them in a large bowl with the remaining tablespoon of oil and Greek seasoning mix to ensure every bite bursts with flavor and color.
Step 6: Assemble the Kabobs
Thread the chicken and vegetables alternately onto your skewers, creating a balanced and colorful presentation. You should be able to fill about 8 skewers with this mixture, each looking vibrant and appetizing.
Step 7: Grill to Perfection
Place the skewers on a grill set to medium to medium-high heat. Grill for 12 to 15 minutes, turning them every 2 to 3 minutes. Moving skewers from the hotter front of the grill to the cooler back ensures even cooking. The kabobs are done when the chicken reaches an internal temperature of 165 degrees Fahrenheit—juicy, tender, and perfectly charred.
Step 8: Serve and Enjoy
Once grilled, sprinkle the kabobs with freshly chopped parsley and serve alongside creamy tzatziki sauce for dipping. This final touch amps up the authentic Greek experience and complements the smoky, herbed chicken beautifully.
How to Serve Grilled Greek Chicken Kabobs Recipe
Garnishes
Fresh parsley is a must for adding a pop of green and freshness right before serving. Drizzling or serving a side of tzatziki sauce lends a cool, tangy contrast that perfectly complements the warm grilled flavors and makes every bite sing.
Side Dishes
Pair these kabobs with fluffy couscous, warm pita bread, or a refreshing Greek salad filled with cucumbers, tomatoes, olives, and feta cheese. The sides should feel light and fresh to balance the boldness of the grilled chicken.
Creative Ways to Present
For a fun twist, serve your Grilled Greek Chicken Kabobs Recipe over a bed of lemon-dill rice or alongside a chilled orzo pasta salad. Alternatively, slide the chicken and veggies off the skewers and pile them into warm pita pockets with tzatziki and sliced cucumbers for a delicious Greek-style sandwich experience.
Make Ahead and Storage
Storing Leftovers
Leftover kabobs can be stored in an airtight container and refrigerated for up to 3 days. Make sure the chicken has cooled completely before sealing to maintain freshness and texture.
Freezing
If you want to save some for later, remove the chicken and veggies from the skewers and freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Frozen cooked kabobs maintain the best quality for up to 2 months.
Reheating
When reheating, gently warm the kabobs in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid microwaving if possible, as it can dry out the chicken and make the veggies soggy.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts will work just fine—just be careful not to overcook them since they tend to dry out more easily than thighs. Marinating well helps keep them juicy.
Do I need to soak wooden skewers before grilling?
Yes! Soaking wooden skewers in water for at least 10-15 minutes prevents them from burning on the grill, making your cooking safer and less messy.
Can I prepare the kabobs ahead of time?
You can chop and marinate the chicken and veggies a few hours in advance and assemble the kabobs just before grilling. This will save time while keeping the ingredients fresh and flavorful.
What if I don’t have all the dried herbs listed?
No worries! Oregano and garlic powder are the stars here, but feel free to adjust based on what you have. A bit of rosemary or thyme adds great depth, but the marinade will still be delicious without every single herb.
Is there a vegetarian alternative for these kabobs?
Yes! Substitute the chicken for firm tofu, tempeh, or halloumi cheese, marinate and grill them with the same seasoning and vegetables for a fantastic vegetarian version.
Final Thoughts
This Grilled Greek Chicken Kabobs Recipe is such a joy to make and share. It captures so much of what makes Mediterranean cuisine beloved—simple herbs, fresh ingredients, and the magic of the grill. I hope you give this recipe a try soon and find it as delightful and delicious as I do. It’s perfect for creating memorable meals that bring people together, full of flavor and sunshine.
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Grilled Greek Chicken Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
These Grilled Greek Chicken Kabobs feature tender, marinated chicken thighs paired with colorful bell peppers and onions, all seasoned with a fragrant blend of Mediterranean herbs and spices. Perfect for a quick and flavorful summer grill, these kabobs are easy to prepare and serve with refreshing tzatziki sauce for an authentic Greek experience.
Ingredients
Chicken and Marinade
- 1 ½ lbs. boneless skinless chicken thighs (or chicken breasts)
- 2 Tbsp. olive or avocado oil (for chicken marinade)
- 2 Tbsp. freshly squeezed lemon juice
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. dried dill
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ½ tsp. cinnamon
- 1 tsp. black pepper
- 2 tsp. salt
Vegetables
- 2 bell peppers (red, green, or a mix), cut into 1 to 1-½ inch pieces
- 1 red onion (or sweet onion), cut into 1 to 1-½ inch pieces
- 1 Tbsp. olive or avocado oil (for vegetables)
Others
- Wooden or metal skewers (wooden skewers soaked in water for 10-15 minutes)
- Fresh parsley (finely chopped, for garnish)
- Tzatziki Sauce (optional, for serving)
Instructions
- Soak Skewers: Place wooden skewers in a shallow dish filled with 1 inch of water and let them soak for at least 10-15 minutes to prevent burning during grilling.
- Prepare Chicken: Cut the chicken thighs or breasts into 1 to 1-½ inch pieces to ensure even cooking and easy threading onto skewers.
- Make Greek Seasoning Mix: In a small bowl, whisk together oregano, basil, parsley, dill, onion powder, garlic powder, rosemary, thyme, cinnamon, black pepper, and salt to create a fragrant Greek spice blend.
- Marinate Chicken: In a large bowl, combine 2 tablespoons of oil, lemon juice, and 2 tablespoons of the Greek seasoning mix. Add the chicken pieces and toss until thoroughly coated. Let the chicken marinate for 15 minutes while preparing vegetables to absorb the flavors.
- Prepare Vegetables: Cut bell peppers and onion into 1 to 1-½ inch pieces. Place in a large bowl and drizzle with the remaining tablespoon of oil. Sprinkle with the remaining Greek seasoning mix and toss until well coated.
- Thread Skewers: Alternately thread chicken pieces and vegetable chunks onto the soaked skewers, aiming to assemble roughly 8 fully loaded kabobs.
- Preheat Grill: Heat the grill to medium to medium-high heat, ensuring it’s properly oiled to prevent sticking.
- Grill Kabobs: Place skewers on the grill and cook for 12-15 minutes, rotating every 2-3 minutes. Move skewers around the grill so each has a chance to cook evenly over the hottest spots. Cook until chicken reaches an internal temperature of 165°F (74°C), verifying with a meat thermometer.
- Serve: Remove the kabobs from grill and garnish with finely chopped fresh parsley. Serve warm with homemade or store-bought tzatziki sauce for dipping.
Notes
- Soaking wooden skewers prevents them from burning while grilling.
- Chicken thighs are preferred for juiciness, but breasts can be used as a leaner alternative.
- Adjust spices and seasoning to your taste preference.
- Use a meat thermometer to ensure chicken is cooked safely and is tender.
- Tzatziki sauce adds a creamy, cool contrast to the smoky, herby kabobs.
- Vegetables can be swapped or added according to preference, such as cherry tomatoes or zucchini.
