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
Scale
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.