Name: Grilled Greek Chicken Kabobs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Greek
Ingredients: 1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces; 4 large garlic cloves, minced; ¼ cup extra virgin olive oil; ½ tablespoon dijon mustard; Juice of 1 lemon; Zest of 1 lemon; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon fresh dill, or ½ teaspoon dried dill; 1 teaspoon dried oregano; 1 medium red onion, cut into large chunks; 2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons; 10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes

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Grilled Greek chicken kabobs can easily transport you to a sun-soaked Mediterranean terrace with every savory bite. They burst with flavors from lemon, garlic, and aromatic herbs, while the tender chicken mingles perfectly with vibrant veggies. Imagine charcoal-grilled chicken capturing the essence of a warm summer evening paired with a refreshing tzatziki sauce; it’s certainly a meal that feels special yet simple enough for any weeknight dinner.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Grilled Greek Chicken Kabobs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Grilled Greek Chicken Kabobs

I remember the first time I made these kabobs; it was for a family gathering. The scent of garlic and lemon wafted through the air, and my family could hardly wait to dig in. The best part? Everyone loved them! Not only are they budget-friendly, but they also make for a fantastic crowd-pleaser that brings people together. Give these grilled Greek chicken kabobs a try—you won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes, this recipe is perfect for those busy evenings.
Irresistible Flavor: The marinade offers a delightful tangy and savory taste that’s utterly comforting.
Eye-Catching Appeal: Colorful veggies and beautifully charred chicken make this dish a showstopper.
Flexible Serving: Enjoy them hot off the grill or cold as a flavorful lunch box treat.
Diet-Friendly Options: Easily adjust the veggies to suit your pantry or dietary preferences.

Ingredients You’ll Need

1½ – 2 lbs boneless & skinless chicken breasts or thighs: These cuts are tender and ideal for grilling. You can substitute with turkey if preferred.
4 large garlic cloves, minced: Garlic infuses the marinade with aromatic flavor. Try fresh if possible for a better taste.
¼ cup extra virgin olive oil: This rich oil adds moisture while enhancing flavors. You can also choose avocado oil for a different twist.
½ tablespoon Dijon mustard: It provides a zesty kick and helps emulsify the marinade. Yellow mustard works in a pinch, but the flavor will be milder.
Juice of 1 lemon: Fresh lemon juice brightens up the dish. Use bottled lemon juice only in emergencies; fresh is best!
Zest of 1 lemon: Zest takes the lemon flavor up a notch. Don’t skip it!
1 teaspoon salt: Basic seasoning enhances the natural flavors of chicken and veggies.
½ teaspoon black pepper: Adds a subtle kick; fresh ground pepper is recommended for the best flavor.
1 tablespoon fresh dill or ½ teaspoon dried dill: Dill complements the Greek flavors beautifully. If fresh isn’t available, dried works just fine.
1 teaspoon dried oregano: This herb is a staple in Greek cooking and adds an earthy depth to the marinade.
1 medium red onion, cut into large chunks: A sweet and slightly smoky element when grilled.
2 large zucchini (1 green and 1 yellow), sliced into ½ to 1-inch half moons: These veggies add color and texture. Bell peppers or cherry tomatoes can serve as alternatives.
10 – 12 skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

How to Make Grilled Greek Chicken Kabobs

Marinate the Chicken: In a large bowl, whisk together ¼ cup extra virgin olive oil, the juice and zest of 1 lemon, 4 minced garlic cloves, and ½ tablespoon Dijon mustard. Add the 1½ – 2 lbs of boneless, skinless chicken pieces, along with 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh dill (or ½ teaspoon dried), and 1 teaspoon dried oregano. Toss until the chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
Assemble the Skewers: Take the marinated chicken out of the refrigerator. Thread the zucchini, red onion, and chicken onto the skewers, placing the items alternately until the skewers are filled. This not only helps with flavor but also makes for an appealing presentation.
Preheat the Grill: Heat your grill to medium-high or high. Meanwhile, lightly oil the grates to prevent sticking.
Grill the Kebabs: Once the grill is hot, place the skewers on it. Grill for about 10-12 minutes total, turning them every few minutes. You’ll know they’re done when the chicken reaches an internal temperature of 165°F and has beautiful char marks.
Serve: Transfer the kabobs to a serving platter and sprinkle with fresh dill for a fragrant finish. Pair with tzatziki, lemon wedges, and your favorite sides like Greek salad or pita bread for a complete meal.

Storing & Reheating

To store your grilled Greek chicken kabobs, allow them to cool to room temperature, then place them in an airtight container. They will keep in the fridge for up to 3 days. For longer preservation, you can freeze the kabobs for up to 3 months. When reheating, place them in an oven at 350°F for about 10-15 minutes or until heated through. The texture may change slightly, but a touch of fresh lemon juice can revitalize the dish.

Chef’s Helpful Tips

Avoid overcooking the chicken to keep it juicy. Use a meat thermometer for precision.
Consider marinating the chicken overnight for a richer flavor.
Take your veggies off the grill once they’re tender and slightly charred; they’ll add a flavorful crunch to the kabobs.
You can mix and match your favorite vegetables, experimenting with different seasonal produce each time.
If you’d like a smokier flavor, try adding a small handful of soaked wood chips to your grill.

Grilled Greek chicken kabobs are not just a meal; they’re an experience filled with warmth and flavor that promises joy with every bite. The perfect dinner for those trying to create memorable gatherings or a cozy weeknight meal, it is versatile enough for any occasion. So, grab those skewers and let the grilling begin!

Recipe FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are flavorful and juicier than breasts, perfect for grilling. Just ensure they are cut into evenly sized pieces for consistent cooking.

Can I prepare this recipe ahead of time?

Yes! You can marinate the chicken for up to 24 hours in advance. Just assemble the kabobs when you’re ready to grill for the best flavor.

What are some good side dishes to serve with these kabobs?

These kabobs pair excellently with a refreshing Greek salad, roasted potatoes, or a side of tzatziki and pita bread. Enjoying them with grilled vegetables also complements the flavors beautifully.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free, but ensure your Dijon mustard is certified gluten-free if that’s a concern. Enjoy without worries!

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Grilled Greek Chicken Kabobs

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Author: Peter
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: Greek

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Description

These Grilled Greek Chicken Kabobs are bursting with flavor from marinated chicken, fresh veggies, and aromatic herbs. Perfect for a quick dinner or healthy meal, this dish is sure to satisfy. Enjoy the vibrant tastes of the Mediterranean in an easy-to-make recipe!

Ingredients

Scale

1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces
4 large garlic cloves, minced
¼ cup extra virgin olive oil
½ tablespoon dijon mustard
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh dill, or ½ teaspoon dried dill
1 teaspoon dried oregano
1 medium red onion, cut into large chunks
2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons
10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes

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Instructions

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and Dijon mustard. Add the chicken, dried dill, oregano, salt, and pepper. Toss until evenly coated. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator.
Thread the zucchini, onion, and chicken onto the skewers, alternating ingredients until each skewer is full.
Heat your grill to medium-high or high heat and lightly oil the grates.
Place the skewers on the grill and cook for 10-12 minutes total, turning every few minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
Transfer to a serving platter and top with fresh dill. Serve with tzatziki, lemon wedges, and your favorite sides.

Notes

Marinating the chicken overnight will enhance its flavor and tenderness.
Make sure to soak wooden skewers to prevent them from burning on the grill.
Serve with tzatziki sauce for an extra layer of flavor.