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 are a vibrant and flavorful dish that takes your taste buds on a Mediterranean adventure with every bite. Juicy chunks of chicken are marinated in a delightful blend of lemon, garlic, and fragrant herbs, then skewered with colorful vegetables. The result? A tasty, colorful presentation that can brighten up any dinner table or summer barbecue.

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 fondly remember the first time I made Grilled Greek Chicken Kabobs. Friends gathered in my backyard, laughter mingling with the tempting aroma wafting from the grill. Those kabobs were an instant hit, and I was pleasantly surprised by how easily they came together. Not only do they taste incredible, but they also make for a fun and engaging cooking experience. Trust me; once you make these, they’ll quickly become a staple for your summer gatherings or weeknight dinners!

Why You’ll Love This Recipe

Simple & Quick: The marinade comes together in minutes, and once it’s time to grill, the kabobs are ready in just about 15 minutes.
Irresistible Flavor: The combination of lemon, garlic, dill, and oregano gives the chicken a refreshing and aromatic flavor profile that sings of the Mediterranean.
Eye-Catching Appeal: The vibrant colors of the zucchini and onions make for a stunning presentation that’s sure to impress your guests.
Flexible Serving: Perfect for summer barbecues, family dinners, or even meal prepping for the week ahead—these kabobs fit any occasion.
Diet-Friendly Options: Easily adaptable to be gluten-free or dairy-free, making them a fantastic choice for various dietary needs.

Ingredients You’ll Need

1½ – 2 lbs boneless & skinless chicken breasts or thighs, cut into 1-inch pieces: Chicken thighs are more flavorful and forgiving when grilled, but breasts work beautifully too. Feel free to adjust the quantity based on your crowd!
4 large garlic cloves, minced: Fresh garlic adds a punch of flavor and aroma that packs a punch in the marinade.
¼ cup extra virgin olive oil: This not only helps the marinade stick but also adds rich, fruity flavors. Look for high-quality oil for the best taste.
½ tablespoon Dijon mustard: This adds a layer of depth to the flavor profile, enhancing the overall taste of the kabobs.
Juice of 1 lemon: Fresh lemon juice brightens the dish and adds acidity that helps tenderize the chicken.
Zest of 1 lemon: Don’t skip the zest! It enhances the lemon flavor, making it more vibrant and aromatic.
1 teaspoon salt: Essential for enhancing all the flavors in the marinade. You can adjust it based on personal preference or dietary needs.
½ teaspoon black pepper: Freshly ground black pepper gives a nice, subtle heat.
1 tablespoon fresh dill, or ½ teaspoon dried dill: Dill adds that fresh Mediterranean flair, making the kabobs feel light and refreshing.
1 teaspoon dried oregano: A classic herb in Greek cuisine, it adds an earthy and robust flavor.
1 medium red onion, cut into large chunks: Grilled onions caramelize beautifully, adding sweetness and texture to your kabobs.
2 large zucchini, 1 green and 1 yellow, sliced into ½ to 1-inch half moons: Their mild taste and vibrant colors provide balance and contrast to the dish.
10 – 12 skewers, if using wooden skewers, soak them in water for 30 minutes: Soaking wooden skewers prevents them from burning on the grill.

How to Make Grilled Greek Chicken Kabobs

Prepare the Marinade: In a large bowl, whisk together ¼ cup extra virgin olive oil, juice and zest of 1 lemon, 4 minced garlic cloves, and ½ tablespoon Dijon mustard. This mixture is essential as it infuses the chicken with flavor.
Add Seasonings: Stir in 1 tablespoon fresh dill, or ½ teaspoon dried dill, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly to combine.
Marinate the Chicken: Add 1½ – 2 lbs of cut chicken to the marinade, tossing until evenly coated. Cover tightly and let it marinate in the refrigerator for at least 30 minutes or up to overnight. The longer it soaks, the more flavorful it becomes!
Assemble the Skewers: Thread the marinated chicken onto skewers, alternating with chunks of 1 medium red onion and slices of 2 large zucchini. Aim for a colorful and vibrant appearance—this is key!
Preheat the Grill: Heat your grill to medium-high or high heat and lightly oil the grates to prevent sticking. A properly heated grill ensures even cooking and nice char marks.
Grill the Kebabs: Place the assembled skewers on the grill and cook for about 10-12 minutes total, turning them every few minutes. You’ll know they’re done when the chicken is cooked through, reaching an internal temperature of 165°F, and the veggies are tender.
Serve: Once grilled to your liking, transfer the kabobs to a serving platter and top with additional fresh dill. They pair wonderfully with tzatziki, fresh lemon wedges, and your favorite side dishes!

Storing & Reheating

Leftover Grilled Greek Chicken Kabobs can be stored in an airtight container in the refrigerator for up to 3 days. If you plan on keeping them longer, consider freezing them for up to 3 months. To do this, place kabobs in a freezer-safe container or wrap tightly in foil or plastic. When you’re ready to enjoy them again, simply reheat in the oven at 350°F for about 10-15 minutes or until warmed through. Keep in mind that while the flavors will still be delightful, the texture may change slightly from the grilling process.

Chef’s Helpful Tips

Avoid overcooking the chicken by checking the internal temperature regularly around the 10-minute mark.
For juicy kabobs, let the chicken sit at room temperature for 15-20 minutes before grilling.
Use a mix of colorful veggies to jazz up the presentation and add variety to each bite!
If you’re making these ahead of time, marinate the chicken the night before for maximum flavor.

Grilled Greek Chicken Kabobs are not just a meal; they’re an experience waiting to be crafted right in your own kitchen. They merge bold flavors with bright colors and high protein in a simple-to-make format. I can’t help but imagine how well they would be received at any gathering, peppered with laughter and great conversation.

Recipe FAQs

Can I use vegetables other than onion and zucchini?

Absolutely! Bell peppers, cherry tomatoes, or even mushrooms would work wonderfully. You can experiment with any veggies you enjoy—just remember to cut them into similar sizes for even cooking.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free! Just ensure that any additional sides or dips, such as tzatziki, adhere to gluten-free guidelines.

Can I marinate the chicken too long?

While marinating overnight can enhance flavor, it’s best to limit marination to 24 hours. Beyond that, the acid in the marinade may break down the chicken too much, leading to a mushy texture.

What should I serve with these kabobs?

These kabobs pair beautifully with a side of Greek salad, rice pilaf, or even warm pita bread. You might also add a refreshing tzatziki sauce for dipping!

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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 thanks to marinated chicken and fresh veggies, making them a delightful option for a healthy meal or a quick dinner!

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 olive oil, lemon juice, lemon zest, garlic, and Dijon mustard. Add the chicken, dill, oregano, salt, and pepper, and toss to coat. Cover and marinate for at least 30 minutes in the refrigerator.
Thread zucchini, onion, and marinated chicken onto the skewers, alternating until full.
Preheat the grill to medium-high heat and lightly oil the grates.
Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked, reaching an internal temperature of 165°F.
Remove from the grill, serve on a platter topped with fresh dill, and enjoy with tzatziki and lemon wedges.

Notes

Marinate the chicken overnight for even more flavor.
Ensure the grill is hot enough to achieve grill marks without drying out the chicken.
Use a meat thermometer to check that chicken is cooked through.