Greek Chicken Kabobs

Food

Quick Summary

Greek Chicken Kabobs- Chicken breast pieces are marinated in yogurt, olive oil, red wine vinegar, lemon, garlic, and spices and grilled to perfection! These chicken kabobs are tender, juicy, and full of flavor. Serve with tzatziki sauce for dipping and dunking!

Greek chicken kabobs on plate with pita and Greek saladGreek chicken kabobs on plate with pita and Greek salad

If you are looking for an easy dinner that is full of flavor and absolutely delicious, you HAVE to make these Greek Chicken Kabobs. We make them all of the time and every time we do, they get rave reviews by our friends and family. They are always a dinner winner!

I mean, who doesn’t love kabobs? They are such a fun meal! Our steak kabobs are super popular and I know you will love these chicken kabobs too!

The chicken is super juicy and tender thanks to the Greek yogurt marinade. You can grill them on an outdoor grill or you can use an indoor grill pan, both work well. We love to serve them with our homemade tzatziki sauce, hummus, pita bread, and a Greek salad. The perfect meal!

Greek chicken kabobsGreek chicken kabobs

Greek Chicken Kabobs Ingredients

  • Boneless skinless chicken breasts– you will need 2 pounds of chicken for this recipe.
  • Greek yogurt– use plain Greek yogurt. You can use whole milk, 2% or even fat free yogurt if you want to keep the kabobs on the lighter side. The yogurt tenderizes the meat, making it super moist and delicious!
  • Garlic– fresh garlic gives the chicken lots of flavor.
  • Olive oil– I like to use extra-virgin olive oil. The oil helps transfer fat-soluble flavors onto the chicken and helps retain moisture.
  • Lemon– you need lemon zest and fresh lemon juice. Zest the lemon first and then juice it!
  • Red wine vinegar– tangy with a touch of sweetness! It also helps tenderize the chicken.
  • Oregano– a little dried Oregano, a classic Greek herb.
  • Paprika– a little sweet paprika to brighten things up!
Greek chicken kabobs recipeGreek chicken kabobs recipe

How to Make Greek Chicken Kabobs

  • Cut the chicken breasts into 1-inch pieces and place in a large Ziploc bag, bowl, or shallow baking dish.
  • In a medium bowl, combine all of the marinade ingredients and whisk until smooth.
  • Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated.
  • Place in the refrigerator and let marinate for 30 minutes or up to 4 hours. This is a great meal to prep in advance!
  • If you are using wooden skewers, make sure you soak them in water for 20 minutes before adding the chicken.
  • Remove the chicken from the marinade and thread on skewers, about 4 ounces of chicken per skewer. Discard remaining marinade.
  • Preheat the grill to a medium-high heat. You can also use a grill pan and cook the kabobs inside. Brush the grill or grill pan with olive oil to make sure the kabobs don’t stick.
  • Grill the chicken until fully cooked through, about 10 minutes, turning the skewers every couple of minutes.

Serving Suggestions

We like to garnish the warm chicken kabobs with crumbled feta cheese and fresh parsley. Serve tzatziki sauce on the side for dipping and dunking. Trust me, you don’t want to skip the tzatziki, it is SO good with these kabobs.

You can also serve hummus, pita bread, rice, and a Greek salad our our Greek Quinoa Salad on the side. During the summertime, I also like to make a fresh fruit salad or watermelon salad to go with! This is a GREAT summer meal! We love making them for cookouts with family and friends.

The cooked kabobs will keep in an airtight container in the refrigerator for up to 4 days. My boys always love the leftovers!

easy Greek chicken kabobs on plateeasy Greek chicken kabobs on plate

More Greek Inspired Recipes

Greek Chicken Kabobs

Chicken breast pieces are marinated in yogurt, olive oil, red wine vinegar, lemon, garlic, and spices and grilled to perfection! These chicken kabobs are tender, juicy, and full of flavor. Serve with tzatziki sauce for dipping and dunking!

  • 2 lbs boneless skinless chicken breasts
  • 1/2 cup plain Greek yogurt
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Crumbled feta cheese and chopped fresh parsley, for garnish
  • Tzatziki Sauce, for serving
  • Cut the chicken breasts into 1-inch pieces and place in a large Ziploc bag, bowl, or shallow baking dish. Set aside.

  • In a medium bowl, combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.

  • Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated.

  • Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.

  • If you are using wooden skewers, make sure you soak them in water for 20 minutes before adding the chicken.

  • Remove the chicken from the marinade and thread on skewers, about 4 ounces of chicken per skewer. Discard remaining marinade.

  • Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the kabobs don’t stick.

  • Grill the chicken until fully cooked through, about 10 minutes, turning the skewers every couple of minutes.

  • Remove from the grill and place on a serving platter. Garnish with feta cheese and fresh parsley. Serve warm with tzatziki sauce. You can also serve hummus, pita bread, and a simple Greek salad on the side.

Calories: 405kcal, Carbohydrates: 4g, Protein: 51g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 946mg, Potassium: 921mg, Fiber: 1g, Sugar: 1g, Vitamin A: 207IU, Vitamin C: 9mg, Calcium: 60mg, Iron: 1mg

Have you tried this recipe?

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Photos by Olive & Mango

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