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Juicy chunks of chicken soak up bold Mediterranean tastes in these marinated Greek kabobs. They're super quick to toss together and you can cook them however you want—grill, oven, or stovetop—so it's easy to fit them into a packed weekday. They're always fresh and light, and they've become my favorite healthy gluten free meal for summer BBQs or a chill dinner any night.
The first time I threw these on the grill, the smell was so good my neighbors peeked over the fence. Now, it's my top pick for casual get-togethers or when I've got leftovers that make awesome next-day lunches.
Tasty Ingredients
- Zucchini: Slice thick coins from a firm, blemish-free zucchini for rich color and gentle bite
- Red onion: Thick chunks bring sweetness and get nicely caramelized—use a solid, smooth onion for best texture
- Black pepper: A few twists of fresh pepper gives gentle warmth and deeper flavor
- Boneless skinless chicken breasts or thighs: Chicken thighs stay extra juicy, but breasts are totally fine if that's what you have
- Olive oil: Use fruity extra virgin for a deep, lush marinade base
- Paprika: Gives a little blush of sweet heat and nice color—using it is optional but makes it pop
- Garlic cloves: Fresh garlic boosts the whole dish—just chop or crush it well to spread out the flavor
- Wooden or metal skewers: Metal ones are sturdy, but with wooden skewers, always give them a soak in water so they don't burn
- Dried oregano: Rub it between your hands to unlock the herby smell before adding it in
- Salt: A pinch draws the flavors right into the chicken and perks everything up
- Bell pepper: Choose a yellow or red one for the brightest color and a touch of sweetness, but any will do
- Red wine vinegar: High quality, like a Greek or Italian bottle, gives that tasty tang
- Fresh lemon juice: Real lemon makes everything pop and also helps the meat stay tender—never use bottled
Delicious Step-by-Step
- Time to Serve:
- Pull the chicken and veggies off the skewers and pile them up warm. Awesome with tender pita, a simple salad, or some cool tzatziki on the side.
- Get Cooking:
- For grill fans, turn the heat to medium-high, clean and oil those grill grates, and lay the kabobs down. Shut the lid and grill for 10-12 minutes, turning once. If you’re using an oven, crank it to 425 degrees and line a sheet tray with foil, flipping kabobs after 10 minutes and cooking until golden. For a grill pan, heat it up on medium-high, then cook kabobs with some turns for about 10-12 minutes—chicken should hit 165 degrees inside for safety.
- Prep Skewers:
- If you picked wooden skewers, drop them in water for half an hour first so they won’t catch fire. Thread on the chicken, mixing in onion, zucchini, and pepper. Press together, but don’t cramp them.
- Marinate the Chicken:
- Drop your cut chicken into a bowl or a zip bag. Pour the marinade over and use your hands or a big spoon to get every bit coated. Seal it up and stick in the fridge 30 minutes or overnight, more marinating equals tastier kabobs.
- Mix Up the Marinade:
- In a bowl, combine olive oil, squeezed lemon, vinegar, chopped garlic, oregano, salt, pepper, and a sprinkle of paprika. Whisk fast until it looks thick and smells zesty.
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Oregano always stands out for me. Its earthy smell takes me straight back to days in Grandma’s yard. When we sit down with these kabobs, everyone grabs for seconds—no leftovers last long around here.
Keeping Kabobs Fresh
Stash leftover kabobs in a sealed container and keep chilled for up to three days. You can eat them cold or gently warm them in a skillet on low. Fully cooked kabobs will freeze for a couple months—just defrost and reheat however you like.
Quick Swap Ideas
Only have chicken breasts? They’ll work just fine if you don’t have thighs. For a plant-based dinner, marinate cubes of tofu or halloumi instead. Bell pepper and red onion are classics, but throw in sliced mushrooms, eggplant, or cherry tomatoes if you want to shake things up.
Serving Suggestions
I like setting out a giant platter with kabobs over spiced rice, scattered with chopped parsley and lemon slices. For a crowd, put out wraps, warm pita, a bowl of tzatziki, shredded lettuce, and diced tomatoes so everyone can build what they want.
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Lively Greek Background
In Greece, kabobs (or souvlaki) are legendary—street vendors have been grilling them since ancient days. Back then, travelers cooked meat on sticks over campfires. Now, every Greek family has their secret marinade, and the grill’s smoky smell fills the air all summer.
Recipe FAQs
- → Which chicken should I use?
Boneless, skinless thighs or breasts will keep juicy after marinating and grilling, so grab whichever you like more.
- → How much time should I leave the chicken in the marinade?
Give it at least half an hour, but if you can wait 2 to 8 hours, the chicken gets way more tender and tasty.
- → Is it possible to prep kabobs in advance?
Sure! Let the chicken marinate and thread onto skewers ahead of time. Just cook ’em when you’re ready and they’ll turn out juicy.
- → Which veggies fit well with these skewers?
Red onion, zucchini, and bell peppers taste great, plus cherry tomatoes or mushrooms are awesome if you want to mix things up.
- → Got any sauce or side tips?
Tzatziki is a classic choice. Or go for a crisp salad, some pillowy pita, or rice to round out your meal.
- → Do I have to use a grill for these?
No grill? No worries. Use an oven or a grill pan on your stove and you’ll still get awesome kabobs.