Greek Chicken Kabobs (Printable Version)
Tasty Mediterranean chicken on skewers, perfect for grill nights, meal prepping, or a light dinner. Simple, juicy, and full of flavor.
# Everything You’ll Need:
→ Marinade
01 -
0.5 teaspoon paprika if you want it
02 -
0.5 teaspoon ground black pepper
03 -
1 teaspoon fine sea salt
04 -
1 tablespoon dried oregano
05 -
3 garlic cloves, all chopped up
06 -
15 ml red wine vinegar
07 -
45 ml lemon juice, fresh squeezed tastes best
08 -
60 ml extra virgin olive oil
→ Kabob Assembly
09 -
Wooden or metal skewers
10 -
1 zucchini, cut into hearty slices (optional)
11 -
1 bell pepper, chunked up big (optional)
12 -
1 medium red onion, big slices work well (optional)
13 -
680 grams chicken breast or thighs, skinless and boneless, diced into 4 cm cubes
# Steps to Cook:
01 -
Bring those chicken skewers to the table while they're still hot. They're awesome with pita, salad, rice, or a scoop of tzatziki—whatever sounds good.
02 -
Fire up the grill until it's good and hot on medium-high if that's what you're using. Lay out the skewers, flip after halfway, and let 'em cook 10–12 minutes till you get those grill marks and the chicken's no longer pink inside. Got an oven? Heat it up to 220°C, set skewers on a foil-lined pan, and bake them for 18–22 minutes, turning once. If you're cooking in a grill pan on the stove, just heat it, pop in the skewers, and cook 10–12 minutes, turning now and then, till browned and cooked through.
03 -
Planning to use wooden skewers? Dunk them in water for 30 minutes first so they don't char. Pile on the marinated chicken, mixing in peppers, onion, and zucchini if you want. Alternate any veggies you like on there.
04 -
Pop the chicken into a zip-top bag or big bowl and dump in your marinade. Stir it all up so every piece gets covered. Toss it in the fridge and leave it alone for at least half an hour—longer is better, up to about 8 hours, for more taste.
05 -
Grab a bowl and dump in your olive oil, lemon juice, vinegar, garlic, oregano, salt, pepper, and paprika if you’re into a bit of spice. Give it a good whisk until it's nicely mixed.
# Extra Suggestions:
01 -
Letting your chicken soak in marinade overnight gives you extra juicy meat. And don't cram too much onto the skewers so everything grills evenly.
02 -
You can assemble these kabobs ahead, stash them in the fridge, then cook later when you're ready.