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Greek Chicken Kabobs

Greek kabobs with lemon-garlic chicken and oregano marinade, grilled until juicy and char-kissed. Threaded skewers pair with a cooling tzatziki sauce for classic Mediterranean skewers flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 4 hours
Total Time 4 hours 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts
  • 1 cherry tomatoes
  • 1 red onion chunks
  • 1 bell pepper chunks
  • 1 wooden skewers, soaked
Marinade
  • 0.333 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 1 salt and pepper
Serving
  • 1 tzatziki sauce
  • 1 pita bread
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, fresh oregano, Dijon mustard, salt, and pepper until smooth and fragrant.
  2. Preheat the grill to medium-high heat so it’s ready for quick cooking after marinating.
Marinate the chicken
  1. Marinate the chicken for 4-8 hours, keeping it covered and refrigerated; the surface should look well coated before skewering.
Skewer and grill
  1. Thread chicken and vegetables onto soaked wooden skewers, leaving small gaps so they cook evenly and char nicely.
  2. Grill the kabobs over medium-high heat for 5-6 minutes per side, turning once, until the chicken is cooked through and the vegetables show grill marks.
Serve
  1. Serve the Greek chicken kabobs with tzatziki sauce, pita bread, and lemon wedges for squeezing over the top.

Notes

For best flavor, marinate closer to 8 hours and remove the chicken from the fridge 10 minutes before grilling for more even cooking. Refrigerate leftovers in an airtight container for up to 3 days (freeze grilled chicken kabobs only up to 2 months; tzatziki is best fresh). If you want a lighter option, use skinless chicken breast as written, and serve with extra veggies instead of additional pita.