I’m a sucker for any kind of Greek food and kabobs just scream summer to me. They are easy to throw together, cooked on the grill, and absolutely delicious! These Greek chicken kabobs are all of that plus served with avocado tzatziki!
The chicken is quickly marinated to help infuse lots of flavor. Similarly, the veggies are tossed with some oil, spices, and lemon juice to give them a fresh and zippy flavor. And they are all placed on a grill until charred and you get those little crispy bits around the edges (the best!!).
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
We love serving them with some rice or potatoes for some carbohydrates, or pita bread and tzatziki sauce for dipping. They are great for entertaining or just an easy weeknight meal.
I love this kabob recipe so much because it makes a decent amount of food and we usually have leftovers for an easy meal later in the week. You can also make this for meal prep as they will keep it in the fridge for a few days.
Greek chicken kabobs highlights
- easy to make – ready in about 25 minutes, along with some time to marinate the chicken. The hardest part is making the skewers!
- packed with protein and colorful vegetables for a filling and nutrient-packed meal – they are loaded with 40 grams of protein, along with vitamins B3 and B6, vitamin C, phosphorus, potassium, and selenium
- the perfect crowd-pleasing summer meal – great for BBQs, picnics, potlucks, or just a simple dinner
Ingredients
- chicken breast
- summer squash and zucchini – one or the other will work, but I like using both to add more color to the kabobs
- bell peppers – I use a mix of red and green, but any colors will work
- red onion
- olive oil
- lemon juice
- dried oregano
- garlic powder
- marjoram
- salt and pepper
How to make greek chicken kabobs
- Marinate your chicken. Dice chicken into 1-inch pieces and toss with some of the olive oil, lemon juice, garlic powder, dried oregano, marjoram, and salt and pepper in a plastic bag or glass container. Let it marinate for 1-2 hours. Be careful not to over-marinate it as you don’t want the chicken to break down from the lemon juice.
- Prep your vegetables. When the chicken is almost done marinating, chop squash, peppers, and onion and toss with oil, lemon juice, oregano, and salt and pepper in a large bowl.
- Light grill. Heat grill over medium-high heat.
- Assemble kabobs. While the grill heats up, thread the chicken pieces and chopped veggies through metal skewers. Alternate with veggies and chicken.
- Grill. Grill chicken kabobs for 10-15 minutes, flipping every few minutes until chicken is cooked through and veggies get a little crispy.
- Enjoy! Serve with your favorite dip and sides and enjoy!
Quick greek chicken marinade
The greek marinade is what really makes this recipe shine. It helps pack in lots of greek flavors from the spices with just a little extra effort. Simply mix up the cubed chicken with oil, spices, and lemon juice, and let marinate. Since it has a decent amount of lemon juice in it, I recommend only marinating for up to 2 hours since it can cause the chicken to break down and change the texture.
Do kabobs have to be marinated?
Marinating the meat in kabobs is not a must, but it adds a ton of flavor with just a simple step. Along with giving it more flavor, you are helping the meat be juicy and tender. The longer the marinating time, the more flavor the meat will have. I highly recommend taking a little bit of extra time and doing it, even if it is only for 30 minutes.
Can I use wooden skewers?
If using wooden skewers, make sure to soak them in water for 20 minutes so they don’t burn.
What if I don’t have a grill?
If you don’t have a grill, you can still enjoy chicken kabobs in the oven or on the stovetop.
- bake – preheat your oven to 400 degrees Fahrenheit. Roast on a baking sheet lined with parchment paper for 15-20 minutes until chicken is cooked through.
- stovetop – heat up a large cast-iron or grill pan with 1-2 tablespoons of oil. Add skewers and fry for 10-15 minutes, flipping every few minutes, until chicken is cooked through.
What goes best with chicken kabobs?
Here are some of my favorites to serve with these greek chicken skewers:
- pita bread – so good dipped into avocado tzatziki sauce, greek yogurt tzatziki sauce, or with a side of hummus!
- white rice or cauliflower rice (the green goddess goes so well with it)
- easy greek salad or chickpea salad
- air fryer potatoes
Storage
- refrigerator – store kabobs in an airtight container with a lid for up to 4 days in the fridge.
Substitutions
Here are some substitutions to easily change the flavors and ingredients in these grilled chicken kabobs:
- chicken breasts – chicken thighs will work instead of chicken breasts. Or you can substitute another protein – I think steak or shrimp would be super delicious. You will need to adjust the cooking time to accommodate whatever you use. If using shrimp, be careful not to marinate it too long as you don’t want them to break down too much.
- vegetables – any kind you like will work! Mushrooms, eggplant, and cherry tomatoes would also be delicious.
- marinade – feel free to use greek dressing for ease instead of making a marinade. You can also use whatever kind of dressing you like to change the flavors up.
- olive oil – any kind of neutral oil will work.
More healthy greek recipes
- greek lamb burgers
- greek chicken meatballs
- Mediterranean chickpea salad
- lamb meatball greek bowls
- greek chicken bowls (Zoe’s Kitchen copycat)
If you love quick and easy healthy recipes, check out our free 30-Minute Meals Recipe Book!
Greek Chicken Kabobs
ingredients
- 1 1/2 pounds chicken breast, cut into 1-1 1/2 inch pieces
- 3 tablespoons olive oil, divided
- 2 medium summer squash/zucchini, sliced (460 grams)
- 2 medium bell peppers, roughly chopped (380 grams)
- 1/2 large onion, roughly chopped (165 grams)
- 3 tablespoons lemon juice, divided
- 1 tablespoon dried oregano, divided
- 1/2 tablespoon garlic powder
- 1/2 tablespoon marjoram
- salt and pepper, to taste
instructions
- Marinate your chicken. Dice chicken into 1-1 1/2 inch pieces and toss with 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 tablespoon dried oregano, garlic powder, marjoram, and salt and pepper in a plastic bag or glass container to fully coat chicken. Let it marinate for 1-2 hours. Be careful not to over-marinate it as you don’t want the chicken to break down from the lemon juice.
- Prep your vegetables. When the chicken is almost done marinating, chop squash, peppers, and onion and toss with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 tablespoon oregano, and salt and pepper in a large bowl.
- Light grill. Heat grill over medium-high heat.
- Assemble kabobs. While the grill heats up, thread the chicken pieces and chopped veggies through 8 metal skewers. Alternate with veggies and chicken by leaving a small space between ingredients so they can cook evenly. There is no right or wrong way to do it, I like to alternate the meat with different veggies to make it look pretty.
- Grill. Grill chicken kabobs for 10-15 minutes, flipping every few minutes until chicken is cooked through and veggies get a little crispy.
- Enjoy! Serve with your favorite dip and sides and enjoy!
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
notes
nutrition
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
Thank you, Kelly, for sharing this delectable dish! The best part is how simple and easy it is for a novice like myself to prepare the kebabs. I carefully followed the directions, and the kebabs were wonderfully grilled, to my delight. It was served with a cucumber yogurt dip and potato salad. The coolest part is that I have some leftovers for my next dinner.
So glad it was so easy to make Lucy! And yes, I love having some leftovers for an easy meal the next day. Thanks for trying them!
Love kabobs we had these in Greece
I bet they were so good there!
This was amazing! A delicious weeknight meal that even my picky toddler enjoyed! Avocado Tzatziki was KILLER!
Woot woot! Love hearing the kiddo liked it! Thank you Holly and glad you enjoyed!