Dinner

Greek Chicken Kabobs Recipe

Name: Greek Chicken Kabobs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon lemon zest; 1 teaspoon paprika; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 teaspoon dried thyme; 3 cloves garlic, minced; 1 shallot, diced; 1 1/4 teaspoons kosher salt; 1 1/4 teaspoons freshly ground black pepper; 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 2 tablespoons olive oil (for brushing); Kosher salt and freshly ground black pepper, to taste; Wooden or metal skewers for threading chicken

ByMatteo Rossi February 22, 2026February 22, 2026

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Introduction

Greek Chicken Kabobs are a flavorful, easy-to-make dish perfect for summer grilling or casual dinners. Marinated in herbs, garlic, and lemon, these tender chicken pieces offer a bright and savory taste that everyone will enjoy.

A white plate is filled with several colorful layers arranged in sections: the bottom layer has round grilled yellow lemon slices with dark grill marks, topped with dark purple olives. Next to it, there is a pile of grilled chicken pieces on skewers with a browned, slightly charred texture and small green herb sprigs scattered on top. Above the chicken, there are thick white cubes of seasoned cheese. To the left, bright red halved cherry tomatoes sit in a cluster. Above the tomatoes, there are thinly sliced green cucumber rounds sprinkled lightly with black pepper. Above the cucumbers, thin rings of purple onion are placed beside more olives. In the center top of the plate, a small white bowl filled with a creamy white dip is drizzled with golden olive oil and garnished with herb sprigs. The entire plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil (divided)
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
3 cloves garlic (minced)
1 shallot (diced)
Kosher salt and freshly ground black pepper (to taste)
2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)

Instructions

Step 1: In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt, and 1 1/4 teaspoons pepper.
Step 2: Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
Step 3: Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
Step 4: Preheat grill to medium heat.
Step 5: Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Step 6: Serve immediately.

Tips & Variations

Use wooden skewers soaked in water for at least 30 minutes to prevent burning on the grill.
Feel free to add vegetables like bell peppers, onions, or cherry tomatoes to the skewers for extra color and flavor.
For a dairy twist, serve with a side of tzatziki sauce for dipping.
If you don’t have a grill, these kabobs can be cooked under a broiler or in a grill pan on the stove.

Storage

Store leftover cooked chicken kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The marinated uncooked chicken can be kept in the fridge for up to 24 hours before grilling.

How to Serve

A white plate holds a colorful Mediterranean meal arranged in sections. On the right side, there are two grilled chicken skewers with browned, textured pieces, sprinkled with green herb sprigs. Below the chicken are slices of grilled yellow and lemon rounds with a slight char. To the left, halved bright red cherry tomatoes are grouped. Above the tomatoes, there are layers of thin cucumber slices showing darker green skin and lighter green inside with seasoning. Next is a pile of thinly sliced purple onion rings. Dark purple olives are scattered near the onions and chicken. White cubes of seasoned feta cheese sit near the center-top next to a small white bowl filled with creamy white tzatziki sauce topped with green dill and swirls of olive oil. The plate rests on a white marbled surface with warm brown pita pieces in the top left corner and a copper fork partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used but may dry out more quickly. Marinate well and watch cooking times closely to keep it juicy.

How long can I marinate the chicken?

You can marinate the chicken for at least 2 hours and up to overnight. Longer marinating helps develop deeper flavor but avoid exceeding 24 hours to prevent the texture from becoming mushy.