Greek Chicken Kabobs
Published
Published
With marinated juicy chicken, bell peppers, and onions, these easy Greek Chicken Kabobs are packed full of flavor and super healthy. One skewer clocks in at only 126 calories and 6 carbs, with 13 grams of protein.
These grilled chicken kabobs are an absolute winner for a family dinner or backyard barbecue with friends.
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Easy Greek Chicken Kabobs
If you love Greek flavors and summer grilling, you’re going to love these Greek Chicken Kabobs.
Pieces of chicken breast are marinated in a Greek chicken marinade of yogurt, lemon, sun-dried tomatoes, feta, and a few seasonings you likely already have on hand. The yogurt ensures the chicken stays tender and juicy, while the other ingredients infuse flavor in every bite.
I add red onion and bell peppers to the skewers for extra flavor and then, of course, some tzatziki sauce for serving. It’s a quick, easy, and healthy entree for any time.
Ingredients Needed
These Greek chicken skewers begin with a yogurt-based marinade seasoned with a handful of spices and a few other easy-to-find ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Yogurt – Greek yogurt is ideal. The yogurt adds some tanginess, but also helps to tenderize the meat and keep it moist when grilling.
- Feta cheese – Crumbled feta adds salty flavor to the chicken.
- Sun-dried tomatoes – Look for tomatoes in oil. Be sure to finely mince them.
- Lemon – You’ll need both the juice and the zest.
- Seasonings – Dried oregano, dried thyme, salt, and pepper season the Greek chicken marinade.
- Chicken – I use boneless, skinless chicken breasts but thighs will also work.
- Veggies – I love red onion, green bell pepper, and red bell pepper which all pair nicely with the Greek flavors and provide nice contrasting colors.
- Tzatziki sauce – A little homemade tzatziki sauce on the side is perfect for serving.
How to Make Greek Chicken Kabobs
The best part about these easy grilled chicken kabobs is that they take minimal hands-on top and grill quickly.
(Scroll down to the printable recipe card for all the details and don’t miss the helpful tips and video below.)
- Marinate the chicken. Combine the yogurt, feta, tomatoes, lemon zest and juice, and seasonings in a shallow casserole dish. Add the chicken and turn to coat both sides. Cover the dish and refrigerate for 3 hours.
- Assemble the skewers. Alternate adding the chicken, onion, and pepper pieces to the skewers.
- Grill. Grill the chicken kabobs for 3 to 4 minutes per side or until an internal temperature reaches 165F.
- Enjoy. Drizzle with tzatziki or serve it on the side for dipping.
Tips for Success
Here are a few tips for making the best grilled Greek chicken kabobs.
- Be sure to soak wooden skewers. If you opt for wooden skewers over metal ones, note that they’ll need to be soaked for at least 30 minutes before grilling. Otherwise, they’ll burn on the grill.
- Don’t overmarinate the chicken. This isn’t a dish you want to leave marinating overnight, as it can make the chicken mushy. 3 hours is just the right amount of time, though a few extra hours won’t hurt. I don’t recommend over 6 hours.
- Cut everything roughly the same size. This is most important with the chicken, as you want them to all cook in roughly the same amount of time.
- How do I know when my Greek chicken skewers are ready? The chicken should no longer be pink and the juices should run clear. To double-check, use a thermometer. The internal temp of the biggest piece of chicken should be 165F.
Video: Greek Chicken Kabobs
What to Serve with Greek Chicken Skewers
I love serving these with homemade tzatziki sauce. It pairs so well with the other Greek flavors in these kabobs. You can grab it at the store too but the homemade version is super simple and tasty. Feel free to wrap the cooked chicken and veggies in some pita bread or naan too.
For sides, I love this Greek pasta salad or oven roasted potatoes. If you wanted to keep with the Greek theme, some fried saganaki cheese or grilled halloumi would be excellent as well.
How to Store & Reheat Leftovers
- Fridge. Remove the chicken and veggies from the skewer and place them in an airtight container. They’ll last for 2 to 3 days in the fridge.
- Reheat. You can pop the skewers back on the grill, though be careful to not dry out the chicken, or reheat the meat and veggies in the microwave. (Do not microwave metal or wooden skewers!)
More Grilling Recipes:
- Juicy Lucy Burgers
- Turkey Burgers
- Hawaiian Pork Sliders
- Grilled Chicken
- Grilled Flank Steak
- Hawaiian Chicken
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Greek Chicken Kabobs
Ingredients
- 8 oz. plain Greek yogurt
- 1/3 cup crumbled feta cheese
- ¼ cup very finely minced sun-dried tomatoes in oil
- 1 small lemon, zested and juiced
- 2 tsp dried oregano
- ¼ tsp crushed dried thyme
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 lb. boneless chicken breasts, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 green bell pepper, cut into 1 & 1/2 inch pieces
- 1 red bell pepper, cut into 1 & 1/2 inch pieces
- tzatziki sauce, for serving, store bought or homemade
Instructions
- In a large shallow casserole dish, combine the yogurt, feta cheese, sun-dried tomatoes, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Place the chicken in the dish, and turn to coat. Cover, and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for high heat.
- Thread the chicken, onion wedges, green bell pepper pieces, and red bell pepper pieces alternately onto metal skewers. Discard remaining yogurt marinade.(If using wooden skewers, they will need to be soaked in water for at least 30 minutes before using otherwise they will burn on the grill.)
- Grill skewers on the hot grill until the chicken is no longer pink, juices run clear, and an internal temperature of 165F is reached, about 3 to 4 minutes per side.
- Off the grill, drizzle with some tzatziki sauce or serve on the side for dipping and enjoy!
Notes
- Cut everything roughly the same size. This is most important with the chicken, as you want them to all cook in roughly the same amount of time.
- Don’t overmarinate the chicken. This isn’t a dish you want to leave marinating overnight, as it can make the chicken mushy. 3 hours is just the right amount of time, though a few extra hours won’t hurt. I don’t recommend over 6 hours.
- The chicken is cooked when it’s no longer pink, and the juices run clear. To double-check, use a thermometer. The internal temperature of the biggest piece of chicken should be 165°F.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Nice flavor with some tanginess. And easy.