Greek Chicken Kabobs
Updated
Updated
I’ve made these easy Greek Chicken Kabobs with juicy marinated chicken, bell peppers, and onions, and they’ve quickly become a favorite in my house. They’re packed with flavor, healthy, and honestly, I can’t get enough of them. Whether I’m grilling them up for a simple family dinner or serving them at a backyard barbecue with friends, they’re always a hit.
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5 STAR REVIEW
Easy Greek Chicken Kabobs
If you’re anything like me and love Greek flavors and summer grilling, then these Greek Chicken Kabobs are going to become a favorite.
I marinate chunks of chicken breast in a creamy Greek-style mix with yogurt, lemon juice, sun-dried tomatoes, feta, and a handful of pantry seasonings. The yogurt makes the chicken super tender and juicy, while the other ingredients pack in so much flavor—I can never stop at just one skewer.
I like to thread in some red onion and bell peppers for extra color and taste, and I always serve them with a generous scoop of tzatziki sauce. It’s quick, easy, and feels like a little taste of the Mediterranean right in my backyard.
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!
Video
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!How to Make Greek Chicken Kabobs Step by Step
Marinate the chicken: Combine 8 oz. plain Greek yogurt, 1/3 cup feta cheese, ¼ cup sun-dried tomatoes in oil, the juice and zest from 1 small lemon, 2 tsp dried oregano, ¼ tsp crushed dried thyme, ¼ tsp salt, and ¼ tsp ground black pepper in a shallow 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 the kabobs for 3 to 4 minutes per side or until an internal temperature reaches 165°F.
Enjoy: Drizzle with tzatziki or serve it on the side for dipping.
How to Store & Reheat Leftovers
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.
You can pop the skewers back on the grill, though be careful not to dry out the chicken, or reheat the meat and veggies in the microwave. (Do not microwave metal or wooden skewers!)
What to Serve with Greek Chicken Skewers
I love serving these with homemade tzatziki sauce. It pairs so well with the Greek flavors. You can grab it at the store, but the homemade version is super simple and tasty. Feel free to wrap the cooked chicken and veggies in pita bread or naan too.
For sides, I love this Greek pasta salad or simple oven-roasted potatoes. If you want to keep with the Greek theme, fried saganaki cheese or grilled halloumi would be excellent as well.
Nice flavor with some tanginess. And easy.