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Greek Chicken Kabobs

Greek kabobs with classic souvlaki-style lemon-garlic marinade and charred, tender chicken-and-vegetable skewers. Grilled over medium-high heat and served with cooling tzatziki and bright lemon wedges.
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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, cubed
  • 1 Cherry tomatoes
  • 1 Red onion chunks
  • 1 Bell pepper chunks
  • 1 Wooden skewers, soaked
Marinade
  • 0.33 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic, minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 0.25 tsp Salt
  • 0.25 tsp pepper
Serving
  • 1 Tzatziki sauce for serving
  • 1 pita bread
  • 2 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until evenly combined, about 1 minute, with a smooth, fragrant look.
Marinate
  1. Add chicken breasts, cubed to the marinade and turn to coat, then marinate for 4-8 hours in the refrigerator, until the chicken looks slightly paler and thoroughly seasoned.
Assemble skewers
  1. Thread chicken breasts, cubed, cherry tomatoes, red onion chunks, and bell pepper chunks onto soaked wooden skewers with even spacing for consistent grilling.
Grill
  1. Grill the skewers over medium-high heat for 5-6 minutes per side until chicken is cooked through and browned with visible grill marks.
Serve
  1. Serve the Greek chicken kabobs hot with tzatziki sauce for serving, pita bread, and lemon wedges, with the skewers laid out for easy dipping.

Notes

Pro tip: If using wooden skewers, keep them soaking before threading so they don’t scorch. Refrigerate marinated chicken for up to 24 hours before grilling; cooked kabobs keep 3 days in the fridge. Freezing is not recommended because the vegetables may soften after thawing. For a lighter option, use skinless chicken breasts and swap part of the olive oil with extra lemon juice in the marinade.