Greek Chicken Kabobs
Tender bites of marinated chicken and crisp veggies meet in these easy Greek Chicken Kabobs—grilled to golden perfection for a healthy, festive meal everyone will love.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch cubes (or thighs for juicier kabobs)
- ¼ cup extra-virgin olive oil try a Greek brand like Ellora or a cold-pressed variety
- 3 tablespoons fresh lemon juice about 1 large lemon, plus 1 tablespoon zest
- 3 cloves garlic minced (or 1½ teaspoons jarred mince)
- 2 teaspoons dried oregano seek out Greek oregano if you can
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 red bell pepper cut into 1-inch squares
- 1 medium zucchini sliced into thick rounds
- 1 small red onion cut into wedges
- Optional garnish: chopped fresh parsley or mint
Instructions
- In a medium bowl, whisk olive oil, lemon juice, zest, garlic, oregano, salt, and pepper until well blended.
- Add chicken cubes to the marinade, tossing gently until each piece is coated; cover and chill for at least 30 minutes, up to 2 hours for deeper flavor.
- Preheat grill to medium-high (about 400 °F).
- Thread chicken pieces and veggies onto skewers, alternating to create even color and cook times—leave small gaps for heat circulation.
- Brush grill grates with oil, then place skewers on the hot surface. Grill for 10–12 minutes, turning every 3–4 minutes until chicken reaches 165 °F and veggies are tender-crisp.
- Remove skewers and let rest for 3–5 minutes. Sprinkle with fresh parsley or mint, then serve.
Notes
Uniform chicken pieces cook evenly, for extra char press skewers onto grates slightly longer. Customize by swapping veggies or add halloumi cheese for a twist. Leftovers can be stored and reheated.
Nutrition
Calories: 300kcal
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