These Greek Chicken Kabobs are colorful and tasty! Marinated chicken with fresh veggies like bell peppers and onions, all grilled to perfection. Perfect for a summer day!
Plus, they’re super easy to make. I love serving them with some warm pita and tzatziki for dipping—yum! It’s like a party on a stick! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for kabobs. If you prefer more flavor, chicken thighs work well too, as they’re more tender and juicy.
Bell Peppers: Red and yellow bell peppers bring color and sweetness. You can swap them for green peppers or use other veggies like cherry tomatoes or mushrooms.
Olive Oil: A classic for marinades, but you could also use avocado oil for a slightly different flavor. Just avoid oils with strong tastes like canola.
Lemon Juice: Fresh lemon juice gives a bright flavor. If you’re out, bottled lemon juice will work, but fresh is always best. Lime juice can also be a fun alternative!
Garlic: Fresh garlic adds a punch. In a pinch, jarred minced garlic can work, but fresh usually has the best flavor.
Herbs: Oregano and thyme are essential for that Mediterranean taste. Fresh herbs can be used if you have them—just double the amount since dried ones are more concentrated.
How Do I Ensure My Kabobs Stay Juicy and Flavorful?
Marinating is key to making juicy kabobs! Here’s how to get it just right:
- Combine olive oil, lemon juice, garlic, herbs, salt, and pepper in a bowl. Whisk well for a uniform mix.
- Add chicken to the marinade, ensuring each piece is coated. The longer you marinate (up to overnight), the more flavorful it gets!
- Don’t skip soaking wooden skewers for at least 30 minutes; this helps them avoid burning on the grill.
Also, avoid overcrowding the skewers. Give each piece enough space for even cooking and that lovely grilled flavor!
How to Make Greek Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 bell peppers (red and yellow), chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 1 medium zucchini, sliced into rounds (optional)
- Salt and pepper to taste
- Wooden or metal skewers
For the Marinade:
- ½ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
For Serving:
- Lemon wedges
- Fresh dill for garnish (optional)
How Much Time Will You Need?
This recipe will take about 1 hour and 45 minutes in total. You’ll spend about 15 minutes preparing the marinade and chicken, then an hour for marinating. Cooking on the grill will take around 12-15 minutes. Once you’re done, let the kabobs rest for a few minutes before serving. Easy and tasty!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk everything together until it’s well blended. This will be the flavorful marinade for our chicken!
2. Marinate the Chicken:
Add the chicken pieces to the marinade. Toss them around to make sure they are all coated nicely. Cover the bowl and pop it in the fridge for at least 1 hour, or up to overnight if you want even more flavor.
3. Prepare for Grilling:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes beforehand. This helps to prevent them from burning on the grill.
4. Assemble the Kabobs:
Take the marinated chicken out of the fridge and start threading the chicken pieces onto the skewers. Alternate the chicken with pieces of bell peppers, onion wedges, and zucchini rounds if you’re using them. This not only looks great but adds flavor too!
5. Grill the Kabobs:
Place the assembled skewers on the preheated grill and cook for about 12-15 minutes. Remember to turn them occasionally so they get those nice grill marks and cook evenly. Make sure the chicken is cooked through—no pink inside!
6. Serve and Enjoy:
Once the kabobs are done, remove them from the grill and let them rest for a few minutes. Serve with lemon wedges and a sprinkle of fresh dill on top for garnish. For an extra treat, pair them with tzatziki sauce on the side. Enjoy your delicious Greek Chicken Kabobs!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will offer a juicier and more flavorful result compared to breasts. Just cut them into 1-inch pieces like the chicken breasts and follow the same marinating and grilling instructions. Adjust the cooking time slightly if needed, as thighs can take a few extra minutes to cook through.
What If I Don’t Have Lemon Juice on Hand?
No worries! You can substitute lemon juice with an equal amount of white wine vinegar or apple cider vinegar. Both will provide a nice tangy flavor to the marinade. If you have fresh lemons, you can also use the zest to enhance the citrus flavor without the juice.
How Should I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to maintain their juiciness.
Can I Make These Kabobs in the Oven?
Yes, you can! Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through, until the chicken is cooked and golden. Keep an eye on them to ensure they don’t dry out!
