Juicy Greek Chicken Kabobs
Published Jan 28, 2019 Updated Sep 22, 2025
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These Greek chicken kabobs are tender, juicy, and marinated in lemon, garlic, and herbs for all the Mediterranean flavor you crave. Paired with cool tzatziki sauce and fresh salad, this high-protein Mediterranean meal is a summer grilling recipe that your family will ask for again and again!
Why You’ll Love This Recipe
Chicken is one protein I’m always experimenting with to keep things fresh, and my Greek chicken kabobs are a game-changer. They’re Whole30, Keto, and Paleo compliant, and they’ll make you fall in love with chicken all over again. Growing up, kabobs were a staple at family gatherings – my dad would load the skewers with whatever veggies we had, and I’d sneak bites of smoky, lemony chicken as soon as they came off the grill. Those flavors inspired me to create a version that’s healthier, easier, and just as fun to enjoy any night of the week.
The marinade is what makes these skewers shine. A mix of olive oil, red wine vinegar, Greek yogurt, and plenty of dried herbs soaks into the chicken, making it juicy and flavorful. I especially love using Pompeian olive oils, the smooth blend works perfectly for sautés, while the robust blend takes marinades like this one to the next level. In just a few steps, a simple weeknight dinner turns into something exciting and full of flavor!
What’s even better is how versatile these kabobs are. They’re perfect on the grill, but you can also roast them in the oven or crisp them up in the air fryer when the weather doesn’t cooperate. They’re not just for summer cookouts either – these skewers are great for BBQs, tailgates, or even busy weeknights when you want something quick, healthy, and Mediterranean-inspired.
And if you love these, you’ll also enjoy my Greek chicken bowls for meal prep or Greek chicken meatballs for a fun twist on souvlaki.
Ingredients You’ll Need
- Chicken breast: Cubed into even pieces so everything cooks through at the same time.
- Olive oil & red wine vinegar: The base of the marinade that keeps the chicken tender.
- Greek yogurt (or dairy-free yogurt): Adds creaminess and tang while helping the marinade cling to the chicken.
- Garlic, onion powder, and herbs: Oregano, basil, parsley, chives – all the Mediterranean classics that bring big flavor.
- Fresh lemon juice: Brightens the whole dish and balances the herbs.
- Tzatziki sauce: The perfect dipping sauce. You can grab Good Foods Plant Based Tzatziki or the Trader Joe’s vegan version. For a fresh, bright side, serve these kabobs with my Keto Mediterranean Greek Salad.
- Optional tomato cucumber salad: A refreshing side made with cucumbers, cherry tomatoes, red onion, and a light vinaigrette.
- Skewers: Wooden skewers soaked in water or reusable metal skewers.
Pro Tip: Marinate the chicken overnight if you can. That’s the secret to juicy lemon herb chicken skewers that taste just like authentic chicken souvlaki.
How to Make Greek Chicken Kabobs
Step 1: In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, yogurt, garlic, and all the herbs and seasonings.
Step 2: Add cubed chicken and toss to coat. Cover and refrigerate for at least 1 hour (up to 6 hours or overnight for best flavor).
Step 3: Preheat the grill to medium-high. Thread chicken onto soaked skewers, leaving a little space between cubes for even cooking.
Step 4: Grill for 6-7 minutes per side, until golden brown and the chicken reaches 165°F.
Step 5: Brush with melted butter or a drizzle of olive oil after grilling for shine and extra juiciness. Serve hot with fresh lemon wedges, basil, tzatziki sauce, and an optional tomato cucumber salad.
Mac’s Pro Tip
Tips for Juicy Chicken Every Time
- Marinate longer: At least 1 hour is good, but overnight is best for locking in flavor.
- Don’t crowd the skewers: Leave little gaps between chicken cubes so the heat circulates.
- Soak wooden skewers: Prevents burning on the grill.
- Meal prep friendly: Store grilled chicken kabobs in airtight containers for up to 4 days. Pair with roasted veggies or arugula and seasoned olives for quick meals.
- Freezer tip: You can also freeze the chicken in the marinade for up to 2 months. Thaw overnight in the fridge, then grill or bake as usual.
If you love serving a spread, add this refreshing Greek yogurt cucumber salad. It’s creamy, cool, and balances the smoky kabobs beautifully.
Recipe FAQs
At least 1 hour, but up to 6 hours or overnight for maximum tenderness and flavor.
Yes! Place skewers on a parchment-lined baking sheet and roast at 425°F for 18-20 minutes, turning once.
Bell peppers, zucchini, onions, and cherry tomatoes are all great. For a lighter option, serve kabobs over a salad with olives.
Yes, soak for 30 minutes before grilling so they don’t burn. If you use metal skewers, no soaking is needed.
Tzatziki sauce is the classic, but hummus or a drizzle of Greek olive oil dressing also pair beautifully.
If plain chicken dinners have y’all feeling uninspired, these Greek chicken kabobs will bring the excitement back to your table. They’re healthy, full of bold Mediterranean flavor, and easy enough for busy weeknights. If you’re craving a quicker chicken dinner without the skewers, try my crispy air fryer chicken cutlets. They’re just as juicy and satisfying, but cook up in minutes.
More Chicken Recipes to Try
If you love these Greek chicken kabobs, please give them a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Juicy Greek Chicken Kabobs
Ingredients
- 2-2.5 pounds chicken breast cubed 1- 1 ½ inches
- Garnish: Lemons, and fresh Basil
- Tazkik Sauce I like the Good Foods Plant Based Tzatziki Style Dip, or the vegan version from Trader Joes.
Greek Marinade:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp red wine vinegar
- 3 tbsps Greek yogurt or dairy-free yogurt
- 4 garlic cloves finely minced
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 ½ teaspoons dried oregano
- 2 tsps dried parsley
- 1 tsp dried chives
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- Skewers soaked in water
Instructions
- Preheat to medium-high heat. In a large bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Greek yogurt, garlic, and all the dried herbs and seasonings until well combined. Add the cubed chicken to the bowl with the marinade and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to 6 hours for best flavor.
- Thread the marinated chicken onto 6 soaked wooden or metal skewers, leaving a bit of space between each cube to allow for even cooking.
- Grill for 6-7 minutes per side, or until golden and the chicken reaches 165°F internally. After cooking, brush each skewer lightly with melted butter or a drizzle of extra olive oil for added moisture and shine. (make sure for photos they look cooked through and browned with the butter so it glistens a little)
- Plate the skewers with tomato cucumber salad, and tzatziki sauce on the side, fresh basil, with fresh lemon wedges for squeezing over the top. You can even add some grilled lemon slices or halves like in the example photos.
Notes
- Optional: Serve with a tomato cucumber salad
-
Tomato Salad:
- 2 large cucumbers, peeled and sliced
- 2 cups cherry tomatoes, cut in half
- 1/2 cup chopped red onion
- 1 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- 1/2 tsp onion powder
- salt and pepper to taste
Greek Marinade:
- 2-2.5 pounds chicken breast cubed 1- 1 ½ inches
- 3/4 cup olive oil
- 3 tbsps lemon juice
- 2 tbsp red wine vinegar
- 4 garlic cloves, finely minced
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 ½ teaspoons dried oregano
- 2 tsps dried parsley
- 1 tsp dried chives
- 1 tsp salt
- 1/2 teaspoon ground black pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Is there any way to access the older version of this recipe? My whole family adored your old Greek Chicken on a Stick recipe!
Hi Rebecca! The recipe is mostly the same, with the only changes being the addition of Greek yogurt and a slight adjustment to the olive oil amount. I’ll add the old version of the marinade in the notes section of this recipe. I’m so sorry for the change — we often have to go back and retest recipes to improve accuracy and help with traffic. Thanks so much and glad you enjoy it.