Juicy Greek Chicken Kabobs

4.84 from 6 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Greek

Keyword: Greek chicken kabobs

Servings: skewers

Author: Ashley McCrary

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

This recipe was recently updated. I'm going to add the original marinade below in case you still use the old recipe.

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