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Greek Chicken Kabobs

Greek kabobs with lemony chicken marinade and grilled vegetable skewers for juicy, char-kissed bites. Served with cool tzatziki and fresh lemon wedges for classic Mediterranean skewers flavor.
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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
  • 0.5 cup cherry tomatoes chunked/quartered as needed
  • 0.5 cup red onion chunks
  • 1 bell pepper chunks
  • 1 wooden skewers soaked
  • 1 tzatziki sauce for serving
  • 1 pita bread for serving
  • 1 lemon wedges for serving
Marinade
  • 0.33 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper plus more to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper until smooth and evenly combined.
Marinate the chicken
  1. Marinate the cubed chicken in the marinade for 4-8 hours until coated.
Assemble and grill
  1. Thread the marinated chicken and vegetables—cherry tomatoes, red onion chunks, and bell pepper chunks—onto the soaked wooden skewers.
  2. Grill the skewers over medium-high heat for 5-6 minutes per side until chicken is cooked through, with visible char on the vegetables.
Serve
  1. Serve the grilled chicken kabobs with tzatziki sauce, pita bread, and lemon wedges.

Notes

For the juiciest kabobs, keep skewers evenly packed so the chicken cooks at the same pace as the vegetables. Refrigerate marinating chicken in a covered container for up to 2 days before grilling; you can also freeze marinated chicken for up to 2 months (thaw in the fridge overnight). For a lighter option, use reduced-fat tzatziki and swap half the olive oil in the marinade with extra lemon juice.