These Greek Chicken Kabobs are packed with flavor! Marinated in tasty herbs and spices, they bring a bit of sunshine to your grill. Juicy chicken with colorful veggies—what’s not to love?
They’re super easy to make, and I love serving them with a side of warm pita bread. My favorite part? Trying to catch that juicy goodness on the skewer before it disappears! 😋
Key Ingredients & Substitutions
Chicken Breast: Chicken breast is lean and perfect for kabobs. If you prefer dark meat, chicken thighs work well too. They add extra flavor and stay juicy.
Bell Peppers: I used red, yellow, and green peppers for color and flavor. If you don’t have these, feel free to substitute with zucchini, mushrooms, or other veggies you like!
Olive Oil: This adds richness and helps in marinating the chicken. If you’re looking for a lighter option, avocado oil or sunflower oil can also do the trick, and they have high smoke points for grilling.
Greek Yogurt: For tzatziki, Greek yogurt gives a nice creamy texture. You can swap this with regular yogurt but use less liquid to keep the sauce thick.
Dried Oregano: Oregano adds a classic Greek flavor. If you don’t have it, dried thyme or Italian seasoning can make a fine substitute.
How Do You Ensure the Kabobs Cook Evenly on the Grill?
Cooking kabobs perfectly on the grill can be tricky! Here’s how to ensure they cook evenly and get that perfect char:
- **Marinate Well:** Letting chicken marinate for at least 30 minutes helps tenderize it and infuse flavor.
- **Cut Uniformly:** Make sure all chicken and vegetable pieces are about the same size, around 1-inch cubes. This ensures even cooking.
- **Soak Skewers:** If using wooden skewers, soaking them in water for 30 minutes before grilling prevents burning.
- **Don’t Overcrowd Skewers:** Leave a little space between the pieces on the skewers. This allows heat to circulate, cooking everything evenly.
- **Check Doneness:** Use a meat thermometer, aiming for 165°F for safe chicken. Turn the kabobs regularly to achieve grill marks and even cooking.
How to Make Greek Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 2 garlic cloves, minced
- Salt and pepper to taste
- Skewers (wooden or metal)
For the Tzatziki Sauce (optional):
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp lemon juice
- Salt to taste
How Much Time Will You Need?
This recipe takes about 30 minutes for prep and marination time, plus an additional 15-20 minutes for grilling. If you can let the chicken marinate for a couple of hours, it will really boost the flavors. So, in total, set aside about 1 hour if you’re marinating for 2 hours, or around 45 minutes if you’re short on time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Next, add the chicken pieces to the bowl and toss them around until they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
2. Prepare the Vegetables:
While your chicken is soaking up the delicious marinade, cut the red, yellow, and green bell peppers, along with the red onion, into 1-inch pieces. This will make them perfect for skewering later on!
3. Soak Skewers and Preheat the Grill:
If you’re using wooden skewers, place them in water for about 30 minutes to prevent them from burning on the grill. Meanwhile, preheat your grill to medium-high heat so it’s all ready to go when the chicken is marinated and skewered.
4. Assemble the Kabobs:
Once the chicken is marinated and the grill is hot, start threading the chicken and vegetable pieces onto your skewers. You can alternate between chicken and the different colored peppers, adding in some onion pieces as you go. Time to get colorful!
5. Grill the Kabobs:
Carefully place the skewers on the grill. Cook them for about 10-15 minutes, turning them occasionally. You’re looking for the chicken to be fully cooked and have nice grill marks on it. Use a meat thermometer if you have one — the chicken should reach an internal temperature of 165°F (75°C).
6. Make the Tzatziki Sauce:
While your kabobs are grilling, you can whip up the optional tzatziki sauce. In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and a sprinkle of salt. Stir well and let it chill in the fridge until you’re ready to serve.
7. Serve and Enjoy:
Once your kabobs are perfectly grilled, take them off the grill and serve warm. Pair them with the homemade tzatziki sauce and some lemon wedges on the side for an extra zesty touch. Enjoy your homemade Greek Chicken Kabobs!
Can I Use Different Vegetables in My Kabobs?
Absolutely! Feel free to substitute or add vegetables based on your preference. Zucchini, cherry tomatoes, or mushrooms work well. Just make sure they’re cut into similar-sized pieces to ensure even cooking!
What If I Don’t Have Skewers?
No problem! You can cook the chicken and vegetables on a grill pan or in the oven on a baking sheet. Just make sure to spread them out in a single layer to achieve that nice grilled effect. If baking, use 400°F (200°C) and cook for about 20-25 minutes, flipping halfway through.
How Long Can I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on a skillet over medium heat until heated through.
Can I Make the Tzatziki Sauce in Advance?
Yes, you can make tzatziki sauce ahead of time! It keeps well in the fridge for up to 3 days. Just be sure to give it a quick stir before serving, as some separation might occur.
