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Greek Chicken Kabobs

Greek chicken kabobs with souvlaki-style lemon garlic marinade and grill-charred vegetables on wooden skewers. Juicy chicken and bell pepper and onion come out tender, then get served with cool tzatziki for a classic Mediterranean skewers finish.
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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 breasts
  • 2 lb chicken breasts, cubed
Vegetables
  • 1 Cherry tomatoes
  • 1 Red onion chunks
  • 1 Bell pepper chunks
Marinade
  • 0.3333333333 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic, minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
Skewers and serving
  • 1 Wooden skewers, soaked
  • 1 Tzatziki sauce for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until evenly combined and fragrant.
Marinate the chicken
  1. Marinate the chicken for 4-8 hours, turning occasionally so the cubes are coated; chill during resting.
Skewer and grill
  1. Thread chicken and vegetables onto wooden skewers, alternating pieces for even cooking.
  2. Grill over medium-high heat for 5-6 minutes per side until the chicken is cooked through, with clear grill marks and no pink in the center.
Serve
  1. Serve immediately with tzatziki sauce, pita bread, and lemon wedges, spooning tzatziki over the hot kabobs for contrast.

Notes

Pro tip: Soak wooden skewers for at least 30 minutes so they don’t scorch on the grill. Refrigerate marinated chicken up to 2 days; cook within that window for best flavor. Freezing is not recommended for already-marinated raw chicken, but cooked kabobs freeze up to 2 months. For a lighter option, use a lower-fat tzatziki or mix plain Greek yogurt with grated cucumber and lemon (still serving chilled).