These Easy Greek Chicken Kabobs are juicy and full of flavor! Marinated in a tasty mix of olive oil, lemon, and herbs, they are perfect for grilling or baking.
These kabobs are great for summer barbecues or cozy dinners. I love serving them with pita bread and a side of tzatziki sauce—it makes for a fun meal everyone enjoys!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breasts are ideal for tender kabobs. You can substitute with chicken thighs if you prefer a richer taste and juicier texture.
Olive Oil: Provides great flavor and moisture. If you’re low on olive oil, you can use avocado oil or even melted butter as alternatives.
Lemon Juice: Freshly squeezed lemon juice brightens up the marinade. If lemons aren’t available, try using lime juice or vinegar for a different zest.
Herbs & Spices: Dried oregano and thyme are key for that Greek flavor. If you don’t have these, Italian seasoning can work as a substitute. Cumin adds warmth and depth—if it’s not your style, skipping it is fine!
Vegetables: Feel free to personalize with your choice of veggies! Bell peppers, onions, or even mushrooms work beautifully. For a twist, add eggplant or asparagus.
How Do I Ensure My Chicken Kabobs Are Juicy and Flavorful?
Marinating the chicken is essential for infusing flavors. For the best results, let the chicken sit in the marinade for 2 hours or even overnight if you have the time. This allows the flavors to soak in deeply.
- Mix the marinade well, ensuring even coating on the chicken.
- Soak wooden skewers beforehand to prevent burning on the grill.
- Keep your grill hot to achieve those perfect grill marks while keeping the chicken juicy. Don’t rush—turn the kabobs gently.
- Use a meat thermometer to check the internal temperature; 165°F (75°C) is your magic number. This helps avoid overcooking.
After grilling, let the kabobs rest for a few minutes. This allows the juices to redistribute for the most tender bites. Enjoy!
Easy Greek Chicken Kabobs with Flavorful Marinade
Ingredients You’ll Need:
For the Chicken Kabobs:
- 1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1.5-inch cubes
For the Marinade:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for smokiness)
For Garnish:
- 1/4 cup fresh parsley, chopped
For Skewering:
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes before grilling)
- Vegetables for skewering (optional): red bell pepper, red onion, cherry tomatoes, zucchini slices
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 10 to 12 minutes to cook. If you can let the chicken marinate for at least 30 minutes (or up to 2 hours), you’ll enhance the flavor beautifully!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, black pepper, and paprika (if using). Mix well until everything is combined.
2. Marinate the Chicken:
Add the cubed chicken to the marinade and toss to make sure all the pieces are well coated. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 30 minutes, but 2 hours is preferred for deeper flavor.
3. Prepare for Grilling:
Preheat your grill or grill pan to medium-high heat. While it’s heating up, thread the marinated chicken pieces onto the skewers. If you like, you can alternate the chicken pieces with your choice of vegetables like bell peppers, onions, or cherry tomatoes for added color and flavor.
4. Grill the Kabobs:
Place the kabobs on the grill and cook for about 10 to 12 minutes. Make sure to turn them every 3-4 minutes, so they cook evenly and develop nice grill marks. To ensure they’re safe to eat, the internal temperature of the chicken should reach 165°F (75°C).
5. Rest and Garnish:
Once done, remove the kabobs from the grill and let them rest for about 3 minutes. This allows the juices to settle back in the meat. Garnish your kabobs with fresh chopped parsley for a refreshing touch.
6. Serve and Enjoy:
Enjoy your Greek chicken kabobs hot off the grill! They pair wonderfully with tzatziki sauce, warm pita bread, and a fresh Greek salad.
Happy cooking, and enjoy your deliciously flavorful chicken kabobs!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great substitute and tend to be more flavorful and juicy. Just make sure to cut them into similar-sized pieces for even cooking.
What Should I Do If I Don’t Have Fresh Lemon Juice?
No problem! You can use bottled lemon juice as a substitute, or even vinegar (like white wine or apple cider vinegar) for a different tang. Just use a bit less vinegar than you would lemon juice to balance the acidity.
How Long Can I Marinate the Chicken?
You can marinate the chicken for anywhere from 30 minutes up to 24 hours. Marinating longer (up to 2 hours is ideal) allows for more flavor to penetrate, but avoid marinating longer than 24 hours to prevent the chicken from becoming too mushy.
Can I Cook These Kabobs in the Oven?
Yes! If you don’t have a grill, you can bake the kabobs in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway through. Just make sure to keep an eye on them to avoid overcooking!
