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Greek Chicken Kabobs

Greek kabobs—lemon chicken souvlaki-style skewers marinated in a bright olive oil–lemon–garlic mixture, then grilled until juicy. Served with creamy tzatziki and fresh vegetables for a classic Mediterranean skewers meal.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts cubed
  • 1 g cherry tomatoes as needed
  • 1 g red onion chunks as needed
  • 1 g bell pepper chunks as needed
  • 1 wooden skewers (soaked) soaked
Marinade
  • 0.333 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic cloves, minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 1 salt and pepper to taste
  • 1 black pepper and salt to taste
Serving
  • 1 tzatziki sauce for serving
  • 1 pita bread to serve
  • 1 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper until combined.
Marinate
  1. Marinate the cubed chicken in the marinade for 4-8 hours in the refrigerator.
Assemble the skewers
  1. Thread chicken, cherry tomatoes, red onion chunks, and bell pepper chunks onto soaked wooden skewers in an even pattern.
Grill
  1. Grill the skewers over medium-high heat for 5-6 minutes per side, turning once, until the chicken is cooked through.
Serve
  1. Serve the Greek chicken kabobs hot with tzatziki sauce, pita bread, and lemon wedges.

Notes

Pro tip: soak the wooden skewers so they don’t burn on the grill. Refrigerate marinated chicken up to 1 day (4 hours minimum for best flavor) and use within 1 day after grilling; freezing isn’t recommended for cooked kabobs. For a dairy-free option, use a dairy-free tzatziki-style sauce made with coconut or almond yogurt while keeping the same lemon-garlic chicken.