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Greek Chicken Kabobs

Greek kabobs with lemony oregano marinade and char-grilled chicken and vegetables on skewers. Served with cool tzatziki for a classic Mediterranean skewers finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating time 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
  • 1 cherry tomatoes Chunked as needed to fit skewers
  • 1 red onion chunks Cut into chunk-size pieces
  • 1 bell pepper chunks Chunk-size pieces
For marinade
  • 0.333 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic Minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • salt To taste
  • pepper To taste
  • 1 wooden skewers Soaked
To serve
  • 1 tzatziki sauce For serving
  • 1 pita bread Serve alongside
  • 1 lemon wedges For serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until smooth and evenly combined, then pour into a shallow dish.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade, turn to coat thoroughly, and refrigerate for 4-8 hours.
Skewer the kabobs
  1. Thread chicken and the cherry tomatoes, red onion chunks, and bell pepper chunks onto soaked wooden skewers, alternating pieces for even cooking.
Grill
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, turning once, until the chicken is cooked through and vegetables show grill marks.
Serve
  1. Serve the Greek chicken kabobs hot with tzatziki sauce, pita bread, and lemon wedges.

Notes

For the juiciest results, let the chicken sit in the marinade in a single layer and flip once during the 4–8 hour soak. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs for up to 2 months (tzatziki is best kept fresh, not frozen). Dietary swap: use boneless skinless chicken thighs instead of breasts for extra moisture and a more forgiving cook time on the grill.