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Greek Chicken Kabobs

Greek kabobs with marinated lemon-garlic chicken and colorful vegetables are grilled until juicy and charred at the edges. Serve the Mediterranean skewers with cool tzatziki and fresh lemon wedges for classic souvlaki-style flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 4 hours
Total Time 4 hours 12 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken kabobs
  • 2 lb chicken breasts cubed
  • 1 cherry tomatoes halved
  • 1 red onion chunks
  • 1 bell pepper chunks
  • 1 wooden skewers, soaked soaked to prevent scorching
Marinade
  • 0.33 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic, minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 0.5 salt and pepper to taste
To serve
  • 1 tzatziki sauce
  • 1 pita bread
  • 1 lemon wedges

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, fresh oregano, Dijon mustard, salt, and pepper until evenly combined, with a glossy consistency.
  2. Taste and adjust seasoning so the marinade is bright and well-salted for the chicken.
Marinate
  1. Add cubed chicken breasts to the marinade and mix to coat thoroughly, ensuring all pieces look covered.
  2. Cover and refrigerate for 4-8 hours to marinate, letting the chicken absorb the flavors while staying chilled.
Skewer the kabobs
  1. Thread marinated chicken and the cherry tomatoes, red onion chunks, and bell pepper chunks onto soaked wooden skewers, alternating pieces for even cooking.
  2. Leave a little space between chunks so they can grill quickly without steaming.
Grill and serve
  1. Preheat the grill to medium-high heat and grill the kabobs for 5-6 minutes per side, turning once, until the chicken is cooked through and has light char marks.
  2. Serve immediately with tzatziki sauce, pita bread, and lemon wedges.

Notes

Pro tip: If the chicken marinade is thick after refrigeration, let the skewers sit at room temperature for 10 minutes before grilling so the outside browns evenly. Store leftovers in an airtight container in the fridge for up to 3 days; freeze grilled kabobs without tzatziki for up to 2 months. For a dairy-free swap, serve with a lemon-herb yogurt alternative instead of tzatziki.