Fire up your grill and get ready to make the absolute BEST Greek Chicken Shish Kabobs! Not only is this shish kabob recipe full of Mediterranean flavor, but it is also gluten-free, dairy-free, Paleo, Whole 30, low-carb and ketogenic diet approved!
Summer = Greek Chicken Kabobs
For realz… I 100% grilled these chicken shish kabobs ALL. BY. MYSELF. (After a little bit of instruction and grill starting by my lovely hubby, of course!)
Where are my other grilling gals out there?
Grilling up shish kabobs is actually very easy and super fun! <– I will admit. I did NOT grill these during the heat of the freaking hot Texas day. Because that would totally NOT be fun.
You literally throw your Greek chicken kabobs on a grill, flip ’em a few times, and voila! Perfectly grilled chicken kabobs that make a great centerpiece for a backyard BBQ or July 4th picnic.
But let’s not get ahead of ourselves here. What exactly IS a shish kabob and how do we get from ingredients to magnificent Greek chicken kabobs?
What is a Shish Kabob?
A shish kabob, sometimes spelled shish kebab, is a dish made up of vegetables and meat that are placed on a skewer and then grilled to perfection.
The meats oftentimes consist of lamb, veal, shrimp, or in our case, chicken!
If you choose to use wooden skewers, make sure you soak them for at least 30 minutes before piling on your meat and veggies. Doing this prevents them from catching on fire and becoming a scorched mess!
How to Make Grilled Chicken Kabobs?
What’s so incredible about these grilled chicken kabobs is that you can really make them your own depending on your taste preferences.
The ingredients you need to make these Greek chicken kabobs include:
- Shish kabob marinade:
- The Greek marinade we use in this recipe is actually super simple and consists of lemon juice, olive oil, dried herbs and vinegar.
- Be sure not to over-marinade your chicken or it will start to cook in the lemon juice and take on a rather mealy texture.
- For this shish kabob recipe we will be using both red and green bell peppers with red onion.
- Feel free to use a sweet onion or yellow and orange bell peppers.
- Chicken breasts will be used as the meat in this shish kabob recipe.
How to Cook Chicken Shish Kabobs
As I mentioned earlier, I (yes, a full-on 100% girly-girl and pretty average home chef) was able to grill these chicken shish kabobs with ease and so can you!
Here are a few pointers when grilling your Greek chicken kabobs:
- Make sure your grill gets to the right temperature. I like to keep mine between a Medium-Medium High heat.
- Be sure to soak your wooden skewers BEFORE loading them up with the chicken and veggies.
- Get yourself a good pair of grilling gloves. They truly are a life saver!
- A meat thermometer is key to perfectly cooked, not over-done or under-done, chicken kabobs. Simply stick the meat thermometer into the shish kabobs and make sure the chicken is 165 degrees before removing from the grill.
How Can You Evolve these Grilled Greek Chicken Shish Kabobs?
While these grilled chicken kabobs are already a gluten-free, grain-free, Whole 30, Paleo, low-carb, and ketogenic recipe, there are a few ways you can change it up even more:
- Feel free to use steak or lamb instead of the chicken.
- Add eggplant and tomatoes in place of, or in addition to, the bell peppers and onion.
- Switch out the apple cider vinegar for white wine vinegar.
- You can use lime juice instead of the lemon juice, too.
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Grilled Greek Chicken Shish Kabobs
- 1 ½ lbs. chicken breasts cut into 1-½ inch cubes
- 1 red bell pepper cut into bite-sized pieces
- 1 green bell pepper cut into bite-sized pieces
- 1 red onion cut into bite-sized pieces
- 1 Tbsp. olive oil
- ¼ tsp. salt
- ¼ tsp. pepper
Greek Shish Kabob Marinade
- 2 Tbsp. lemon juice
- ¼ cup olive oil
- ½ tsp. rosemary dried
- ½ tsp. thyme dried
- 1 tsp. Greek oregano dried
- ½ tsp. garlic powder
- 1 Tbsp. apple cider vinegar
- ¼ tsp. salt
- ¼ tsp. pepper
- 6 wooden or metal skewers
- Prepare chicken and vegetables by cutting into bite-sized pieces.
- Toss vegetables in 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and pepper.
- In a small bowl whisk together marinade ingredients. Add chicken and marinade to a 1-gallon zip-top bag. Toss to coat. Refrigerate for at 20-30 minutes and no longer than 30 minutes. (The acidity of the lemon juice will make the chicken extremely mealy if marinated too long.)
- Heat grill to Medium-High heat. Add skewers and cook for 10-12 minutes per side. If your chicken cubes are pretty thick, you can close the grill for the last 10 minutes to speed up the cooking process.
- Cook skewers until chicken reaches an internal temperature of 165 degrees. (You can check this by using a meat thermometer.)
- Serve Grilled Greek Chicken Kabobs with tzatziki sauce and enjoy!
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Nutrition information is automatically calculated, so should only be used as an approximation.