The BEST Greek kabobs, honestly

London Lea smiling with a forkful of food in her Austin, TX kitchen.

We’ve started this weekly habit of going all-out on our Sunday night dinners. Our most recent meal was a HUGE Mediterranean Feast complete with Greek Lemon Rice, Homemade Tzatziki Sauce, Mediterranean Chickpea Salad, and the star of the show… these Grilled Greek Chicken Kabobs.

But unlike many of the other popular dishes at Mediterranean restaurants, my history with chicken kabobs have always been that they’re a bit bland and/or overcooked and super dry. (Which leads me to ordering beef or Lamb Koftas almost every time!)

So when we were assembling ours at home, I made sure they were LOADED with herb and spice goodness. The secret? A good bit of this Greek Seasoning! If there’s one thing you don’t skip out on for this recipe, it’s this homemade spice blend. It goes in both the chicken marinade AND on the veggies, giving every inch of these kabobs a ton of flavor.

Why We Love These Chicken Kabobs

  • Loaded with homemade Greek seasoning. Whisk up the spice blend, marinate the chicken, and let it carry every bite.
  • Ultra juicy and tender. Choosing thighs instead of breasts will ensure the chicken is the perfect texture.
  • Super fun to make. It does take a little time to skewer all of the meat and veggies, but it makes a great activity to do with the kids or friends!
  • Charred to perfection. Pay close attention to my notes about when and how often to flip these so you get that gorgeous sear without overcooking. You’ll also learn how to know exactly when to pull them off the grill!
  • Can easily be prepped ahead of time. You can prep the chicken and veggies up to 24 hours ahead of time and just pop them on the grill when you’re ready to eat! (Read more about this below as there IS somewhat of a limit on this.)

Love kebabs? Don’t miss these Hawaiian Chicken Kebabs!

Delicious! – served during an evening with friends and there were a hit.

– Sarah S.
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Greek chicken kabobs are dipped in Tzatziki sauce.
Grilled chicken kabobs with peppers and red onion are served on a white plate with Tzatziki sauce.

Ingredients for Greek Chicken Kabobs

For the exact measurements and detailed instructions, please see the recipe card below.

Chicken thighs, onion, bell pepper, Greek seasoning, and oil are the main ingredients for this Greek kabob dish.
  • Chicken. Chicken thighs add the most flavor and stay super moist. Boneless, skinless chicken breasts will also work.
  • Vegetables. Red and green bell peppers with red onion are my go-to combo, but any color bell pepper or a sweet onion will work.
  • Greek seasoning. A simple blend of dried oregano, basil, parsley, dill, onion powder, garlic powder, rosemary, thyme, and cinnamon. Make your own or grab a bottle from the store.
  • Tzatziki sauce. This is the perfect dipping sauce for the kabobs! Make up some a day or two early to save time, or buy the Cedar’s brand at your store. (It’s a great backup.)
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How to Make Grilled Greek Chicken Kabobs

Please see the recipe card below for ingredient amounts and more detailed instructions.

Soak skewers, prep chicken and veggies.

If using wooden skewers, soak them in a shallow dish for at least 10 to 15 minutes so they don’t catch fire (or use metal skewers).

Cut the chicken thighs into 1- to 1 ½-inch pieces, then toss in a large bowl with 2 tablespoons of oil, lemon juice, and 2 tablespoons of the Greek seasoning, and marinate for 15 minutes.

While the chicken marinates, slice the onion and bell peppers into 1 ½-inch pieces.

Pro Tip: Don’t over-marinate the chicken. The lemon juice will start to cook it and leave a mealy texture.

Sliced chicken is marinated before grilling.
Onion and bell peppers are sliced before grilling.

Tip for Perfectly Cooked Kabobs

In addition to getting ingredients that all cook at a similar rate, you also want to cut them as close to the same size as possible. This way, the veggies, meat, and fruit (if using) all contact the heat at the same time to get that gorgeous char!

Skewer the kabobs.

After the skewers have soaked, slide a piece of marinated chicken onto the skewer, then follow with a piece of bell pepper or onion. Alternate the veggies and chicken so the meat stays tender.

You should end up with about 8 filled skewers.

Chicken and vegetables are added to a skewer.

Cook kabobs on a medium-high heat grill.

Heat the grill to medium-high, add the skewers, and grill for 12 to 15 minutes, rotating every 2 to 3 minutes and moving them from front to back so everything cooks evenly.

The kabobs are done when the chicken hits 165℉ on a meat thermometer in the thickest part.

Pro Tip: No outdoor grill? Cook these on a stovetop grill plate instead. adjust the cook time as needed.

Greek Chicken Kabobs being cooked on a propane grill.
Marinated chicken and vegetable kabobs are grilled.

Serve the kabobs.

When you’re ready to dig in, serve these Greek chicken kabobs with fresh chopped parsley along with some tzatziki sauce.

Chicken kabobs seasoned with a homemade Greek seasoning blend are served with pita and rice.

FAQs

Can I prepare the kabobs ahead of time?

You can definitely prepare kabobs ahead of time. Simply place all the veggies and meat on the skewers and keep in the fridge for up to 24 hours.

How do I know when the chicken is cooked through?

The chicken is cooked through when an internal thermometer in the thickest part of the meat reads 165℉.

How can I prevent the chicken from sticking to the grill?

Allowing the grill to fully heat before placing the kabobs on will reduce the chance of sticking. You can also lightly spritz the grates with olive oil.

Can I grill the kabobs indoors if I don’t have an outdoor grill?

You can either use an indoor smokeless grill inside, or you can use a cast iron pan on the stove if needed. You might need to adjust the cooking time, however.

Can I use chicken breasts instead of thighs?

Yes, but they won’t be quite as tender or as flavorful as thighs. Cut them slightly smaller and watch closely on the grill so they don’t dry out.

Tap stars to rate!

4.89 from 17 votes

Grilled Greek Chicken Kabobs Recipe

By: London Brazil
These Grilled Greek Chicken Kabobs are tender chicken thighs, sweet peppers, and red onion loaded with homemade Greek seasoning and grilled to a perfect char. The homemade spice blend is what makes them INCREDIBLE. Serve them over Greek lemon rice with a generous drizzle of tzatziki.
Grilled Greek chicken kabobs are served with naan and rice.
Yield 8 kabobs
Prep 25 minutes
Cook 20 minutes
Total 45 minutes
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Equipment

Ingredients 

Chicken Kabobs:

  • 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
  • 3 tablespoons olive or avocado oil divided
  • 2 tablespoons lemon juice freshly squeezed
  • 2 bell peppers red, green, or a mix
  • 1 red onion or 1 sweet onion

Homemade Greek Seasoning:

  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon cinnamon
  • 1 teaspoon black pepper
  • 2 teaspoons salt

For Serving:

  • Fresh flat-leaf parsley, finely chopped
  • tzatziki sauce optional

Instructions 

  • Soak wooden skewers in a shallow dish filled with 1-inch of water for at least 10-15 minutes.
  • Cut chicken thighs, or breasts, into 1- to 1 ½-inch pieces.
  • Whisk together Greek seasoning in a small bowl.
  • Marinate chicken by adding 2 tablespoons of the oil, lemon juice, and 2 tablespoons of the Greek seasoning to a large bowl. Whisk until well combined, add the chicken, and toss until well coated. Let marinate for 15 minutes while preparing the vegetables.
  • Cut the bell peppers and onion into 1- to 1 ½-inch pieces. Add to a large bowl and drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining Greek seasoning. Toss until well coated.
  • Thread the vegetables and chicken onto the skewers in an alternating pattern. You should end up with roughly 8 filled skewers.
  • Add skewers to a grill over medium to medium-high heat. Grill kabobs for 12-15 minutes, rotating every 2-3 minutes and moving them from front to back so each skewer gets a turn on the hot spot. The kabobs are done when the chicken reaches 165°F on a meat thermometer in the thickest part.
  • Serve these Greek chicken kabobs with chopped fresh parsley and homemade or store-bought tzatziki sauce.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.89 from 17 votes

Video

Notes

Nutrition: Nutritional information is for one skewer without any tzatziki sauce.
Prep-Ahead: Feel free to make the Greek seasoning and tzatziki sauce a couple days early. You can also cut the chicken and veggies the day before, but wait to marinate the chicken until the day you plan to skewer them. The veggies and chicken can be skewered up to 24 hours in advance.
Storage: Refrigerate leftover kabobs in an airtight container for up to 3 to 4 days.
Reheating: Warm in a skillet over medium heat or in a 350°F oven until heated through. Skip the microwave for the best texture.
Freezing: Cooked kabobs freeze well for up to 2 months. Thaw overnight in the fridge before reheating. The chicken stays tender, but the peppers and onions will soften.
Chicken breasts: You can swap chicken thighs for breasts, but cut them slightly smaller and watch closely on the grill. Breasts dry out faster than thighs.

Nutrition

Calories: 176kcal, Carbohydrates: 6g, Protein: 17g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 81mg, Sodium: 557mg, Potassium: 350mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1166IU, Vitamin C: 43mg, Calcium: 51mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

What Should I Serve with Greek Kabobs?

Greek kabobs have both meat and veggies, but you can always add something else to round out the meal.

Serve a Cucumber Tomato Salad or a Greek Pasta Salad on the side. Or, toss together a side salad with some Greek Salad Dressing.

You can also go with some Mediterranean Yellow Rice, Greek Lemon Rice, Mediterranean Chickpea Salad, or some Mediterranean Couscous Salad.

Want another Mediterranean dinner that lands the same flavors? Try the Chicken Shawarma Orzo Skillet next time you’re craving Greek-meets-Middle-Eastern in a one-pan format.

More Greek Favorites

Want more Mediterranean flavors on the menu? Here are a few of my favorite Greek recipes to round out the spread.

4.89 from 17 votes (14 ratings without comment)

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Comments

    1. Thanks so much for leaving a comment, Sarah! I’m so glad they were a hit with your friends — that’s always the best. Thanks for sharing!

      Reply

    1. Yay! So happy to hear you enjoyed the recipe, Lana! The best of both worlds! Thanks so much for taking the time to leave a comment and rating!

      Reply

  3. 5 stars
    Made recipe with chunks of swordfish, added cherry tomatoes. Used warmed zero carb tortillas as pitas with veggies, tatziki and some of the cucumber salad… what a treat!!! Thank you so much. Marinade took it from good to great!! Have made up more of dry mix to use for other marinades for other proteins… maybe shrimp, turkey breast, or what do you know, maybe chicken thighs!

    Reply

    1. Yay! So happy to hear you enjoyed the recipe, Mary! That sounds delicious. Thanks so much for taking the time to leave a comment and rating!

      Reply