Grilled Greek Chicken Kabobs Recipe

Original Post: https://www.evolvingtable.com/grilled-greek-chicken-shish-kabobs/

Grilled Greek chicken kabobs are served with naan and rice.

4.89 from 17 votes

Grilled Greek Chicken Kabobs Recipe

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.

Prep Time25

Cook Time20

Total Time45

Course: Dinner, lunch, Main Course

Cuisine: Greek, Mediterranean

Servings: kabobs

Author: London Brazil

Equipment

(8-inch) skewers, wooden or metal
Large Mixing Bowl
Meat thermometer
Pastry Brush

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

Get Recipe Ingredients

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.

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