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Greek Chicken Kabobs

Greek kabobs with classic souvlaki-style lemon chicken marinade, threaded with cherry tomatoes, red onion, and bell pepper. Grill to juicy, cooked-through skewers and serve with cool tzatziki for a bright Mediterranean finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 4 hours
Total Time 6 hours 12 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts Cubed before marinating.
  • 1 count cherry tomatoes Use about 1 pint; thread onto skewers.
  • 1 count red onion chunks Cut into chunks sized to match chicken.
  • 1 count bell pepper chunks Cut into chunks sized to match chicken.
  • 1 count wooden skewers, soaked Soak to prevent burning on the grill.
Marinade
  • 0.3333333333 cup olive oil
  • 0.25 cup lemon juice
  • 4 count garlic cloves Minced.
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
Serving
  • 1 tzatziki sauce For serving.
  • 1 pita bread For serving.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, minced garlic, fresh oregano, Dijon mustard, salt, and pepper until combined.
  2. Heat the grill to medium-high heat and leave it covered while the skewers marinate and you prepare the chicken.
Marinate the chicken
  1. Add the cubed chicken to the marinade, cover, and refrigerate for 4 to 8 hours.
Assemble the skewers
  1. Thread the marinated chicken onto soaked wooden skewers.
  2. Alternate with cherry tomatoes, red onion chunks, and bell pepper chunks on the same skewers.
Grill the kabobs
  1. Grill the kabobs over medium-high heat for 5 to 6 minutes per side, turning once, until the chicken is cooked through with grill marks visible.
Serve
  1. Serve immediately with tzatziki sauce, pita bread, and lemon wedges for squeezing over the top.

Notes

Pro tip: keep the grill at steady medium-high and turn only once per side so you get good char without drying the chicken. Refrigerate leftovers in a covered container for up to 3 days; freeze grilled kabobs (without tzatziki) for up to 2 months. Vegetarian swap: replace chicken with sturdy halloumi or seitan cubes and marinate the same way for Greek-style skewers.