Name: Greek Chicken Kabobs Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 ½ pounds boneless, skinless chicken breasts (cubed); 1 cup Greek dressing; 3 garlic cloves (finely minced or grated); 1 red bell pepper (cut into 1” pieces); 1 lemon (thinly sliced); 1 teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 8-10 wooden skewers (soaked in hot water for 30 minutes); 2 lemons (halved and grilled); 1 cup tzatziki sauce; 4 ounces black or kalamata olives; 1 cucumber (thinly sliced); ½ red onion (thinly sliced); 2 tomatoes (cored and sliced thick); 4 ounces crumbled feta cheese; 4 slices pita bread (warmed and cut into triangles); Fresh dill (for garnish)

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Introduction

Greek Chicken Kabobs are a vibrant and flavorful dish perfect for grilling season. Marinated in zesty Greek dressing and garlic, then paired with fresh vegetables and creamy tzatziki, these kabobs bring a taste of the Mediterranean to your table.

The image shows six skewers of grilled chicken pieces arranged neatly on a brown baking tray. Each skewer has chunks of light golden brown chicken with visible grill marks, interspersed with small pieces of yellow and red bell peppers and finished with grilled lemon slices placed on the tray's edges. The texture of the chicken is slightly charred and juicy. The tray is resting on a white marbled surface, with pieces of flatbread and some green herbs partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless, skinless chicken breasts (cubed)
1 cup Greek dressing
3 garlic cloves (finely minced or grated)
1 red bell pepper (cut into 1” pieces)
1 lemon (thinly sliced)
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 lemons (halved and grilled)
1 cup tzatziki sauce
4 ounces black or kalamata olives
1 cucumber (thinly sliced)
½ red onion (thinly sliced)
2 tomatoes (cored and sliced thick)
4 ounces crumbled feta cheese
4 slices pita bread (warmed and cut into triangles)
Fresh dill (for garnish)

Instructions

Step 1: Place the cubed chicken into a 1-gallon ziptop bag. Add the Greek dressing, minced garlic, salt, and black pepper. Remove the air, seal the bag tightly, and massage the marinade into the chicken. Let it marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
Step 2: Soak 8-10 wooden skewers in hot water for 30 minutes to prevent burning while grilling.
Step 3: Preheat your grill to medium-high heat.
Step 4: Thread the skewers by alternating pieces of marinated chicken, folded lemon slices, and red bell pepper chunks.
Step 5: Grill the skewers for about 5 minutes per side, or until the chicken is cooked through. At the same time, place the lemon halves cut side down on the grill and cook until charred.
Step 6: On a large platter, arrange tzatziki sauce, olives, cucumber, red onion, tomato slices, crumbled feta, pita triangles, and any leftover bell pepper pieces, leaving space for the kabobs.
Step 7: Add the grilled chicken skewers and charred lemon halves to the platter. Garnish with fresh dill and serve immediately for the best flavor.

Tips & Variations

For extra flavor, marinate the chicken overnight in the fridge instead of just a few hours.
Substitute chicken thighs for a juicier option with richer flavor.
Add cherry tomatoes or zucchini to the skewers for additional veggies.
Use store-bought tzatziki for convenience, or make your own with Greek yogurt, cucumber, garlic, and dill.

Storage

Store leftover chicken kabobs and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill or in a skillet to prevent drying out. Keep pita bread separate and warm it before serving again.

How to Serve

A round wooden board holds six grilled chicken skewers with char marks, each skewer layered with chunks of chicken and red and yellow bell peppers. The board is arranged with thin slices of cucumber in a layer at the top right, bright red bell pepper slices beside them, and black olives scattered around the edges. On the top left, a white bowl is filled with crumbly white feta cheese. Below the skewers, there are several pieces of folded brown pita bread. Thin rings of red onion lay to the bottom left of the skewers next to two grilled lemon halves with dark char lines. The board is on a white marbled surface with a white cloth that has thin dark stripes beneath it, with a small white plate on the side holding three forks. In the top left corner, there is a white bowl with a creamy sauce that has green herb pieces on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these kabobs indoors if I don’t have a grill?

Yes, you can cook the kabobs under a broiler or on a grill pan on the stovetop. Rotate the skewers often to ensure even cooking and browning.

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

Make sure your grill is clean and preheated well. Lightly oil the grates or brush the skewers with oil before grilling to help prevent sticking.