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Greek Chicken Kabobs

Greek chicken kabobs with souvlaki-style lemon-garlic marinade, grilled until juicy and lightly charred. Skewer-ready chicken and vegetables pair with classic tzatziki for a Mediterranean skewers meal.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 4 hours
Total Time 4 hours 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts
  • 1 cherry tomatoes
  • 1 red onion chunks
  • 1 bell pepper chunks
  • 1 wooden skewers soaked
Marinade
  • 0.3333333333 cup olive oil
  • 0.25 cup lemon juice
  • 4 clove garlic minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Serving
  • 1 tzatziki sauce
  • 1 pita bread
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, minced garlic, fresh oregano, Dijon mustard, salt, and black pepper until evenly combined and glossy.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade, cover, and marinate in the refrigerator for 4-8 hours.
Skewer and grill
  1. Thread marinated chicken breasts with cherry tomatoes, red onion chunks, and bell pepper chunks onto soaked wooden skewers, alternating for even cooking.
  2. Preheat the grill to medium-high heat and grill the kabobs for 5-6 minutes per side until the chicken is cooked through, turning once for clear grill marks.
Serve
  1. Serve the Greek chicken kabobs hot with tzatziki sauce, pita bread, and lemon wedges.

Notes

For best flavor, keep the chicken fully submerged in the marinade and stir once halfway through marinating. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs without tzatziki for up to 2 months and reheat until hot. For a lighter option, choose low-fat tzatziki and use reduced-sodium salt in the marinade.