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Greek Chicken Kabobs

Greek chicken kabobs with lemon garlic oregano marinade, grilled until charred and juicy. Skewered with peppers, onion, and zucchini, then served with cool tzatziki and warm pita for a Mediterranean weeknight win.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 2 lb boneless, skinless chicken thighs or breasts cut into 1.5-inch cubes
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 1 tsp lemon zest
  • 4 garlic cloves, minced
  • 1.5 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes (optional)
Kabobs
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 1 red onion cut into wedges
  • 1 zucchini sliced into thick rounds
Tzatziki (optional but recommended)
  • 1 cup plain Greek yogurt
  • 0.5 cucumber grated and squeezed dry
  • 2 garlic cloves minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill chopped
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
For serving
  • 1 warm pita bread
  • 1 fresh lemon wedges
  • 1 fresh parsley, chopped

Equipment

  • 1 grill pan
  • 1 sheet pan

Method
 

Make the marinade and marinate the chicken
  1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, cumin, salt, pepper, and red pepper flakes to make the marinade.
  2. Add the chicken cubes to the bowl and toss well to coat.
  3. Cover and refrigerate the chicken for at least 1 hour, up to 8 hours, for deeper flavor.
Soak skewers and prep the grill
  1. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
  2. Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C) and lightly oil the grates.
Assemble kabobs
  1. Thread the marinated chicken onto skewers, alternating with red bell pepper chunks, yellow bell pepper chunks, red onion wedges, and zucchini rounds.
Grill the kabobs
  1. Place skewers on the grill and cook for 10–14 minutes total, turning every 3–4 minutes, until the chicken is cooked through and the edges are lightly charred.
  2. Check for doneness: the internal temperature of the chicken should reach 165°F (74°C).
  3. Remove from the grill and rest for 2–3 minutes.
Make tzatziki and serve
  1. In a bowl, combine Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, and dill, then season with salt and pepper to taste.
  2. Refrigerate the tzatziki until serving.
  3. Serve the kabobs immediately with warm pita bread, tzatziki, fresh lemon wedges, and a sprinkle of chopped parsley.

Notes

For the juiciest kabobs, cut chicken into even 1.5-inch cubes so they grill at the same rate. Refrigerate cooked leftovers in an airtight container up to 3 days; freeze grilled chicken only for up to 2 months (best for texture if you reheat gently). For a lighter option, use low-fat Greek yogurt for the tzatziki without changing the method.