These Greek Chicken Kabobs are colorful and full of flavor! Tender chicken pieces are marinated in herbs and spices, then grilled with vibrant veggies like bell peppers and onions.
They make a fun meal for any gathering, plus they’re easy to whip up! I love serving them with some fresh pita and tzatziki sauce. Such a tasty combo! 😋
Key Ingredients & Substitutions
Chicken: I suggest using boneless, skinless chicken breasts for tender kabobs. Thighs could be a great alternative if you prefer juicier meat. They’re slightly richer in flavor and stay moist, which is a bonus during grilling!
Bell Peppers: You can mix and match bell pepper colors for a fun look. If you want a bit of heat, substitute with jalapeños. They add a nice kick without overpowering the dish.
Olive Oil: Extra virgin olive oil is ideal for its flavor and health benefits. If you’re looking for a neutral option, avocado oil works well too. It has a high smoke point, perfect for grilling.
Garlic: Fresh minced garlic really elevates the marinade. However, you can use garlic powder in a pinch—just about 1/2 teaspoon per clove should do. Remember to add it earlier if you want to marinate overnight for deeper flavor.
Skewers: If you don’t have skewers, you can use metal ones or even make kabobs in a grill basket. Just keep everything evenly spaced out for even cooking!
How Do You Get the Best Flavor While Marinating?
The key to tasty kabobs is letting the chicken sit in the marinade. Marinating infuses flavors and keeps the meat juicy. You can do this in several steps:
- Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl. Aim for a balance of acidity (from lemon) and oil.
- Add chicken to the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours.
- Don’t rush this step—marinating is crucial for delicious kabobs!
How to Make Greek Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 bell pepper (red, yellow, or green), cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
Other:
- Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and marinate your ingredients, plus an additional 10-12 minutes for grilling. In total, expect around 40-45 minutes from start to finish. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the olive oil, fresh lemon juice, dried oregano, minced garlic, and a pinch of salt and pepper. Mix everything together well to create a tasty marinade that will add flavor to your chicken.
2. Marinate the Chicken:
Add the chicken cubes to the bowl with the marinade, making sure they are all evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 30 minutes, but for more flavor, you can marinate it for up to 2 hours.
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. This will ensure that your kabobs cook quickly and get those delicious grill marks!
4. Assemble the Kabobs:
Once your chicken has marinated and the grill is hot, it’s time to assemble the kabobs. Take the skewers and start threading on the chicken pieces, alternating with the bell pepper and onion pieces. This makes for a colorful and tasty kabob!
5. Grill the Kabobs:
Place the assembled kabobs on the grill. Grill them for about 10-12 minutes, turning them occasionally. You’re looking for the chicken to be cooked through and for those nice grill marks to appear.
6. Let Rest and Serve:
Once the kabobs are done grilling, remove them from the grill and let them rest for a couple of minutes. This will help keep them juicy. Serve the kabobs with a side of tzatziki sauce and some lemon wedges for squeezing over the top. Enjoy your delicious Greek chicken kabobs!
Can I Use Other Proteins Instead of Chicken?
Absolutely! This marinade works well with pork, shrimp, or firm tofu for a vegetarian option. Just be sure to adjust the cooking times: shrimp will cook faster (about 5-7 minutes), while pork should be cooked until it reaches an internal temperature of 145°F.
What if I Don’t Have Fresh Lemon Juice?
No worries! You can substitute fresh lemon juice with bottled lemon juice, using 1 tablespoon for every 1 tablespoon of fresh juice. If you want a sweeter flavor, try using white wine vinegar or apple cider vinegar as an alternative.
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or in the microwave until warmed through. You can also toss them in a salad for a quick meal later!
Can I Make the Marinade Ahead of Time?
Definitely! You can prepare the marinade a day in advance and store it in the fridge. Just give it a good stir before adding your chicken or vegetables. This way, you can save time when you’re ready to cook your kabobs!
