Grilled Greek Chicken Kabobs

This hearty Greek Chicken Kabob recipe transforms simple ingredients into a Mediterranean feast that will transport your taste buds straight to the Greek islands. The combination of succulent marinated chicken thighs, colorful bell peppers, and sweet onions creates a perfect balance of flavors that's sure to become a family favorite.

I first made these kabobs for a backyard gathering last summer, and they've become my go-to recipe whenever I want to impress guests without spending hours in the kitchen. The homemade Greek seasoning blend is what truly makes this dish special, filling my kitchen with the most incredible aromas that remind me of my travels through Greece.

Ingredients

• Chicken thighs or breasts: Add juicy tenderness and absorb the marinade beautifully
• Olive oil: Creates that perfect char while keeping the meat moist
• Fresh lemon juice: Brightens all the flavors and tenderizes the meat
• Bell peppers: Provide sweetness and vibrant color to your skewers
• Red onion: Offers a mild sharpness that balances the other ingredients
• Homemade Greek seasoning blend: The secret weapon for authentic flavor

Step-by-Step Instructions

Soak the Skewers:

Submerge wooden skewers completely in cold water for at least 15 minutes. This prevents them from burning on the grill and ensures your beautiful kabobs don't fall apart midway through cooking. If using metal skewers, you can skip this step.

Prepare the Chicken:

Cut chicken thighs into uniform 1 to 1½ inch pieces. Using consistent sizes ensures everything cooks evenly. Chicken thighs are preferred for their higher fat content, which keeps the meat moist during grilling.

Mix the Greek Seasoning:

Combine all dried herbs and spices in a small bowl and whisk thoroughly to distribute the flavors evenly. The combination of oregano, basil, dill and warm spices creates that distinctive Greek flavor profile that makes these kabobs irresistible.

Marinate the Chicken:

In a large bowl, whisk together 2 tablespoons of oil, lemon juice, and 2 tablespoons of the Greek seasoning. Add chicken pieces and toss until every piece is thoroughly coated. Let the chicken marinate for at least 15 minutes while you prepare the vegetables. The acid in the lemon juice helps tenderize the meat.

Prepare the Vegetables:

Cut bell peppers and onion into pieces similar in size to your chicken. In a separate bowl, toss vegetables with the remaining tablespoon of oil and Greek seasoning until evenly coated. Keeping vegetables and chicken separate during marinating ensures the vegetables stay crisp.

Assemble the Kabobs:

Thread the marinated chicken and seasoned vegetables onto skewers in an alternating pattern. Leave a small space between each piece to ensure even cooking and proper heat circulation. This technique helps everything cook at the same rate.

Grill to Perfection:

Place kabobs on a preheated medium to medium high grill. Cook for 12 15 minutes total, rotating every 2 3 minutes. Move skewers around to ensure even exposure to hot spots. The chicken is done when it reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.

Serve and Enjoy:

Garnish with freshly chopped parsley and serve with tzatziki sauce for dipping. The cool, creamy sauce perfectly complements the warm, seasoned kabobs and adds an extra dimension of authentic Greek flavor.

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The cinnamon in the Greek seasoning might seem unusual, but it's actually a traditional ingredient in many Greek dishes. It adds a subtle warmth that complements the oregano and dill beautifully. My grandmother always insisted on adding it to her kabobs, and now I understand why it makes all the difference.

Perfecting Your Marinade

The secret to truly flavorful kabobs lies in the marinade time. While 15 minutes works in a pinch, allowing the chicken to marinate for 2 4 hours will dramatically enhance the flavor. The lemon juice in the marinade works as a natural tenderizer, breaking down the proteins in the chicken for an incredibly juicy result. Just be careful not to marinate longer than 4 hours, as the acid can start to break down the meat too much, resulting in a mushy texture.

Vegetable Variations

While bell peppers and red onions are classic choices for Greek kabobs, feel free to experiment with other vegetables that stand up well to grilling. Zucchini slices, cherry tomatoes, mushrooms, and chunks of eggplant all work wonderfully with the Greek seasoning blend. Just remember to adjust cooking times accordingly, as more delicate vegetables like tomatoes may need to be added later in the cooking process or even on separate skewers to prevent overcooking.

Serving Suggestions

Transform these Greek chicken kabobs into a complete meal by serving them alongside warm pita bread, a simple Greek salad with cucumber, tomatoes, and feta cheese, and a side of lemon herb rice pilaf. For an authentic Greek feast, include additional mezze like hummus, stuffed grape leaves, or roasted eggplant dip. These kabobs also make excellent meal prep for the week simply remove from the skewers and store in airtight containers for up to 4 days in the refrigerator.

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Prepare these kabobs entirely in advance for stress free entertaining. The seasoning can be mixed weeks ahead and stored in an airtight container.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs for this kabob recipe?

Yes, you can substitute chicken breasts for thighs. Just be careful not to overcook them as breasts tend to dry out more quickly than thighs. Monitor the internal temperature closely and remove from heat once they reach 165°F.

→ How far in advance can I prepare these kabobs?

You can make the Greek seasoning and tzatziki sauce up to 2 days ahead. The vegetables and chicken can be cut the day before, but wait to marinate the chicken until the day of cooking. Assembled skewers can be prepared up to 24 hours in advance and stored covered in the refrigerator.

→ What's the purpose of soaking wooden skewers?

Soaking wooden skewers in water for 10-15 minutes before threading prevents them from burning on the grill. This is an important step when using wooden skewers, though metal skewers don't require soaking.

→ Can I cook these kabobs in the oven instead of grilling?

Absolutely! Bake the kabobs on a lined baking sheet at 425°F for about 15-20 minutes, turning halfway through cooking time. You won't get the same char as with grilling, but they'll still be delicious.

→ What other vegetables work well on these kabobs?

Zucchini, cherry tomatoes, mushrooms, and yellow squash are excellent additions or substitutions that complement the Greek flavors. Just make sure to cut them into similar-sized pieces so everything cooks evenly.

→ How long should I marinate the chicken for best flavor?

While the recipe calls for a 15-minute marinade while you prepare the vegetables, you can marinate the chicken for up to 4 hours in the refrigerator for deeper flavor. Avoid marinating longer than that, as the lemon juice can start to break down the proteins and affect texture.