These Greek Chicken Kabobs are a crowd-pleaser! Juicy chicken pieces marinated in a tasty blend of herbs, garlic, and lemon, all grilled to perfection. Yum!
They are easy to whip up and great for getting everyone involved. I love serving them with some fresh veggies and a bit of tzatziki. It’s like a sunny vacation on a skewer! 🌞
Key Ingredients & Substitutions
Chicken Breast: Use skinless chicken breast for a lean option. You might consider substituting with thighs for a juicier, richer flavor, which I personally enjoy for kabobs.
Bell Peppers: While red and yellow peppers bring sweetness, you can use any color you love. Green bell peppers add a slightly bitter taste, which balances well. Zucchini or mushrooms can also be fun swaps!
Olive Oil: This is key for the marinade’s richness, but can be swapped with avocado oil for a higher smoke point if grilling. I always prefer extra virgin for that fruity flavor.
Spices: Dried oregano and thyme are traditional, but feel free to use herbs de Provence or even Italian seasoning if that’s what you have on hand. Fresh herbs work great too!
How Do I Get Juicy Chicken Kabobs?
To ensure your chicken stays juicy and flavorful, marinating is essential. Here’s how to do it right:
- Mix the marinade well and make sure the chicken is fully coated. A good tip is to massage the marinade into the chicken for even flavor.
- Marinate for at least 30 minutes—longer (up to 2 hours) if you can wait!
Also, when grilling, avoid pressing down on the kabobs. Let them cook without smashing them, so juices stay inside!
Why Soak Wooden Skewers?
If you’re using wooden skewers, soaking them in water for about 30 minutes before threading prevents burning on the grill. This small step is super important to keep your kabobs intact! Metal skewers don’t need this treatment.
How to Make Greek Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 bell peppers (red and yellow), cut into 1-inch squares
- 1 green bell pepper, cut into 1-inch squares
- 1 red onion, cut into 1-inch squares
For the Marinade:
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
For Assembly:
- Wooden or metal skewers
- Fresh dill or parsley for garnish (optional)
- Tzatziki sauce for serving (optional)
How Much Time Will You Need?
This recipe will take about 1 hour total. You’ll spend 10 minutes preparing the marinade and assembling the kabobs. Then, allow the chicken to marinate for at least 30 minutes (or up to 2 hours for extra flavor), plus about 15 minutes for grilling. Easy and delicious!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. This mixture will give your chicken lots of beautiful flavor, so stir it well to combine.
2. Marinate the Chicken:
Add the chicken cubes into the bowl with the marinade. Make sure each piece is well coated in the marinade. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes. If you have time, letting it marinate for up to 2 hours will enhance the flavor even more!
3. Prep the Skewers:
While the chicken is enjoying its marinade, soak any wooden skewers in water for about 30 minutes. This step is super important as it prevents them from burning on the grill. If you’re using metal skewers, you can skip this step!
4. Preheat the Grill:
As your chicken marinates and the skewers soak, preheat your grill to medium-high heat. This will ensure that your kabobs cook evenly and get those lovely grill marks.
5. Assemble the Kabobs:
Now comes the fun part! Take the skewers, and thread the marinated chicken, bell peppers, and red onion onto them, alternating between the chicken and vegetables. Fill the skewers to your heart’s content, but make sure not to overcrowd them.
6. Grill the Kabobs:
Once your grill is ready, place the skewers on it and grill for about 10-15 minutes. Remember to turn them occasionally to cook them evenly. You’ll know they are done when the chicken is cooked through and has nice, golden grill marks.
7. Let Them Rest:
After grilling, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices redistribute, making your chicken even juicier!
8. Serve and Enjoy:
Serve the kabobs on a plate, and if you like, garnish with some fresh dill or parsley. For an extra touch, offer tzatziki sauce and lemon wedges on the side. Enjoy your delicious Greek chicken kabobs!
Can I Use Other Types of Meat for Kabobs?
Absolutely! You can substitute chicken with other meats like beef, lamb, or shrimp. Just ensure you adjust the cooking times accordingly—shrimp will cook much faster, while beef may need a bit longer depending on the cut. Always ensure meats are cooked to their proper internal temperature.
What Can I Use Instead of Olive Oil?
If you don’t have olive oil on hand, you can use vegetable oil or canola oil as substitutes. For a Mediterranean twist, avocado oil or even melted butter can work well in this recipe!
How to Store Leftovers
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or on a skillet over medium heat until warmed through. Alternatively, you can enjoy them cold in a salad or wrap!
Can I Prepare the Marinade in Advance?
Definitely! You can prepare the marinade a day ahead and store it in the refrigerator. Just be sure to add the chicken and soak the skewers on the day of grilling to keep everything fresh! This will also help enhance the flavors.
