Greek Chicken Kabobs are packed with bold Mediterranean flavor and are super easy to prep. Juicy, marinated chicken is grilled to perfection and served with a cool, creamy tzatziki sauce on the side. It’s a fresh and filling dinner that works any night of the week.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I’ve made this chicken kabob recipe (souvlaki) so many times for weeknight dinners and summer BBQs, and it never fails. The marinade is what makes it: tangy lemon juice, red wine vinegar, garlic, and oregano soak into the chicken and make every bite tender and full of flavor. I love to serve them with pita bread or a big Greek salad, and it’s always a hit.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Greek Chicken Kabobs
I love how simple this recipe is from start to finish. You don’t need fancy tools or tricky steps—just a good marinade, a hot grill, and some hungry people.
Soak Your Skewers
If you’re using wooden skewers, soak them in water for at least 30 minutes. This keeps them from burning on the grill. I usually skip that part and use these flat stainless steel skewers instead; they don’t twist while flipping, and they last forever.
Cut the Chicken
Use boneless, skinless chicken breasts (or thighs) and cut them into bite-sized chunks. Try to keep the pieces the same size so they cook evenly. A sharp 8-inch chef’s knife makes this go a lot faster and gives you nice clean cuts without shredding the meat.
Make the Marinade
In a bowl, whisk together plain Greek yogurt, minced garlic, olive oil, lemon zest, lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. It should be smooth and creamy. I like using my mixing bowls here, they’re deep enough that I don’t splash marinade everywhere and they come with lids, which is super handy.
Marinate the Chicken
Toss the chicken in the marinade until it’s well coated. You can use a resealable bag, a large bowl, or a shallow dish. Cover and refrigerate for at least 30 minutes, or up to 8 hours if you want more flavor.
Preheat the Grill
Get your grill or cast iron grill pan hot over medium-high heat. Lightly oil the grates or pan to keep things from sticking. When I’m cooking indoors, I use this cast iron grill pan with ridges, it gives you that same grilled texture without dragging the grill outside.
Grill the Kabobs
Take the marinated chicken and slide the pieces onto the skewers. Grill for 10–15 minutes, turning occasionally, until the chicken is fully cooked and gets those tasty grill marks.
Serve and Garnish
Transfer the kabobs to a platter and top with crumbled feta and chopped parsley. Serve warm with tzatziki sauce and your favorite sides.
I always use my white ceramic serving platter for these—it looks clean and lets the colors pop.
Greek Chicken Kabobs
Add Preferred SourceEquipment
Ingredients
- 2 pounds chicken breasts boneless and skinless
- ½ cup plain Greek yogurt
- 4 cloves garlic minced
- ¼ cup olive oil
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- Feta cheese crumbled, for garnish
- Fresh parsley chopped, for garnish
- Tzatziki Sauce for serving
Instructions
- Begin by soaking wooden skewers in water for at least 30 minutes to keep them from burning on the grill.
- Cut the chicken into bite-sized pieces and place them in a large bowl, resealable bag, or shallow dish.2 pounds chicken breasts
- In a separate bowl, whisk together Greek yogurt, minced garlic, olive oil, lemon zest and juice, red wine vinegar, oregano, paprika, salt, and pepper until the marinade is smooth and well blended. Pour it over the chicken, tossing to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.½ cup plain Greek yogurt, 4 cloves garlic, ¼ cup olive oil, 1 teaspoon lemon zest, 3 tablespoons fresh lemon juice, 2 tablespoons red wine vinegar, 1 ½ teaspoons dried oregano, ½ teaspoon paprika, Salt and pepper
- Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Thread the marinated chicken pieces onto the soaked skewers. Grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks.
- Once done, transfer the skewers to a platter. Sprinkle with crumbled feta cheese and chopped parsley for a fresh finish.Feta cheese, Fresh parsley
- Serve warm with tzatziki sauce and any of your favorite Mediterranean sides.Tzatziki Sauce
Video
Notes
-
- Marinade Time: The longer you marinate (up to 8 hours), the deeper the flavor. But even 30 minutes makes a difference!
-
- Chicken Thighs: Want extra juicy kabobs? Try boneless, skinless chicken thighs instead of breasts.
-
- Add Veggies: Bell peppers, zucchini, mushrooms, red onions, and even cherry tomatoes grill up beautifully with the chicken.
-
- Preheat Your Grill: A hot grill (or cast iron grill pan) gives you the best sear and grill marks. Don’t skip this.
-
- Season: Don’t be afraid to sprinkle a little extra oregano or red pepper flakes before grilling.
Storage and Reheating Instructions
- Fridge: Leftover Greek chicken kabobs keep really well! Let them cool completely, then store the chicken in an airtight container in the fridge for up to 4 days.
- Reheat: You can reheat them gently in the microwave or a skillet, or enjoy them cold over a fresh salad or tucked into a pita with tzatziki. They’re great for quick lunches or lazy dinners—zero waste, all flavor.
- Freeze: You can also freeze the chicken in the marinade (before cooking) for up to 2 months. Thaw in the fridge overnight, then grill as usual.
Nutrition
Recipe Notes and Tips
I’ve got a few quick tips to help your Greek chicken kabobs come out juicy, flavorful, and perfect every time:
- Marinade Time: The longer you marinate (up to 8 hours), the deeper the flavor. But even 30 minutes makes a difference!
- Chicken Thighs: Want extra juicy kabobs? Try boneless, skinless chicken thighs instead of breasts.
- Add Veggies: Bell peppers, zucchini, mushrooms, red onions, and even cherry tomatoes grill up beautifully with the chicken.
- Preheat Your Grill: A hot grill (or cast iron grill pan) gives you the best sear and grill marks. Don’t skip this.
- Season: Don’t be afraid to sprinkle a little extra oregano or red pepper flakes before grilling.
How to Store Leftovers
Leftover Greek chicken kabobs keep really well! Let them cool completely, then store the chicken in an airtight container in the fridge for up to 4 days. You can reheat them gently in the microwave or a skillet, or enjoy them cold over a fresh salad or tucked into a pita with tzatziki. They’re great for quick lunches or lazy dinners—zero waste, all flavor.
You can also freeze the chicken in the marinade (before cooking) for up to 2 months. Thaw in the fridge overnight, then grill as usual.
What to Serve With Greek Chicken Kabobs
These kabobs go with just about everything, but I especially love them with Mediterranean sides. Serve them with warm pita bread, a simple cucumber and tomato salad, or a scoop of hummus.
Tzatziki sauce is a must, and a few kalamata olives or crumbled feta take it over the top. You can also build a full plate with rice pilaf or roasted potatoes for a hearty dinner.
More Chicken Recipes You Will Love
If you’re into bold flavors and easy dinners, I’ve got more ideas to keep your weeknight meals fresh and exciting:
