Grilled Greek Chicken Kabobs

Ingredients

2 to 2.5 pounds chicken breasts (boneless, skinless) - cut into 1 or 1-¼ inch thick cubes
4 tablespoons olive oil

Zest of 1 lemon

3 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
4 cloves garlic, minced
1 ½ teaspoons Kosher salt
¼ teaspoon ground black pepper

Directions

Making Greek chicken kabobs at home takes only a few easy steps. Active prep time is only 10 minutes or less. The rest is waiting for the marinade to do its magic and then grill!

| Marinate chicken

In a large resealable bag, combine olive oil, lemon zest, freshly squeezed lemon juice, dried oregano, dried parsley, freshly minced garlic, salt, and pepper. Add the chicken into the marinade and seal bag, making sure the chicken is evenly and fully coated. Refrigerate for 2-3 hours.

| Assemble kabobs

Insert the chicken onto skewers. You should have 5 or 6 chicken kabobs. I like to use metal skewers for safety, but feel free to use bamboo skewers (soak bamboo skewers in water for 20 minutes prior to using though).

| Grill

Preheat your grill. Add skewers to the hot grill and cook on all sides, turning, until fully cooked. It should take about 12-16 minutes total, depending on the thickness of the chicken.

How Long to Marinate the Chicken

Because the marinade contains lemon juice, it only needs a few hours (2 or 3) to fully marinate. That’s plenty of time for the marinade to do its job. If left for too long, it can result in a rubbery and tough texture due to the acidity of the lemon.

Prep Ahead Tips

If you need to prep several hours or a day in advance, there are other things you can do to get ready.
Make the marinade 1 day in advance, but don’t add the garlic yet (you don’t want the garlic to sit in lemon juice for too long). Instead, mince the garlic separately and store. 2-3 hours prior to cooking, add the chicken and minced garlic into the marinade, and marinate in the fridge.
You can even cut the chicken into cubes 1-2 days early. When ready to cook, simply assemble the kabobs and cook on the grill as directed.

Pairing and Serving Ideas

I love serving these Greek chicken kabobs with tzatziki sauce and grilled vegetables on the side. You could also try roasted potatoes and a good Greek salad!

Can I cook these chicken kabobs indoors?

Yes, for sure. You can use a stovetop grill pan or even a large skillet, as long as the kabobs fit. Grease your pan and grill on all sides over high heat, about 12-14 minutes. Then, finish it in a 400 degree F preheated oven for 5-8 minutes or until fully cooked through.

Can I marinate the chicken overnight?

No. Marinate for a maximum of 2-3 hours in the fridge. Marinating for too long can make the chicken tough.

How long should I grill the chicken?

Grill for about 3-4 minutes per side. It should take about 12-16 minutes total. Always use a thermometer – it should reach 165 degrees F in the thickest part.

Can I use wooden or bamboo skewers?

Yes. Make sure to soak them in water for at least 20 minutes prior to using in order to prevent them from getting burnt. I personally prefer to use metal skewers.
Make sure you have skewers handy. I’d recommend stainless steel skewers. Important: If using bamboo skewers, soak them in water for 20 minutes before using to prevent them from burning.
In a large resealable bag, combine the olive oil, lemon zest, fresh lemon juice, dried oregano, dried parsley, minced garlic, salt, and pepper. Add the chicken into the marinade and seal the bag, making sure the chicken is evenly and thoroughly coated with the marinade. Marinate for, at most, 2-3 hours in the fridge.
After it’s done marinating, insert chicken into the stainless steel skewers (or the pre-soaked bamboo skewers).
Preheat grill to medium high heat. Cook the kabobs, about 3-4 minutes per side or until fully cooked. It should take about 12-14 minutes total, or until internal temperature registers 165 degrees F.

Let rest for 5 to 10 minutes. Serve and enjoy!

Optional: If needed, finish them in the oven at 400 degrees F oven for 5-8 minutes, or until cooked through (if you do this, ensure that the bamboo skewers, if using, were pre-soaked in step 1. This is to be safe).

Substitutions and variations

Add veggies to the skewers: Zucchini, onions, bell peppers, pre-cooked baby potatoes.

Notes

Tip: Marinating meat in lemon does a great job at tenderizing it, but if left for too long, it can cause it to turn tough and rubbery. 2-3 hours are enough.

Optional: During the last 20-30 minutes of marinating time, let the chicken sit on the counter so it’s not so cold. This will help the chicken cook evenly and faster.

If using wooden or bamboo skewers, soak them in water for at least 20 minutes.

Marinate the chicken for at most 2-3 hours. The lemon-based marinade can actually turn the chicken tough and rubbery if left for too long.

Need to finish the kabobs in the oven? If you’re worried the chicken may not be cooked through in the center, finish them in a 400 degree F preheated oven for 5 to 8 minutes.

Nutrition