Greek Chicken Kabob : 5-Star Flavor

Looking for a Greek Chicken Kabob recipe that’s easy, flavorful, and guaranteed to make dinner feel like a vacation in Santorini? Friend, you’ve found it. Juicy, marinated chicken grilled to perfection and kissed with Mediterranean spices—this recipe isn’t just dinner. It’s a moment.

Whether you’re juggling a job, a toddler, or just the eternal question of “what’s for dinner?”, these kabobs are here to save your evening. Quick to prep, simple to cook, and bursting with bright, garlicky goodness, this is the kind of meal that earns cheers around the table and gives you bragging rights at the next cookout.

Why You’ll Love This Greek Chicken Kabob

First of all, let’s talk flavor. This marinade is creamy thanks to Greek yogurt, zesty from fresh lemon juice, and herbaceous with oregano, paprika, and rosemary. It’s got just enough honey to round things out without making it sweet. Whether you’re using the grill, a stovetop grill pan, or your oven, this Greek Chicken Kabob delivers a juicy, savory bite every time.

More reasons to love it?

• Super flexible. Chicken breasts or thighs? Use what you’ve got.
• Kid-friendly. No weird textures or scary spices.
• Meal prep win. Marinate in the morning, cook at night. Done.

Ingredients: What You’ll Need

Here’s your shopping list for kabob greatness:

• ½ cup plain Greek yogurt (I like 2% Fage—rich but not heavy)
• 3–4 cloves garlic, finely minced or microplaned
• 1–2 tbsp extra virgin olive oil
• 1 tbsp honey
• Juice from ½ lemon (about 1.5 to 2 tbsp)
• 1½ tsp dried oregano
• 1 tsp paprika (smoked works if you like it bold)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp dried rosemary
• 1.5–2 lbs boneless skinless chicken, cut into 1.5-inch chunks (breasts or thighs!)

To serve:

• Tzatziki sauce (homemade or store-bought)
• Fresh herbs (like dill, parsley, or mint)
• Optional: pita, salad, or a handful of kalamata olives for a full Greek platter vibe

Let’s Make It: Step-by-Step

1. Make the Marinade

In a big bowl, whisk together Greek yogurt, garlic, olive oil, honey, lemon juice, oregano, paprika, salt, pepper, and rosemary. Taste it! Want more lemon? Go for it. Craving extra garlic? No judgment here. This marinade plays nice with tweaks.

2. Add Chicken & Marinate

Toss in your diced chicken. Coat it well, cover with foil or plastic wrap, and pop it in the fridge for at least 30 minutes (up to 8 hours). I usually aim for 2–3 hours for maximum flavor without last-minute panic.

Note: If you’re using wooden skewers, soak those in water now so they don’t burn later.

3. Skewer It Up

Thread your marinated chicken onto skewers. Don’t pack ‘em too tight—give each piece a little breathing room so it can cook evenly. If you’re overflowing, start a new skewer. No shame in a second batch.

Cook It Your Way

Here’s how to get those kabobs golden and juicy, no matter your setup:

Grilling (Outdoor BBQ)

• Preheat grill to medium-high and oil the grates.
• Lay the skewers on the grill, close the lid, and cook 3–4 minutes.
• Flip, grill another 2–4 minutes until the chicken is done.
• If it sticks when flipping, give it another minute.

Stovetop Grill Pan

• Preheat pan to medium-high.
• Cook skewers about 5 minutes per side.
• If they’re sticking, wait a minute before flipping.

Oven Bake

• Preheat to 400°F.
• Line a baking sheet with parchment, place a rack on top, and lay your skewers across.
• Bake for 20–25 minutes, flipping halfway.
• Check early if your chicken pieces are small—18 minutes might do it.

Pro Tip: Chicken is done when it hits 160°F internally. Let it rest for 5–10 minutes so it rises to 165°F and stays juicy.

Toppings & Serving Ideas

These kabobs shine with a drizzle of tzatziki and a sprinkle of fresh herbs. Serve ‘em on:

• Warm pita with cucumbers and tomatoes
• A bed of Greek salad
• A rice bowl with olives and feta

You can even pull the chicken off the skewers and stuff it into a wrap for the best weekday lunch of your life. Just saying.

My Little Greek Chicken Kabob Story…

The first time I made these kabobs was during a heatwave and I was not about to turn on the oven. I threw these on the grill with a side of store-bought hummus and called it dinner. My kids asked for seconds. My husband asked if I could make it again next week. That’s when I knew—we had a keeper.

FAQs About Greek Chicken Kabobs

Conclusion

With its tender, flavorful chicken and versatile cooking options, Greek Chicken Kabob is your new weeknight hero. Whether you’re grilling under the stars or just trying to get dinner on the table before soccer practice, this recipe brings the magic of the Mediterranean right to your plate.

Let me know if you try it—I love seeing your delicious creations. And remember, don’t stress over the perfect skewer. It’s all about the flavor and the love you put into it. 💛

Happy kabob-ing!

Explore More Mediterranean Magic & Chicken Favorites

If you loved this Greek Chicken Kabob recipe, you’re in for a treat—there’s a whole world of Mediterranean-inspired and grilled chicken dishes waiting for you at Chicken Magic Recipes. Here are a few more flavor-packed favorites that pair beautifully with your kabob cravings:

1. For another fresh and herby dish, try this Mediterranean Tzatziki Chicken Salad—perfect for lunch meal prep or light summer dinners.
2. Looking to use up that leftover tzatziki or dreaming of another Greek night? You’ll love these Greek Chicken and Lemon Rice—a cozy, citrusy combo made to impress.
3. Craving more grill-friendly goodness? These Grilled Boneless Chicken Thighs bring bold flavor and juicy texture to your backyard cookouts.
4. And if you want to take your Mediterranean vibe to the next level, don’t miss these Mediterranean Ground Chicken Pitas—easy, healthy, and oh-so-satisfying.

No matter what you pick next, there’s always a little magic in every bite. Let’s keep cooking, laughing, and sharing delicious chicken recipes together!

Greek Chicken Kabob : 5-Star Flavor

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• Author: Aneta
• Total Time: 25 mins
• Yield: 4–6 servings 1x

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Description

Juicy, flavorful Greek Chicken Kabobs marinated in Greek yogurt, garlic, herbs, and lemon. Grilled or oven-baked to perfection and served with tzatziki!

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Ingredients

Scale 1x2x3x

• ½ cup plain Greek yogurt (2% Fage recommended)

• 3–4 cloves garlic, finely minced or grated

• 1–2 tablespoons extra virgin olive oil

• 1 tablespoon honey

• Juice from ½ lemon (1½ to 2 tablespoons)

• 1½ teaspoons dried oregano

• 1 teaspoon paprika (smoked optional)

• 1 teaspoon salt

• 1 teaspoon black pepper

• ½ teaspoon dried rosemary

• 1½–2 pounds boneless skinless chicken breasts or thighs, cut into 1½-inch chunks

• Tzatziki sauce (optional, for serving)

• Fresh herbs (optional for garnish: dill, parsley, mint)

• Wooden skewers (if using, soak in water 30 minutes before cooking)

Cook Mode Prevent your screen from going dark

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Instructions

1. 1. In a large bowl, whisk together the Greek yogurt, garlic, olive oil, honey, lemon juice, oregano, paprika, salt, pepper, and rosemary.

   2. Add the chicken pieces and toss to coat evenly. Cover and marinate in the fridge for 30 minutes to 8 hours (2–3 hours recommended).

   3. If using wooden skewers, soak them in water for at least 30 minutes.

   4. Thread marinated chicken onto skewers without overcrowding.

   5. Choose a cooking method:

Grill (outdoor)

1. 1. • Preheat grill to medium-high and oil grates.

      • Grill skewers for 3–4 minutes, flip, and cook another 2–4 minutes, or until internal temp reaches 160°F. Let rest to 165°F.

Grill Pan (indoor)

1. 1. • Heat grill pan over medium-high.

      • Cook skewers 5 minutes per side, or until cooked through.

Oven Bake

1. 1. • Preheat oven to 400°F.

      • Place skewers on a parchment-lined rack over a baking sheet.

      • Bake for 20–25 minutes, flipping halfway, until golden and fully cooked.

   2. 6. Serve with tzatziki, pita, lemon wedges, or over salad. Garnish with herbs as desired.

Notes

For extra flavor, double the garlic or add more lemon juice to taste.
Thighs may yield juicier results than breasts.
Make it a meal with pita, salad, or rice on the side.
Always discard used marinade.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Main course
• Method: Grilling / Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 skewer
• Calories: 220 Kcal
• Sugar: 2 g
• Sodium: 420 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 28 g
• Cholesterol: 75 mg