by Olena

Greek Chicken Kabobs

Olena's image
Olena Osipov
5 from 5 votes

This post contains affiliate links. Please see our disclosure policy.

Greek Chicken Kabobs are loaded with juicy chicken, tender-crisp veggies, herbs and garlic, olives, tomatoes, and delicious char. With a 30 quick flavorful marinade and finished with a brush of garlic oil, healthy chicken souvlaki never tasted so good! Serve as a grilled main with a side dish, in a pita, or with a dip. Either way, there is something for everyone!

Grilling chicken in the summer is our favorite way to prepare meat. We usually rotate between grilled lemon rosemary chicken, coconut lime grilled chicken thighs, and cajun chicken. Adding these kabobs to the mix just means we’ll never run out of ways to enjoy the grill!

greek chicken kabobs on skewers

Greek Chicken Kabobs with a Herb-Infused Marinade

These Greek chicken kabobs are made with the Greek chicken recipe I’ve been making for years. The flavorful marinade is bright and zesty, yet so simple and who doesn’t love food on a stick?! They’re a summer staple around here and the perfect hand-held food for any BBQ, potluck, or family gathering.

I marinate the meat in a generous amount of dried herbs which imparts a ton of flavor in as little as 30 minutes. The kabob seasoning results in juicy, succulent pieces of chicken that are placed on a skewer alongside tender zucchini, crunchy bell peppers, red onions, fresh cherry tomatoes, and Kalamata olives. The kabobs are grilled to a perfectly delicious char, then brushed with garlic-infused oil.

The best part is, this Greek chicken shish kebab recipe is super healthy! They’re not heavy, but they are filling and versatile. They can be eaten on the skewer as a grab-n-go handheld appetizer, which my kids love, or you can serve them on a plate with a couple of side dishes. Either way, they’re so fun to eat. So much flavor and so tender! Good luck stopping at just one skewer!

Host Tip: While you wait for your greek chicken skewers to grill, make this quick olive oil dip and enjoy a starter of dipping fresh pieces of baguette into this garlicky balsamic oil. It’s delicious and super simple, so we really need no excuse to enjoy it. When we’re not dunking crusty bread into it, I like to use it on my grilled vegetables.

Why This Greek Kabobs Recipe Works?

  • Easy and flavorful marinade which makes tender juicy greek chicken kabobs loaded with bright flavors.
  • Minimal marinating time makes it perfect for a quick dinner on any weeknight.
  • Delicious grilled char brings out even more flavor.
  • Easy handheld food perfect for parties and BBQs and really any time!
  • Simple summer dining means it’s nice and light and can be eaten on its own or with a light side salad.
  • Healthy grilling with homemade marinades, fresh veggies, and lots of protein.
  • Kid-friendly food on a stick makes healthy eating fun.
  • Versatile Greek chicken shish kebab can be taken off the skewer and used in salads, as leftovers for lunch, or added to a pita as a wrap.

Ingredients for Greek Style Chicken Skewers

  • For the skewers: Boneless, skinless chicken breasts or thighs cut into 2” pieces. Zucchini cut into 1/2” rounds. Bell peppers cut into 2” pieces, cherry tomatoes, pitted kalamata olives, red or white onion.
  • For the marinade: Lemon juice and zest, extra virgin olive oil, dried oregano, salt & pepper.
  • Cooking spray: I use Misto to prevent kebabs from sticking to the grill.
  • Skewers: 14 short skewers or 7 long ones.

Pro Tip: If you’re using wooden skewers, soak them for 30 minutes beforehand. This will help prevent them from burning on the grill.

greek chicken kabobs recipes

How to Make Greek Chicken Shish Kebabs

This is the kind of healthy chicken kebabs dish you grill and have the whole neighbourhood with their noses in the air trying to figure out which house they wish they were eating at!

  • Marinate the chicken: In a large bowl add chicken, olives, onion, 1 garlic clove, lemon juice + zest, basil or oregano, salt, and pepper. Toss to coat and marinate for 30 minutes – 24 hours. The longer meat marinates, the more flavourful it is and the faster it cooks.
  • Make garlic oil: Combine olive oil and 1 garlic clove in a small bowl and set aside. Toss zucchini and bell peppers with remaining salt and pepper. If marinating the meat overnight, you can do this step right before grilling.
  • Assembly: Skewer the meat alternating with olives, red onion, and vegetables onto each skewer. I ended up using 5 – 6 pieces of chicken, 2 zucchini slices, and 3 – 4 bell pepper slices on each out of 10 long metal skewers. Discard remaining marinade.
  • Grill: Grill skewers on a hot grill with the lid closed. Turn every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes. Finish them off with a brush of the garlic-infused oil you made earlier. So good!

Tips for Grilling Success

  • Cut each piece into uniform sizes that way it grills evenly. The chicken, zucchini, and peppers should all be about the same size.
  • Pitted olives work best, otherwise, you’ll be spending your time taking out the pits before placing them on the skewer.
  • No need to soak metal skewers, just in case you were wondering.
  • Grills vary by age, make, and model. You know your grill best so use your best judgment with cook time.
  • Brushing with garlic oil at the end takes it over the top, so don’t skip this step!
  • Add skewers to a preheated grill on high heat for that initial sear and grill marks.

Pro tip: Do not marinate the zucchini. They will become mushy and too hard to skewer.

  • If eating off the stick DO NOT eat straight off the grill. Allow cooling first.
  • Load up the skewer and pack everything tightly. The contents will shrink when cooked, so packing them together will still allow it to look nice and full.

Add ins & Variations

  • Use marinade for pork kabobs or a flavor twist on these grilled shrimp skewers.
  • If you like nothing but meat on your skewer feel free to omit the rest of the items from the skewer and serve separately on a beautifully presented platter.
  • Not a fan of grilled tomatoes? Skip them and add more peppers instead.
  • Crumble feta over top of the garlic oil for an extra salty finish.


Can I use an oven if I don’t have a grill?

You can use the oven for this recipe which means you can enjoy it all year round. Bake on high heat, anywhere from 400 for about 20 minutes to 450 for 15 minutes. You will still need to soak the wooden skewers and place them on a baking sheet with non-stick spray. Keep an eye on it!

Can I freeze these kabobs?

If you’re just freezing the chicken, you can. The veggies and olives will get soggy, so I don’t recommend freezing those.

Serving Recommendations

  • With a side: Kebabs are best served right away while warm. Remove from the grill and brush each skewer with garlic oil. Serve hot with rice, quinoa, pasta, and/or salad like Mediterranean quinoa salad, tomato pasta salad, or Greek salad.
  • In a wrap: Remove the chicken and veggies from the skewers and pack them in a delicious warm pita. Top with crumbled feta, and a drizzle of tzatziki sauce.
  • With a dip: All the dips! Think tzatziki, yogurt, and cucumber, garlic hummus, olive oil dip, you name it!
  • On a platter: Place skewers on a giant platter and have an assortment of various marinated extra grilled items available like zucchini, peppers, olives, and tomatoes. Add some feta and grilled lemon slices for a beautiful colourful platter for everyone to pick from.
greek kabobs on plate with garnish sauce and pita

Making This Recipe in Advance

Make ahead: Chicken is able to be prepped ahead and marinated for up to 24 hours. Alternately, you could prep and marinate the chicken in a sealed freezer bag/container (do not freeze vegetables). Thaw overnight in the refrigerator and chicken will marinate while thawing.

Storing: I recommend removing the meat and veggies from the skewers and store in an airtight container for up to 3 days. This way you will be able to preserve more freshness than if you kept them wrapped with plastic on a dish. Not to mention space in the fridge.

Reheating: I would recommend to just microwave the leftovers as a quick and easy way to not dry out the meat and have limpy veggies.

More Grilled Chicken Recipes

kabobs on skewers with sauce and pita on the side
Greek Chicken Kabobs

Greek Chicken Kabobs {Easy & Flavorful!}

Greek Chicken Kabobs are loaded with juicy chicken, tender-crisp veggies, herbs and garlic, olives, tomatoes, and delicious char. With a 30 quick flavorful marinade and finished with a brush of garlic oil, healthy chicken souvlaki never tasted so good! Serve as a grilled main with a side dish, in a pita, or with a dip. Either way, there is something for everyone!
5 from 5 votes
Print Save Rate
Course: Dinner
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 8 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 8 minutes
Servings: 7 servings (2 kabobs)
Calories: 239kcal
Author: Olena Osipov


  • 2 lbs boneless and skinless chicken breasts or thighs cut into 2" pieces
  • 1 large zucchini cut into 1/2" thick half rounds (2 baby zucchini into rounds)
  • 2 large bell peppers cut into 2" pieces
  • 14 grape or cherry tomatoes
  • 28 Kalamata olives pitted
  • 1 large red or white onion cut into 2" pieces
  • 2 large garlic cloves grated
  • 1 lemon zest and juice of
  • 2 tbsp olive oil extra virgin
  • 1 tbsp oregano dried
  • 1 1/4 tsp salt divided
  • 1 tsp ground black pepper divided
  • Cooking spray I use Misto
  • 14 short skewers or 7 long ones


  • If using wooden skewers, soak for at least 30 minutes.
    Greek Chicken Kabobs
  • In a large bowl add chicken, olives, onion, garlic, lemon juice + zest, olive oil, oregano, salt and pepper. Toss to coat and marinate for 30 minutes – 24 hours. The longer meat marinates, more flavourful it is and cooks faster.
    Greek Chicken Kabobs
  • Chop veggies while meat marinating and you can refrigerate them as well. Prep skewing station.
    Greek Chicken Kabobs
  • To skewer kabobs, here is the order I used – you can use any: 2-3 chicken pieces, onion, 2 olives, zucchini, tomato, 2-3 chicken pieces, 2 bell peppers, onion. Discard remaining marinade.
    Greek Chicken Kabobs
  • Preheat grill on medium heat, around 500 degrees F, and spray with cooking spray.
  • Grill skewers with lid closed turning every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.*
    Greek Chicken Kabobs
  • Remove from the grill and serve hot with pita bread, (Greek yogurt) tzatziki and Greek salad.
    Greek Chicken Kabobs

Storing: Remove meat and veggies from skewers and store in an airtight container for up to 3 days. Reheat leftovers in microwave.

    Make ahead: Chicken can marinate for up to 24 hours. Freezer meal: Prep and marinate the chicken in a sealed freezer bag/container. Thaw overnight in the refrigerator and chicken will marinate while thawing.


      • Uniform pieces: The key to cooked-through chicken and not burnt veggies at same time is to cut all ingredients into same size pieces.
      • Olives: Any pitted olives work.
      • Skip tomatoes: You can use 3 bell peppers and omit tomatoes.
      • Metal skewers do not need soaking.
      • *Grills vary: Cooking time will vary depending on the age and make/model of your grill. Use your judgement and experience with your grill.
      See recipe post for more ideas and FAQs.


      Serving: 2kabobs | Calories: 239kcal | Carbohydrates: 8g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 643mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 58mg | Calcium: 43mg | Iron: 1mg
      Join today and start saving your favorite recipes

      Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

      13 comments on “Greek Chicken Kabobs

      Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).

      Leave a Reply

      Your email address will not be published.

      Recipe Rating

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Hi Olena!
        The recipe looks yummy and I want to try it but I don’t have any access to a grill. I was wondering if I can make these in an oven as well. Would you recommend it?
        Thank you for your time and also for putting up so many good recipes ^^

        1. I have never tried but if I tried I would bake them at 450 – high and fast. If you have convection, then even better. How long? I would keep an eye on them after 15 mins. I think should be great!

      2. 5 stars
        Made the Greek chicken kabobs few month ago and loved it. Today, I made greek pork tenderloin kabobs. It was a hit again! This marinade is now officially in my preferred ones. Delicious!!!

      3. 5 stars
        Hi Olena,
        I have been making your Greek chicken kabobs on repeat and sharing your recipe with friends. Just a quick question about the olives in the marinade. Do you add them to the skewers or are just for flavour?


      4. 5 stars
        Just made these succulent kabobs. Was it ever good! The garlic oil brushing before serving makes it the perfect final touch.

        I served it with the Mediterranean Quinoa salad, it was a real hit, perfect match for us.

        Thank you again Olena!

      5. Do these freeze ok? To reheat them from frozen, would you recommend keeping frozen and then microwaving? Or thaw overnight in fridge?

      The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

      This page may contain affiliate links. Please see our disclosure policy. is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!