Greek Chicken Kabobs

Greek Chicken Kabobs flavoured in as little as 30 minutes marinade, then grilled on skewers with vegetables for the most delicious and healthy chicken souvlaki.

Greek Chicken Kebabs

I have been making Greek chicken kabobs for years and finally have jotted down the recipe.

I call these chicken skewers a la Greek style for a reason. First, I marinate the meat in generous amount of dried herbs and as little as 30 minutes will do. Then skewer it with bell peppers and zucchini. And lastly, brush grilled kebabs with garlic infused oil.

We just love the flavours of this olive oil dip and use it on everything! Both us and guests love to dip fresh baguette into this garlicky balsamic oil bowl. Enjoy!

How to Make Greek Chicken Kabobs

• Prep: If using wooden skewers, soak for at least 30 minutes. Metal skewers will work too and don’t need a soak.
• Marinate 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, more flavourful it is and cooks faster.
• 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 meat overnight, you can do this step right before grilling.
• Assembly: Skewer 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 well-preheated grill with lid closed, turning every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.

Serving, Storing and Reheating

Serving: 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 cucumber and tomato salad or Greek salad.

Storing: I recommend to remove meat and veggies from 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 probably would just microwave the leftovers not to make meat dry and veggies more limpy.

More Grilled Chicken Recipes

• Grilled chicken breast
• Coconut lime grilled chicken thighs
• Grilled chicken salad
• Cilantro lime chicken
• Greek chicken

Greek Chicken Kabobs

Print Recipe

★★★★★

5 from 2 reviews

Greek Chicken Kabobs flavoured in as little as 30 minutes marinade, then grilled on skewers with vegetables for the most delicious and healthy chicken souvlaki.

• Author: Olena of ifoodreal.com
• Prep Time: 1 hour
• Cook Time: 8 minutes
• Total Time: 1 hour 8 minutes
• Yield: 10 servings 1x
• Category: Dinner
• Method: Grill
• Cuisine: Greek

Scale 1x2x3x

Ingredients

• 2 lbs boneless and skinless chicken breasts or thighs, cut into 1” pieces
• 1 large zucchini, cut into 1/2” thick rounds
• 3 large bell peppers, cut into 1” pieces
• 20 Kalamata olives, pitted & halved
• 1 large red onion, cut into 1” pieces
• 2 large garlic cloves, grated & divided
• 1 lemon, zest and juice of
• 2 tbsp basil or oregano, dried
• 1 1/2 tsp salt, divided
• 1 1/2 tsp ground black pepper, divided
• 2 tbsp olive oil, extra virgin
• Cooking spray (I use Misto)

Instructions

1. If using wooden skewers, soak for at least 30 minutes.
2. In a large bowl add chicken, olives, onion, 1 garlic clove, lemon juice + zest, basil or oregano, 1 tsp salt and 1 tsp black pepper. Toss to coat and marinate for 30 minutes – 24 hours. The longer meat marinates, more flavourful it is and cooks faster.
3. To make garlic oil, combine olive oil and 1 garlic clove in a small bowl and set aside.
4. Toss zucchini and bell peppers with remaining 1/2 tsp salt and 1/2 tsp black pepper. If marinating meat overnight, you can do this step right before grilling.
5. Skewer 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.
6. Preheat grill on low – medium heat, around 500 degrees F, and spray with cooking spray.
7. Grill skewers with lid closed turning every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.*
8. Remove from the grill and brush each skewer with garlic oil.
9. Serve hot with your favourite whole grain and/or salad.

Store: Refrigerate covered (remove from skewer and transfer to a container) for up to 2 days.

Notes

*Grills vary. Cooking time will vary depending on the age and make/model of your grill. I have new Coleman BBQ which is quite powerful if I compare it to my old grill. Use your judgement and experience with your grill.

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1 kebab1732.8 g393.1 mg6.6 g5.6 g21.4 g66.2 mg

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