I have been making kebabs for years and finally have jotted down the recipe. Me and Alex love to unwind during summer weekends in our backyard. Usually with delicious grilled dinner, a glass or two of wine, kids running in and out, music playing. It is awesome! And this year we opened the grilling season with these Greek chicken kabobs.
I call these chicken skewers a la Greek style for a reason. First, I marinate the meat in generous amount of dried herbs (as little as 30 minutes will do). Then skewer with bell peppers and zucchini. And lastly, brush grilled kebabs with garlic infused oil. We just love the flavours of this olive oil dip we use on everything! Alex also loves to dip fresh baguette right into it. Enjoy!
How to Make Greek Chicken Kabobs
- If using wooden skewers, soak for at least 30 minutes. 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.
- To make garlic oil, combine olive oil and 1 garlic clove in a small bowl and set aside. 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.
- 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.
- Preheat grill on low – 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.* Remove from the grill and brush each skewer with garlic oil. Serve hot with your favourite whole grain and/or salad.
More Grilled Chicken Recipes to Try
- Grilled chicken salad with anything you have on hand and healthy poppy seed or ranch dressing.
- Grilled chicken breast – simple with a few ingredients.
- Grilled lemon rosemary chicken – amazing flavor combo!
- Grilled chimichurri chicken– juicy chicken thighs in to-die-for sauce.
Greek Chicken Kabobs
Greek Chicken Kabobs Recipe flavoured in as little as 30 minutes marinade, then grilled on skewers with vegetables for the most delicious and healthy chicken souvlaki.
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Total Time: 1 hour 8 minutes
- Yield: 10 servings 1x
Ingredients
- 2 lbs boneless skinless chicken breasts, 1″ pieces
- 20 Kalamata olives, pitted & halved
- 1 large red onion, 1″ pieces
- 2 large garlic cloves, grated & divided
- 1 lemon, juice and zest 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
- 1 large zucchini, 1/2″ thick rounds
- 3 large bell peppers, 1″ pieces
- Cooking spray (I use Misto)
Instructions
- If using wooden skewers, soak for at least 30 minutes. 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.
- To make garlic oil, combine olive oil and 1 garlic clove in a small bowl and set aside. 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.
- 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.
- Preheat grill on low – 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.* Remove from the grill and brush each skewer with garlic oil. 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.
Did you make this recipe? Please give it a star rating in the comments.
These Greek chicken kabobs were super yummy.
★★★★★