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.
Grilling chicken in the summer is our favorite way to prepare meat. We usually rotate between these recipes: grilled lemon rosemary chicken, coconut lime grilled chicken thighs and cajun chicken.
Greek Chicken Kababs
I have been making Greek chicken 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 a 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 like grilled vegetables! Both us and guests love to dip fresh baguette into this garlicky balsamic oil bowl. You can even use it 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 tomato pasta 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

Greek Chicken Kabobs
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
- 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
Nutrition
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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 ^^
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!
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!!!
That is so great! Thanks for sharing Marie.
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?
Julie
Hi Julie. I add them to marinade for flavor, and then on the skewer as well. More flavor. Thanks so much for sharing my recipes!
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!
Sounds like a delicious meal Marie 😉
Do these freeze ok? To reheat them from frozen, would you recommend keeping frozen and then microwaving? Or thaw overnight in fridge?
I would not recommend freezing these. Veggies will be soggy unless you skip veggies.
These Greek chicken kabobs were super yummy.