Savour delicious Greek flavours with this easy recipe for Greek Lemon Chicken Kabobs. Succulent cubes of marinated chicken, bursting with the vibrant flavors of lemon, garlic, and herbs, are skewered and grilled to juicy perfection. An easy dinner the whole family will love!
There's something special about the way the flavours of lemon, herbs, and garlic come together in Greek cuisine. And if you're looking for a delicious and easy meal to prepare for your next backyard barbecue or weeknight dinner, you can't go wrong with these Greek Lemon Chicken Kabobs.
Marinated in a zesty lemon and herb mixture, these tender kabobs are bursting with flavour and pair perfectly with a variety of sides and accompaniments. So fire up the grill and get ready to savour the taste of the Mediterranean in every bite!
This popular recipe from 2016 is making a comeback today! I've updated it with extra information. The recipe remains the same.
❤️ Why you'll love this recipe
Summertime is grilling time! These Greek Lemon Chicken Kabobs make an ideal outdoor dinner on your deck, around a pool, or at your campsite! Food tastes so much better when eaten outdoors, don't you think?
Isn't it amazing that smells and tastes can trigger memories so strong it feels like you’ve been transported back in time? Sometimes when food is simmering on the stove or baking in the oven, long-forgotten memories come flooding back.
These Greek chicken kabobs made me reminisce about sultry nights in Athens years ago. Life was laid-back and easy and required nothing more than relaxing in outdoor cafés, eating gyros and souvlaki on the street, and sipping retsina in cozy corners.
In this recipe, fresh oregano, pungent lemons and succulent chicken skewers sizzling on the grill evoke memories of warm nights in rustic Greek tavernas. It's the best marinade I've found after many years of making Greek chicken and definitely one of my favourite marinades.
I like to marinate these low-carb chicken kabobs with lemon and herbs, skewer and grill them. They're delicious with homemade creamy Tzatziki sauce!
🗒 More chicken skewer recipes
I make these Grilled Turmeric Chicken Kabobs frequently using chicken thighs. I use both boneless skinless thighs, boneless chicken breasts, or chicken tenders in this Greek Lemon Chicken Kabobs recipe. All of them turn out juicy and tender.
And if you love skewers or kabobs, here are a few more favourite options to try:
- Grilled Rosemary Mustard Chicken Kabobs
- Easy Thai Chicken Skewers
- Ginger-Garlic Glazed Korean Chicken Skewers
- Japanese Chicken Yakitori Skewers
You'll find a complete list of ingredients with amounts in the recipe card below.
- chicken: boneless skinless chicken thighs or breasts, cut into approximately 1-inch cubes
- fresh lemon juice
- red wine vinegar
- extra virgin olive oil
- garlic: fresh cloves
- herbs: dried oregano, dried parsley, dried thyme or fresh herbs
for the Tzatziki Sauce:
- cucumber: grated or finely chopped and very well squeezed out.
- plain Greek yogurt: Choose a very firm style or the tzatziki sauce will be too runny.
- lemon juice: freshly squeezed
- fresh dill: chopped
- garlic: fresh cloves
Here's an overview of what you'll do to make these Greek Chicken Kabobs. Complete instructions are in the recipe card below.
- First, whisk the marinade ingredients together. Pour the mixture over the chicken and let it marinate while you prepare the tzatziki sauce.
- If using wooden skewers or bamboo skewers, place them in water to soak.
- Prepare other vegetable skewers like tomatoes, red bell peppers and onions and place them on their own skewers.
- Thread the chicken pieces on skewers.
- Heat a grill to medium-high heat and oil the grates. Place the chicken skewers on a preheated grill and grill them for 4-5 minutes per side or until the chicken is cooked through and no longer pink inside. It should reach an internal temperature of 166°F. You can use either an outdoor grill or an indoor grill pan.
👍🏼Helpful tips to make the best tender kabobs
Separate your chicken and veggies on separate skewers. While skewers of meat alternated with vegetables look visually appealing, in reality, they rarely cook evenly. Sometimes the unfortunate result is raw meat and overcooked, charred vegetables.
If you separate the meat from the veggies, you'll be able to control their cooking time and have perfectly cooked kabobs.
❓Questions about cooking chicken kabobs
How can I prevent kabobs from sticking to the grill?
If you've ever had meat skewers stick to your grate, you'll know how frustrating that can be! To get your grill ready, take the time to heat it as hot as it will go, then thoroughly scrape it to remove any food from previous barbecues.
Lower the heat, then wipe down the grates with a paper towel soaked in a high smoke point oil like avocado oil.
Brush or spray your kabobs with oil before placing them on the grill. If you've prepared your grill properly, the kabobs should naturally release and be able to be turned once they're seared. If not, give them another minute, then wiggle them a little to help them release.
How will I know when the chicken kabobs are done?
It's best to use an instant-read meat thermometer to check for doneness. Chicken is safe to eat when it has reached an internal temperature of 165°F. You don't need to let these rest. You can serve them right from the grill.
🍽 What to serve with Greek chicken kabobs
When serving Greek Lemon Chicken Kabobs, you can pair them with a variety of delicious side dishes and accompaniments that will complement their flavour and create a well-rounded meal. Here's a list of options:
- Traditional Greek Salad (Horiatiki): Authentic Greek salad that you'd find in any restaurant in Athens!
- Tzatziki Sauce: This traditional Greek yogurt and cucumber sauce is a perfect condiment for chicken kabobs. It adds a cool and refreshing element to the dish.
- Greek Chicken Salad: A classic Greek salad with cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese is a great side dish. Add your chicken kabobs right on top!
- Salad: Serve your favourite salad or try something a little different with this Grilled Halloumi Peach and Tomato Salad or this Greek Watermelon Basil Salad with Feta. So much flavour!
- Rice Pilaf: Serve the chicken kabobs over a fluffy rice pilaf. You could use a traditional Greek rice pilaf recipe with herbs, lemon zest, and chicken broth.
- Pita Bread: Warm up some pita bread, regular or gluten-free, and serve it alongside the chicken kabobs. Make chicken souvlaki! Wrap the chicken pieces in soft pita bread and add tzatziki sauce, tomatoes, onions and olives.
- Crispy Lemon Oven-Roasted Potatoes: Roast some potatoes with lemon juice, olive oil, garlic, and herbs. These tangy potatoes go well with chicken kabobs.
- Grilled Lemon Garlic Potato Kabobs: Keep your kabob theme going and cook your potatoes on the grill, too.
- Puff pastry Spinach Artichoke Pinwheels: This delicious Greek pastry filled with spinach and feta cheese is a great appetizer to start your Greek-inspired meal.
If you like, you can mix and match these options based on your preferences and the occasion. Enjoy your Greek Lemon Chicken Kabobs with these tasty sides!
🥶 Make ahead and freeze
This Keto Greek Chicken Kabobs recipe is a good one to make ahead of time. Add the marinade to the chicken, package for the freezer and freeze. Thaw in the refrigerator overnight, then grill or bake in the oven.
If you have leftover kabobs, refrigerate them promptly in an airtight container. They will last for up to 3 days.
Get ready to savour the tastes of the Greek islands with every mouthwatering bite of these Greek Lemon Chicken Kabobs!
🗒 More chicken recipes to try
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Greek Lemon Chicken Kabobs with Tzatziki
Greek Lemon Chicken Kabobs
- 1 ½ pounds boneless skinless chicken thighs, cut into approximately 1 inch chunks
- 3 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil, extra virgin
- 2 cloves garlic, minced
- 2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 1 cup cucumber, peeled and finely diced
- 1 ½ cups plain Greek yogurt, very firm
- 2 tablespoon lemon juice
- 1 ½ tablespoon fresh dill, chopped
- 1 clove garlic, finely minced
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Greek Lemon Chicken Kabobs
- In a large bowl, whisk together the marinade ingredients, then add the chicken and toss to coat.
- Cover and refrigerate for 45 minutes to 4 hours or even overnight.
- Thread the chicken on to skewers.
- Heat the grill to medium high heat (375°F.) and oil the grates. Grill the chicken with the lid down for 4-5 minutes per side or until chicken is cooked through and no longer pink inside. Use an instant-read meat thermometer to check that the temperature of the chicken pieces has reached 165°F.
- Peel the cucumber and remove the seeds with a spoon. Finely dice the cucumber. Pat dry and squeeze with a paper towel or a clean cloth to remove as much moisture as you can so that the sauce isn't runny.
- In a medium bowl, combine the remaining ingredients and whisk together.
- Add the cucumber and refrigerate until ready to serve. Garnish with a sprinkle of fresh dill and a drizzle of olive oil, if desired.