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Greek Marinated Chicken Kabobs

Tender, juicy chicken marinated in zesty flavors and grilled to perfection, these Greek Marinated Chicken Kabobs will transport you straight to the Mediterranean with every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/4 cup olive oil Extra virgin is preferred for more flavor.
  • 1/4 cup lemon juice Freshly squeezed for best taste.
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the kabobs
  • 1 lb chicken breast, cut into cubes Make sure the chicken is boneless and skinless.
  • Wooden or metal skewers Soak wooden skewers for 30 minutes before grilling.
  • Optional: assorted vegetables such as bell peppers, onions, and zucchini Cut into equally sized pieces.

Method
 

Preparation
  1. In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Mix well until fully incorporated.
  2. Add the cubed chicken breast to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 15-30 minutes. For best results, marinate for 2 hours or longer.
  3. If you’re adding vegetables, chop them into equally sized pieces, ensuring they will cook evenly on the grill.
Grilling
  1. Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and vegetables for a colorful presentation.
  2. Preheat your grill to medium-high heat and lightly oil the grill grates.
  3. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
  4. Once cooked, remove the kabobs from the grill and allow them to rest for a few minutes before serving.
  5. Pair with a side of fresh salad or pita bread for a complete meal.

Notes

For perfect kabobs, let the chicken marinate for a few hours, don’t overcrowd the skewers, and consider different proteins such as beef or lamb. Store leftovers in an airtight container in the refrigerator for up to 3 days.