Juicy, flavorful Greek Grilled Chicken Skewers are marinated in a yogurt based marinade with lemon, garlic, and Greek seasoning.
The Greek style chicken is tender, juicy, and packed with flavor. They are easy to make and perfect for a weeknight meal.
Greek Marinade for Chicken Kabobs
This Greek-style marinade for chicken kabobs is perfect for a summer cookout or anytime you’re grilling. If you’re looking for a quick-style marinade, this is it. You only need to marinade it for 2 hours (or you can go up to 24).
Kabobs make grilling quick and easy and this marinade packs them full of flavor. If you avoid making grilled chicken at barbecues because you’ll need to have real plates and knives for everyone, try these instead. The marinade makes them super flavorful and no need for real plates and knives since they’re already in bite-size pieces.
Why I Love Greek Chicken Kabobs
- packed with flavor – the marinade injects a fantastic flavor punch in the chicken. The yogurt tenderizes the chicken for a perfectly juicy, delicious result with garlic and oregano.
- cook quickly – since the chicken pieces are cut into 1″ chunks, they need less than 10 minutes on the grill.
- easy to make – you only need to mix the marinade and thread them on before grilling. It’s little effort for maximum results.
Greek Chicken Kabobs Recipe
- boneless skinless chicken breast
- extra virgin olive oil
- nonfat plain Greek yogurt
- lemons
- minced garlic
- Greek seasoning mix (you can use store-bought if you prefer)
How to Make Greek Chicken Kabobs
Detailed instructions and measurements to make Greek Grilled Chicken Skewers are listed in the recipe card at the bottom of this page.
- Add the olive oil, yogurt, lemon juice, lemon zest, garlic, and Greek seasoning in a bowl. Mix to combine.
- Add the chicken to the marinade ingredients. Marinate for 2-24 hours.
- Remove the chicken from the marinade and thread pieces evenly across 8 skewers.
- Grill over medium heat for 6-8 minutes, flipping once. They will only need about 3-4 minutes per side. Make sure the internal temperature is 165°F.
- Sprinkle with fresh dill and serve with tzatziki sauce.
Tips, Tricks & FAQs for Greek Kabobs
If you are using wood skewers, be sure to soak them in water for at least 30 minutes before using. This will help prevent them from catching fire on the grill.
If you don’t want to soak your skewers, you can also use metal kabob skewers. You can put them straight on the grill and just wash and reuse them when you’re done.
To prevent overcooking (or undercooking) your chicken, I recommend using a meat thermometer. You’ll get great results and never have to guess if the chicken is done.
I don’t add salt and pepper to this marinade because it’s already in the Greek seasoning.
Try not to let your grill get to a medium high heat. Going too high will burn and potentially overcook the chicken.
Yes, yogurt slowly tenderizes the chicken. When marinated in yogurt, you’ll have a tender, fall-apart chicken breast. Yogurt is an excellent natural meat tenderizer.
In general, kabobs do not have to be marinated. For these Greek Chicken Kabobs they do, but you can also use dry rub.
I always recommend a minimum of 2 hours and a maximum of 24 hours.
You can leave the chicken in yogurt to marinate up to 24 hours.
No, the marinade adds flavor to your chicken. You never want to rinse it before cooking.
The best way to cook kabobs is on an outdoor grill. You’ll get the best flavor with that nice extrerior.
The safe internal temperature for cooked chicken is 165°F. Depending on the thickness of your chicken (and whether it’s bone in or boneless), it will need to cook anywhere from 15 to 25 minutes.
You can cook chicken skewers in the oven. You won’t get the same seared exterior, but they will still be delicious!
Substitutions and Alterations for Greek Yogurt Chicken Kabobs
- chicken breast – You can use any cut of chicken you like. You could substitute with chicken thighs or even do bone-in breasts or thighs. You can also make whole grilled chicken breasts rather than skewers.
- olive oil – while I find that extra virgin olive oil gives the best flavor, you could also substitute it with avocado oil.
- yogurt – I don’t recommend replacing the yogurt. It works as a tenderizer and will make a noticeable difference if you don’t use it.
What goes best with chicken kabobs?
- Served with Parmesan Orzo and a salad.
- Inside of a pita with some homemade hummus, greens, red onion, and feta cheese.
- Served alongside Greek Pasta Salad.
- On top of a Greek salad.
Storing Chicken Kabobs
You can freeze this chicken or store it in the refrigerator.
freezer – once the chicken has cooled completely, remove it from the skewers and place it in an airtight container. They will last in the freezer for up to 6 months.
refrigerator – store the cooked, cooled chicken in an airtight container for up to 3 days.
Reheating Greek Chicken Kabobs
Chicken can get overcooked quickly in the microwave. I recommend reheating in the oven or air fryer for best results.
If you plan to reheat in the microwave, wrap in a moist paper towel and reheat at 50% power.
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Greek Chicken Kabobs Recipe
Ingredients
- 1 pound boneless skinless chicken breast cut into 1" chunks
- ¼ cup extra virgin olive oil
- ½ cup plain nonfat Greek yogurt
- 3 whole lemons zested and juiced
- 4 cloves garlic minced
- 2 tablespoons Greek seasoning mix
Instructions
- Add the olive oil, yogurt, lemon juice, lemon zest, garlic, and Greek seasoning in a bowl. Mix to combine.
- Add the chicken to the marinade. Marinate for 2-24 hours.
- Remove the chicken from the marinade and thread pieces evenly across 8 skewers.
- Grill over medium heat for 6-8 minutes, flipping once. The internal temperature should reach 165°F.
- Sprinkle with fresh dill and serve with tzatziki sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
