Greek Chicken Kabobs with Easy Marinade
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If you’re like me, you’re looking for some easy, yet tasty dinner ideas that are most welcomed in this hot summer. Greek chicken kabobs are easy to make, tender and full of flavor. I grew up in a town that had a lot of Greek-owned restaurants. Even if it was a diner, shish kabobs would be on the menu. There is universal appeal for grilled pieces of chicken flavored with herbs, lemon and olive oil.
Ingredients for Greek Chicken Kabobs are simple and can be found in any pantry.
I’ve made this twice, using fresh peaches one of the times and fresh veggies (peppers, zucchini) the second time. It’s always nice to use the freshest summer produce. You can also choose to just make chicken kabobs with no additions.
- 2 pounds boneless chicken breasts (can use thighs)
- 1/2 cups olive oil
- 2 lemons, zest and juice
- 1 teaspoon dried oregano
- 6 sprigs fresh thyme (can use dried)
- 2 garlic cloves minced (can use garlic powder)
- 1 teaspoons salt
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon black pepper
- Honey (optional)
- Additions of choice (Use zucchini, peppers, even peaches)
Marinade for Greek Chicken Kabobs
It’s important to mix everything together to make a marinade (except the honey). Cut chicken into large cubes for kabobs. Divide the marinade in half, saving the other half to pour over chicken, once it’s grilled. When ready to grill, skewer the chicken alternating with vegetables. Don’t pack too tightly. The grill should be about 400 degrees F. Grill about 4 to 6 minutes turning at 3 minutes. Cook times do vary depending on size of your chicken pieces. Cook until the middle piece reaches 165 F. Remove from grill and pour remaining marinade over the chicken. Drizzle with honey.
What to Serve with Greek Chicken Kabobs
Serve with rice, cauliflower rice. The marinade that’s poured over the chicken once it’s grilled will flavor the rice. A simple salad and corn on the cob will make a great meal. A good starter would be this olive, feta salad.
- Green Salad with Lemon Honey Vinaigrette
- Honey Baked Goat Cheese, Blackberry Salad
- Feta Olive Salad
- Summer Caprese with Fresh Corn
- Seven Ways to Grill Corn
- Fried Corn
- Zucchini Fritters
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Grilled Greek Chicken Kabobs
Ingredients
- 2 pounds Boneless Chicken
Marinade
- 1 cup olive oil
- 2 lemons zest and juice
- 2 tablespoons fresh oregano chopped
- 4 sprigs fresh thyme
- 3 garlic cloves minced
- 1 1/2 teaspoons salt
- 2 tablespoons fresh dill chopped
- 1/2 teaspoon black pepper
- 2 tablespoons honey
- 1 yellow squash see notes
Instructions
Prepare Chicken
- Cut chicken into large cubes
Marinade
- Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill and honey.
- Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked. You will pour over hot chicken.
Grill Chicken
- Take chicken out of refrigerator an hour before grilling.
- Light the grill to 400 degrees F.
- Skewer chicken and vegetables loosely (to cook better).
- Grill turning over at 4 minutes. Grill 4-8 minutes. This will depend on the size of your chicken.
- Grill s until internal temperature reaches 165 degrees F. or 75 C.
- Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
- Serve with rice or cauliflower rice.
Notes
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