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Grilled greek chicken kabobs on a white plate with a side of Greek salad, a lemon wedge, and fresh dill.
Reda

Authentic Greek Chicken Kabobs (Souvlaki)

Tender, juicy chicken marinated in a vibrant blend of lemon, garlic, and classic Greek herbs, then grilled to perfection. These Greek Chicken Kabobs are an easy, flavorful meal perfect for grilling or a weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Marinade
  • 1/3 cup Extra virgin olive oil
  • 1/4 cup Fresh lemon juice from about 2 lemons
  • 2 tbsp Red wine vinegar
  • 4 cloves Garlic minced
  • 2 tbsp Dried oregano
  • 1 tsp Dried thyme
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper freshly ground
For the Kabobs
  • 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 large Red onion cut into 1-inch chunks
  • 1 large Green bell pepper cut into 1-inch chunks
  • 1 large Red bell pepper cut into 1-inch chunks
  • 1 medium Zucchini cut into 1/2-inch thick rounds

Equipment

  • Grill or Grill Pan
  • Skewers (metal or bamboo)
  • Large mixing bowls
  • Whisk

Method
 

Prepare the Marinade & Chicken
  1. In a medium mixing bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.
  2. Place the cubed chicken in a large bowl or a resealable plastic bag. Pour about 3/4 of the marinade over the chicken, reserving the remaining 1/4 for later. Toss the chicken to ensure it's fully coated.
  3. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, but ideally for 2-4 hours for the best flavor. Avoid marinating for more than 8 hours.
Assemble the Kabobs
  1. If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
  2. In a separate large bowl, combine the chopped red onion, bell peppers, and zucchini. Pour the reserved 1/4 of the marinade over the vegetables and toss to coat.
  3. Thread the marinated chicken and vegetables onto the skewers, alternating between them. A good pattern is chicken, bell pepper, onion, zucchini, then another piece of chicken. Leave a small space between each piece to ensure even cooking.
Grill the Kabobs
  1. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean and lightly oil the grates to prevent sticking.
  2. Place the kabobs on the hot grill. Cook for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the vegetables are tender-crisp with char marks.
  3. Remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute for more tender chicken.

Notes

Serving Suggestions: Serve these Greek chicken kabobs with warm pita bread, tzatziki sauce, a fresh Greek salad, and lemon rice for a complete meal.
Chicken Choice: Boneless, skinless chicken thighs can be used for an even juicier result; just adjust cooking time as needed.
Alternative Cooking Methods: If you don't have a grill, you can cook these on a grill pan over medium-high heat on the stovetop or bake them in the oven at 425°F (220°C) for 15-20 minutes, turning halfway through.
Make-Ahead Tip: You can marinate the chicken and chop the vegetables up to 24 hours in advance. Keep them in separate airtight containers in the refrigerator and assemble the kabobs just before grilling.