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This Greek chicken kabob meal takes just a handful of everyday ingredients and turns them into something bright, savory, and sure to make you think of a seaside taverna. Juicy chicken thighs soaks up tangy marinade, and when you toss them on the grill with sweet peppers and onions, you've got a colorful spread everyone will grab for.
I whipped these up for a summer cookout last year, and now they’re my favorite way to wow folks without fussing over the stove. The homemade Greek spice mix is the game changer. Every time, my house smells just like the little grill joints I loved in Greece.
Hearty Ingredients
- Homemade Greek spice mix: Packs in a punch of classic flavors you won't want to skip
- Red onion: Cuts through the richness with a mellow kick
- Bell peppers: Toss in sweetness and those pops of gorgeous color
- Fresh lemon juice: Brings all the flavors to life and makes the chicken super tender
- Olive oil: Keeps everything juicy and adds that tasty, caramelized outside
- Chicken thighs or breasts: Give you that melt-in-your-mouth texture when grilled
Simple Step-by-Step
- Dive In & Serve:
- Once they’re off the grill, sprinkle with a handful of parsley and dunk in lots of cool tzatziki. That creamy dip with the warm kabobs is unbeatable.
- Grill Time:
- Pop your kabobs over medium to medium-high heat. Turn every couple minutes so everything gets evenly charred. Done when chicken hits 165°F. Give them five minutes to chill before digging in.
- Build Your Skewers:
- Stick the chicken and veggies on the skewers, switching up the order as you go. Give it a tiny gap between pieces so nothing sticks and it all cooks nicely.
- Get the Veggies Ready:
- Chop onion and peppers the same size as the chicken. Toss them with the last bit of oil and some Greek seasoning in a clean bowl. Don't let the veggies marinate with the meat or they'll get soft.
- Marinate Your Chicken:
- Mix up 2 tbsp oil, the lemon juice, and a couple big spoonfuls of your spice blend in a roomy bowl. Toss in the chicken cubes, making sure every piece gets a good coat. Leave it to soak up flavor for at least 15 minutes while you chop veggies. The lemon works its magic and makes the chicken even tastier.
- Mix Up Your Seasoning:
- Grab your dried herbs and spices. Stir them together really well so you don’t get a bite that’s all oregano or all dill. This mix is the trick to that classic Greek kabob flavor.
- Prep Your Chicken:
- Chop those chicken thighs into even pieces about an inch or so thick. Going with chicken thighs keeps things juicy on the fire while breasts can dry out faster.
- Soak Your Skewers:
- If you’re using wood skewers, let them sit in a bowl of water for at least 15 minutes so they don’t burn or break. Use metal if you want to skip this part.
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Cinnamon might sound weird in a Greek spice rub, but trust me, it’s the way it’s done. It adds this subtle warmth that boosts the herbs in the best way. My grandma always insisted on it, and now I get why it’s a non-negotiable in her kabobs.
Best Ever Marinade
If you want crazy flavorful kabobs, give them as much marinating time as possible. Fifteen minutes will do, but up to 4 hours makes a huge difference. The lemon breaks down the chicken just enough to make it really soft and tender, but don’t let it go over 4 hours or your chicken will get mushy instead of juicy.
Veggie Swaps
If you’re over peppers and onions, mix it up. Zucchini slices, mushrooms, little tomatoes, or eggplant chunks all hold up on the grill and soak up that Greek flavor. Some veggies—like tomatoes—cook super fast, so toss them on at the end or use another skewer so they don’t turn to mush.
What Goes Great With It
Make the most of these kabobs—pile them onto soft, warm pita, add a crisp salad with cukes, tomatoes, and feta, and don’t skip a scoop of lemony herb rice. If you’re throwing a party, bring in extras like hummus, stuffed grape leaves, or smoky eggplant dip. For lunches, slide the kabob pieces off the sticks and stash them in the fridge for easy meals over the next four days.
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You can set everything up before the party. Blend your seasoning way ahead of time and seal it in a jar so it’s ready to use whenever you are.
Frequently Asked Questions
- → Can I use chicken breasts in place of chicken thighs for the kabobs?
Sure thing! Chicken breasts work in a pinch. Just make sure you don't cook them too long because chicken breast dries out quicker than thighs. Watch the temp and pull them at 165°F so they stay juicy.
- → How early can I get these kabobs ready?
You can prep that seasoning and tzatziki up to two days ahead. Go ahead and chop chicken and veggies the night before, but hold off on the marinade until cooking day. Assembled skewers keep just fine in the fridge (covered) for up to 24 hours.
- → Why should I soak wooden skewers before grilling?
If you're using wooden skewers, let them sit in water for 10-15 minutes first. That stops them from catching on fire when they hit the grill. If you're using metal ones, no soaking needed.
- → Is baking these kabobs in the oven OK instead of grilling?
Of course! Stick them on a lined tray and bake at 425°F for 15-20 minutes, flipping them at the halfway mark. They won't have grill marks, but they'll still taste great.
- → Which other veggies can I throw on these kabobs?
Try mushrooms, zucchini, cherry tomatoes, or yellow squash—any of those work well. Just chop everything about the same size so it all cooks at the same pace.
- → How long do I let the chicken marinate for the best flavor?
You only need 15 minutes while you slice veggies, but if you want deeper flavor, pop them in the fridge for up to four hours. Don't go longer, though—lemon juice can make the chicken mushy after too long.