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Greek Chicken Kabobs

Greek kabobs with lemony oregano chicken, grilled until juicy, and threaded with colorful vegetables for Mediterranean skewers. Serve with cool tzatziki and fresh lemon wedges for bright, classic souvlaki-style flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 4 hours
Total Time 4 hours 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Kabob ingredients
  • 2 lb chicken breasts Cubed
  • 1 cherry tomatoes Use for skewers
  • 1 red onion chunks Use for skewers
  • 1 bell pepper chunks Use for skewers
  • 1 wooden skewers Soak before grilling
For marinade
  • 0.3333333333 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic, minced
  • 2 tbsp fresh oregano
  • 1 tsp Dijon mustard
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste
For serving
  • 0.75 cup tzatziki sauce
  • 1 pita bread
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until smooth and evenly combined.
Marinate
  1. Add the cubed chicken to the marinade and marinate for 4-8 hours in the refrigerator.
Thread the skewers
  1. Thread chicken and vegetables onto soaked wooden skewers, alternating pieces for even cooking and a balanced look.
Grill
  1. Grill over medium-high heat for 5-6 minutes per side until the chicken is cooked through and has grill marks.
Serve
  1. Serve the grilled kabobs with tzatziki sauce, pita bread, and lemon wedges on the side.

Notes

Marinating longer deepens flavor and helps the chicken stay juicy—aim for at least 4 hours, up to 8. Refrigerate leftovers in a covered container for 3-4 days; freeze cooked kabobs for up to 2 months (thaw overnight in the fridge). For a lighter option, use chicken breast as written and choose a lower-fat tzatziki if desired.