Greek Chicken Kabobs Recipe

Introduction

Greek Chicken Kabobs are a flavorful and juicy dish perfect for grilling season. Marinated in herbs, lemon, and garlic, these kabobs bring a fresh Mediterranean taste to your table. They’re easy to prepare and great for serving a crowd.

Ingredients

• 4 tablespoons olive oil (divided)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 3 cloves garlic (minced)
• 1 shallot (diced)
• Kosher salt and freshly ground black pepper (to taste)
• 2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)

Instructions

1. Step 1: In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt, and 1 1/4 teaspoons pepper.
2. Step 2: Stir in the chicken chunks until well coated. Marinate for at least 2 hours or up to overnight, turning occasionally. Drain the chicken from the marinade before cooking.
3. Step 3: Thread the chicken onto skewers. Brush with the remaining 2 tablespoons olive oil and season with salt and pepper to taste.
4. Step 4: Preheat your grill to medium heat.
5. Step 5: Place the skewers on the grill and cook, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F, about 10 minutes.
6. Step 6: Serve the kabobs immediately while hot and juicy.

Tips & Variations

• For easier grilling, soak wooden skewers in water for 30 minutes before threading the chicken.
• Swap chicken thighs for chicken breast if you prefer leaner meat, but be careful not to overcook.
• Add chopped bell peppers and red onions to the skewers for extra color and flavor.
• Use fresh herbs like oregano and thyme when possible for a more vibrant taste.
• Serve with pita bread and tzatziki sauce for a complete Greek-inspired meal.

Storage

Store leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid drying out the chicken. The marinated raw chicken can be kept refrigerated for up to 24 hours before grilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade up to a day in advance and store it in the refrigerator. Combine it with the chicken just before marinating.

What if I don’t have a grill?

You can cook the kabobs under a broiler or on a grill pan on the stove. Just watch the cooking time closely to avoid burning.