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Greek Marinated Chicken Kabobs with Lemon

With grilling season upon us, I’ll be enjoying my Greek Marinated Chicken Kabobs with Lemon. These Easy Chicken Kabobs combine chicken breast, with bell pepper, zucchini and red onion. The Chicken Kabob Marinade is made with fresh lemon zest and juice, extra virgin olive oil, Greek yogurt and seasoning. Perfect for a quick mid week dinner, or weekend backyard BBQ.

Greek Marinated Chicken Kabobs with Lemon on a white plate.

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GREEK MARINATED CHICKEN KABOBS WITH LEMON

As we move into Spring, and the weather improves, it’s fair to say that my grill is on regularly for summer cookouts. 

My family love grilling, it imparts so much flavor into the food, and I find my kids will eat pretty much anything if it’s been cooked on the grill.

The time it takes to prep these kabobs is minimal.

You can prepare these Easy Chicken Kabobs in a Greek Marinade earlier in the day, then all I need to do is thread the skewers when I’m ready to cook.

I personally think these are the best chicken kabobs because of all of the flavor the yogurt and spices add. 

You can serve these Greek Chicken Kabobs with pretty much any veggie side, but I like to add a drizzle of my  Tahini Yogurt Sauce.

I’ve used the grill to cook my Greek Chicken Kabobs, but you can also bake or broil the kabobs in the oven on a baking sheet

If you love grilling as my as I do, then try these recipes, my Mediterranean Beef KabobsYogurt Marinated Chicken, Turkey Kofta Kebab Recipe, Lebanese Chicken Kebabs or these Chicken Kofta Kebabs

Aside from today’s recipe I think this Greek Marinated Chicken uses the best greek chicken marinade.

Greek Marinated Chicken Kabobs with Lemon ingredients.

GREEK CHICKEN KABOB MARINADE INGREDIENTS

  • CHICKEN: I used boneless, skinless chicken breast cut into 1 1/2 inch chunks. You can also use chicken thighs or chicken tenderloins cut into chunks. I personally find the chicken breast creates juicy chicken but any cut will do. 
  • VEGETABLES: I used a combination of red bell peppers and green bell peppers, zucchini and red onion for these kabobs.
  • LEMON: I used both the zest and juice of a lemon in the marinade. It adds a nice zest, citrus flavor and creates tender chicken. 
  • OIL: For the best flavor I always use extra virgin olive oil in the marinade, but you can use regular olive oil, or any other oil you like to cook with.
  • SEASONING: The marinade is seasoned with salt, black pepper, garlic powder, and cayenne pepper. 
  • YOGURT: I always use full fat Greek yogurt for the best flavor and consistency. You can swap with other natural yogurt.
  • SKEWERS: Use wooden or metal skewers. If you use wooden skewers make sure to soak them first. 

Greek Marinated Chicken Kabobs with Lemon on the grill.

RECIPE TIPS & MODIFICATIONS FOR GREEK CHICKEN KEBABS

  • CHICKEN: I’ve used chicken breast, but you could also use boneless skinless chicken thighs.
  • PEPPERS: Feel free to use whatever color bell pepper you like.
  • VEGGIES: You can add any other vegetables to these kabobs, including eggplant, zucchini and mushrooms.
  • SEASONING: Add the spices and seasoning that you enjoy eating, eg paprika; dried oregano; thyme, Greek seasoning, ground cinnamon or cumin.
  • ADD CHEESE: Adding feta cheese is a nice finishing touch to these Greek kabobs. 
  • ADD CHILI HEAT: A pinch of red pepper flakes or chili powder can be added to the marinade for a bit of heat.
  • WOODEN SKEWERS: If using wooden, just remember to soak them for an hour in cold water first to stop them burning on the grill.
  • TO STORE LEFTOVERS: Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • HOW TO REHEAT KABOBS: Reheat leftover kabobs in the microwave using a medium heat.
  • FREEZING CHICKEN KABOBS: Store in an airtight container in the freezer for up to 1 month.

Greek Marinated Chicken Kabobs with Lemon on a white plate.

HOW TO MAKE GREEK MARINATED CHICKEN KABOBS

MARINATE THE CHICKEN. Start by adding the chicken pieces, bell pepper, green bell pepper, zucchini, red onion, sea salt, ground black pepper, fresh lemon juice, zest of a lemon, extra virgin olive oil, garlic powder, cayenne pepper and Greek yogurt in a large ziplock bag or a large mixing bowl.

Use tongs or your hands and coat the chicken and vegetables in the marinade. Cover and marinate for up to 2 hours in the refrigerator.

Greek Marinated Chicken Kabobs with Lemon kabobs on a grill.

THREAD THE KABOBS. When ready to cook the kabobs, remove the marinated chicken and the vegetables from the fridge.

Thread the chicken and vegetables onto the skewers, alternating until the chicken is gone.

Drizzle 2 tablespoons of olive oil over the skewers.

Note: If you are using wooden skewers, you will need to soak 10 of them in cold water for an hour.

Greek Marinated Chicken Kabobs with Lemon on the grill.

GRILL THE CHICKEN SHISH KABOB: Heat to grill to a medium-high heat.

Then brush the grill with the remaining olive oil and place the skewers directly onto the grill.

Grill the kabobs for 6 minutes on each side. The chicken is cooked when it reaches an internal temperature of 165°F.

SERVE THE KABOBS. Now remove the kabobs from the grill and serve warm with a garnish of fresh herbs like fresh parsley. I like to add a creamy tzatziki sauce for dipping. 

Greek Marinated Chicken Kabobs with Lemon on a white plate.

WHAT IS THE BEST CUT OF CHICKEN FOR KABOBS?

I always recommend using skinless and boneless chicken breast or thighs, both work equally well and are quick to cook.

HOW LONG SHOULD YOU MARINATE CHICKEN?

I recommend marinating these Greek Chicken Kabobs for at least 2 hours, to impart lots of flavor into the chicken.

You can marinate for up to 2 hours, but I don’t suggest any longer in this marinade as it contains lemon juice.

After 2 hours the lemon juice will start to break down the chicken and it can become mushy.

WHAT SHOULD I SERVE WITH GREEK CHICKEN KABOBS?

SALAD: I always serve side salads with chicken kabobs, try my Mediterranean Bean SaladLemon Arugula Salad with Pine NutsSummer Orzo Pasta Salad or this Easy Lebanese Salad.

SIDE DISHES: Prefer a vegetable side then try these Lebanese Green BeansTurmeric Roasted Cauliflower or these Mediterranean Roasted Vegetables .

POTATOES: Another great addition to this meal is potatoes. I often make Gouda Smashed PotatoesAir Fryer Twice Baked Potato, or Spicy Lebanese Potatoes.

BREAD: We like to serve these kabobs alongside pita bread, naan or pita chips. 

Greek Marinated Chicken Kabobs with Lemon with logo.

IF YOU LIKE GREEK CUISINE AS MUCH AS I DO, CHECK OUT THESE RECIPES:

GREEK LEMON CHICKEN

GREEK PIZZA

GRILLED CHICKEN GREEK SALAD

GREEK BAKED EGGS

GREEK BAKED TILAPIA

EASY GREEK BURGER

Greek Marinated Chicken Kabobs with Lemon on a white plate.

Lemon Greek Marinated Chicken Kabobs

Yield: 7 skewers
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinade Time: 2 hours
Total Time: 2 hours 30 minutes

With grilling season upon us, I'll be enjoying my Greek Marinated Chicken Kabobs with Lemon. These Easy Chicken Kabobs combine chicken breast, with bell pepper, zucchini and red onion. The Chicken Kabob Marinade is made with fresh lemon zest and juice, extra virgin olive oil, Greek yogurt and seasoning. Perfect for a quick mid week dinner, or weekend backyard BBQ.

Ingredients

  • 1 1/2 lbs. chicken breast, boneless, skinless, cut in 1 1/2 inch chunks
  • 1 cup red bell pepper, cut in 1 1/2 inch chunks
  • 1 cup green bell pepper, cut in 1 1/2 inch chunks
  • 1 cup zucchini, cut in 1 1/2 inch chunks
  • 1 large red onion, cut in 1 1/2 inch chunks
  • 1 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • Juice of a lemon
  • Zest of a lemon
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 3/4 cup greek yogurt
  • Wooden or metal skewers

Instructions

    1. Add the chicken, bell pepper, green bell pepper, zucchini, red onion, sea salt, ground black pepper, juice of a lemon, zest of a lemon, extra virgin olive oil, garlis powder, cayenne pepper and Greek yogurt in a large ziplock bag or a large mixing bowl. Use tongs or your hands and coat the chicken and vegetables in the marinade. Cover and marinate for up to 2 hours in the refrigerator.
    2. Remove the chicken and the vegetables from the fridge.
    3. If you are using wooden skewers, soak 10 of them in cold water for an hour.
    4. Thread the chicken and vegetables onto the skewers, alternating until the chicken is gone. Drizzle 2 tablespoons of olive oil over the skewers.
    5. Heat the grill over medium high heat.
    6. Brush the grill with the remaining olive oil and place the skewers on the grill. Grill for 6 minutes on each side. Chicken should reach an internal temperature of 165°F.
    7. Remove the kabobs from the grill and serve warm with fresh cilantro or parsley and green onion.

Notes

Feel free to use whatever color bell pepper you like.
Other vegetables you could use include zucchini and mushrooms.

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