It tends to feel like summer is dwindling down with Labor Day around the corner and the almost-fall breeze rolling in. We’re still in the 90 degree weather here in Chicago and while I LOVE summer, I’m ready to turn that AC off and let the almost-fall breeze roll in.
But…just because summer is coming to an end doesn’t mean grilling season has to.
So I bring you a delicious recipe for greek chicken kabobs that not only makes a healthy dinner but is also easy to whip up during the weeknights. I included options for grilling and baking these kabobs, plus delicious sides we love to serve with them. They have a homemade greek marinade, plenty of rainbow veggies and truly make the best dinner!
Now I don’t know about you, but I’m a huge lover of Mediterranean-inspired cuisine. Give me all of the feta, olives, hummus, greek rice and tomatoes. Oh, and we can’t forget about the cool cucumber yogurt tzatziki sauce now, can we?
If you haven’t made my homemade easy tzatziki yet, you must!
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What you’ll need to make greek chicken kabobs
These wonderful greek chicken kabobs are made with a few summer staples and are loaded with flavor. I absolutely love when there are tender, sweet bell peppers served with my greek chicken, so we’re using all three stoplight bell peppers in the recipe, too! These are the basics you’ll need (and we’ll chat marinade below!):
- Chicken: you’ll need one pound of boneless, skinless chicken breast.
- Veggies: we’re packing in all of the fresh summer produce with red, yellow and green bell pepper, plus a zingy red onion.
- Marinade: the homemade greek marinade is what makes these kabobs extra special! See below for all of the deets.
The best greek marinade for chicken
These greek chicken kabobs are first marinated in a zesty, homemade greek dressing before being placed on the grill. This is to ensure the chicken is not only full of greek flavors but is also tender and delicious. The greek marinade I like to use for chicken kabobs is full of flavor. You’ll need:
- Fresh lemon juice
- Red wine vinegar
- Garlic powder or fresh garlic
- Dijon mustard
- Dried oregano
- Salt and pepper
Make these kabobs your own
The great part about these easy greek chicken kabobs is that they’re super easy to customize with your fav summer produce! Feel free to sub in:
- Cherry tomatoes
- Brussels sprouts
Be sure to get all of my best tips and tricks for chopping and grilling vegetables here!
How to grill greek chicken kabobs
- Prep your grill & kabobs. Preheat your grill to medium-high heat and place your veggies & marinated chicken pieces onto 8 skewers. Leave a small space between the ingredients so they cook evenly.
- Grill the kabobs. Place each skewer on the grill and cook for 8-10 minutes on each side. Keep the lid closed while they’re grilling! Grill until the chicken is fully cooked and the veggies are tender.
- Serve ’em up. Remove the kabobs from the grill and serve with tzatziki sauce and your fav sides!
Easily cook these chicken kabobs in the oven
I realize not everyone owns a grill, so I’ve also included instructions on how to make these greek chicken kabobs in the oven — and they’re just as yummy. Here’s how to do it:
- Prep your oven. Preheat oven to 400 degrees F. Line a large baking sheet with foil.
- Prepare your kabobs. Thread on the chicken and veggies as directed in the recipe.
- Bake your kabobs. Place skewers on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through. Chicken is done when no longer pink, or when a meat thermometer reads 165 degrees F. Serve with sauce, roasted potatoes or rice of choice!
Using wooden skewers? Don’t forget this step
If you’re using wooden or bamboo skewers, be sure to soak them for 15 minutes before cooking your kabobs on the grill or in the oven so that they don’t burn.
Our fav grilling tools
Find all of our go-to kitchen essentials here.
Delicious recipes to pair with these kabobs
- Garlic Fingerling Potatoes (roasted or grilled!)
- Tony’s Melt-In-Your-Mouth Grilled Brussels Sprouts
- How to Make Green Rice
- Peach Brussels Sprouts Crunch Salad with Creamy Tahini Poppy Seed Dressing
- Avocado & Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Get all of our amazing summer recipes here!
I hope you enjoy this easy grilling recipe for greek chicken kabobs. Don’t forget that delicious homemade tzatziki sauce for dipping! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Greek Chicken Kabobs
Easy & delicious greek chicken kabobs made with a yummy, zesty greek marinade, red onion and three different types of bell peppers. Make these greek chicken kabobs on the grill or in the oven and serve them with a homemade greek yogurt tzatziki sauce! The perfect summer meal.
- For the chicken:
- 1 pound boneless skinless chicken breast
- 2 tablespoons lemon juice (from about half a lemon)
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder (or 3 cloves minced garlic)
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground black pepper
- For the kabobs:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
Cut chicken into cubes, about 1 1/2 inches long, then place them in a large bowl. Add olive oil, lemon juice, dijon mustard, garlic powder, oregano, salt and pepper. Mix chicken together and let marinate in refrigerator for 15-30 minutes
While chicken is marinating, cut red bell pepper, green bell pepper, yellow bell pepper and red onion into 2x2 inch pieces (to be skewered).
Preheat grill to medium-high heat.
Place peppers, onions and chicken pieces onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 8 skewers total.
Grill skewers for 8-10 minutes on each side, or until meat is cooked through and vegetables are tender.
Serve kabobs with tzatziki sauce and whatever else you’d like (potatoes, rice, quinoa are all great options). Serves 4, 2 kabobs each.
If using wooden skewers, make sure to soak them for 15 minutes before cooking; this is to prevent burning in the oven or on the grill.
See the full post for instructions on how to cook these kabobs in the oven.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 29, 2019 and republished on August 13, 2021.
These Greek chicken kabobs have a nice collection of delicious flavors! I love to squeeze fresh lemon juice over them when they’re done to give them some extra flavor.
Absolutely! Love the idea of some fresh lemon juice.
OMG, we just made a batch of chicken using this marinade and it’s simply SO good. Just in time for summer on our new deck. Do you have any suggestions for a vegetarian compliment main? Planning on making this marinade and chicken kebobs on vacaction but need to factor in some vegetarians 🙂
Love that! And yes try these black bean burgers, this pasta salad or these tacos!
Great recipe, easy to follow and rightfully leading to a happy and sumptuous meal.
So glad you enjoyed!
These are amazing! Love the flavor from the marinade. One comment: in step 1 of the recipe, there is no mention of adding the red wine vinegar in the marinade. It’s in the recipe list so I put it in anyway. But just FYI. Love all of your stuff!
Thank you for the catch! Glad you enjoyed 🙂
Such a quick and delicious recipe! that marinade worked so well on the vegetables too!
Absolutely! Glad you enjoyed 🙂
I love kabobs and can’t wait to make these!
I did notice a grammar error in step 2. I believe it should say “while” instead of “white chicken is marinating”. Hope this helps!
Thanks for all your recipes!!
Thank you for the catch! Glad you’re loving the recipes here 🙂
These are SO good! I meal prepped by cutting up the chicken and then dividing it up into 6 bags. Then I made the sauce and poured it over the chicken. 3 bags went into the fridge and 3 bags went into the freezer. I love how quick and easy it is now to set up the kabobs and throw them into the oven (we don’t have a grill). The marinate is SO delicious, and the chicken is so flavorful and tender! I made your tzatziki sauce as a side and air-fried some potato wedges to go with! Thank you for the recipe!
Hi, Rebecca! SO happy to hear you loved them. Great idea to freeze them, too!
Loved this kabob recipe! Makes for an easy week night dinner as it doesn’t require a lot of prep.
So happy to hear you enjoyed it, Amanda! 🙂
These are our favorite chicken kabobs! I make them all the time. We don’t have a grill, so I just put them on a pan and bake them in the oven at 425 for 30 minutes. I’ve even used the marinade to marinate chicken breasts for separate meals. So yummy!
I have not made these yet but when I saw the recipe I knew I would make them this week and use them to make “Greek Bowls” with rice, hummus, pita wedges, etc, My kids love “bowl” things so this will be perfect. I have made several of Ambitious Kitchen’s recipes and they have all been fantastic!
Obsessed with this recipe – a summer staple in our house for sure!! I also can not eat any chicken without this tzatziki dip now either lol LOVE IT !
Yay!! So happy you love it. Isn’t the tzatziki amazing?! So fresh 🙂
This looks amazing. Do you have any suggestions for a mustard substitution? My family hates mustard
Totally fine to leave the mustard out! Hope you guys enjoy 🙂
I.made this tonite!! My husband and I loved it! I didn’t have skewers i baked it all in the oven! I made the sauce! Yummy!! Will definitely be making it again
Thank you for all your recipes!
Great idea to bake it if you don’t have the skewers. So happy you enjoyed it!
These were perfect for a summer Friday night dinner! I marinated the chicken all day and it was incredible!
The perfect summer meal, right?! So happy you loved them!
I’ve enjoyed many of the AK recipes. This one in my book was just fair and seemed to be lacking flavor. And as others have noted, there are some errors that I think need to be amended. Personally, if I make these again, I would use either the lemon juice or the red wine vinegar. I found using both (as indicated in the ingredient list, but not in the instructions) made the marinade too thin. (Sorry to be so picky ~ I do love your blog but step 1 in the instructions says to put chicken cubes in a large bowl and then in step 2 it says to cut the chicken into cubes.) While I may be an advanced home cook and a previous high school home economics teacher, many newbies may be confused by these directions.
Hi, Kathleen! Thanks so much for your thoughts. Sorry you didn’t love these! We’ll definitely update those instructions–good catch! And thanks for the note about the excess liquid in the marinade 🙂
LOVE THIS!!!! The marinade is amazing and such an easy, delicious dinner.
Yay!! So glad you enjoyed them, Amanda! 🙂
Great easy and healthy dinner! I followed the direction for the oven version and then put the broiler on for the last couple of minutes to get a little bit of browining and they turned out perfect
Awesome!! So happy they turned out well and that you enjoyed them 🙂 Thanks so much for the review!
Awesome marinade! I used for grilled chicken breasts and sautéed zucchini, onion and peppers on the stove. I served over pita bread with your beet hummus and a little goat cheese crumbles sprinkled on top. Best dinner we have had in quite a while! Thank you for your delicious recipes!
I had chunks of the Chicken breast in the freezer I was going to use for a different dish but wanted something new. Google led me to this recipe and OMG! it’s delicious! Will definitely be making it again. We made it in the oven and not the grill since it’s pretty nippy out there but still absolutely yummy!!!
These were SO good! I made the tzatziki sauce ahead of time and served them with rice and some roasted zucchini.
Yummmm sounds like an amazing meal! Happy you enjoyed them!
Can you marinate the chicken overnight?
I haven’t personally done it but I think it should be alright. The acid in the marinade (lemon + vinegar) may start to “cook” the outside of the chicken, making it look opaque, but it should still be fine 🙂
I’ve made these twice now and just love them even more!! I braved the tzatziki sauce this time and LLOVED the fresh lemon flavor of it!
Love these kabobs. I added cherry tomatoes and zucchini. My husband commented on how good the chicken was. My dad liked how light it was. Will make again.
Ooh love those additions! So happy to hear you all enjoyed them 🙂
Yummy! Do you have a suggestion for an alternate sauce as one member of our household has a cucumber allergy?