Greek Chicken Kabobs

Greek Chicken Kabobs: Your Ticket to a Mediterranean Summer (No Passport Required!)

Hey there, fellow flavor-chasers! Chef Jamie here, ready to fire up the grill and teleport your taste buds straight to the shores of Santorini. These Greek Chicken Kabobs aren’t just dinner—they’re a full-on *experience*. Picture this: tender chicken, charred veggies, and that zesty garlic-oregano marinade clinging to every bite. It’s like sunshine on a skewer, and I’m obsessed with how quickly these disappear at my backyard hangs.

I’ll never forget the time I whipped these up for a last-minute pool party. My buddy Marco—who swears he “only eats steak”—ended up hoarding the whole platter. (True story: He hid the leftovers in his cooler. Rude, but I took it as a compliment.) That’s the magic of this recipe: it’s simple enough for weeknights but fancy enough to make you feel like you’re dining seaside. Plus, everything cooks on one skewer, which means less dishwashing and more time for sipping ouzo (or, you know, lemonade). Let’s dive in!

The Kabob That Started a Family Feud (Worth It!)

Let me take you back to my first food memory that *truly* mattered. I was 12, visiting my Yia Yia (that’s Greek for grandma) in Athens. She taught me to make these kabobs using her “secret” marinade—which turned out to be a splash of orange juice she’d sneak into the mix. “Keeps the chicken dancing on the grill!” she’d say, waving her tongs like a conductor.

Fast-forward to my college years: I brought these kabobs to a tailgate, accidentally used lime instead of lemon, and my cousins *still* argue about which version is better at every reunion. (Team Lime 4 Life!) But here’s the real kicker: This recipe got me my first cooking gig. A friend’s restaurant needed a summer special, and boom—my kabobs landed on the menu as “Souvlaki Slammers.” Not bad for a dish born from grandma’s backyard and a few happy accidents, right?

Grocery List: Fresh, Flexible, and Full of Flavor

• 1 ½ lbs boneless, skinless chicken breasts – Pro tip: Thighs work too for juicier kabobs! Swap for tofu if you’re plant-based—just marinate 30 mins max.
• 3 tbsp olive oil – Extra virgin = extra flavor. In a pinch? Avocado oil works, but lean into that Greek vibe.
• 2 tbsp fresh lemon juice – Bottled works, but squeeze the real deal if you can. (Yia Yia’s ghost will thank you.)
• 3 garlic cloves, minced – No fresh garlic? ½ tsp garlic powder per clove. But trust me—fresh is fire here.
• 1 tbsp red wine vinegar – Adds tangy depth. Substitute: balsamic, but reduce to 2 tsp—it’s sweeter!
• 1 tbsp dried oregano – The MVP of Greek seasoning. Fresh? Use 3 tbsp, chopped.
• 1 tsp salt + ½ tsp pepper – Season like you mean it. Kosher salt sticks better than table salt!
• 1 red onion + 1 bell pepper – Go wild with colors! Purple onions, yellow peppers—your skewer, your rules.
• Wooden skewers – Soak ’em in water 30 mins to avoid flare-ups. No skewers? Use rosemary stems (game-changer!).

Let’s Get Grilling: Your Roadmap to Kabob Glory

1. Marinate Like a Pro: In a big bowl, whisk olive oil, lemon juice, garlic, vinegar, oregano, salt, and pepper. Taste it! Want more zing? Add lemon zest. Toss chicken in the mix, coat every nook, then refrigerate. (30 mins minimum—2 hours max. Over-marinating = mushy chicken!)
2. Skewer Strategy: Thread chicken, onions, peppers alternately. Leave space between pieces—crowded skewers steam instead of sear. (Chef hack: Put veggies on separate skewers—they cook faster!)
3. Grill Mastery: Heat grill/pan to medium-high. Oil grates with a paper towel dipped in oil (prevents sticking!). Grill 10-12 mins, turning every 2-3 mins for even char. No grill? Broil on high, 6 inches from heat, same time!
4. Doneness Check: Chicken’s done at 165°F. No thermometer? Cut a piece—juices should run clear. Rest skewers 5 mins before serving (keeps ’em juicy!).

Plating Perfection: How to Serve Like a Taverna Owner

Slide those golden skewers onto a platter with lemon wedges and fresh dill. Dollop tzatziki (store-bought or DIY) on the side for dipping. Add warm pita triangles and a quick Greek salad (tomatoes, cucumbers, feta, olives). For drama, serve on a sizzling cast iron plate—the *hiss* alone will get applause!

Mix It Up: Kabobs for Every Mood & Diet

• Seafood Swap: Use shrimp or salmon. Marinate 15 mins max—citrus “cooks” seafood fast!
• Veggie Power: Zucchini, mushrooms, cherry tomatoes. Brush with marinade before grilling.
• Spicy Twist: Add 1 tsp smoked paprika + ½ tsp cayenne to marinade. Finish with chili flakes.
• Low-Carb: Skip skewers! Serve chicken/veggies over cauliflower rice with feta.

Behind the Recipe: Confessions of a Kabob Addict

True story: I once forgot the skewers at a camping trip and improvised with twigs. (Spoiler: Pine needles ≠ garnish.) Over the years, I’ve learned: 1) Metal skewers are worth the investment, 2) Letting kids assemble their own kabobs keeps them busy (parent win!), and 3) Doubling the marinade to use as salad dressing? *Chef’s kiss.*

Fun fact: The original recipe called for a whole chopped onion IN the marinade. Turns out, my Yia Yia just hated wasting scraps. Genius? Absolutely. Messy? You bet. Now I keep the onion chunks for skewers—progress, people!

Your Kabob Questions, Answered!

Q: Can I bake these instead of grilling?
A: Yes! 425°F oven, 18-20 mins on a sheet pan. Flip halfway + broil 2 mins for char.

Q: My chicken’s dry—what went wrong?
A: Overcooking or over-marinating. Use a timer, and don’t marinate beyond 2 hours (acid breaks down protein!).

Q: Can I prep ahead?
A: Marinate chicken overnight (without acid), then add lemon/vinegar 30 mins pre-grill. Skewer veggies separately.

Q: Help—my veggies are burning!
A: Cut veggies larger than chicken. Or par-cook them (microwave 2 mins) before skewering.

Nutrition Facts (Per Serving):

Calories: 280 | Protein: 30g | Carbs: 6g | Fat: 15g | Sodium: 580mg

Greek Chicken Kabobs

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• Author: talalabd
• Total Time: 1-2 hours
• Yield: 4 1x

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Ingredients

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1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

3 tablespoons olive oil

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon red wine vinegar

1 tablespoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 red onion, cut into chunks

1 bell pepper, cut into chunks

Wooden skewers, soaked in water

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Instructions

In a large bowl, whisk together olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper.

Add the chicken cubes to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

Thread the chicken, onion, and bell pepper pieces onto the skewers.

Preheat grill or grill pan to medium-high heat.

Grill kabobs for about 10-12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.

Serve with a side of tzatziki sauce, fresh salad, or warm pita bread!

• Prep Time: 15 minutes
• Marinated Time: 30-120 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 280 per serving
• Sodium: 580mg per serving
• Fat: 15g per serving
• Carbohydrates: 6g per serving
• Protein: 30g per serving