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Grilled Greek Chicken Kebabs

Heidi Larsenby Updated: Jun 24, 2025

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Chunks of chicken are first tenderized in a yogurt-based marinade laced with the traditional Greek flavors of lemon, garlic, and oregano before being threaded onto skewers and grilled. Greek chicken kebabs are a fast and easy weeknight dinner winner.

Greek grilled chicken kebabs on a plate

Dinner on the grill makes up about 95% of our summer dinner cooking routine, and with so much variety to be had, cooking skewers and kebabs is an easy, all-in-one dinner that take as little as 30 minutes to marinate only about 15 minutes for the chicken kebabs to cook on the grill.

I’m not sure when I dropped the shish in shish kebabs, but whether you spell them kebabs or kababs, or maybe call them skewers too, these small chunks of chicken threaded on wooden or metal skewers with vegetable chunks are incredibly versatile to make.

Today we’re curing my summertime Mediterranean flavor-craving with grilled Greek chicken kebabs, all day, all the way, babe-ae.

Heidi’s Tips for Recipe Success

  • Cutting the chicken into chunks all the same size is the key to your kebabs cooking evenly. You’ll also want to cut your veggies to the same size to match.
  • I used metal skewers for threading the meat and veggies on, but bamboo skewers work well too. If using a wooden skewer, be sure to soak the skewers for at least 15-30 minutes so they don’t burn on the grill. 
  • When threading the chicken and vegetables on the skewers, pack them tightly together as both will shrink as they cook. 
Grilled Greek Chicken kebab ingredients

What’s in This Recipe? 

The full recipe, with amounts, can be found in the recipe card below.

  • Greek yogurt — This is a new addition to my regular Greek marinade. I added the yogurt after making my Chicken Gyros where the yogurt tenderizes the chicken for a very nice, juicy bite.
  • Lemon juice + zest — The acid from the lemon also helps break down the tough fibers of the chicken as it adds a flavorful zip to each bite. Adding the zest of one lemon to the marinade amps the flavor up even that much more.
  • Garlic —  Because hello, garlic.
  • Olive oil — Olive oil adds a bit of fat and helps create a barrier while the chicken is on the grill. However, you’ll still want to prepare your grill with additional oil and rotate your skewers so the chicken doesn’t become too charred or burn.
  • Oregano — Because dried herbs are stronger in flavor than fresh, I’ve found that dried oregano works best for this marinade, and a hearty dose of it is definitely required.
  • Chicken — Boneless chicken breast is the protein I used here, but if you’re a dark chicken meat lover (which is often more juicy and less apt to overcook) use chicken thighs if you prefer.
  • Veggies — I used red onion, bell pepper, and zucchini but you can skewer any veggies you like onto these Greek grilled chicken kebabs. 
Cubed chicken in a Greek marinade

How to Make Greek Chicken Kebabs

  1. Marinate the chicken. Whisk together the yogurt-based marinade, then coat the chicken in half of the marinade (save the other half for basting). The chicken is adequately flavored in just 15 minutes, or let it soak in all that Greek flavor for up to three hours in a bowl or a resealable gallon storage bag. I generally don’t go longer than the 3-hour mark to avoid the chicken becoming mealy.
  2. Preheat the grill to medium-high heat. Clean the grill grates well before cooking the kebabs or else they’ll stick like crazy and burn. 
  3. Thread the chicken and veggies onto the skewers. Discard any leftover marinade that came in contact with the raw chicken. If you use that for basting the kebabs, you’ll wind up with a serious stomach ache or worse. 
  4. Grill for 10 to 15 minutes, turning often. You’ll know the Greek kebabs are done when the juices from the chicken run clear. 
Sliced onion, bell pepper, and zucchini in a bowl

Make-Ahead Tip

These kebabs can be marinated, threaded on skewers, and refrigerated for the day before grilling. Because it’s chicken that’s been soaking in tenderizing yogurt and lemon juice, don’t make them any earlier or the chicken could become mealy.

grilled Greek Chicken Kebabs on a plate

What to Serve with Greek Chicken Kebabs

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

4.65 from 89 votes

Greek Chicken Kebabs Recipe

Boneless, skinless chicken breast marinated in the traditional Greek flavors of lemon, garlic and oregano then threaded on skewers with a few veggies makes these grilled chicken kebabs an easy and healthy weeknight dinner winner.
Print
Course Main Course
Cuisine Greek
Keyword Greek chicken kebabs
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 55 minutes
Servings 6 skewers
Calories 224kcal

Ingredients 

Yogurt Marinade

  • ⅓ cup plain Greek yogurt
  • ¼ cup olive oil
  • 4 lemons , juiced + zest from one of the lemons
  • 4-5 cloves garlic , pressed or minced
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Kebabs

  • 1 pound boneless skinless chicken breasts (about 2 large breasts)
  • 1 red onion , quartered into 1-inch pieces
  • 1 small zucchini , sliced into ¼ inch coins
  • 1 red bell pepper , seeded and cut into 1-inch pieces

Instructions

  • Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch pieces. Place the chicken pieces in a freezer bag or bowl and set aside.
  • Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons into the bowl then juice that lemon with the remaining three lemons and add to the bowl. Add the minced garlic, oregano, kosher salt and black pepper and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
  • When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
  • Thread the chicken on the skewers alternating with the red onion, zucchini and red bell pepper until you’ve reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard any of the remaining marinade that had the chicken in it.
  • Grill the chicken, basting the kebabs with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until the chicken juices run clear. Serve warm.

Notes

If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
The marinade shared above is my go-to Greek chicken marinade. Click over to that post for more details on marinating chicken and ways you can customize this easy marinade. 

Nutrition

Calories: 224kcal | Carbohydrates: 13g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 465mg | Potassium: 483mg | Fiber: 4g | Sugar: 5g | Vitamin A: 749IU | Vitamin C: 71mg | Calcium: 77mg | Iron: 2mg
Greek Chicken Kebabs on a plate

More Kebab Recipes to Skewer for the Grill

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    4.65 from 89 votes (85 ratings without comment)

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    Recipe Rating




    • Hayley

      Hi Priti! We haven’t tried this recipe in the Air Fryer, but you should be able to give it a try. We’d suggest cooking them at 370 degrees (space them out in a single layer).
      We think they’d probably take about 12-15 minutes (just make sure the internal temperature of the chicken reaches 160 degrees). Flip them halfway through cooking. You’ll have to do this in batches. We hope this helps–let us know how it turns out for you!

      Reply

  3. Jason Albert John

    These Grilled Greek Chicken Kebabs are a taste of Mediterranean heaven on a skewer! The combination of marinated chicken, zesty herbs, and colorful veggies makes for a mouthwatering delight. The smoky char from the grill adds that extra layer of flavor. I can practically smell the sizzle through the screen! Thanks for sharing this delicious recipe – it’s definitely going on my summer barbecue menu!

    Reply

  7. Eppie

    Love this recipe so much flavor. I got confused with the lemon though, i use 2 lemons and zest of 2 lemons. Paired it with quinoa salad and homemade flat bread. Yum. Thank you for the great recipe.

    Reply

  11. Cris

    You seem to mention only using 1 of the lemons in your directions but the ingredients call for 4 lemons. Can you please clarify, thank you.

    Reply

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  13. James Warneus

    Boneless, skinless chicken breast marinated in the traditional Greek flavors of lemon, garlic and oregano then threaded on skewers with a few veggies makes these grilled chicken kebabs an easy and healthy weeknight dinner winner. Greek Chicken Kebabs | foodiecrush.com #chicken #grill #chicken #kebab

    Dinner on the grill makes u

    Reply

  14. Veronica

    5 stars
    I love chicken leg pieces rather than kebab because they are juicier tastier but I also like this recipe. Please, you must try a new chicken leg pieces recipes.

    Reply

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  19. Melanie

    This looks so amazing, and it’s whats for dinner tonight! I’m a little confused though…4 lemons are listed in the ingredient list, but it sounds like you only used one in the procedure?? I don’t want to ruin this beautiful marinade!

    Reply

  20. Emmy.R

    I love chicken leg pieces rather than kebab because they are juicier tastier but I also like this recipe. Please, you must try a new chicken leg pieces recipes.

    Reply

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