Ultimate Greek Lemon Chicken Kabobs: Easy Grilled Recipe with Yogurt Marinade
As the sun shines brighter and the days grow longer, there’s nothing quite like the irresistible aroma of food sizzling on the grill. With grilling season in full swing, my kitchen (or rather, my backyard) is consistently fired up, and one recipe that always takes center stage is my incredible Greek Lemon Chicken Kabobs with a creamy yogurt marinade. These aren’t just any chicken skewers; they’re a vibrant medley of juicy chicken breast, colorful bell peppers, tender zucchini, and sweet red onion, all infused with the bright, zesty flavors of fresh lemon, extra virgin olive oil, and authentic Greek yogurt. Whether you’re planning a quick mid-week meal or hosting a lively weekend backyard BBQ, these easy chicken kabobs are guaranteed to be a hit.
Why These Greek Lemon Chicken Kabobs Are a Must-Try
There are countless reasons why these Greek-style chicken skewers have become a staple in my home. Beyond their incredible taste, they offer a perfect blend of convenience, versatility, and wholesome nutrition. The simplicity of preparation makes them ideal for busy weeknights, yet their impressive presentation and unforgettable flavor elevate them to a dish worthy of any special gathering.
The Magic of a Yogurt-Based Marinade
What truly sets these chicken kabobs apart is the rich, creamy Greek yogurt marinade. Unlike marinades that rely solely on acidic ingredients like vinegar or lemon juice, which can sometimes toughen chicken if left too long, Greek yogurt contains enzymes that gently tenderize the meat. This process breaks down the proteins, resulting in incredibly succulent and moist chicken that practically melts in your mouth. The lemon zest and juice in our marinade add a burst of fresh, bright citrus that cuts through the richness of the yogurt and complements the savory spices beautifully. This combination not only ensures tender chicken but also infuses every piece with a depth of flavor that’s distinctly Mediterranean.
Effortless Preparation for Maximum Flavor
One of the best features of this recipe is the minimal prep time required. You can cube your chicken and chop your vegetables, then toss them in the flavorful Greek marinade hours before you plan to cook. This allows the ingredients to mingle and develop their full potential. When it’s time to eat, simply thread the marinated chicken and veggies onto skewers, and you’re ready to grill. This “prep-ahead” convenience means less stress and more enjoyment, making these chicken kabobs perfect for spontaneous cookouts or planned family dinners.
Versatile and Adaptable to Any Diet
These Greek chicken kabobs are incredibly versatile. They pair well with almost any side dish, from a crisp green salad to hearty grains. I particularly love drizzling them with my homemade Tahini Yogurt Sauce for an extra layer of creamy, tangy goodness. While grilling is my preferred method for that beautiful char and smoky flavor, these kabobs can also be easily baked or broiled in the oven on a baking sheet, making them a year-round delight regardless of the weather.
If you’re as passionate about grilling as I am, be sure to explore some of my other favorite skewer and grilled chicken recipes, like my Mediterranean Beef Kabobs, Yogurt Marinated Chicken, Turkey Kofta Kebab Recipe, Lebanese Chicken Kebabs, or these savory Chicken Kofta Kebabs. For another exceptional Greek chicken experience, my Greek Marinated Chicken with Tzatziki Sauce also uses a fantastic marinade that delivers incredible flavor.
Essential Ingredients for Your Greek Chicken Kabob Marinade
Crafting the perfect Greek chicken kabob starts with selecting high-quality ingredients for both the skewers and the marinade. Each component plays a crucial role in delivering that authentic, mouthwatering Mediterranean flavor. Here’s a detailed look at what you’ll need:
- Chicken: I typically opt for boneless, skinless chicken breast, cut into uniform 1 1/2 inch chunks. This size ensures even cooking and keeps the chicken juicy. Chicken thighs also work wonderfully, offering a slightly richer flavor and remaining very tender on the grill. Feel free to use chicken tenderloins as well – just ensure they are cut consistently.
- Vegetables: To create a visually appealing and nutritious kabob, I use a vibrant mix of red bell peppers and green bell peppers, along with fresh zucchini and crisp red onion. These vegetables not only add beautiful color and texture but also sweeten and char nicely when grilled, complementing the chicken perfectly.
- Lemon: Freshness is key here! Both the zest and the juice of a lemon are integral to the marinade. The zest provides aromatic oils that infuse the chicken with bright citrus notes, while the juice adds a tangy acidity that helps tenderize the meat and brightens the overall flavor profile.
- Oil: For the most authentic and robust flavor, I highly recommend using a good quality extra virgin olive oil. Its fruity, peppery notes are a hallmark of Greek cuisine. If unavailable, regular olive oil or another neutral cooking oil like avocado oil can be substituted.
- Seasoning: The marinade is generously seasoned with staples like sea salt, freshly ground black pepper, and garlic powder for a foundational savory base. A touch of cayenne pepper is included to add a subtle, warming heat without overpowering the other flavors. This blend creates a harmonious taste that is truly irresistible.
- Yogurt: Full-fat Greek yogurt is the star of this marinade. Its thick, creamy texture adheres beautifully to the chicken and vegetables, while its natural acidity works to tenderize the meat without overdoing it. It also contributes a lovely tangy depth and helps the chicken retain moisture during grilling, resulting in an incredibly juicy outcome. Plain natural yogurt can be used as a substitute, but Greek yogurt offers the best consistency and flavor.
- Skewers: You can use either wooden or metal skewers. If opting for wooden or bamboo skewers, it’s crucial to soak them in cold water for at least 30 minutes (or ideally an hour) before threading. This prevents them from burning on the grill and helps them slide onto the meat and veggies more smoothly.
Recipe Tips and Creative Modifications for Your Greek Chicken Kabobs
These Greek chicken kabobs are incredibly forgiving and adaptable, allowing you to customize them to your taste and what you have on hand. Here are some expert tips and delicious modifications to make them truly your own:
- Chicken Options: While I prefer boneless, skinless chicken breast for its lean profile and quick cooking, boneless skinless chicken thighs are an excellent alternative. They offer a slightly richer flavor and tend to stay even more moist due to their higher fat content. Just ensure pieces are cut uniformly for even cooking.
- Vary Your Peppers: Don’t feel limited to red and green bell peppers. Yellow and orange bell peppers add a sweeter flavor and beautiful color to your skewers. Mix and match for a vibrant presentation!
- Expand Your Veggie Palette: The beauty of kabobs is the endless possibility for vegetables. In addition to bell peppers, zucchini, and red onion, consider adding cherry tomatoes for bursts of sweetness, mushrooms for an earthy touch, or even chunks of eggplant. Just be sure all vegetables are cut to a similar size to ensure they cook at roughly the same rate as the chicken.
- Spice It Up: The given seasoning blend provides a fantastic base, but don’t hesitate to experiment with other Greek-inspired spices. A pinch of dried oregano or thyme can deepen the herbaceous notes. Ground cinnamon or cumin, used sparingly, can add a warm, exotic touch that is surprisingly delicious in Greek cuisine. A good quality homemade Greek seasoning blend is also a fantastic addition.
- Add a Cheesy Finish: For an extra layer of authentic Greek flavor, sprinkle crumbled feta cheese over the hot kabobs just before serving. The warmth will slightly soften the feta, creating a delightful creamy texture and salty kick.
- Bring the Heat: If you enjoy a bit of spice, a small amount of red pepper flakes or extra cayenne pepper can be added to the marinade. Start with a quarter teaspoon and adjust to your preferred level of heat.
- Citrus Boost: If you want even more lemon flavor, a final squeeze of fresh lemon juice over the cooked kabobs right before serving can brighten everything up beautifully.
- Garnish for Freshness: Fresh herbs like chopped parsley, dill, or mint are not just for aesthetics; they add an essential layer of freshness and aroma to the finished dish.
Recipe Frequently Asked Questions (FAQ)
Absolutely! If you’re using wooden or bamboo skewers, it’s essential to soak them in cold water for at least 30 minutes to an hour before threading your ingredients. This prevents them from charring or burning on the grill and makes it easier to slide the chicken and vegetables on.
Leftover cooked kabobs can be stored in an airtight container in the refrigerator for up to 3-5 days. Ensure they are fully cooled before sealing them to prevent condensation.
To reheat, you can use a microwave on medium heat until warmed through. For a crispier texture, you can also warm them gently in a preheated oven at 350°F (175°C) for 10-15 minutes, or on a stovetop grill pan.
Cooked chicken kabobs can be frozen. Once cooled completely, remove the chicken and vegetables from the skewers and place them in a freezer-safe airtight container or bag. They can be stored for up to 1 month. Thaw in the refrigerator overnight before reheating.
For kabobs, I highly recommend using boneless and skinless chicken breast or thighs. Both cut into uniform 1.5-inch chunks work exceptionally well. Chicken breast is lean and cooks quickly, while chicken thighs offer a slightly richer flavor and tend to stay very moist. The key is consistent sizing for even cooking.
For the best flavor and tenderness, I recommend marinating these Greek Chicken Kabobs for at least 2 hours. This allows the yogurt and spices to truly infuse the chicken. You can marinate for up to 4 hours, but I don’t suggest marinating much longer, especially with this marinade containing lemon juice. After about 4 hours, the lemon juice’s acidity can start to break down the chicken’s proteins too much, potentially making it mushy or too soft.
Yes, absolutely! If you don’t have a grill or prefer oven cooking, preheat your oven to 400°F (200°C). Arrange the threaded kabobs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
Step-by-Step Guide: How to Make Greek Marinated Chicken Kabobs
Follow these simple steps to create perfectly grilled, flavorful Greek chicken kabobs every time:
Step 1: Prepare and Marinate the Chicken and Vegetables
In a large resealable plastic bag or a spacious mixing bowl, combine your cubed chicken pieces with the chopped bell peppers (red and green), zucchini, and red onion. Add the sea salt, ground black pepper, fresh lemon juice, lemon zest, extra virgin olive oil, garlic powder, cayenne pepper, and the creamy Greek yogurt. Use tongs or your hands to thoroughly coat all the chicken and vegetables in the vibrant marinade, ensuring every piece is well covered. Seal the bag or cover the bowl and refrigerate for a minimum of 2 hours, or up to 4 hours. This marinating time is crucial for infusing the flavors and tenderizing the chicken.
Pro Tip: If you plan to use wooden or bamboo skewers, remember to soak them in cold water for at least an hour while your chicken marinates. This prevents them from burning on the grill. Metal skewers do not require soaking.
Step 2: Thread the Kabobs and Prepare for Grilling
Once the marinating time is complete, remove the chicken and vegetables from the refrigerator. Begin threading the marinated chicken and vegetables onto your prepared skewers, alternating between the chicken pieces and the colorful vegetables. This creates an even distribution of flavors and ensures everything cooks beautifully. Continue until all the chicken and vegetables are used. Before placing them on the grill, drizzle the threaded skewers lightly with an additional 2 tablespoons of olive oil. This helps prevent sticking and promotes a beautiful sear.
Step 3: Grill to Perfection and Serve
Preheat your grill to a medium-high heat. Once hot, lightly brush the grill grates with a small amount of olive oil to prevent sticking. Carefully place the threaded kabobs directly onto the hot grill. Grill the kabobs for approximately 6 minutes on each side, turning them a quarter turn every few minutes to ensure even cooking and beautiful char marks on all sides. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer at the thickest part. The vegetables should be tender-crisp with some lovely caramelization.
Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving. Garnish with fresh herbs like chopped parsley or a sprinkle of green onions for a pop of color and freshness. For an authentic Greek experience, serve warm with a side of creamy tzatziki sauce for dipping!
What to Serve with Your Delicious Greek Chicken Kabobs
These flavorful Greek chicken kabobs are incredibly versatile and pair beautifully with a variety of side dishes, allowing you to create a complete and satisfying meal. Here are some of my favorite accompaniments:
- Fresh Salads: A crisp, refreshing salad is the perfect counterpoint to the rich flavors of the kabobs. Try my Mediterranean Bean Salad for a hearty option, a bright Lemon Arugula Salad with Pine Nuts, or a light and satisfying Summer Orzo Pasta Salad. For a classic choice, my Easy Lebanese Salad offers fresh, vibrant flavors.
- Hearty Vegetable Sides: If you prefer cooked vegetable sides, consider serving these kabobs with savory Lebanese Green Beans, earthy Turmeric Roasted Cauliflower, or a medley of Mediterranean Roasted Vegetables. These options add extra nutrients and complement the grilled flavors.
- Delicious Potatoes: Potatoes make an excellent and comforting addition to this meal. Some fantastic choices include crispy Gouda Smashed Potatoes, indulgent Air Fryer Twice Baked Potatoes, or the wonderfully aromatic Spicy Lebanese Potatoes.
- Warm Breads: For soaking up all those delicious juices and marinades, warm bread is a must. Serve with soft pita bread, fluffy naan, or my homemade pita chips for a crunchy element.
Explore More Greek-Inspired Recipes:
If you’ve fallen in love with the flavors of Greece, you’ll definitely want to try these other Mediterranean-inspired dishes:
- GREEK LEMON CHICKEN
- GREEK PIZZA
- GRILLED CHICKEN GREEK SALAD
- GREEK BAKED EGGS
- GREEK BAKED TILAPIA
- EASY GREEK BURGER
If you try these incredibly delicious Greek Lemon Chicken Kabobs, please take a moment to leave me a star rating and a comment below! I love hearing your feedback. You can also follow me on Instagram @acedarspoon for more delicious and easy recipes that bring Mediterranean flavors to your table!
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Lemon Greek Marinated Chicken Kabobs
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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
Instructions
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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, 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.
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Remove the chicken and the vegetables from the fridge.
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If you are using wooden skewers, soak 10 of them in cold water for an hour.
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Thread the chicken and vegetables onto the skewers, alternating until the chicken is gone. Drizzle 2 tablespoons of olive oil over the skewers.
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Heat the grill over medium high heat.
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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.
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.