These Easy Greek Chicken Kabobs are perfect for summer BBQs! Juicy chicken pieces blend beautifully with bright veggies and a tasty marinade, making them a hit at any cookout.
Shh, don’t tell anyone, but I sometimes eat the leftovers right off the skewers! Pair them with a fresh salad, and you’ve got a meal that screams summer fun! 🌞
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well here for juicy results. You can substitute with thighs for extra flavor or even use shrimp or tofu for a different twist.
Veggies: Red bell pepper adds sweetness, but you can mix it up with yellow or orange peppers. Try adding mushrooms or cherry tomatoes for more variety!
Olive Oil: This is essential for a nice marinade. If you’re out, avocado oil is a great substitute, as it can also withstand high heat.
Lemon Juice: Fresh lemon juice brightens the flavor. If you don’t have fresh lemons, bottled juice will work, but it’s best to use fresh when possible.
Herbs and Spices: Dried oregano is key to that Greek flavor, but feel free to use fresh if you have it! Substitute paprika with regular paprika or even cayenne for a spicy kick.
How Do I Ensure My Kabobs Are Cooked Perfectly?
Cooking kabobs can be tricky, but follow these tips for perfectly cooked chicken and veggies. First, make sure to coat everything well in the marinade; this not only flavors the kabobs but also helps them stay moist on the grill.
- Preheat your grill to a medium-high setting, about 400°F. This helps achieve that lovely char while cooking the chicken thoroughly.
- Thread everything onto the skewers tightly but not too tight. This allows heat circulation, which helps cook evenly.
- Cook the kabobs for 10-12 minutes, turning them occasionally. Look for the chicken to reach an internal temperature of 165°F.
- Let them rest for a few minutes off the grill. This helps the juices redistribute, making for juicy bites!
Easy Greek Chicken Kabobs for Summer BBQs
Ingredients You’ll Need:
For the Kabobs:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 1 large red bell pepper, cut into chunks
- 1 large zucchini, sliced into thick rounds
- 1 large red onion, cut into chunks
- Wooden or metal skewers (if wooden, soaked in water for 30 minutes)
For the Marinade:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish:
- Fresh chopped parsley or mint
How Much Time Will You Need?
This recipe requires about 15 minutes for prep time and at least 30 minutes to marinate the chicken—though marinating for 1-2 hours is even better. Once ready, grilling will take about 10-12 minutes. So, in total, plan for approximately 1 hour to 2 hours and 15 minutes, depending on your marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper. This flavorful marinade is what will make your chicken and veggies extra tasty!
2. Marinate the Chicken:
Add the chicken cubes to the marinade, stirring to ensure each piece is well coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. If you have more time, marinating for 1-2 hours makes the chicken even tastier!
3. Preheat the Grill:
Get your grill ready by preheating it to medium-high heat. This is about 400°F, perfect for cooking chicken kabobs to a delicious char!
4. Assemble the Kabobs:
Once the chicken has marinated, it’s time to thread the ingredients onto the skewers. Alternate the marinated chicken, red bell pepper chunks, zucchini slices, and red onion chunks until all the skewers are filled. Keep it colorful!
5. Grill the Kabobs:
Carefully place the kabobs on the preheated grill. Cook for about 10-12 minutes, turning them occasionally to ensure even cooking. You’ll know they’re done when the chicken is no longer pink in the middle, and the veggies are slightly charred and tender.
6. Rest and Garnish:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. Then, sprinkle with freshly chopped parsley or mint for a fresh touch!
7. Serve:
Serve your delicious Greek chicken kabobs with a side of tzatziki sauce for dipping, warm pita bread, or a fresh Greek salad. Enjoy the vibrant flavors and have a fantastic summer BBQ!
Your Easy Greek Chicken Kabobs are not just tasty but also a feast for the eyes. Perfect for gatherings or a simple dinner at home. Enjoy!
FAQ for Easy Greek Chicken Kabobs
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute the chicken with boneless, skinless turkey, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time as shrimp and tofu will require less time on the grill.
How Do I Use Leftover Kabobs?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them gently in the microwave or enjoy them cold in salads or wraps!
Can I Prepare the Marinade Ahead of Time?
Yes! You can make the marinade in advance and store it in the fridge for up to 3 days. When ready to use, simply add the chicken and let it marinate for the recommended time.
What Can I Serve with These Kabobs?
For a complete meal, serve the kabobs with tzatziki sauce, warm pita bread, and a refreshing Greek salad. You could also pair them with roasted potatoes or rice for extra sides!
