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Homemade greek chicken kabobs on a serving platter.

Greek Chicken Kabobs

Prep Time: 10 minutes
Cook Time: 25 minutes
Marinating Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Amy Duska

Ingredients

Greek Marinade Ingredients

  • ¼ cup olive oil
  • ½ cup greek yogurt
  • 3 lemons zest of 1 and juice of all 3
  • 5 cloves garlic minced
  • 2 tablespoons dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ lbs. chicken breast cut into 1 inch pieces

Optional Ingredients

  • 1 bell pepper cut into 1 inch pieces
  • 1 zucchini cut into ½ inch slices
  • 1 red onion cut into 1 inch pieces

Instructions

Marinade Instructions

  • Mix the marinade ingredients together in a mixing bowl until fully combined. Toss the chicken pieces in the marinade, cover and chill for 30 minutes or up to 24 hours in the fridge.
  • Thread the chicken pieces onto skewers adding bell pepper, zucchini and onion slices between every two pieces of chicken if desired.

Baking instructions

  • Preheat your oven to 425°F. Preheat a greased grill pan on the stovetop over medium heat. Brown the kabobs on all four sides, about 2 minutes each. Transfer the grill pan to the oven and bake for 15 minutes or until the internal temperature of the meat is 165°F.

Grilling instructions

  • Preheat the grill to a medium-high heat. Grill for 10-15 minutes, turning halfway through. The chicken is cooked when the internal temperature of the meat is 165°F.
Nutrition Facts
Greek Chicken Kabobs
Amount Per Serving
Calories 322 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 109mg36%
Sodium 792mg34%
Potassium 1019mg29%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 6g7%
Protein 40g80%
Vitamin A 1101IU22%
Vitamin C 95mg115%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

Leftovers can be stored covered in the fridge for up to 4 days or frozen for up to 9 months. To reheat the skewers, wrap them in foil and bake at 400°F until they are heated through.