Grilled Greek Chicken Kabobs (Juicy + Easy Skewers!)

Name: Grilled Greek Chicken Kabobs
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Ingredients: 1½ - 2 lbs boneless & skinless chicken breasts or thighs (cut into 1-inch pieces); 4 large garlic cloves (minced); ¼ cup extra virgin olive oil; ½ tablespoon Dijon mustard; Juice of 1 lemon; Zest of 1 lemon; 1 tsp salt; ½ tsp black pepper; 1 tbsp fresh dill (or ½ tsp dried dill); 1 teaspoon dried oregano; 1 medium red onion (cut into large chunks); 2 large zucchini (1 green and 1 yellow, sliced into ½ to 1-inch half moons); 10 - 12 skewers (if using wooden skewers, soak them in water for 30 minutes)

These grilled Greek chicken kabobs are a healthy, high-protein recipe to make on repeat all summer. The chicken gets marinated in lemon, garlic, oregano, and fresh dill, then threaded onto skewers with zucchini and red onion and grilled until juicy and charred. Use chicken thighs or breast, whichever you like. Serve with homemade healthy tzatziki.

Close-up of charred lemony Greek chicken kabobs topped with crumbled feta and fresh dill.

Grilled Greek Chicken Kabobs At A Glance

✅ Recipe Name: Grilled Greek Chicken Kabobs (Juicy + Easy Skewers!)
🕒 Ready In: ~25 minutes (plus 30 min marinating)
👪 Serves: 6 (12 skewers total)
🍽 Calories: ~245 per serving (2 skewers)
💪 Protein: ~24g per serving (2 skewers)
🥣 Main Ingredients: Chicken thighs or breast, olive oil, lemon, garlic, oregano, fresh dill, Dijon, zucchini, red onion
📖 Dietary Info: High-protein, gluten-free, dairy-free, nut-free
⭐ Why You'll Love It: Bright, dill-forward Greek flavor with juicy, charred chicken and a simple lemon-garlic marinade. One bowl to mix, easy to prep ahead, and perfect with tzatziki.

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These grilled Greek chicken kabobs are on repeat at my house all summer. I make them for backyard cookouts, and I prep a big batch on Sundays for easy lunches all week. If you love a good skewer dinner, they're right up there with my grilled honey soy chicken kabobs.

What makes this version mine is the marinade. Most Greek recipes stop at lemon and oregano. I add fresh dill, garlic, and a little Dijon for a brighter, fresher flavor. Want it even more tender? My Greek yogurt marinated chicken uses a creamy yogurt marinade that's great on chicken breasts.

One tip from making these on repeat: thighs are more forgiving and come out juicier, so they're my go-to. Breast works too and is leaner, just don't over-marinate it. Keep breast to 2 hours max, so it stays tender. Serve everything with tzatziki and my Mediterranean dense bean salad.

Jump to:

Grilled Greek Chicken Kabobs At A Glance
Why You'll Love These Greek Chicken Kabobs
Ingredients You'll Need
Ingredient Substitutions & Variations
The Best Greek Chicken Marinade
How to Make Grilled Greek Chicken Kabobs (Step-by-Step)
Tips for Juicy Greek Chicken Kabobs
Can You Bake or Air-Fry These?
What to Serve With Grilled Greek Chicken Kabobs
How to Store and Reheat
Grilled Greek Chicken Kabobs FAQs
More Juicy Chicken Recipes You'll Love
📖 Recipe
💬 Comments

Why You'll Love These Greek Chicken Kabobs

High-protein and healthy: 24g of protein per serving, naturally gluten-free and dairy-free.
Big Greek flavor: A simple lemon, garlic, oregano, and fresh dill marinade does all the work.
Juicy every time: Works with thighs or breast, on the grill or in the oven.
Easy to prep ahead: Marinate in advance for fast cookouts and meal prep.

Ingredients You'll Need

Here's a quick look at what goes into these Greek chicken kabobs and why each ingredient matters.

Labeled ingredients for grilled Greek chicken kabobs: chicken thighs, lemons, garlic, olive oil, Dijon, seasonings, zucchini, squash, and red onion.

Chicken thighs or breast: Use boneless and skinless. Thighs stay juicier and are more forgiving on the grill (just like my extra crispy grilled chicken thighs), while chicken breast is leaner and lower in calories, so pick whichever fits your goals.
Extra-virgin olive oil: This carries the marinade's flavor into the chicken and keeps it from sticking to the grates.
Lemon juice and zest: The juice brightens and tenderizes the chicken, and the zest adds a deeper citrus flavor that the juice alone can't give you. Don't skip it.
Fresh garlic: Freshly minced garlic gives a much bolder flavor than the jarred kind, and it's the backbone of any good Greek marinade.
Dijon mustard: Just a little adds a subtle tang and helps the marinade cling evenly to every piece of chicken.
Dried oregano: This is the classic Greek herb that gives the kabobs their authentic, earthy flavor.
Fresh dill: This is my favorite touch. Most Greek kabob recipes skip it, but it keeps everything bright and fresh and ties right into the tzatziki you serve on the side.
Red onion and zucchini: I use a mix of green and yellow zucchini for color, and the onion turns sweet and lightly charred on the grill. Cut everything about the same size as the chicken so it all cooks evenly.

Scroll to recipe card for quantities!

Ingredient Substitutions & Variations

Chicken thighs or breast: Use whichever you like. Thighs stay juicier, while breasts are leaner and lower in calories. You can also swap in shrimp or firm tofu.
Switch up the veggies: Bell peppers, mushrooms, cherry tomatoes, or yellow squash all grill beautifully alongside the zucchini and onion. Just cut everything the same size as the chicken so it cooks evenly.
No fresh dill: Fresh oregano or parsley both work. In a pinch, use dried dill, just cut the amount to about a third since dried herbs are stronger.
Add a yogurt marinade: For extra juicy chicken, stir a few spoonfuls of Greek yogurt into the marinade. It locks in moisture, which really helps with lean breast.
Make it dairy-free or gluten-free: This recipe is already both. Serve it with a dairy-free tzatziki if you want to keep the whole plate dairy-free.
Make them spicy: Add a pinch of red pepper flakes for heat.

The Best Greek Chicken Marinade

The marinade is what makes these kabobs. It's a simple blend of olive oil, lemon juice and zest, garlic, Dijon, oregano, and fresh dill. The lemon and Dijon tenderize, the olive oil carries the flavor, and the dill is what sets these apart from the usual lemon-and-oregano version.

How long to marinate: At least 30 minutes, or up to overnight for thighs. The longer it sits, the more flavor it picks up.
If you're using chicken breast: Keep it to 2 hours max, since the acidic lemon can make lean breast mushy if it soaks too long.
Want it extra tender: Stir a few spoonfuls of Greek yogurt into the marinade to lock in moisture for a juicy, restaurant-style bite.

How to Make Grilled Greek Chicken Kabobs (Step-by-Step)

Lemon, garlic, and dill marinade being poured over cubed chicken thighs in a glass bowl.

Step 1: Marinate the chicken. Whisk the marinade together, then pour it over the cubed chicken and toss until fully coated. Cut your zucchini and red onion while it marinates.

Assembled raw Greek chicken kabobs threaded with zucchini, yellow squash, and red onion in a container.

Step 2: Assemble the skewers. Thread the chicken, zucchini, and red onion onto the skewers, alternating as you go until each one is full.

Raw Greek chicken skewers with zucchini and red onion on a preheated grill pan.

Step 3: Start grilling. Place the skewers on a preheated, lightly oiled grill or grill pan over medium-high heat.

Greek chicken skewers grilling on a grill pan until golden and lightly charred.

Step 4: Grill until charred and cooked through. Turn every few minutes until the chicken hits 165°F, about 10 to 12 minutes. Rest 5 minutes, then serve.

Tips for Juicy Greek Chicken Kabobs

Cut everything the same size: Even 1-inch pieces of chicken and veggies cook at the same rate, so nothing is raw or overdone.
Don't overcrowd the skewers: Leave a little space between pieces so the heat circulates and the chicken chars instead of steaming.
Use a thermometer: Pull the chicken the moment it hits 165°F. This is the single best way to keep it juicy.
Let it rest: Give the skewers 5 minutes off the grill so the juices settle before you serve.
Soak wooden skewers: Soak them in water for 30 minutes first to prevent them from burning.

Can You Bake or Air-Fry These?

No grill? No problem. These Greek chicken kabobs turn out great in the oven or the air fryer, so you can make them year-round.

In the oven: Bake at 425°F on a lined sheet pan for 18 to 22 minutes, flipping halfway, until the chicken reaches 165°F. For a little char, broil for the last 2 minutes.
In the air fryer: Cook at 380°F for 10 to 14 minutes, flipping halfway, until the chicken reaches 165°F. Use short metal skewers (not wood) that fit your basket, or skip the skewers and air-fry the pieces loose.
On a grill pan: Heat the pan over medium-high, lightly oil it, and cook as you would outdoors, turning until charred and cooked through.

Juicy grilled Greek chicken kabobs with zucchini and red onion, garnished with feta and dill.

What to Serve With Grilled Greek Chicken Kabobs

These kabobs are the centerpiece of any Mediterranean spread. Here's what I love to serve alongside them.

Sauces and dips: A cool spoonful of my low-fat tzatziki with its dill and lemon is the perfect dip for the warm, charred chicken. My homemade hummus in a blender is great here too.
A fresh salad: A crisp side balances the smoky skewers. My Mediterranean dense bean salad is high-protein and no-cook, or go full Greek with my Greek chickpea pasta salad.
Make it a bowl: Pull the chicken off the skewers and pile it over greens or grains with veggies and a drizzle of tzatziki for an easy, filling lunch.
Something hearty: Round out the plate with warm pita, lemon rice, or a batch of crispy air fryer sweet potato wedges to soak up the lemony marinade.

How to Store and Reheat

These kabobs keep well, which makes them perfect for meal prep and easy leftovers.

Storing: Keep leftover kabobs in an airtight container in the fridge for up to 3 to 4 days. I like to pull the chicken and veggies off the skewers first so they store more easily.
Reheating: Warm them in the oven at 350°F for about 10 minutes, or pop them back on the grill for a minute or two to bring back the char. The microwave works in a pinch, just heat in short bursts so the chicken doesn't dry out.
Freezing: For the best texture, freeze only the marinated raw chicken, not the veggies, since zucchini and onion can turn mushy after thawing. Store it in a zip-top bag for up to 2 months, then thaw overnight in the fridge, add fresh veggies, and grill.

Grilled Greek Chicken Kabobs FAQs

Should I use chicken breast or thighs for these Greek kabobs?

Both work great. Thighs are more forgiving and stay extra juicy on the grill, so they are my go-to. Breast is leaner and lower in calories, just watch the time so it does not dry out.

How do you keep chicken kabobs from drying out?

Cut the chicken into even 1-inch pieces, do not overcrowd the skewers, and pull them off the grill the moment they hit 165°F. Letting them rest for 5 minutes after grilling keeps every bite juicy.

Can I marinate the chicken overnight?

Yes, if you are using thighs. The lemon in the marinade is acidic, so if you are using a lean breast, keep it to about 2 hours max so the meat stays tender rather than mushy.

How long do you grill chicken kabobs?

Grill chicken kabobs over medium-high heat for 10 to 12 minutes total, turning every few minutes, until the chicken reaches 165°F. Thighs may take a minute or two longer than the breast.

Wooden or metal skewers, which is better?

Either works. Soak wooden skewers in water for 30 minutes first so they do not burn. Metal skewers are reusable and never burn; just remember they get hot off the grill.

What vegetables work best on chicken kabobs?

Zucchini and red onion are my favorites because they cook in about the same time as the chicken. Bell peppers, mushrooms, and cherry tomatoes are also great. Cut everything the same size so it grills evenly.

Can I make these Greek chicken kabobs ahead of time?

Yes, and that is what makes them perfect for cookouts and meal prep. Mix the marinade, add the chicken, and let it sit in the fridge until you are ready to grill. You can also assemble the skewers a few hours ahead.

Tender grilled Greek chicken kabobs with zucchini, squash, and crumbled feta.

More Juicy Chicken Recipes You'll Love

If you loved these juicy Greek-style chicken kabobs, here are a few more chicken recipes to try next:

Did you make this recipe?

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📖 Recipe

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.