Grilled Greek Chicken Kabobs
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.
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 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh dill, or ½ teaspoon 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
Instructions
- Marinate the chicken: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and Dijon mustard. Add the chicken, dried dill, oregano, salt, and pepper. Toss until evenly coated. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator.
- Assemble the skewers: Thread the zucchini, onion, and chicken onto the skewers, alternating ingredients until each skewer is full.
- Preheat the grill: Heat your grill to medium-high or high heat and lightly oil the grates.
- Grill the kebabs: Place the skewers on the grill and cook for 10–12 minutes total, turning every few minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Serve: Transfer to a serving platter and top with fresh dill. Serve with tzatziki, lemon wedges, and your favorite sides.
Notes
Marinating: Marinate for at least 30 minutes for good flavor. Thighs can go up to overnight. If using lean breast, keep it to 2 hours max so the lemon does not make the meat mushy.
Chicken cut: Thighs stay juicier and are more forgiving on the grill. Breast is leaner and lower in calories, just watch the time so it does not dry out.
Wooden skewers: Soak them in water for 30 minutes before grilling so they do not burn.
No grill: Bake at 425°F for 18 to 22 minutes, or air fry at 380°F for 10 to 14 minutes, flipping halfway, until the chicken reaches 165°F.
Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350°F or back on the grill.
Nutrition: Calculated for 2 skewers per serving. The values below are calculated with chicken THIGHS, not chicken breasts.
Nutrition
Serving: 2 skewers | Calories: 245kcal | Carbohydrates: 6g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 512mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 2mg
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