Greek Chicken Kabobs

Averie Sunshine
5 from 5 votes
Updated: Jul 15, 2025
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These EASY Greek Chicken Kabobs 🇬🇷🍗 are seasoned with garlic, lemon, oregano, and cooked to tender, juicy PERFECTION! I love cooking these kabobs on my outdoor grill 🔥 but I provide indoor grill pan and oven-baking instructions so everyone can enjoy a taste of Greek street food at home! Serve them with tzatziki sauce, in a pita, on a salad, or right off the skewer!

Grilled chicken skewers on pita bread with tzatziki, lemon wedges, olives, and a tomato-cucumber salad, served on a white plate.

Easy Greek Chicken Kabob Recipe

  • With a Greek-inspired flavor profile including garlic, lemon, oregano, and more these chicken kabobs will have you feeling like you just took a trip to Athens. We took a trip to Greece during the summer of 2024 and I remember eating grilled chicken kabobs just like this! So, so good!
  • Chicken kabobs like this are the base of Chicken Souvlaki but generally souvlaki refers to eating the chicken in a pita with other fixings like tzatziki and black olives included, but everyone has their own take on traditional recipes.
  • The Greek yogurt in the chicken marinade seals moisture into the chicken so that every bite is tender and juicy!
  • I love that each skewer has roughly only 133 calories and a whopping 20 grams of protein and this is a naturally gluten-free recipe.
  • While I am always team outdoor gas grill  for both flavor and ease of cleanup, I know that not everyone has a grill so I also provide both indoor grill pan, and oven-baking instructions for your Greek chicken skewers.
  • With very minimal 10 minutes of prep time and a quick cooking time thanks to the bite-sized pieces of chicken, the hardest part is waiting for the chicken to marinate. Even 30-60 minutes marinating will do the trick for wonderfully flavored chicken, although of course if you have more time, even better.
Grilled chicken skewers on parchment paper, served with sliced lemons, a bowl of olives, and a bowl of tzatziki sauce garnished with mint.
Grilled chicken skewers with a reddish marinade are arranged on parchment paper, accompanied by a bowl of yogurt sauce, mint leaves, and lemon slices.

Ingredients in Greek Chicken Skewers

  • Plain Greek yogurt – Make sure to select plain, unflavored yogurt. I strongly prefer Greek yogurt for this recipe although regular (non-Greek) yogurt may be used if you’re familiar with a brand that’s still fairly thick. Tip – One single serving container of Fage Greek Yogurt in the 5.3-ounce size is perfect here. You can use 0% fat, 2%, or 5% fat. I go with 2% for a happy medium.
  • Other Greek chicken kabob marinade ingredients include: Garlic cloves, lemon juice, olive oil, honey, dried oregano, paprika or smoked paprika, rosemary, salt, freshly ground black pepper.
  • Chicken – I use boneless skinless chicken breasts but you can use boneless skinless chicken thighs. Tip – Keep the chicken pieces a uniform size, about 1 1/2-inch chunks.
  • Veggies – If you want to grill vegetable kabobs with bell peppers, red onions, cherry tomatoes, zucchini, etc. you can, but I would use separate skewers since the chicken and veggies may cook through at different times.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Three grilled chicken skewers served on flatbread with tzatziki, lemon wedges, olives, and tomato salad.
Bowls and containers with raw chicken cubes, lemon, spices, dried herbs, Greek yogurt, olive oil, garlic cloves, and honey on a white marble surface.

How To Make Chicken Kabobs on a Grill (or Baked)

This is a brief overview of how to make chicken kabobs. There are 3 options for cooking including outdoor grilling, an indoor grill pan, or oven baking. The recipe card section goes into more details.

  1. If you’re using wood skewers instead of metal skewers, get them soaking in water for at least 30 minutes.
  2. To a large bowl, add all the marinade ingredients and mix to combine.
A white bowl containing minced garlic, plain yogurt, paprika, dried oregano, black pepper, and salt on a white marble surface.
Raw chicken pieces marinating in a creamy orange-colored sauce in a white bowl with a spoon, on a white marble surface.
  1. Add the chicken pieces, toss to coat evenly, cover with foil, and refrigerate to marinate for at least 30 minutes, or up to 8 hours. I usually aim for about 2-3 hours. Thread the marinated pieces onto skewers.
  2. Preheat an outdoor gas grill OR indoor grill pan OR bake in a preheated oven.

If you’re grilling on an outdoor gas grill , cook over medium-high heat for about 6-8 minutes on your outdoor grill. Or on an indoor grill pan, cook over medium-high heat on your stove’s burner. If you’re baking, place a grill rack over a parchment-lined baking sheet, and arrange the skewers on the prepared rack and bake for about 20 minutes, turning midway.

Six metal skewers with marinated raw chicken pieces are arranged on a wire rack set over a parchment-lined baking sheet.
Chicken skewers with a reddish seasoning are arranged in rows on a wire rack over a baking sheet lined with parchment paper.
  1. Cook until done, making sure to turn the skewers frequently. These small pieces of chicken will cook through quickly (especially on an outdoor grill) so keep an eye on them. Cool and serve!
  2. Optionall, if you want to garnish with fresh parsley, fresh dill, or mint – go for it.

Note: Scroll down to the Notes sections of recipe card section below for Storage and Reheating recommendations.

Serving or Repurposing Greek Chicken

We love biting into these Greek chicken kabobs as soon as they’re cool enough to enjoy! I have a Greek Chicken Gyro Salad + Homemade Tzatziki Sauce recipe that is another way to enjoy this Greek chicken recipe. Just remove your grilled chicken from the skewers and serve it salad-style, as shown, in a bowl with all the other tasty fixings! This is also a great salad for using leftovers.

Grilled chicken skewers with a reddish marinade are served on parchment paper, garnished with lemon slices and mint, with a side of creamy dip.

what to serve with Greek Chicken kabob recipe

  • To balance out this high protein recipe, pair it with the salad of your choice or a simple salad of tomatoes, cucumbers, red onions, and red wine vinegar or balsamic vinegar.
  • And I always love it with plenty of tzatziki sauce. I have a homemade tzatziki sauce recipe but store bought is just fine.
  • Flatbread, pita bread, olives, crumbled feta cheese, or grilled veggies are always welcome additions.
A hand holds a grilled chicken skewer over a plate of chicken skewers garnished with lemon slices and served on a creamy white sauce.
A skewer of grilled meat is being dipped into a small dish of tzatziki sauce, with pita bread and more skewers in the background.

Flavor Variations

  • Lemon Herb Chicken Skewers: Swap the oregano for fresh or dried thyme and rosemary, and add extra lemon zest to the marinade for a bright, herby flavor.
  • Spicy Greek Chicken Skewers: Add 1/2 to 1 teaspoon of red pepper flakes or a pinch of cayenne pepper for a spicy kick. Serve with extra yogurt sauce to balance the heat.
  • Mediterranean-Style Skewers: Add 1 tablespoon of chopped fresh mint (and/or dill) and a sprinkle of ground coriander to the marinade. This adds a refreshing Mediterranean twist that pairs well with tzatziki and warm pita.
  • Smoky Paprika Skewers: Increase the smoked paprika by 1/2 to 1 tsp extura, and add 1/2 to 1 teaspoon ground cumin. This variation gives the chicken a deeper, smoky flavor that’s perfect for grilling.
  • Garlic Herb Skewers: Use 4-5 cloves of garlic, finely minced or grated, and increase the olive oil to 2 tablespoons. Add fresh basil or parsley for a vibrant, garlicky flavor that compliments the yogurt’s creaminess.

Considering Purchasing a Grill?

If you’re on the fence about whether or not to buy a grill, they can be a total game-changer because a grill gives you WAY more cooking options! In this post I share my TOP 5 grills to consider purchasing if you’re new to grilling, or don’t have a big outdoor space, and don’t have an unlimited budget. There’s a grill for everyone!

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Grilled Greek chicken kabobs on skewers, served with lemon wedges, olives, pita bread, and tzatziki sauce on a plate. Text overlay reads
Grilled chicken skewers on pita bread with tzatziki, lemon wedges, olives, and a tomato-cucumber salad, served on a white plate.
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5 from 5 votes

Greek Chicken Kabobs

These EASY Greek Chicken Kabobs 🇬🇷🍗 are seasoned with garlic, lemon, oregano, and cooked to tender, juicy PERFECTION! I prefer cooking these on my outdoor gas grill 🔥 but indoor grill pan and oven-baking instructions are provided so everyone can enjoy a taste of Greece!
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Servings: 8

Equipment

Ingredients 

  • ½ cup plain Greek yogurt, (0% fat, 2% fat or 5% fat; I use most of a 5.3-ounce container of 2% Fage Greek Yogurt which is a bit more than 1/2 cup but I use 2 lbs chicken)
  • 3 or 4 cloves garlic, peeled and grated on a microplane, or finely minced
  • 1-2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • Half of 1 lemon, juiced (about 1 1/2- 2 tablespoons)
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon paprika, (smoked paprika may be substituted for smokier flavor)
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • ½ teaspoon dried rosemary, or more to taste if desired
  • 1 1/2-2 pounds boneless skinless chicken breasts, diced into 1 1/2-inch chunks (keep the pieces uniform, boneless skinless chicken thighs may be used)
  • tzatziki sauce , for serving, optional (homemade or store bought)
  • fresh herbs (dill, parsley, mint), optional for garnishing, to taste

Instructions 

  • To a large bowl, add the Greek yogurt, garlic, oil, honey, lemon juice, oregano, paprika, salt, pepper, rosemary, and whisk to combine to create the chicken marinade. Tips – Make any desired flavor adjustments such as more garlic, oil, more of a certain seasoning, etc. This is a very flexible recipe. If you're using closer to 2 pounds of chicken rather than 1.5, go heavier handed or add a bit more of everything.
  • Add the diced chicken pieces to the bowl, toss well, cover tightly with foil or plastic wrap, and place bowl in the fridge to marinate for a minimum of 30-60 minutes, up to 8 hours. I aim for 2-3 hours. The longer you marinate, the juicier and more flavorful your chicken will be.
    If you're using wooden skewers, soak them in water for at least 30 minutes.
  • After marinating, thread the chicken on approximately 5 to 8 skewers, depending on how much chicken you're using and the exact length of your skewers. Don't compress or overly compact/squish the chicken onto a skewer. If you're running out of space, start a new skewer.
  • When ready to cook, follow the method below that's best suited for you. In all cooking methods:
    -Discard the marinade that was in the marinating bowl.
    -Chicken is done at 160F, rest it on a plate for 5-10 minutes so the internal temp rises to 165F as measured with a digital thermometer, which is the safe temperature to consume chicken.
  • Grilling (outdoors) – Oil the grill grates, and preheat outdoor gas grill to medium-high heat. When ready to grill, place the skewers on the grill, close the lid, and grill for approximately 3-4 minutes, open the lid, flip the chicken using tongs, and cook for another 2-4 minutes, or until the chicken is done. Tips – Because most grills are at least 500-600F and these pieces of chicken are small, it's going to cook very quickly. Use common sense and lower the heat if it's burning, flip and turn as much as necessary, and if it's not done after 8 minutes total, keep grilling until it's done. If it sticks when you are trying to flip it, let it cook for another minute before trying to flip it.
  • Grill Pan (indoors on stove) – Preheat a grill pan over medium-high to high heat on your stove, place the skewers on top, and cook for approximately 5 minutes, flip the chicken using tongs, and cook for another 3-5 minutes, or until the chicken is done. Tips – These pieces of chicken are small and will cook very quickly but all grill pans vary in their thickness, composition, the size of the chicken pieces varies, etc. so use common sense and keep cooking until it's done. If it sticks when you are trying to flip it, let it cook for another minute before trying to flip it.
  • Oven Baking – Preheat oven to 400F and place a grill rack over a parchment-lined baking sheet (do not skip lining your baking sheet because the marinade runoff will char your baking sheet otherwise!), and arrange the skewers on the prepared rack. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and lightly charred on the edges. I recommend flipping midway through baking with tongs. Tips – Baking time will vary based on the size of the chicken pieces, personal preference for doneness, heat output of your oven, etc. so use common sense and keep cooking until it's done. If your oven runs hot, and/or the chicken pieces are smaller, it could be done in 18-20 minutes, so I recommend checking early.
  • Optionally garnish with fresh herbs as desired. Serve the chicken right on the skewers with tzatziki sauce, or with pita bread, flat bread, black olives, etc. Remove the chicken from the skewers and serve over a salad, or as desired.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as desired. 

Nutrition

Serving: 1serving, Calories: 133cal, Carbohydrates: 4g, Protein: 20g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 395mg, Potassium: 356mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 159IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  2. I’ve made Greek chicken but a little different. Try olive oil, lemon juice, oregano, salt and pepper. Make the marinade in a bowl & put the chicken pieces in for 1-2 hours. I would drizzle the olive oil last so it’s not too much.

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