This Greek Chicken Kebabs Recipe features an easy fragrant herb & olive oil marinade, and charred veggies threaded between the juicy grilled chicken pieces! Low Carb, Keto, Paleo & Gluten-free.
I could eat Greek food all day every day no problem. I love those bold, fresh, herby flavors and the fact that it is healthy but still tastes so flavorful.
This Greek Chicken Kabobs recipe is one I have made a lot lately, especially since we started a weekly date night. Every Friday we make something that’s traditional in another country and if it were up to me, I would alternate between Mexico (hello, steak tacos and margaritas) and Greece. My favorite culinary destinations.
This Greek Chicken Kebab recipe will save bbq season!
As much as I love grilled chicken, let’s just admit that chicken breasts can be a little problematic. They can easily get dry and overcook within minutes, especially on the grill.
Enter Greek Chicken breast skewers!
If you grill chicken breasts that have been cut into chunks and threaded on skewers, there will be more surface area exposed to the heat of the grill.
This means, that as long as you grill them quickly on high direct heat, the inside will be done when the outside has lovely grill marks. Genius, right?
Want to take these Greek chicken kebabs to the next level? Take my advice and marinate the chicken chunks in a mix of olive oil and herbs. You could also add some yogurt and lemon juice, as well as some salt.
Adding salt to the marinade will help the chicken hold on to moisture. The acid from yogurt and/or lemon juice will tenderize the meat. If you add any of those acidic ingredients, make sure to marinate the meat for no longer than 2 hours or the chicken will start to get mealy.
Tips for making this chicken kebabs recipe:
- Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the meat.
- This recipe yields 6 skewers.
- Cut the chicken breasts into 1 1/2 inch chunks making sure they are equal in size.
- Want to add some fresh herbs? Always a good idea! Think fresh thyme, oregano, basil, rosemary. Dill can also be added fresh instead of dried.
- Too cold to grill? Simply put the chicken pieces on a sheet pan under the broiler, – works out great.
Serve them as is, or with a simple cucumber yogurt tzatziki dipping sauce or a Fermented Dill Cucumber Sauce. So good!
More delicious healthy Greek recipes from the blog:
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Greek Chicken Kebabs Recipe
Ingredients
- 2 large chicken breasts
- 1/4 cup olive oil
- 1 tsp dill
- 1 tsp oregano
- 1 tsp garlic powder
- 1 cup cherry tomatoes
- 1 medium red onion
Instructions
- Cut the chicken into into 1 1/4- 1 1/2 inch cubes.
- In a medium bowl, combine olive oil with herbs and garlic powder, as well as 1 teaspoons salt and, if you want, some black pepper. Stir in chicken until well combined; marinate for at least 2 hours to overnight in the fridge, turning occasionally. Soak the skewers: If using bamboo or wooden skewers, place them in water to soak for about 20 minutes. Take the chicken out of the fridge about 10 -30 minutes before you want to grill them so that they can warm up a bit. Drain the chicken from the marinade.Thread the chicken chunks onto the soaked kewers along with the veggies. Brush everything with remaining marinade and season with salt and pepper, to taste.
- Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.Serve immediately.
Notes
- Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the meat.
- This recipe yields 6 skewers.
- Cut the chicken breasts into 1 1/2 inch chunks making sure they are equal in size.
- Want to add some fresh herbs? Always a good idea! Think fresh thyme, oregano, basil, rosemary. Dill can also be added fresh instead of dried.
- Too cold to grill? Simply put the chicken pieces on a sheet pan under the broiler, – works out great.
Nutrition
