Greek Chicken Kabobs

Name: Greek Chicken Kabobs
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 3 tbsp Olive Oil; 1/4 cup Lemon Juice; 2 tbsp Greek Seasoning; 1 tbsp Fresh Dill; 1 lb. Chicken Tenders (cut into 1-inch pieces); 1 Red Onion (sliced into quartered pieces); 1 Lemon (cut into thin slices for skewering); Non-Stick Grill Spray

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Easy-to-make Greek Chicken Kabobs that are packed full of flavor and made in minutes time. Make the marinade in the morning before work, then come home, thread chicken and vegetables on skewers and grill in less then 30 minutes time!

Chicken, lemon, and red onion on wooden skewers resting on a white platter.

Whenever I’m pressed for time or simply don’t want a lot of pots and pans to clean up I turn to my grill. My kids have started to enjoy food on a stick. So these Greek Chicken Kabobs have been a big hit in my house lately.

What I love about kabobs like these is that I can make the marinade first thing in the morning. Cut my chicken and place in the marinade then refrigerate and let them soak in all the flavors until dinner time. This is one way I simplify dinner time in my house. I break up the prep work. When I’m exhausted at the end of the day I know that dinner is half way prepped.

I’m so excited to share with you everything I know about chicken kabobs! In this post you will learn the following information.

Ingredients
Directions
Tips & Tricks
FAQs
Grilling Recipes

Ingredients

Olive Oil – I like the flavor that olive oil gives in Mediterranean dishes.
Lemon – I love to use concentrated lemon juice for any of my marinades. For this recipe I also like to thread pieces of thinly sliced lemons throughout the skewer.
Greek Seasoning – I love using Cavendars Greek Seasoning. It’s my go-to for making homemade Greek dressing. Plus, it’s a great seasoning to use It’s good on fish too!
Dill – I love to use fresh but if you don’t have the fresh on hand you can easily use dried dill.
Chicken Tenders – I like to use chicken tenders for my skewers because it makes it easier to cut them into uniformed pieces. Bonus, they are typically cheaper at the grocery store!
Red Onion – I like the crunch of the red onion. White onion works just as well, too.
Non-Stick Grilling Spray – This is a must when grilling. The last thing you want is your kabobs to stick to the grill.

Directions

A glass bowl with homemade Greek dressing and whisk. Fresh dill and lemons surround the outside bowl.

In a large bowl, mix together the olive oil, lemon juice, Greek seasoning, and fresh dill.

Raw chicken in a glass bowl of Greek marinade with tongs tossing chicken.

Cut the chicken tenders into 1-inch pieces and place in the marinade. Mix the chicken and cover to marinate. Refrigerate for at least one hour or up to 12 hours, but no longer.

Wood skewers in a metal tray soaking in water.

While chicken marinates, soak wooden skewers in water.
Once you are ready to cook the chicken; remove the chicken from the refrigerator.
Preheat the grill to 400 degrees Fahrenheit.

Raw chicken kabobs on a baking sheet with fresh lemon and red onion and dill.

Begin to skewer chicken alternating with a slice of red onion and lemon. Repeat until all chicken and onions are skewered.

Chicken, onion and lemon wooden skewers on a grill.

Before grilling, clean grill and spray the grates with non-stick cooking spray. Reduce the heat too low. Place skewers on the grill. Grill for 5 minutes, then flip and grill for an additional 5 minutes. Internal temperature of chicken should read 165 degrees Fahrenheit.

Chicken, red onion, and lemon on wood skewers on a white plate with fresh dill.

Tips & Tricks

Here are a few of my favorite tips and tricks that I have found useful when grilling chicken kabobs.

Soak skewers – this is a must when using wooden skewers. This will prevent them from burning.
Even cuts – whenever you make kabobs it’s important to keep the cuts as even as possible. This will help with cooking all the skewers evenly.
Don’t overcrowd – try not to put too many pieces of food on a skewer. Less is more so it can all cook evenly.
Separate Meat & Veggies – this only goes if you are trying to make a skewer that is 50% meat and 50% vegetable. I actually like to cook them separately because let’s face it the veggies cook at a different time then the meat! Nothing worse then eating over cooked meat and raw vegetables! The only time I’ll cook a vegetable with meat is in a recipe like this one that only has one vegetable intertwined on the skewer.

Chicken, red onion, and lemon skewers cooking on the grill.

FAQs

How long does it take to cook chicken kebabs?

Depending on the size of the skewer it can take anywhere from 10-20 minutes. The goal is to not overcrowd the kebabs, and also to keep all the pieces uniform in size. For smaller kebabs you can cook for 10 minutes. Larger skewers packed with meat and veggies may take upwards to 20 minutes.

What temperature should I grill chicken kabobs?

A good rule of thumb to always follow when on the grill is always low and slow. I like to preheat very hot at around 500 degrees Fahrenheit and then lower the burners to low. This typically puts my grill temperature at 350 degrees Fahrenheit.

Can kebabs be cooked in the oven?

Yes! Preheat the oven to 350 degrees. Place the kebabs on a sheet pan lined with aluminum foil or parchment paper. Cook for 10 minutes. Then flip and cook for an additional 10 minutes (or until the internal temperature of the meat reaches 165 degrees Fahrenheit.

Are kabobs healthy?

Yes, for the most part they are healthy because they are packed with whole foods and protein. Lean proteins make for a healthier kabob and lots of veggies add to the nutrient values!

Chicken kebab with grilled onion and lemon with fresh dill on a white platter.

Grilling Recipes

Here are a few of my favorite grilling recipes.

If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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