Grilled Lemon Garlic Chicken Kabobs

Grilled Lemon Garlic Chicken Kabobs ~ lemon, garlic, oregano, olive oil ~ simple ingredients marinated with boneless chicken breasts and grilled for delicious Greek style flavor.

These kabobs kick off grilling season for us and are on repeat all summer. Sunshine, skewered food, more time outdoors and a delicious meal on a stick that’s a must-make. The simple, Greek-style ingredients in the marinade lock in the really robust flavor. The whole meal can be on the table without ever touching a skillet. Game on.

I used chicken breasts for these Grilled Lemon Garlic Chicken Kabobs, but if you’re partial to thighs, feel free to sub them in. You’ll want to include both the juice and the zest of the lemon in the marinade. So much flavor and the rest of the ingredients, although simple ramp up the flavor for a meal you won’t soon forget.

Grilled Lemon Garlic Chicken Kabobs Ingredients:

• 1 ½ pounds boneless chicken breasts (thighs can also be used)
• ¼ cup olive oil
• Juice and zest from one lemon
• 2 tablespoons red wine vinegar
• 1 tablespoon dry oregano
• 1 teaspoon garlic powder
• 2 teaspoons salt
• ¼ teaspoon pepper
• onions, bell peppers, tomatoes or other veggies of your choice

Instructions:

Cut the chicken into about 1 ½” cubes and add them to a large zip top bag. Whisk together the ingredients for the marinade in a bowl then pour it over the top of the chicken, smooshing and swishing until all the chicken is coated.

Seal the bag and refrigerate the chicken, marinating at least 2 hours up to overnight (I usually shoot for 4-6 hours). I used bell peppers, red onion and grape tomatoes on the kabobs but zucchini or mushrooms would be good, too.

Tip: If you’re using wooden skewers soak them in water about 30 minutes before grilling so they don’t catch on fire.

Skewer the chicken, alternating with the veggies, lightly season with salt and pepper then grill over medium high heat (about 400 degrees) 4-5 minutes per side until they’re cooked completely through without overcooking.

Tip: When grilling, the chicken kabobs will release easily when they’re ready to be turned. If they stick, give them another minute or so of cooking time.

We love these kabobs with just some warm pita bread, keeping with the ‘whole meal on the grill’ theory, but a quick Tzatziki ~ a lemony yogurt-cucumber dipping sauce is really good as well, as is rice or even a baked potato.

These Grilled Greek Lemon Garlic Chicken Kabobs are not only delicious, but they make even a Tuesday night dinner look festive.

You may even want to start this Greek themed meal off with  Whipped Feta Garlic Dip, a really good appetizer and for dessert, cinnamon-honey nut filled Mini Baklava Cups that don’t disappoint. In fact, make extra because they somehow magically disappear.

If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.

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Until next time ~ enjoy and keep those grill flames going!

Grilled Lemon Garlic Chicken Kabobs

Lemon, garlic, oregano, olive oil marinated with cubed boneless chicken breasts and grilled for delicious Greek style flavor.

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Print Recipe

CourseMain Course

CuisineAmerican, Greek

Keywordgrilled chicken kabobs

Ingredients

• 1 ½ pounds boneless chicken breasts thighs can also be used
• ¼ cup olive oil
• Juice and zest from one lemon
• 2 tablespoons red wine vinegar
• 1 tablespoon dry oregano
• 1 teaspoon garlic powder
• 2 teaspoons salt
• ¼ teaspoon pepper
• onions, bell peppers, tomatoes or veggies of your choice

Instructions

• Cut the chicken into about 1 ½” cubes and add them to a large zip top bag.
• Whisk together the ingredients for the marinade then pour it over the top of the chicken, swishing it around until all the chicken is coated.
• Seal the bag and refrigerate the chicken at least 2 hours (I usually shoot for 4-6 hours) up to overnight.
• Chop the vegetables of your choice into similar sizes (I used bell peppers, red onion and grape tomatoes, but zucchini or mushrooms would be good, too).
• If you’re using wooden skewers soak them in water 30 minutes before grilling so they don’t catch on fire.
• Skewer the chicken, alternating with the veggies, lightly season the kabobs with salt and pepper then grill over medium high heat (about 400 degrees) 4-5 minutes per side until they’re cooked completely through without overcooking.
• Serve with rice, pita, salad or tzatziki.

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