Greek Chicken Kebabs: A Fresh, Flavorful Grilling Recipe
Herb-packed skewers elevate backyard meals with vibrant flavors and simple prep.
Nothing says summer quite like firing up the grill for a feast of Greek chicken kebabs. Bright, herb-packed marinade envelops juicy chicken thighs, which are then threaded alongside sweet onions and zucchini, grilled to perfection, and paired with creamy, house-made tzatziki. Serve it all with pillowy pita bread and you have a meal worthy of any Mediterranean taverna—yet simple enough for a weeknight backyard dinner.
Why You’ll Love These Greek Chicken Kebabs
- Easy and Fast: The recipe is simple, with hands-on prep primarily involving mixing, marinating, and threading kebabs. Most of the flavor comes from a quick-mix marinade and char on the grill.
- Juicy and Flavorful: Using boneless, skinless chicken thighs ensures the meat stays moist. Layers of lemon, fennel, oregano, and garlic infuse every bite.
- Perfect for Gatherings: Kebabs can be scaled up for a crowd. They’re fun to assemble and easy to eat outdoors.
- Healthy and Balanced: Grilled vegetables and a yogurt-based sauce keep it light and fresh, making it ideal for weeknights and entertaining alike.
Ingredients
Tzatziki
- 1 seedless cucumber
- 2 cups plain Greek yogurt
- 1/4 cup fresh dill, chopped
- Grated zest and juice of 1 lemon (about 2 tablespoons juice)
- 1 small garlic clove, grated
- Kosher salt and black pepper, to taste
Kebabs
- 1 tablespoon garlic powder
- 1 tablespoon lemon-pepper seasoning
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1/4 cup vegetable oil (divided use; 3 tablespoons for marinade, 1 tablespoon for vegetables)
- 6 skinless, boneless chicken thighs (about 2 1/4 pounds), cut into thirds
- 1 1/2 sweet onions, cut into wedges
- 1 large zucchini, thickly sliced
- Kosher salt and black pepper (for vegetables)
- 4 to 6 pieces pita bread, quartered
- 12 wooden skewers (if using, soak in water for 30 minutes)
How to Make Greek Chicken Kebabs
- Soak the Skewers:
If using wooden skewers, submerge them in water for at least 30 minutes. This prevents them from burning over the hot grill.
- Prep the Tzatziki:
- Slice cucumber in half lengthwise and scrape out seeds with a spoon.
- Grate cucumber onto paper towels. Squeeze well to remove as much moisture as possible. This step ensures your sauce is creamy, not watery.
- Mix the Greek yogurt, chopped dill, lemon zest, lemon juice, and grated garlic together in a medium bowl. Stir in the drained cucumber. Season with salt and black pepper to taste. Refrigerate until ready to serve for best flavor.
- Marinate the Chicken:
- In a large bowl, combine garlic powder, lemon-pepper seasoning, crushed fennel seeds, dried oregano, and 1 1/2 teaspoons kosher salt.
- Whisk in 3 tablespoons of the vegetable oil to form a marinade.
- Add the chicken, tossing to coat thoroughly. Cover and marinate—refrigerating if more than 30 minutes.
- Prepare the Vegetables:
- Toss onion wedges and zucchini slices with 1 tablespoon of vegetable oil in a bowl. Season with salt and pepper.
- Build the Kebabs:
- Thread marinated chicken, onions, and zucchini alternately onto skewers, distributing evenly for balanced flavor.
- Fire Up the Grill:
- Preheat a grill (gas or charcoal) to medium-high heat.
- Oil the grates if needed.
- Grill the Kebabs:
- Place skewers on the grill and cover. Cook, turning occasionally, until chicken is deeply golden with charred edges and cooked through, about 15–20 minutes.
- Vegetables should be tender and slightly caramelized.
- Warm the Pitas:
- Place pita quarters on the grill for about 2 minutes per side, just until warm and slightly crisped.
- Serve:
- Serve kebabs family-style on a platter, with warm pitas and a generous bowl of tzatziki on the side for dipping and drizzling.
Tips for Kebabs Success
- Marinate for Flavor: Even a quick marinade makes a difference. But if you have time, marinate the chicken in the spice mixture for up to 2 hours for maximum penetration of flavor.
- Uniform Cuts: For even cooking, cut chicken and vegetables to similar sizes.
- Skewer Smart: Alternate pieces of chicken and vegetables in a repeating pattern. Don’t pack them too tightly for even cooking.
- Avoid Overcooking: Watch the chicken closely—overcooked thighs can become tough, but are more forgiving than breasts.
- Rest Before Serving: Let kebabs rest for a few minutes before serving to lock in juices.
Flavor Variations
- Protein: Substitute chicken breast, lamb, pork, or tofu for the thighs, adjusting grilling times accordingly.
- Vegetables: Try adding bell peppers, cherry tomatoes, or mushrooms to your skewers for even more color and flavor.
- Spice It Up: Add crushed red pepper flakes or a pinch of cayenne to the marinade for extra heat.
Perfect Pairings for Your Greek Chicken Kebabs
- Salads: A Greek salad with tomatoes, feta, olives, and cucumbers makes a crisp, cool side.
- Rice Pilaf: Lemon rice or herbed orzo offers a hearty, Mediterranean-inspired base.
- Dips: Hummus and baba ganoush work beautifully alongside tzatziki for a mezze-style spread.
- Beverages: Pair with chilled white wine, light beer, or sparkling water garnished with lemon and mint.
Storing and Make-Ahead Information
- Kebabs are best enjoyed fresh off the grill but can be refrigerated for up to 3 days. Reheat gently, covered in foil, in a moderate oven or on a grill to prevent drying out.
- Tzatziki can be made up to a day in advance. Stir before serving, as some liquid separation is natural.
- Marinate chicken ahead of time for convenience, but do not skewer until ready to cook to prevent the vegetables from getting soggy.
What others are reading
Pro Grilling Tips
- Use Metal Skewers: For an eco-friendly, reusable option, metal skewers work well and don’t require soaking.
- Charcoal vs. Gas: Charcoal gives a slightly smoky edge, but gas is quicker and more consistent. Either works for this recipe.
- Check Temperature: Chicken is safe when it reaches an internal temperature of 165°F (74°C).
Frequently Asked Questions (FAQs)
Q: Can I make Greek chicken kebabs ahead of time?
Yes, you can marinate the chicken a day ahead and assemble the skewers a few hours in advance. Grill just before serving for best results.
Q: What if I don’t have a grill?
You can cook kebabs on a grill pan or broil them in the oven, turning occasionally until the chicken is cooked through and has some charred edges.
Q: Is there a way to make these kebabs gluten-free?
The chicken and tzatziki are naturally gluten-free. Substitute gluten-free pita or serve with a simple rice pilaf instead.
Q: Can I freeze the leftovers?
Grilled chicken kebab pieces can be frozen. Place in a freezer-safe container for up to 2 months. Thaw and reheat thoroughly before serving.
Q: How do I keep wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading with meat and veggies to prevent burning on the grill.
Nutritional Guide (Per Serving Estimate)
| Component | Calories | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|---|
| Chicken & Marinade | 220 | 22 | 1 | 12 |
| Vegetables | 55 | 1 | 11 | 0.5 |
| Tzatziki | 60 | 5 | 4 | 3 |
| Pita Bread | 85 | 3 | 18 | 0.5 |
| Total | 420 | 31 | 34 | 16 |
*These are rough estimates. Precise nutrition will vary with serving sizes and specific ingredients.
Greek Chicken Kebabs: A Taste of the Mediterranean at Home
Whether you’re entertaining guests or enjoying a quiet dinner, these Greek chicken kebabs offer all the sunshine, herbs, and zest you’d expect from the Mediterranean. With juicy grilled chicken, lightly charred vegetables, pillowy warm pita, and a cooling swipe of tzatziki, every bite is a celebration of vibrant, fresh flavor. Get the grill going, pass around the skewers, and enjoy a meal where simple ingredients shine through smoky, tangy, herby perfection.
References
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