Spread the love

Greek Chicken Kabobs: Your Ticket to a Mediterranean Backyard Party

Hey there, foodie friends! Chef Nico here, ready to whisk you away to the sun-drenched shores of Greece without leaving your grill. Picture this: golden chunks of chicken, kissed by smoky flames and dripping with zesty lemon-herb magic. These Greek Chicken Kabobs aren’t just dinner—they’re a flavor-packed escape to the Aegean Sea. Perfect for lazy Sundays, impressing your crew, or when you’re craving a vacation but your passport’s expired. Trust me, one bite and you’ll hear bouzouki music. Let’s fire it up! 🔥

How My YiaYia Taught Me to Grill (and Life Lessons)

My obsession with these kabobs started at 12, when my YiaYia (that’s “grandma” in Greek) handed me tongs like they were Excalibur. “Nico,” she said, olive oil glinting in her wrinkles, “grilling’s like love—patience makes perfect.” We’d skewer chicken between laughs, her stories of Santorini sunsets mixing with the sizzle of the grill. One fateful day, I got cocky and flipped kabobs like a TV chef… sending three into the rosemary bushes. YiaYia just winked: “The birds feast tonight!” Now, every time I grill, I taste her wisdom—and still check the shrubs for snack-turned-wildlife-treats. 🌿

Your Mediterranean Flavor Toolkit

Olive oil (4 tbsp): The liquid gold of Greece! Extra virgin for maximum fruitiness. In a pinch? Avocado oil works, but you’ll miss that peppery finish.
Fresh lemon juice + zest (2 tbsp + 1 tbsp): Sunshine in liquid form! Bottled juice? Emergency only—fresh zest is non-negotiable for that aromatic punch.
Garlic (3 cloves) + shallot (1): The dynamic duo. Minced fine so they cling to every nook of the chicken. No shallots? Red onion’s your rebel substitute.
Oregano, basil, thyme (2 tsp each): Dried herbs are heroes here—they won’t burn like fresh. Swap basil for marjoram if you’re feeling fancy.
Chicken thighs (2 lbs): Thighs > breasts forever. Juicier, forgiving if you zone out watching the grill. Veg friends? Jackfruit or tofu marinate like champs.

Grill Master Moves (No Flamesuit Required)

Step 1: Marinate Like a Mediterranean Maven
Mix oil, lemon, herbs, garlic, and shallots in your biggest bowl. Pro tip: Zest the lemon BEFORE juicing—unless you enjoy fishing seeds out of your marinade. Add chicken, coat like you’re tucking it into bed. Marinate 2+ hours (overnight = flavor fireworks).

Step 2: Skewer Strategy
Soak wooden skewers for 30 mins—unless you want edible kindling. Thread thighs snugly; leave pinky-width space for even cooking. Keep a raw chunk? Toss it—no one wants a kebab roulette.

Step 3: Grill Game Time
Fire up to medium (400°F). Oil those grates—I use a halved onion as a natural scrubber. Grill 8-10 mins, turning with confidence (no frantic flipping!). Chicken’s done at 165°F. If flare-ups happen, channel your YiaYia: move kabobs calmly, don’t panic-splash water!

Plate Like a Parthenon Pro

Slide kabobs onto a platter with drama. Surround with warm pita, tzatziki for dipping, and charred lemon halves. Sprinkle feta like edible confetti. For the full taverna vibe, light a citronella candle and argue about soccer.

Mix It Up, My Meze Master

Surf & Turf: Alternate chicken with shrimp. Marinate seafood separately for 30 mins max—citrus overcooks it fast!
Veggie Power: Add bell peppers, red onions, zucchini between chicken. Baste with leftover marinade pre-grilling only (raw chicken germs begone!).
Gyro Style: Slide grilled meat into pitas with tomatoes, fries (!), and garlic sauce. Yes, fries—trust the Greeks.
Air Fryer Hack: No grill? Air fry at 380°F for 12 mins, shaking halfway. You’ll miss the smokiness, but gain crispy edges!

Confessions of a Kabob Addict

True story: I once made these for a date who “hated Mediterranean food.” He ate six skewers, then asked to borrow my copy of “Zorba the Greek.” The recipe’s evolved—I now add a pinch of cinnamon for warmth—but YiaYia’s core remains. Pro tip: Double the marinade and use the extra as salad dressing. Your greens will thank you.

Kabob Quandaries Solved

Q: Chicken sticking to grill?
A: Pat meat dry pre-grilling! Wet chicken = glue. Also, oil grates when they’re hot.

Q: Can I use breast meat?
A: Sure, but marinate max 2 hours (lemon dries it out). Cook to 160°F and rest—it’ll carry over.

Q: No skewers?
A: Be a rebel! Grill chicken loose and pile into bowls. Still tastes like victory.

Q: Marinade safe for basting?
A: Only if you boil it first or set some aside pre-chicken. Salmonella’s not a Greek ingredient.

Macros for the Win

Per serving: 280 cals | 15g fat | 2g carbs | 32g protein. Keto-friendly if you skip the pita! Gluten-free naturally.

Greek Chicken Kabobs

Author: therecipemingle
Total Time: 2 hr 50 min
Yield: 6 1x

Print Recipe

Ingredients

Scale

4 tbsp olive oil, divided

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp paprika

2 tsp dried oregano

2 tsp dried basil

1 tsp dried thyme

3 garlic cloves, minced

1 shallot, diced

Kosher salt & black pepper, to taste

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

Instructions

In a bowl, mix 2 tbsp olive oil, lemon juice, zest, paprika, herbs, garlic, shallot, salt & pepper.

Add chicken and marinate for 2 hours or overnight.

Thread chicken onto skewers. Brush with remaining oil and season lightly.

Grill on medium heat, turning occasionally, until fully cooked (about 10 minutes or until internal temp reaches 165°F).

Serve hot and enjoy!

Prep Time: 2 hr 30 min
Cook Time: 20 min

Nutrition

Calories: 280 per serving
Fat: 15g per serving
Carbohydrates: 2g per serving
Protein: 32g per serving