Mediterranean · Grilling
Greek Chicken Kabobs
Lemon-oregano chicken and colorful vegetables grilled, baked, or air-fried on skewers.
4–6servings15 minprep1 hrmarinate10–15 mincook
From Dianne's kitchen
Souvlaki-inspired and flexible
These colorful kabobs are a delicious way to bring Greek-inspired flavor to a warm-weather meal.
They are equally good on the grill, in the oven, or in the air fryer.
What you'll need
Ingredients
- 1½–2 pounds boneless chicken thighs or breasts, cubed
- 1 red onion, cubed
- 1 red bell pepper, cubed
- 1 yellow bell pepper, cubed
- 1 zucchini, sliced, optional
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon honey
- 2 teaspoons paprika
- ½ teaspoon cumin
- 2 teaspoons salt
- ⅛ teaspoon black pepper
- Wooden skewers, soaked 30 minutes
Step by step
Instructions
- Whisk olive oil, lemon juice, honey, garlic, oregano, paprika, cumin, salt, and pepper. Toss with chicken and marinate at least 1 hour.
- Heat grill to medium-high, or heat oven or air fryer to 400°F.
- Thread chicken and vegetables onto soaked skewers.
- Grill 10–15 minutes, turning, until chicken reaches 165°F and vegetables are lightly charred. Alternatively bake or air-fry until cooked through.
- Serve with Greek salad, pita, or yogurt sauce.
Dianne's kitchen tip
Use what you love
This recipe also works with lamb, beef, or vegetables only.