Greek Chicken Kabobs

by Jamie on May 24, 2010

Post image for Greek Chicken Kabobs

Our weeknight dinners can become a little monotonous at times, but I make an effort to change things up on Sundays. Whether it’s an in depth recipe that takes hours to prepare or just a simple fresh marinade, I always try to incorporate something new to our repertoire.

Since it’s really warming up in Ohio, we have been using our grill to cook dinner on a regular basis. When we have time, we love to fire up the charcoal and hang out on the deck to enjoy the weather. What smells better than a fiery charcoal grill on a warm spring evening?

This past Sunday, I wanted to create a meal that was rich with Greek flavors. I decided on grilled chicken kabobs that were bathed in an amazing marinade. I paired the kabobs with grilled asparagus and orzo pasta tossed with fresh peppers, cucumbers, tomatoes, olives, feta and a mouth-watering Greek dressing.

Although this marinade smelled a little odd, the flavor of the grilled kabobs was very fresh and delicious. I will definitely use this marinade again and can’t wait to experiment with different types of proteins. I imagine shrimp and fish would turn out quite fantastic. If I piqued your interest with the mention of the orzo salad, stop back on Wednesday for the recipe.



Greek Chicken Kabobs

May 24th, 2010

Yield: approximately 5 kabobs


1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1 red bell pepper, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
2 pounds skinless, boneless chicken breast halves - cut into cubes


1. In a small bowl, mix together all the marinade ingredients.

2. In a large resealable plastic bag, place the marinade, red and green bell peppers, onion wedges and chicken. Seal, and mix to coat. Refrigerate 4 to 24 hours.

3. When ready to cook, preheat grill for medium-high heat.

4. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

5. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.


- I used fresh thyme, rosemary and parsley.

adapted from recipezaar


{ 21 comments… read them below or add one }

Joanne May 24, 2010 at 11:31 pm

It’s definitely hard to mix things up when you’re pressed for time during the week, but the weekend is the perfect time for experimentation! These kabobs look delicious.


Kim at Rustic Garden Bistro May 24, 2010 at 11:52 pm

I am currently dtying oregano, thyme, parsley and rosemary in the backyard. Wonder if dried herbs will work?! [K]


Jessica @ How Sweet May 25, 2010 at 6:41 am

Love chicken kabobs. We have been breaking out the grill quite a bit here in Pa, too!


Katrina May 25, 2010 at 7:42 am

These are beautiful. What a great on-the-porch dinner!


shelly (cookies and cups) May 25, 2010 at 8:33 am

These are gorgeous! So glad grilling season is here in NJ!


DessertForTwo May 25, 2010 at 9:32 am

Yum! :)
I also try to do a special Sunday night dinner. It starts the week off on the right foot.


Jenn (Jenn's Menu and Lifestyle Blog) May 25, 2010 at 9:59 am

Those kabobs look fabulous! I need to get some metal skewers, I’m not crazy about the wood ones anymore. :)



Naomi May 25, 2010 at 12:27 pm

I love the simple idea of this meal. I will be back for the orzo salad-Yum!


TraceyJoy May 25, 2010 at 3:59 pm

oh Jamie, I almost bit the computer screen, that looks amazing


deeba May 26, 2010 at 12:51 am

Love this, I do!! Would love to read about the orzo salad you made alongside too. Did you use a similar dressing for it?


Lori Freitag April 20, 2011 at 11:49 am

I made this a couple weekends ago for friends and loved it so much am going to again tomorrow night. It was perfect! Great flavors! Thanks.


Laura June 15, 2011 at 10:28 am

Yummy, I’m going to do this tonight, exactly what I’m looking for, will let you know how it goes!


Toni June 20, 2011 at 2:35 pm

I cooked these kabobs for my husband on Father’s Day, accompanied by the greek orzo pasta. This meal was outstanding. A matter of fact, my husband just called me to tell me what an amazing dinner I made last night and asked how much was left over. I too have been thinking all day about the leftovers in the refrigerator. I better beat him home tonight or the leftovers will be gone before I get there. I highly recommend these yummy dishes!


Jamie June 20, 2011 at 7:36 pm


I am so thrilled that you enjoyed this meal. Thanks so much for taking time to come back and comment. I hope you enjoyed your leftovers. Have a fabulous week.



Kristine July 27, 2011 at 4:28 pm

trying this on friday! I have been looking for a good greek chicken kabob recipe, and this is totally the best looking one i have found! thanks a ton!!!


Annie July 30, 2011 at 9:44 pm

How exciting to find a recipe that calls for so many of the herbs I have growing on the deck right now. These kebobs were delicious!


Rosalie May 27, 2012 at 2:54 pm

The recipe says to marinate the veggies and chicken together. Is this safe?


Katherine July 27, 2012 at 5:41 pm

The chicken was flavorful and moist. I noticed there was no salt in this recipe. Was it omitted on purpose?



linzie May 7, 2014 at 10:13 pm

I’ve made this so many times since I found this recipe and it’s always a huge hit! I add crushed red chili peppers for a little kick – thanks so much for the recipe!


Zibby May 13, 2015 at 6:53 pm

Good job getting me hungry at midnight, I will share my guilt with you when I will rush through the refrigerator in a moment πŸ˜€


Jamie May 22, 2015 at 11:39 am

I hope you get the chance to try them! Thanks for visiting.



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