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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.


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Greek Chicken Kabobs

By: Jamie
4.84 from 6 ratings
Prep: 5 minutes
Cook: 10 minutes
Marinate Time: 4 hours
Total: 4 hours 15 minutes
Servings: 5
Fire up the grill for these easy and flavorful Greek chicken kabobs. Be sure to marinate the chicken for at least 4 hours before cooking.



  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 cloves garlic minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dried oregano
  • 1 tablespoon chopped fresh thyme leaves 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


  • 2 pounds boneless skinless chicken breast
  • 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


  • In a small bowl, mix together all the marinade ingredients.
  • In a large resealable plastic bag, place the marinade, chicken, red and green bell peppers, and onion wedges. Seal and mix to coat. Refrigerate 4 to 24 hours.
  • When ready to cook, preheat grill for medium-high heat.
  • Discard marinade and thread the meat and vegetables onto skewers, leaving a small space between each item.
  • 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.


Calories: 447kcal, Carbohydrates: 11g, Protein: 40g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 0.02g, Cholesterol: 116mg, Sodium: 286mg, Potassium: 919mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1143IU, Vitamin C: 65mg, Calcium: 76mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.


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  1. Zibby says:

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

    1. Jamie says:

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