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

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


23 Responses to “Greek Chicken Kabobs”

  1. 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.


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


  3. 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!


  4. Katrina — May 25, 2010 at 7:42 am

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


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

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


  6. 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.


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



  8. 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!


  9. TraceyJoy — May 25, 2010 at 3:59 pm

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


  10. 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?


  11. 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.


  12. 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!


  13. 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.


  14. 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!!!


  15. 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!


  16. Rosalie — May 27, 2012 at 2:54 pm

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


  17. 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?



  18. 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!


  19. 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 :D


    • Jamie — May 22, 2015 at 11:39 am

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



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