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Greek Chicken Kabobs

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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.


A Greek Kabob on a plate with a side of asparagus

Greek Chicken Kabobs

Yield: approximately 5 kabobs
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate Time: 4 hours
Total Time: 4 hours 15 minutes


  • 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.

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Wednesday 13th of May 2015

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


Friday 22nd of May 2015

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



Wednesday 7th of May 2014

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!


Friday 27th of July 2012

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



Sunday 27th of May 2012

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


Saturday 30th of July 2011

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!

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