A simple lemon and herb marinade yields flavorful grilled Greek chicken kabobs. Serve them with a creamy feta-dill sauce for a fresh, Mediterranean-inspired summer meal.
I made these grilled Greek chicken kabobs and they quickly became a favorite—I enjoyed them for dinner, then had leftovers the next two days, and when they were gone I made them again just to share the recipe. They’re light, packed with vegetables, and full of bright Mediterranean flavor.
This low-calorie, low-carb dish began as a summer effort to add more vegetables to meals, but the inspiration really came from a big container of feta in the fridge. Feta adds a tangy punch and made me want to build an entire meal around it.
I mixed a quick herby, lemony marinade for the chicken and vegetables, then made a creamy feta-dill sauce to serve alongside. The sauce is tangy and herb-forward—perfect with the grilled kabobs.
For convenience and economy I used dried herbs in the marinade, but fresh herbs also work beautifully if you have them on hand. If you prefer a fresh-herb marinade, try a recipe that emphasizes fresh oregano and parsley.
Ingredient Notes
For the Easy Greek Marinade
- Greek seasoning – A blend from the spice aisle is convenient; it usually contains garlic, onion, salt, and Mediterranean herbs. Check labels if you avoid MSG.
- Garlic – Fresh minced garlic gives the best flavor.
- Salt and freshly ground black pepper
- Dried rosemary and thyme – These boost the herbal profile of the marinade.
- Lemon juice – Use freshly squeezed lemon for bright acidity.
- Extra virgin olive oil – Forms the base of the marinade.
Combine the marinade ingredients in a small bowl and set aside.
For the Feta Dill Sauce
- Greek yogurt – Nonfat plain Greek yogurt works well, but 2% or full-fat are fine too.
- Mayonnaise – Choose an oil-based mayo such as olive oil or canola oil mayonnaise.
- Feta – Crumbled feta adds a bright, salty tang.
- Lemon – Juice of half a lemon brightens the sauce.
- Garlic – Fresh minced garlic for depth.
- Dill – Fresh dill is preferred, but dried dill can be used in a pinch.
- Salt and freshly ground black pepper – To taste.
Whisk all the feta-dill sauce ingredients together in a small bowl, cover, and refrigerate until serving. The sauce can be made up to eight hours ahead to let flavors meld.
For the Greek Chicken Kabobs
- Chicken – Boneless, skinless chicken breasts, cut into 1-inch cubes.
- Zucchini – Two large zucchini, halved and sliced into thick rounds or half-moons.
- Mushrooms – Cremini mushrooms work well; rinse and pat dry.
- Bell pepper – Red bell peppers add color; remove seeds and cut into large pieces.
- Onion – A large red onion, halved and cut into thick slices.
Marinate and Assemble the Greek Chicken Kabobs
Soak wooden skewers in water for at least 30 minutes before assembling kabobs.
- Put the cubed chicken in a gallon-sized resealable bag. Pour half the marinade over the chicken, seal, and turn the bag to coat evenly.
- Place the vegetables in a separate bag with the remaining marinade. Refrigerate both chicken and vegetables for 3 to 6 hours.
- Preheat the grill or prepare charcoal. Thread the marinated chicken and vegetables onto water-soaked wooden or metal skewers. Arrange them on a foil-lined baking sheet for easy transfer to the grill. Grill over low heat, turning occasionally, until the chicken reaches 165°F and the vegetables are tender.
Valerie’s Tips
- Citrus juice tenderizes meat, but marinating too long can change the texture. Three to six hours works well; avoid overnight marinating for chicken in an acidic mixture.
- If using wooden skewers, soak them for at least 30 minutes before grilling to reduce the chance they catch fire.
- I typically thread three chicken cubes per skewer and alternate with vegetables.
- If you love vegetables, add extra and make a few veggie-only skewers.
Serving Suggestions
Complete the meal with simple sides such as roasted or Greek-style potatoes, lemon-garlic roasted potatoes, spinach-feta orzo, or an almond rice pilaf. The bright feta-dill sauce pairs well with grains, salads, and extra vegetables.
Greek Chicken Kabobs
Equipment
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wooden skewers
-
metal skewers
Ingredients
- 1 ½ pounds boneless skinless chicken breast, cubed
- 8 ounces cremini mushrooms, rinsed and blotted dry
- 2 zucchini, halved and sliced
- 2 red bell peppers, seeded and chopped into big pieces
- 1 small red onion, halved and thickly sliced
- 12 to 14 wooden or metal skewers
Easy Greek Marinade
- ¾ cup olive oil
- 1 tablespoon Greek seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons minced garlic
- 1 lemon, juiced
- ½ teaspoon salt
- fresh ground black pepper
Feta Dill Sauce
- ¾ cup nonfat plain Greek yogurt
- ¼ cup mayonnaise, olive oil mayonnaise suggested
- ¼ cup crumbled feta
- ½ lemon, juiced
- ½ teaspoon minced garlic
- 1 to 2 tablespoons fresh chopped dill, or 1 to 2 teaspoons dried dill
- salt and freshly ground black pepper, to taste
Instructions
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Soak wooden skewers in water for at least 30 minutes before assembling kabobs.
For the Easy Greek Marinade
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Combine marinade ingredients in a small bowl and set aside.
-
Place cubed chicken in a resealable plastic bag and pour half the marinade over it. Seal and turn to coat. Repeat with vegetables and the remaining marinade. Refrigerate both for 3 to 6 hours.
For the Feta Dill Sauce
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Combine sauce ingredients in a small bowl, cover, and refrigerate until ready to serve. The sauce can be made up to 8 hours in advance.
Assemble the Greek Chicken Kabobs
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Line a baking sheet with foil for easy cleanup and prepare the grill.
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Thread marinated chicken and vegetables onto soaked skewers and place on the baking sheet for transport to the grill. Refrigerate assembled kabobs if needed until the grill is ready.
Grilling Instructions
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Grill kabobs over low heat, turning occasionally, until chicken is cooked through and vegetables are tender. The chicken should read 165°F with an instant-read thermometer.
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Garnish the feta-dill sauce with extra fresh dill if desired and serve alongside the kabobs.
Notes
- Citrus juice tenderizes meat, but avoid marinating too long to prevent an undesirable texture; 3–6 hours is recommended for this recipe.
- Soak wooden skewers for at least 30 minutes to reduce flare-ups on the grill.
- Thread about three chicken cubes per skewer, alternating with vegetables.
- Add extra vegetables or make veggie-only skewers if desired.
Nutrition
Nutrition information is calculated using generic ingredients and is an estimate. For precise values, refer to your ingredient labels.
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This post was originally published on June 13, 2016. It has been updated with refreshed text and images.