Lemon Greek Marinated Chicken Kabobs Recipe: Herby & Juicy Dish

The first time I made these Lemon Greek Marinated Chicken Kabobs, I couldn’t believe how fresh and vibrant the flavors turned out.

The mix of lemon, garlic, and herbs instantly reminded me of a summer meal by the beach. I love how simple the marinade is to put together, yet it makes the chicken taste like something from a fancy restaurant.

When I pulled them off the grill, the smell alone made everyone in my kitchen gather around. For me, this recipe is the perfect way to bring a little Mediterranean sunshine to the table.

Ingredients for Lemon Greek Marinated Chicken Kabobs

Here’s everything you’ll need to create these kabobs, with tips to make them even better.

1.5 pounds boneless, skinless chicken thighs or breasts – Thighs stay juicier, but breasts work great too.
1/4 cup fresh lemon juice – Freshly squeezed makes all the difference; bottled juice won’t give the same zing.
1 tablespoon red wine vinegar – Balances the flavors with just the right tang.
3 tablespoons olive oil – Keeps the chicken moist while adding a subtle richness.
4 cloves garlic, minced – Always use fresh garlic for a bold, aromatic kick.
1 teaspoon dried oregano – Essential for that classic Greek taste.
1 teaspoon dried parsley – Brings a hint of earthy green flavor.
1/2 teaspoon dried thyme – Rounds out the herbs for a balanced mix.
1 teaspoon sea salt – Enhances the marinade beautifully.
1/2 teaspoon black pepper – Adds just the right touch of warmth.

Note: Serves 4 people. Double the marinade if you want to make extra kabobs.

Variations

Here are a few fun twists to make the recipe your own:

Swap lemon juice with lime juice for a sharper, tangier flavor.
Use fresh oregano or parsley instead of dried for extra fragrance.
Add colorful veggies like zucchini, cherry tomatoes, or bell peppers on separate skewers for a balanced meal.
Try a dairy-free version by skipping tzatziki and serving with hummus.

Cooking Time

This recipe is quick and manageable, even on a busy day.

Prep Time: 20 minutes
Marinating Time: 45 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 15 minutes

Equipment You Need

A few simple tools make this recipe easy:

Skewers – Wooden skewers need soaking in water for 30 minutes to avoid burning; metal skewers are reusable.
Grill or grill pan – Gives the chicken its smoky flavor and charred marks.
Meat thermometer – Ensures chicken reaches 165°F, so it’s juicy and safe.

How to Make Lemon Greek Marinated Chicken Kabobs?

Making these kabobs is a breeze, and each step brings out more flavor.

Step 1: Prepare the Marinade

In a medium bowl, whisk together lemon juice, vinegar, olive oil, garlic, oregano, parsley, thyme, salt, and pepper. I like to taste the marinade before adding the chicken—sometimes I add a touch more lemon for brightness. This quick step ensures the flavors are balanced.

Step 2: Marinate the Chicken

Cut the chicken into 1-inch cubes and place them in a large bowl or resealable bag. Pour the marinade over and mix until every piece is coated. Let the chicken sit in the fridge for about 45 minutes. If I have extra time, I’ll marinate it for up to 4 hours for deeper flavor.

Step 3: Assemble the Kabobs

Once the chicken is ready, thread the pieces onto skewers. You can add veggies here if you like, but I usually keep them separate since vegetables cook faster. This step is always fun if kids or friends help out—it feels like a mini cooking party!

Step 4: Grill the Kabobs

Preheat your grill or grill pan to medium-high. Brush the grates lightly with oil to prevent sticking. Grill the kabobs for 4–5 minutes per side until golden brown. I sometimes baste them with leftover marinade for extra flavor, but the key is cooking until the chicken reaches 165°F inside.

Additional Tips for Making this Recipe Better

Here’s what I’ve learned after making these kabobs several times:

Always marinate for at least 45 minutes—don’t skip it.
Grill the vegetables on their own skewers for even cooking.
Brush oil on the grill grates before cooking to avoid dryness.
Let the kabobs rest for 5 minutes before serving so the juices stay inside.

How to Serve Lemon Greek Marinated Chicken Kabobs?

I love serving these kabobs on a platter with warm pita bread and a side of tzatziki sauce. For something lighter, a crisp cucumber and tomato salad works beautifully.

Lemon Greek Marinated Chicken Kabobs Recipe — Credit IG (wandering_chickpea)

If I want a full meal, I’ll serve them over fluffy rice pilaf with lemon wedges and fresh parsley for garnish. The bright colors and fresh herbs make the dish look as good as it tastes.

Nutritional Information

This recipe is tasty and wholesome at the same time. Per serving:

Calories: 241
Protein: 33g
Carbohydrates: 2g
Fat: 10g

Make Ahead and Storage

Refrigeration: Store cooked kabobs in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
Freezing: Freeze the marinated raw chicken in resealable bags for up to 2 months. Thaw overnight before grilling.
Restoring: If kabobs seem dry after reheating, drizzle with a little olive oil or squeeze fresh lemon juice over them.

Why You’ll Love This Recipe?

These kabobs are one of my go-to recipes, and here’s why:

Mediterranean flavors that shine – A mix of lemon, garlic, and herbs that never fails to impress.
Quick and easy to prepare – Perfect for busy weeknights but fancy enough for guests.
Healthy and filling – High in protein, low in carbs, and full of flavor.
Customizable – Add veggies, switch herbs, or try different dips to change things up.
Always a crowd-pleaser – Whether it’s a BBQ, picnic, or family dinner, these kabobs disappear fast.

Ash Tyrrell