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Lemon Greek Marinated Chicken Kabobs Recipe
Ash Tyrrell

Lemon Greek Marinated Chicken Kabobs Recipe

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.
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Prep Time 20 minutes
Cook Time 10 minutes
40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.

Notes

  • 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.