This is one of those dishes I reach for as soon as the weather turns warm and the grill comes out of storage. These Greek chicken kabobs are bright, herby, and reliably juicy—exactly the kind of dish that turns an ordinary dinner into a celebration. I discovered this combination during a long weekend when friends were coming over with very different tastes: some wanted bold citrus, others preferred a more herb-forward profile. The balance of lemon, red wine vinegar, garlic, and oregano in the marinade won everyone over, and the skewers quickly became the highlight of the evening. The chicken stays tender because you cut it into uniform 1 1/2-inch pieces, and a short, high-heat cook on a hot grill gives you those lovely charred edges without drying the meat. I often make a double batch of the marinade because that extra bit brushed on during grilling takes the flavor up a notch. In texture terms, the vegetables—bell peppers, onion, and zucchini—provide a pleasant contrast to the succulent chicken: crisp-tender, slightly charred, and sweet. These skewers are also incredibly adaptable; swap in mushrooms or cherry tomatoes when in season, or use boneless thighs if you want a fattier, more forgiving bite. They’ve been a staple at backyard parties and quiet family dinners alike, and I love how quickly they come together when guests arrive hungry.

Ingredients

• Olive oil (Marinade): Use a good-quality extra-virgin olive oil for flavor—1/4 cup provides the fat that helps the marinade cling and keeps the chicken moist. Brands like Colavita or California Olive Ranch are dependable.
• Red wine vinegar: 2 tablespoons add bright acidity and a gentle tang that complements the lemon without overpowering the herbs.
• Fresh lemon juice: 3 tablespoons (about one large lemon) gives a clean citrus lift that tenderizes the meat slightly; always use freshly squeezed for best flavor.
• Dijon mustard: 1 teaspoon acts as an emulsifier in the marinade and adds subtle warmth—optional if you prefer no mustard flavor.
• Garlic: 3 cloves, minced—fresh garlic is essential here; jarred minced garlic will work in a pinch but is less fragrant.
• Dried oregano: 1 teaspoon for that unmistakable Greek herby note; substitute with Greek oregano if you can find it for a more authentic flavor.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season the marinade and the chicken.
• Chicken: 1 1/2 pounds boneless skinless chicken breasts (about 3 large breasts), trimmed and cut into 1 1/2-inch pieces—uniform pieces ensure even grilling.
• Vegetables: 1 red bell pepper, 1 yellow bell pepper (seeded and cut into 1 1/2-inch pieces), 1 red onion cut into 1 1/2-inch chunks, and 1 zucchini sliced into thick rounds—all provide color and bite.

Instructions

Make the marinade: In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 3 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The mustard helps emulsify the oil and vinegar; whisk until slightly thickened. Taste and adjust acidity with a little more lemon if you prefer a brighter profile. The aromatic garlic and oregano should be evenly distributed so each chicken piece picks up flavor. Marinate the chicken: Place the 1 1/2 pounds of chicken pieces in a glass or nonreactive dish. Pour the marinade over the chicken, turning pieces to coat evenly. Cover tightly and refrigerate for at least 1 hour and up to 8 hours—longer marinating time deepens flavor but avoid overnight as the citrus can begin to 'cook' the surface. Prepare the grill and thread skewers: Preheat a gas or charcoal grill to medium-high heat, or heat a heavy grill pan over medium-high on the stovetop. If using metal skewers, brush them lightly with oil to prevent sticking. Thread the skewers with alternating pieces of red onion, chicken, zucchini, and bell pepper, leaving a little space between items so heat circulates. Aim for 4 to 5 pieces of chicken per skewer depending on skewer length. Grill the skewers: Place the kabobs on the preheated grill and cook about 4 to 5 minutes per side, turning carefully with tongs. Total cooking time is usually around 12 to 15 minutes; chicken is done when an instant-read thermometer inserted into the center reads 165°F. Look for lightly charred edges on the vegetables and a golden sear on the chicken. If vegetables are charring too quickly, move skewers to a cooler section of the grill. Finish and serve: Remove skewers from the grill and let them rest for 3 to 4 minutes to allow juices to redistribute. Serve with lemon wedges and a dollop of tzatziki sauce on the side for dipping. A final squeeze of lemon over the skewers just before serving brightens all the flavors.

Storage Tips

Store cooled skewers or removed grilled chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, strip the chicken from the skewers and freeze in a single layer on a baking sheet; once frozen, transfer to freezer bags for up to 3 months. Reheat gently in a 350°F oven covered with foil for 8–12 minutes or thaw overnight in the fridge and pan-sear quickly to refresh the char.

Ingredient Substitutions

If you prefer dark meat, use boneless skinless thighs in place of breasts—reduce cooking time slightly and aim for a juicy pull-apart texture. Swap red wine vinegar for white wine vinegar or more lemon juice if that’s what you have. If avoiding mustard, omit it and increase the olive oil by a teaspoon to maintain emulsification. Dairy-free diners can skip tzatziki and use a lemon-herb vinaigrette or hummus as a dip.

Serving Suggestions

Serve skewers with warm pita, a simple Greek salad, or lemon-herb rice pilaf. Garnish with chopped fresh parsley or dill and extra lemon wedges. For a lighter meal, pair with a crisp cucumber-tomato salad and a side of olives. For a heartier feast, add roasted potatoes tossed in oregano and lemon.

Cultural Background

Skewered meats are a cornerstone of many Mediterranean cuisines; Greek-style skewers draw on flavors like olive oil, lemon, and oregano, which are staples of regional cooking. Variations of these skewers appear across Greece and neighboring countries, often with local spice blends, different cuts of meat, and regional vegetable choices.

Seasonal Adaptations

In summer, swap zucchini for summer squash and add cherry tomatoes at the end of grilling. In cooler months, use bell peppers and mushrooms and finish skewers briefly under a broiler if outdoor grilling isn’t an option. For holiday gatherings, double the marinade and keep warm in a slow cooker on low for an easy buffet-style service.

Meal Prep Tips

Cut and marinate the chicken the night before and store the pre-chopped vegetables in sealed containers in the fridge. When you’re ready to cook, assemble skewers and grill—this cuts active prep time down to 15 minutes. For packed lunches, slice leftover grilled chicken and add to grain bowls with tzatziki and roasted vegetables.

These kabobs are a reminder that simple ingredients, treated with care, can deliver spectacular results. They’re versatile, quick, and always welcome at the table—make a batch, invite friends, and enjoy the smoky, lemony goodness together.