These Greek chicken kabobs are a summer grilling staple that I reach for whenever the weather nudges me outdoors. I discovered this combination years ago while testing quick weeknight menus and a single bite convinced me it belonged in my regular rotation. The chicken stays tender thanks to an olive oil and lemon marinade, while the char from the grill adds a smoky contrast to the fresh vegetables. We eat these straight from the skewers, squeeze an extra hit of lemon over the top, and always make an extra batch of tzatziki for dunking. I tend to make these when friends drop by unannounced because the marinade comes together in one bowl and the skewers cook in minutes. The balance of bright acid, savory garlic, and the warm herbal note from dried oregano gives every bite a classic Greek profile without a long ingredient list. For texture, I prefer using boneless skinless chicken breasts cut into 1 1/2-inch pieces; they sear beautifully and remain juicy when not overcooked. These kabobs are also wonderfully forgiving: swap breast pieces for thighs for richer flavor or add halloumi and extra vegetables for a vegetarian twist.

Ingredients

• Olive oil and acids: Use 1/4 cup extra-virgin olive oil for richness, 2 tablespoons red wine vinegar for depth, and 3 tablespoons fresh lemon juice for bright acidity. Fresh juice is essential — it lifts the chicken and keeps flavors lively.
• Mustard and aromatics: 1 teaspoon Dijon mustard emulsifies the marinade so it clings to the meat; 3 cloves garlic, minced, bring savory warmth. Fresh, firm garlic is best — avoid sprouted cloves.
• Herbs and seasoning: 1 teaspoon dried oregano is classic for Greek dishes; add 1/2 teaspoon salt and 1/4 teaspoon black pepper to season. If you have Greek oregano, use it — the flavor is slightly more floral and authentic.
• Chicken: 1 1/2 pounds boneless skinless chicken breasts (about 3 large breasts), cut into 1 1/2-inch pieces. Breasts give a clean, lean bite and cook quickly on the grill; thighs are an easy swap for more flavor and forgiveness.
• Vegetables: 1 red bell pepper, 1 yellow bell pepper, 1 red onion, and 1 medium zucchini, all cut into pieces roughly the same size as the chicken so everything cooks evenly. Choose firm, brightly colored produce for the best presentation and texture.
• Tzatziki (optional): Serve with store-bought or homemade tzatziki made from plain yogurt, grated cucumber, minced garlic, lemon juice, and dill — the cool sauce complements the hot, charred skewers perfectly.

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 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the mixture is slightly thickened and homogenous; the mustard helps the oil and acid combine so the marinade coats evenly. Marinate the chicken: Place the 1 1/2 pounds of cut chicken pieces in a glass or stainless dish and pour the marinade over the meat. Toss gently to coat, cover and refrigerate for at least 1 hour and up to 8 hours. Longer marinating time increases flavor but avoid exceeding 12 hours to prevent the lemon from breaking down the protein texture. Prep the vegetables and skewers: Cut bell peppers, red onion, and zucchini into 1 1/2-inch pieces. If using wooden skewers, soak them in water for 30 minutes; with metal skewers no soaking is needed. Thread chicken and vegetables onto skewers, alternating items so each skewer has a mix of colors and textures. Aim for consistent spacing so everything cooks at the same rate. Grill the skewers: Preheat a gas or charcoal grill to medium-high (around 400 to 450°F). Place the skewers on the grill and cook about 4 to 5 minutes per side, turning to develop even char marks. Total cooking time is about 12 to 15 minutes; chicken is done when the internal temperature reaches 165°F and juices run clear. Let rest 3 minutes before serving. Serve: Arrange skewers on a platter with lemon wedges and a bowl of tzatziki. Garnish with chopped fresh parsley or dill and a drizzle of extra-virgin olive oil for shine.

Storage Tips

To keep leftovers tasting fresh, cool skewers to room temperature then transfer to an airtight container and refrigerate within two hours. Consume within three days for best texture. For longer storage, remove vegetables and freeze cooked chicken in a single layer on a tray, then transfer to a freezer bag; it will keep for up to three months. Reheat gently in a low oven or on a covered skillet with a splash of water to restore moisture — avoid microwaving at high power, which can make the meat rubbery.

Ingredient Substitutions

If you prefer darker meat, substitute boneless skinless chicken thighs in a 1:1 swap for breasts — increase grill time by a minute or two per side. For a dairy-free option, skip tzatziki or make a dairy-free yogurt alternative. Vegetables can be varied seasonally: cherry tomatoes, mushrooms, and eggplant are excellent choices; reduce tomato time by adding them later on the grill. If you need a gluten-free marinade, confirm the Dijon mustard label — most are gluten-free but brands vary.

Serving Suggestions

Serve alongside warm pita, a simple Greek salad, or a bed of lemon-herb rice. For a lighter meal, pair with a cucumber-tomato salad and a drizzle of extra-virgin olive oil. Garnish with crumbled feta for a richer profile or chopped fresh dill and parsley to emphasize the Mediterranean flavors. These skewers also play well with roasted potatoes or a chilled orzo salad for larger gatherings.

Cultural Background

Skewered meats have a long history across the Mediterranean and Middle East; in Greece, grilling with lemon, oregano, and olive oil reflects the region's simple yet bold ingredient philosophy. This modern kabob echoes the spirit of souvlaki — small pieces of meat cooked quickly over high heat — but adapted for home cooks with accessible ingredients and straightforward technique. Regional variations may include marinating in yogurt or using different herbs like rosemary and thyme, but the lemon-oregano combo remains quintessentially Greek.

Seasonal Adaptations

In summer, load skewers with brightly colored bell peppers and fresh zucchini; in autumn swap in small wedges of sweet potato or winter squash pre-roasted until just tender. For spring, add asparagus tips or use ramps when available. Adjust marinade intensity slightly for heartier vegetables by increasing lemon and oil to maintain balance with more robust seasonal produce.

Meal Prep Tips

To prep ahead, cut chicken and vegetables the night before and store separately in airtight containers. Mix the marinade and reserve half for basting while grilling; marinate chicken up to 8 hours in advance. For quick weekday dinners, pre-thread skewers and keep them covered in the fridge; grilling time shrinks when ingredients are already at room temperature. Pack grilled skewers in meal prep containers with a side of tzatziki and chilled salad for grab-and-go lunches that reheat well.

These Greek chicken kabobs are reliable, flavorful, and endlessly adaptable — once you try them, they will likely become one of your go-to grilling options too. Share them with friends, mix up the vegetables, and make the tzatziki your own.