Greek Chicken Kebobs

Greek Chicken Kebobs

Serves 4
Prep time 30 minutes
Cook time 25 minutes
Total time 55 minutes


  • 4 boneless chicken breasts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 4 cloves finely chopped garlic
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • salt & pepper to taste


These are really good served with lemon potatoes or rice, tzatziki sauce,  and a Greek salad.


Step 1
Combine oil, lemon juice, garlic and spices into a container and mix well. Set aside.
Step 2
Chop chicken into even sized chunks about 1 to 2 inches in diameter and place into a glass dish. Pour marinade mixture onto chicken and stir well to make sure they are evenly coated.
Step 3
Transfer chicken mixture into a plastic bag (or keep in the glass dish covered) and place into fridge. You can leave for a couple of hours or leave overnight in the fridge.
Step 4
When ready to put the pieces onto the skewers remove the chicken from the fridge. If using wooden skewers it is good to soak them in cold water for while so they do not burn as easily when grilled.
Step 5
You will need to load the chicken piece onto the skewers packing them fairly tightly and leaving about 1.5" on either end to use to flip them. You should not reuse any of the remaining marinade at this point and it should be discarded.

Preheat the grill to medium high. Once heated you can place the skewers onto the grill turning regularly to ensure even cooking. They take about 15 minutes or so or until evenly cooked through and no longer pink. Make sure you do not over cook though as they will dry out easily and not be as tender.

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