These greek chicken kabobs are incredibly flavorful and a perfect option for both outdoor and indoor grilling. Chunks of chicken breast are drenched in lemon, garlic, oregano, and olive oil before being skewered with loads of colorful vegetables. Everything comes off the grill tender, juicy, and insanely delicious.

While the original döner kebab originates from Turkey, today’s recipe is a fusion with Mediterranean cuisine. And since easy meals loaded with flavor are my specialty – believe me when I say that no one can resist these light and healthy chicken and vegetable skewers drenched in the flavors of Greece.

Using my Greek salad dressing as the base for the marinade, all you need to do is thread everything onto a skewer, grill it and voila – you’re done! Serve these with my tzatziki sauce (or vegan tzatziki) for an extra punch of flavor.



Let’s be honest, these kabobs are all about that bright and zesty marinade. Not only does it flavor the chicken, but can be brushed onto the vegetables while grilling. For the best results, you’ll need…

  • Chicken breasts: Cut into 1 ½-inch pieces, they’ll cook quickly.
  • Fresh vegetables: Choose red onion, bell peppers, zucchini and squash for their bright colors and fast cooking time on the grill.
  • Lemon: Only fresh will do!
  • Olive oil: Look for a Greek blend for authentic flavor, but any good quality olive oil is fine.
  • Red Wine Vinegar: Gives that robust, punchy flavor and helps to tenderize the meat.
  • Garlic: Fresh minced garlic cloves are best, but garlic powder will work too.
  • Dried oregano: Lends a touch of Greek flavor to the marinade.
  • Dijon mustard: My secret ingredient for adding depth of flavor.

Ingredients for Greek chicken kabobs on table.


Skewers make this recipe easy when it comes to grilling. But first, let’s make sure your chicken and vegetables are prepped and ready to go.

  1. Cube the chicken. Cut the breasts into bite-sized pieces and place in a large mixing bowl.
  2. Marinate the chicken. Whisk together the marinade ingredients and mix with the cubed chicken. Then cover and place it in the fridge to marinate for about one hour.
  3. Prep the vegetables. Cut all of the vegetables into the same-size chunks as the chicken.
  4. Assemble the kabobs. Thread the marinated chicken on metal or bamboo skewers, alternating with vegetables.
  5. Grill the kabobs. Turn the skewers and baste with remaining marinade until the chicken is cooked through and the vegetables are lightly charred.

The process of how to make Greek Chicken Kebabs.


Absolutely! If you don’t have a grill, oven baked kabobs are just as good. Here’s how to do it:

  1. Preheat your oven to 400°F/200°C.
  2. Prep and assemble your kabobs, then place them on a rack on top of a baking sheet.
  3. Bake for about 25-30 minutes, flipping them halfway through.


While this recipe is super simple, here’s a few tips to make your kabobs even better.

  • Cut all ingredients the same size. Slice the chicken and vegetables into 11/2-inch cubes or pieces so everything on the skewers will be ready at the same time.
  • Soak your skewers. To keep bamboo skewers from burning on the grill, soak them in water for at least 30 minutes before assembling the kabobs. Or better yet, buy my favorite metal skewers!
  • Thread skewers tightly. Since the chicken and vegetables will shrink as they cook, you’ll want to pack the skewers with ingredients so they stay looking full and beautiful!

Skewers of greek chicken kabobs with a bowl of tzaztiki.



1/4 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper


1 1/2 pounds boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1 1/2-inch pieces.
1 red bell pepper, seeded, cut into 1 1/2-Inch pieces
1 yellow bell pepper, seeded, cut into 1 1/2-inch pieces
1 red onion, cut into 1 1/2-inch chunks
1 zucchini, sliced


1. To make the marinade, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.

2. Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.

3. Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.

4. Place the kabobs on the preheated grill, and cook about 5-7 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.

5. Serve with lemon wedges and tzatziki sauce.


  • To Store: Place leftovers in an airtight container and store for up to 3 days in the fridge.
  • To Freeze: Use a freezer-safe bag or container and store for up to 3 months.
  • To Reheat: Simply re-heat in the microwave until the chicken and vegetables are warmed through.
  • This is the indoor grill pan I use on top of my stove.



CALORIES: 135kcal, CARBOHYDRATES: 11g, PROTEIN: 10g, FAT: 6g, SATURATED FAT: 1g, CHOLESTEROL: 24mg, SODIUM: 460mg, POTASSIUM: 487mg, FIBER: 3g, SUGAR: 6g, VITAMIN A: 1395iu, VITAMIN C: 77mg, CALCIUM: 42mg, IRON: 1mg