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Easy Grilled Greek Chicken Kabobs | Kitchen Cents
Rachel Koller

Grilled Greek Chicken Kabobs

5 from 1 vote
Tangy chicken breast chunks coated in delicious Greek flavors. These Greek chicken kabobs are moist, flavorful, and stand on their own. No sauce needed!
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Prep Time 5 minutes
Cook Time 10 minutes
Marinade Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings

Ingredients
  

Marinade
  • 2 Tbs lemon juice fresh is best but bottled is fine too
  • 1/3 cup plain Greek yogurt or sour cream
  • 1/4 cup finely chopped parsley or 2 Tbs dried parsley
  • 1 tsp salt
  • ½ tsp red chili flakes add more for spicier chicken
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp Fresh minced ginger or ginger puree or 1/4 tsp dried ground ginger
  • 1 tsp chopped garlic or 1/4 tsp dried garlic powder
  • 2-2 1/2 lbs chicken breasts cut into 1x1 inch chunks

Equipment

Method
 

  1. In a gallon size ziploc bag, combine all marinade ingredients. Shake and squish to mix.
  2. Add chicken chunks. Place in the fridge to marinate 1-12 hours.
  3. Spray or wipe grill with a little oil to help chicken not stick.
  4. After marinading, skewer onto metal or bamboo skewers.
  5. Grill over medium to medium-high heat until chicken reaches 165 degrees F. internally. This usually only takes 7-10 minutes (turn skewers several times to get grill marks on all sides).
  6. Remove from grill, cover with tinfoil and let chicken rest for 5 minutes then Enjoy!

  7. *See notes for additional information*

Notes

  • If using bamboo skewers, soak skewers in water for at least 30 minutes. This will help them from catching fire during grilling.
  • To speed up prep process, skip the kabobs and enjoy grilled greek chicken breasts. Butterfly chicken breasts (cut in half horizontally) then marinate. Grill time may vary depending on the size of chicken breasts. Make sure chicken reaches the "safe zone" of 165 degrees F.
  • This recipe can be prepped ahead and frozen. Make as directed. Once the chicken and marinade are ready to "marinate." Put it in the freezer. When ready to use, let thaw then grill.

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