Authentic Greek Chicken Kabobs: A Mediterranean Delight

Ingredients

  • 1.5 pounds of boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 large red onion
  • 1 zucchini
  • 1 yellow squash
  • 1/4 cup of olive oil
  • 3 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 lemon, juice and zest
  • 12 wooden or metal skewers
  • 1 cup of Greek yogurt
  • 1 cucumber, grated
  • 1 clove of garlic, minced
  • 1 tablespoon of fresh dill, chopped
  • 1 teaspoon of lemon juice

Steps and instructions

  1. Cut the chicken into 1-inch pieces. Cut the bell peppers, red onion, zucchini, and yellow squash into similar sized pieces.
  2. In a large bowl, combine the olive oil, minced garlic, oregano, thyme, rosemary, salt, black pepper, and the juice and zest of one lemon.
  3. Add the chicken and vegetables to the bowl and toss until everything is well coated. Cover and refrigerate for at least 2 hours, or overnight if possible.
  4. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent them from burning.
  5. Preheat your grill or grill pan to medium heat.
  6. Thread the marinated chicken and vegetables onto the skewers, alternating as you go.
  7. Grill the skewers for 7-8 minutes on each side, or until the chicken is cooked through and the vegetables are tender.
  8. While the kabobs are grilling, make the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, and lemon juice. Stir until well combined.
  9. Once the kabobs are done, serve them with the tzatziki sauce on the side.

Tools for making

Recipe variations

  • Use lamb or beef instead of chicken for a different protein option.
  • Experiment with different vegetables such as cherry tomatoes, mushrooms, or eggplant.
  • Add a sprinkle of feta cheese on top of the kabobs before grilling for extra flavor.
  • Marinate the chicken in a lemon-garlic marinade instead of the Greek-inspired marinade.
  • Try using different herbs and spices such as cumin, paprika, or thyme.
  • Make it spicy by adding red pepper flakes or a dash of hot sauce to the marinade.
  • For a vegetarian option, substitute the chicken with tofu and add more vegetables.
  • Serve the kabobs with a side of Greek salad or rice pilaf for a complete meal.
  • Instead of grilling, you can bake the kabobs in the oven at 375°F for about 20-25 minutes.
  • For a gluten-free version, use gluten-free soy sauce or tamari in the marinade.

Recipe overview

These Greek Chicken Kabobs are a flavorful journey to the Mediterranean, right from your own grill or kitchen. This recipe will guide you in creating skewers loaded with marinated chicken and vibrant, colorful vegetables, infused with the herbs and spices of classic Greek cuisine. The kabobs are grilled to perfection, resulting in tender, juicy chicken and succulent vegetables, each with a delightful char that amplifies their flavor. The recipe also features instructions for making a homemade tzatziki sauce - a cooling, creamy complement that perfectly balances the hearty kabobs. It's an ideal choice for a family dinner or a backyard barbecue, offering a healthy and satisfying meal everyone will enjoy.

Common questions

  1. Can I use chicken thighs instead of chicken breasts? Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just make sure to adjust the cooking time accordingly.
  2. Can I use different vegetables? Absolutely! Feel free to use your favorite vegetables or whatever you have on hand. Just make sure to cut them into similar sized pieces for even cooking.
  3. How long should I marinate the chicken and vegetables? It is recommended to marinate the chicken and vegetables for at least 2 hours, but overnight marination will enhance the flavors even more.
  4. Can I grill these kabobs indoors? Yes, you can use a grill pan or even a broiler to cook the kabobs indoors if you don't have an outdoor grill.
  5. Can I make the tzatziki sauce ahead of time? Yes, you can prepare the tzatziki sauce ahead of time and store it in the refrigerator. It will stay fresh for up to 3 days.
  6. Can I use metal skewers instead of wooden ones? Absolutely! Metal skewers are a great option as they won't require soaking and are reusable.
  7. Can I grill these kabobs without skewers? Yes, if you prefer, you can grill the chicken and vegetables directly on the grill grates. Just make sure to use a grill pan or basket to prevent them from falling through.
  8. Can I bake these kabobs in the oven? Yes, if you don't have a grill, you can bake the kabobs in a preheated oven at 400°F (200°C) for about 20-25 minutes or until the chicken is cooked through.

Serving dishes and utensils

  • Grill or Grill Pan - This recipe requires a grill or grill pan for cooking the chicken kabobs.
  • Skewers (wooden or metal) - Skewers are needed to thread the chicken and vegetables for grilling.
  • Large Bowl - A large bowl is necessary for marinating the chicken and vegetables.
  • Grater - A grater is needed to grate the cucumber for the tzatziki sauce.
  • Small Bowl - A small bowl is used to mix and serve the tzatziki sauce.
  • Cutting Board - A cutting board is essential for chopping the chicken and vegetables.
  • Knife - A knife is needed to cut the chicken, vegetables, and other ingredients.
  • Tongs or Spatula - Tongs or a spatula are useful for flipping and turning the kabobs while grilling.
  • Measuring Cups and Spoons - Measuring cups and spoons are necessary to accurately measure the ingredients for the marinade and tzatziki sauce.
  • Grill Brush - A grill brush can be helpful for cleaning the grill or grill pan after use.

Origin stories

In Greece, kabobs, known as "souvlaki", have been eaten since ancient times. In fact, references to meat skewers can be found in Homer's works, where they are referred to as "obeliskos", and even in the works of Aristophanes, an ancient Greek playwright. Archaeological findings in Santorini, Greece, have discovered sets of skewers used in cooking, indicating that this method of grilling meat was commonly used. The modern version of Greek souvlaki was popularized in the 1950s in Athens, when vendors began selling them from street carts. It is served in pita bread with tzatziki sauce - a cooling and tangy complement to the savory grilled meat and vegetables. It's a testament to the enduring appeal of simple, well-prepared food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.