Greek Chicken Kabobs

Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.

How badly do you want to faceplant yourself into this platter?

Because I basically did that all. summer. long.

Here’s what’s involved: grilled pita bread, English cucumbers, cherry tomatoes, red onion, cubed feta, kalamata olives, and tzatziki sauce paired with the best Greek chicken kabobs I have ever had.

The kabobs get a boneless, skinless chicken thigh marinade – olive oil, lemon juice/zest, paprika, oregano, basil, thyme, garlic and shallot. Let the chicken swim in this for a bit before throwing these bad boys onto that grill for that smoky, charred flavor.

It is so simple, yet so so good.

Now a platter is absolutely not required, but it’s so great for summer entertaining. If it’s just you and your baby corgis like I am 99% of the time, the kabobs with some beers/wine should be absolutely perfect.

Greek Chicken Kabobs

Yield: 6 servings

prep time: 2 hours 30 minutes

cook time: 20 minutes

total time: 2 hours 50 minutes

Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.

Print Recipe

entree

Greek Chicken Kabobs

2 hours 30 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 shallot, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

Directions:

1. In a medium bowl, combine 1 1/2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
2. Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
3. Thread chicken onto skewers. Brush with remaining 1 1/2 tablespoons olive oil; season with salt and pepper, to taste.
4. Preheat grill to medium heat.
5. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately.

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