Oh, friends, if there’s one dish that instantly makes me feel like I’m on a sun-drenched Greek island, it’s these Greek Chicken Skewers. I remember the first time I tasted something like this – it was at a tiny little taverna on a trip years ago, and the aroma alone was enough to make my stomach rumble. The chicken was so tender, bursting with lemon and herbs, grilled to perfection. Since then, I’ve been on a mission to recreate that magic in my own kitchen, and I’ve finally landed on a version that’s not only incredibly delicious but also surprisingly easy to whip up, even on a weeknight. Forget those dry, bland chicken dishes; this is the real deal. If you love a good grilled chicken, especially something that feels a bit more special than your average barbecue fare, you’re going to adore these Greek chicken skewers. They’re a fantastic alternative to burgers or hot dogs for your next cookout, but honestly, they’re so good, they deserve a spot on your table any time of year.
Thank you for reading this post, don't forget to subscribe!What are Greek chicken skewers?
So, what exactly are we talking about when I say “Greek Chicken Skewers“? Think of them as little flavor bombs of tender, marinated chicken threaded onto skewers and then grilled or broiled until they’re gorgeously golden and slightly charred. The “Greek” part comes from the incredible marinade – a bright, zesty concoction of olive oil, lemon juice, garlic, and a generous mix of classic Mediterranean herbs like oregano, thyme, and maybe a hint of mint. It’s this marinade that does all the heavy lifting, infusing the chicken with so much character and making it impossibly juicy. It’s essentially a shortcut to big, bold flavor that feels both rustic and elegant. They’re not fussy, they’re not complicated, but they deliver a taste that’s so much more than the sum of their parts. It’s sunshine on a stick, if you ask me!
Why you’ll love this recipe?
I could sing the praises of these Greek Chicken Skewers all day, but here’s the lowdown on why I think you’llflavor is out of this world. That marinade? It’s a game-changer. The lemon cuts through the richness of the olive oil, while the herbs create this aromatic symphony that just sings. It’s savory, tangy, and incredibly fresh. What I also love is the sheer simplicity of it all. Once you’ve done a little chopping and whisking for the marinade, it’s pretty much hands-off until it’s time to cook. It’s a lifesaver on busy nights when you want something impressive without spending hours in the kitchen. Plus, these are remarkably cost-efficient. Chicken thighs are usually pretty budget-friendly, and pantry staples like olive oil, lemon, and dried herbs keep costs down. And talkversatility! These skewers are perfect for grilling outside in the summer, but you can also easily cook them under the broiler indoors when it’s too chilly. They’re fantastic served with a simple Greek salad, tucked into warm pita bread, or even just piled high on a plate with some rice. They remind me a little bit of my favorite lemon herb roasted chicken, but with that delightful smoky char from being on the grill. What truly sets these Greek chicken skewers apart for me, though, is the way they make even a simple meal feel like a special occasion. It’s that little bit of Mediterranean magic that just brightens everything up.
How to Make Greek Chicken Skewers
Quick Overview
Making these Greek chicken skewers is a breeze! You’ll mostly be marinating chicken pieces in a vibrant mix of lemon, Olive oil, and herbs, threading them onto skewers, and then grilling or broiling them until they’re cooked through and slightly caramelized. The beauty of this recipe lies in its straightforward approach: a simple marinade works wonders, and the cooking process is quick and foolproof. I’ve made this so many times, and it always turns out beautifully, delivering juicy, flavorful chicken every single time. It’s one of those recipes you’ll want to keep on repeat!
Ingredients
For the Chicken and Marinade:
You’ll want about 1.5 to 2 pounds of boneless, skinless chicken thighs. I always opt for thighs because they stay incredibly moist and tender, even with marinating and grilling. You can use breasts, but be extra careful not to overcook them. For the marinade, you’ll need about 1/2 cup of good quality extra virgin olive oil – don’t skimp here, it really makes a difference! Then, the juice of 2 large lemons (about 1/4 cup), 4 cloves of garlic that you’ve minced or put through a press, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and about 1/2 teaspoon of salt and 1/4 teaspoon of Black Pepper. A pinch of red pepper flakes is optional if you like a little heat.
For the Skewers:
If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning. Metal skewers work just as well and don’t require soaking. You’ll also need about 8-10 skewers, depending on how you pack your chicken.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you’re grilling, preheat your grill to medium-high heat. You want it nice and hot so you get those lovely char marks. If you’re using a grill pan or cooking indoors under the broiler, preheat your broiler on high and position an oven rack about 4-6 inches from the heat source. For a grill pan, just heat it over medium-high heat on the stovetop. Make sure your grill grates or grill pan are clean and lightly oiled to prevent sticking.
“Packed with flavor and so simple. Exactly what I wanted from this Greek chicken skewers!”
Step 2: Mix Dry Ingredients
In a medium bowl, combine the minced garlic, dried oregano, dried thyme, salt, black pepper, and optional red pepper flakes. Give them a quick stir just to mix everything together. This step might seem small, but it helps distribute the seasonings evenly before you add the wet ingredients. It also lets the herbs start to release their fragrant oils.
Step 3: Mix Wet Ingredients
To the bowl with the dry ingredients, add the olive oil and fresh lemon juice. Whisk everything together until it’s well combined and emulsified. It should look like a beautiful, fragrant dressing. Taste it – this is your chance to adjust the seasoning. Does it need a touch more lemon for tanginess, or a bit more salt? Make it perfect for your palate!
Step 4: Combine
Now, add your chicken pieces to the bowl with the marinade. I like to cut my chicken thighs into roughly 1-inch cubes. Toss them really well to make sure every single piece is coated in that gorgeous marinade. If you have the time, and I really recommend it, cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or even up to 4 hours for maximum flavor. The longer it marinates, the more the flavors will penetrate the chicken.
Step 5: Prepare Filling
This step is really about preparing your chicken to go onto the skewers. Once the chicken has marinated, remove it from the refrigerator. If you used wooden skewers, make sure they’ve had their soak. Thread the marinated chicken pieces onto the skewers, leaving a little bit of space between each piece. This helps them cook evenly and get that nice char. Don’t pack them too tightly! Aim for about 3-5 pieces per skewer, depending on the size of your chicken cubes and the length of your skewers.
Step 6: Layer & Swirl
This isn’t really a “layer and swirl” step like you might do with a cake, but it’s about how you arrange your chicken on the skewer. I like to place them so they’re not all perfectly lined up, but rather slightly staggered. This helps create little nooks and crannies for the marinade to caramelize beautifully on the grill. Ensure each piece has good contact with the heat source when it’s time to cook.
Step 7: Bake
Now for the cooking! If grilling, place the skewers on the preheated grill. Cook for about 4-6 minutes per side, turning occasionally, until the chicken is cooked through and nicely browned. The internal temperature should reach 165°F (74°C). If you’re broiling, arrange the skewers on a baking sheet lined with foil (for easier cleanup!) and place them under the broiler. Broil for about 4-5 minutes per side, watching them carefully, as broilers can cook very quickly. They should be golden brown and cooked through. If using a grill pan, cook for about 5-7 minutes per side over medium-high heat.
Step 8: Cool & Glaze
Once the chicken is cooked, remove the skewers from the heat and let them rest for a few minutes. This is crucial for keeping the chicken juicy! You don’t want to slice into it immediately. You can spoon a little extra of the reserved marinade (if you saved any before marinating, which I recommend!) over the cooked skewers while they’re resting, or even brush them with a little warmed olive oil and a squeeze of lemon just before serving. I find just letting them rest does wonders.
Step 9: Slice & Serve
These Greek chicken skewers are best served warm. You can either serve them right off the skewers, or carefully slide the chicken off onto a platter. They look beautiful arranged on a bed of fluffy rice, served alongside a fresh Greek salad, or tucked into warm pita bread with some tzatziki sauce. A final sprinkle of fresh parsley or dill adds a lovely pop of color and freshness.
“New family favorite! This Greek chicken skewers was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
Oh, the possibilities are endless when it comes to pairing these delicious Greek chicken skewers! For a lovely breakfast, I sometimes have leftover skewers (if by some miracle there are any!) and chop them up to add to an omelet with some feta cheese and spinach. It’s surprisingly satisfying! For a more elaborate brunch, imagine these alongside a vibrant Greek salad, some warm pita bread, a dollop of creamy tzatziki, and maybe a side of roasted potatoes. It feels so celebratory and fresh. As a light yet satisfying dessert – hear me out! – sometimes after a big dinner, I’ll have just a couple of these skewers with a small side of fresh fruit and a tiny drizzle of honey. It satisfies that craving for something savory and a little sweet without being heavy. And for the ultimate cozy snack or a casual weeknight meal, I love serving these with some lemon-herb roasted potatoes or even just a big bowl of hummus and some warm pita. My family especially loves when I serve these with a big batch of my mom’s famous couscous salad. It’s a winning combination every time!
Top Tips for Perfecting Your Greek Chicken Skewers
Over the years, I’ve picked up a few tricks for making these Greek chicken skewers absolutely perfect. For the zucchini prep (wait, I’m talking about chicken skewers! My mind goes to so many delicious places!), I mean chicken prep! The most important thing with chicken is to ensure it’s cut into uniform pieces so it cooks evenly. About 1-inch cubes is ideal. When you’re mixing the marinade, I always give it a good whisk to emulsify the oil and lemon juice. This creates a richer coating for the chicken. And definitely don’t overmix the chicken once the marinade is on; just toss it gently until coated. For skewer customization, I find packing the chicken just right is key. Not too tight, not too loose. This allows for even cooking and those beautiful grill marks. When it comes to ingredient swaps, if you don’t have fresh lemons, bottled lemon juice works in a pinch, though fresh is always best. You can also play with the herbs – add a little rosemary or even some dried mint for a different twist. For baking tips, remember that ovens vary! Keep an eye on your skewers, especially when broiling, as they can go from perfectly cooked to burnt very quickly. Using a meat thermometer is your best friend here; aim for that 165°F internal temperature. And for glaze variations, while these skewers are fantastic on their own, you can brush them with a little extra marinade (if you reserved some before adding the chicken) during the last minute of cooking for an extra flavor boost. A drizzle of honey can also add a lovely sweet counterpoint to the tanginess of the lemon.
Storing and Reheating Tips
One of the best things about these Greek chicken skewers is that they hold up really well, making them perfect for leftovers. If you have any that is! For room temperature storage, it’s best to get them into the fridge fairly quickly after they’ve cooled slightly. Don’t leave them out for more than two hours. Once stored in the refrigerator, they’ll be good for about 3-4 days. Store them in an airtight container – I like to use glass containers so I can see what’s inside. For freezer instructions, if you know you’ll be freezing them, it’s best to do so before they’re cooked, or if they are cooked, let them cool completely. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They should last in the freezer for up to 2-3 months. When you’re ready to use them, thaw them overnight in the refrigerator. For glaze timing advice, if you’re storing uncooked marinated chicken skewers in the fridge, they’re good for up to 24 hours. If you’ve cooked them and plan to reheat, it’s often best to avoid adding any glaze or sauce until after reheating to prevent sogginess. Reheat gently in a low oven or microwave.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Greek chicken skewers! I really hope you give these a try. They’re just so incredibly satisfying, bringing a taste of the Mediterranean right to your own kitchen. Whether you’re firing up the grill for a summer barbecue, looking for a flavorful weeknight dinner, or just craving something that feels a little bit special, these skewers are your answer. They’re easy enough for a beginner but impressive enough to serve to company. What I love most is that they always disappear in minutes at my house! If you enjoy these, you might also like my recipe for lemon herb roasted chicken or my simple Greek salad – they pair beautifully. I can’t wait to hear what you think! Let me know in the comments how yours turned out, or if you have any fun variations you tried. Happy cooking, and enjoy every delicious bite!
Greek chicken skewers
Ingredients
Main Ingredients
- 1.5 pounds chicken breast cut into 1-inch cubes
- 0.5 cup olive oil
- 0.25 cup lemon juice
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- wooden skewers soaked in water for 30 minutes
Instructions
Preparation Steps
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken onto the soaked wooden skewers.
- Grill the skewers for 6-8 minutes per side, or until the chicken is cooked through and lightly charred.
- Serve hot, optionally with pita bread, tzatziki sauce, and a Greek salad.
