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Grilled Greek chicken skewers made with a homemade Greek yogurt marinade, fresh lemon, and garlic. Learn our unique skewering technique for the juiciest Greek grilled chicken kabobs, perfect for meal prep or a healthy weeknight dinner!
A New Way to Make Chicken Kabobs
If you’ve ever had real Greek chicken skewers from a food truck or a Greek festival, you know the drill: smoky, charred, juicy chicken wrapped up in warm pita with tzatziki dripping out the sides. That’s exactly what we were going for with these Greek chicken kabobs, and with a homemade marinade that does all the heavy lifting, I’d say that we nailed it.
This grilled Greek chicken recipe uses a Greek yogurt marinade packed with lemon, garlic, and herbs, plus a trick for skewering the chicken that keeps every bite thick, juicy, and full of char instead of dried out. We had one of these at a Greek fest a few months back and couldn’t stop thinking about it, so we set out to recreate it at home – and it did not disappoint.
Whether you’re firing up a Weber kettle charcoal grill, or an open flame cooker like our TMG Pits “The Forge”, this one’s a perfect healthy grilled dinner.
Why You’ll Love This Recipe
- Big Mediterranean flavor. Lemon, garlic, oregano, dill, and smoked paprika soak all the way into the chicken for a bold, herby marinade.
- A unique skewering technique. Our over-and-under folding method (explained below) gives you thicker, juicier bites than typical cubed chicken kabobs.
- Great for meal prep. The chicken marinates up to 24 hours in advance, so you can prep ahead and just grill when you’re ready to eat.
- Simple, real ingredients. No bottled marinades or mystery seasoning packets – just pantry staples and fresh herbs.
- Perfect for feeding a crowd. Easy to double or triple for cookouts, and everyone can build their own pita.
Video
Why We Chose Chicken Thighs (and How We Skewer Them)
Most grilled chicken kabob recipes call for cubed chicken breast, and there’s nothing wrong with that. But we went a different route for this recipe, and it’s what makes these skewers stand out.
We used chicken thighs instead of breasts because dark meat can handle higher heat and longer cook times on an open flame without drying out. That matters here, because getting real char and smoky flavor means cooking the chicken hot and giving it time to develop that crust – something lean chicken breast struggles with at those same temperatures.
Here’s the part that really sets this recipe apart: instead of cutting the thighs into small cubes like a traditional kabob, we cut each thigh into long, even strips. Then, rather than threading the strips straight through in one flat piece, we skewer them in an over-and-under, folding motion – weaving the skewer up through the meat, then back down, so the strip bunches up on itself into one thick, compact piece.
Why bother? Two reasons:
- More even cooking. Chicken thighs naturally have thinner “tail” ends and thicker centers because of how they’re deboned. Cubing them means some pieces are inevitably thin and irregular. By cutting even strips and folding them onto the skewer, every piece ends up roughly the same thickness.
- More time on the grill, more flavor. A thin, flat piece of chicken cooks fast – too fast to really pick up deep char and smoke. By bunching the strips into a thicker mass on the skewer, the chicken can stay on the grill longer, which means more time for that fat to render, drip onto the coals, and kiss the meat right back with smoky flavor.
It’s a small technique, but it makes a big difference in the final bite.
Step-by-Step Instructions
1. Make the marinade
In a bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, cumin, smoked paprika, salt, pepper, and fresh dill. Mix until fully combined.
2. Prep and marinate the chicken
Cut the chicken thighs into long, even strips (see the section above for why). Add the chicken to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, up to 24 hours.
Note: Because this marinade contains fresh lemon juice, don’t go past 24 hours – the acidity will start to break down the texture of the meat if it sits too long.
3. Skewer the Greek marinated chicken
Thread each chicken strip onto the skewer in an over-and-under, folding pattern rather than laying it flat. This bunches the meat into a thicker piece on the skewer.
4. Grill the chicken skewers
Grill the chicken skewers over medium to medium-high heat, rotating occasionally, until they’re cooked through and nicely charred. In the last minute or two, you can lay pita bread directly on top of the skewers – the rising heat and smoke will warm and soften it right on the grill.
5. Build your plate
Serve the chicken and warm pita alongside tzatziki and a mix of diced cucumber, tomato, onion, kalamata olives, and feta cheese. Finish the tzatziki with a drizzle of olive oil and a pinch of fresh lemon zest on top for a bright finishing touch.
Recipe Tips
Use thighs for better grilling results. Dark meat holds up to higher, longer cooking without drying out, which is exactly what you need for good char.
Cut strips, not cubes. Even strips fold onto the skewer more evenly than trying to force irregular thigh pieces into uniform cubes.
Don’t over-marinate. Two hours minimum, 24 hours max – the lemon juice will start to break down the chicken if it sits too long.
Toast the pita right on the grill. Laying it over the skewers in the last few minutes lets it soak up smoke and heat at the same time.
Serving Suggestions for Greek Chicken Kabobs
- Build a gyro-style pita with warm pita bread, tzatziki, diced tomato, onion, and cucumber, just like we did in our YouTube video for this recipe.
- Serve over a Greek salad with romaine, cucumber, tomato, red onion, kalamata olives, and feta for a lighter, low-carb option.
- Pair with rice pilaf or lemon rice to soak up the extra tzatziki and marinade juices.
- Add warm homemade naan instead of pita for a slightly different bread pairing.
- Round out the plate with grilled vegetables like zucchini, bell peppers, or red onion cooked right alongside the skewers.
- Serve as an appetizer by pulling the chicken off the skewers and setting out toothpicks with a bowl of tzatziki for dipping.
- Pack it for lunch by slicing the chicken and layering it into a wrap with tzatziki and the Mediterranean veggie mix.
Grilled Greek Chicken Skewers
Ingredients
- 2 pounds boneless skinless chicken thighs, or breasts
- 1 cup full-fat Greek yogurt
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- zest of 1 lemon
- 4 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- Make the marinade: In a large bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, ground cumin, smoked paprika, kosher salt, black pepper, and chopped dill. Stir until well combined.
- Cut the chicken into strips: Cut the boneless, skinless chicken thighs (or breasts) into long, even strips rather than cubes. This makes it easier to fold the chicken onto the skewer for thicker, more even pieces. *If needed, use a meat mallet to pound out thicker parts of the thighs to make them more even.
- Marinate the chicken: Add the chicken strips to the marinade and toss to coat every piece fully. Cover and refrigerate for at least 2 hours, but no more than 24 hours.
- Skewer the chicken: Thread each strip of chicken onto a skewer in an over-and-under, folding motion so the strip bunches into one thick, compact piece rather than lying flat. Continue threading the chicken strips on each skewer until full. We were able to get about 4 skewers from 2 pounds of chicken.
- Preheat the grill: Heat your grill or coals to medium to medium-high heat. Set up an indirect and a direct heat zone.
- Grill the skewers: Place the skewers over direct heat and grill, rotating occasionally, until the chicken is charred in spots and cooked through to an internal temperature of 180-185°F for boneless thighs or 165℉ for breasts. *If the chicken starts to burn, transfer to the indirect heat side of the grill for slower cooking.
- Rest and serve: Remove the skewers from the grill and let the chicken rest for about 5-10 minutes before serving. Serve with warm pita, tzaziki sauce, Mediterranean-style veggies, or your favorite toppings.
Video
Notes
- Marinating Time: Marinate for at least 2 hours and up to 24 hours – no longer, since the fresh lemon juice will start to break down the texture of the chicken if it sits too long.
- Using Chicken Breasts instead of Thighs: Chicken thighs are recommended over breasts since dark meat holds up better to the higher heat and longer cook time needed to develop good char. You may substitute chicken breasts, but we still recommend cutting them into strips about 1″ wide, and pounding with a meat mallet to get them thinner before marinating. For breasts, grill to an internal temperature of 165°F instead of the higher 180-185°F for thighs.
- Cook Times: The cooking times in this recipe are a guide only and may vary based on the temperature of your grill, the size of your skewers, etc. You should always cook your meat to the correct internal temperature, not to a specific time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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