Name: Greek Chicken Skewers
Prep time: 20 min
Cook time: PT-487992H8M46S
Total time: PT-487992H8M46S
Cuisine: Mediterranean
Ingredients: 2 lbs chicken breasts, cut into 1¼” cubes; 2 red bell peppers, cut into 1½” chunks; 1 pint cherry or grape tomatoes; 2 zucchinis, sliced into ½” rounds; 1 large red onion, cut into 1½” chunks; ¼ cup olive oil; 3 tbsp lemon juice; 2 tbsp balsamic vinegar; 1 tbsp dried oregano; 2 tsp paprika; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sugar; 1 tsp salt; ¼ tsp cayenne pepper; ¼ tsp black pepper; 1 recipe tzatziki (for serving)

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These Greek Chicken Skewers are bursting with Mediterranean flavor thanks to a zesty, herb-packed marinade and a medley of colorful vegetables. Perfect for the grill or oven, they’re ideal for a summer cookout or a healthy weeknight dinner—especially when served with cool tzatziki, lemon rice, and warm pita bread.

Why You’ll Love This Recipe

Full of bright, tangy flavor: The marinade is loaded with lemon, balsamic, and classic Greek herbs and spices.
Versatile cooking methods: Grill or bake them—both deliver juicy, perfectly cooked chicken.
Balanced meal: Protein, veggies, and creamy tzatziki create a satisfying, healthy dish.
Easy to prep ahead: Marinate the chicken in advance for a quick cook when you’re ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken & Veggies:

2 lbs chicken breasts, cut into 1 1/4” cubes
2 red bell peppers, cut into 1 1/2” chunks
1 pint cherry or grape tomatoes (firm but ripe)
2 zucchinis, sliced into 1/2” rounds
1 large red onion, cut into 1 1/2” chunks

Marinade:

1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon dried oregano
2 teaspoons each: paprika, garlic powder
1 teaspoon each: onion powder, ground cumin, ground coriander, sugar, salt
1/4 teaspoon each: cayenne pepper, black pepper

For Serving:

1 recipe tzatziki (or store-bought)

Directions

Marinate:
Whisk all marinade ingredients together. Reserve 2 tablespoons in a separate bowl or bag for the veggies. Add chopped vegetables, toss to coat, and refrigerate. Add chicken to the remaining marinade, toss, and marinate in the fridge for 4–8 hours.
Prepare Skewers:
If using wooden skewers, soak them in water while chicken marinates. Thread marinated chicken and veggies snugly onto skewers, alternating pieces for even cooking.
Prepare Tzatziki:
Make homemade tzatziki according to your recipe, or use store-bought. Chill until ready to serve.
Grill Method:
Heat a greased grill to medium-high. Grill skewers for 8–12 minutes, turning once, until chicken is cooked through and reaches 160°F. Let rest 5 minutes before serving.
Oven Method:
Preheat oven to 400°F. Line a baking pan with foil and arrange skewers so chicken doesn’t touch the pan (or use a lightly greased baking sheet). Bake 16–22 minutes, flipping halfway, until chicken is done. For extra caramelization, broil for a couple minutes per side at the end, watching closely.
Serve:
Serve skewers with chilled tzatziki. Pair with Greek Lemon Rice and warm pita bread, if desired.

Servings and timing

Servings: 6–8 skewers (serves 4–6 people)
Prep time: 20 minutes
Marinating time: 4–8 hours (hands-off)
Cook time: 12–22 minutes (depending on method)
Total time: 4.5–8.5 hours (mostly hands-off)

Variations

Add more veggies: Try mushrooms, eggplant, or yellow squash.
Spicy version: Increase cayenne or add crushed red pepper to the marinade.
Fresh herbs: Stir fresh parsley or mint into the marinade for extra aroma.
Protein swap: Use chicken thighs or lamb for a juicier option.
Vegan: Substitute tofu or halloumi cheese for the chicken and use a vegan yogurt for the tzatziki.

Storage/Reheating

Storage: Store leftover skewers in an airtight container in the fridge for up to 3 days. Keep tzatziki separate.
Reheat: Warm gently in a 350°F oven or microwave, just until heated through.
Freezing: Freeze uncooked, marinated chicken (without veggies) up to 2 months. Thaw before assembling and cooking.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Thighs are juicier and very flavorful—just cut into similar-sized chunks for even cooking.

2. Can I prepare skewers in advance?

Absolutely—assemble skewers and keep covered in the fridge up to 12 hours before cooking.

3. Is there a shortcut for the marinade?

Bottled Greek vinaigrette can work in a pinch, but homemade gives the best flavor.

4. What if I don’t have a grill?

Use the oven method, finishing under the broiler for some char.

5. How do I keep wooden skewers from burning?

Soak them in water for at least 30 minutes before threading and grilling.

6. Can I make these dairy-free?

Yes, simply use a dairy-free yogurt for the tzatziki or skip it.

7. Can I grill these indoors?

Yes, use a grill pan or broil in the oven for similar results.

8. What sides go best?

Greek Lemon Rice, orzo salad, pita bread, and a crisp cucumber salad are all great choices.

9. Can I freeze leftovers?

Freeze only the cooked chicken (not veggies) for best texture; thaw and reheat gently.

10. How do I keep chicken juicy?

Don’t overcook—remove from heat right when the internal temp hits 160°F, and let rest.

Conclusion

Greek Chicken Skewers deliver classic Mediterranean flavor in every juicy, charred bite. With a vibrant marinade and plenty of fresh veggies, they’re healthy, satisfying, and sure to be a hit at your table—especially when paired with cool tzatziki, fluffy rice, and soft pita bread. Enjoy this versatile recipe all summer (or year) long!

Ezabella