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To make these tasty Greek lemon chicken kebabs, you will need: - 1 lb (450g) boneless chicken thighs, cut into 1-inch pieces - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 medium red onion, cut into wedges - Skewers (if using wooden skewers, soak them in water for 30 minutes) The marinade gives the chicken its zesty flavor. Gather these ingredients: - 2 tablespoons olive oil - Juice and zest of 2 lemons - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste These garnishes add freshness and color to your dish: - Fresh parsley for garnish - Lemon wedges for serving {{ingredient_image_1}} To start, grab a big mixing bowl. Add 2 tablespoons of olive oil. Next, squeeze the juice from 2 lemons into the bowl. Don't forget to add the zest from those lemons as well. Zest adds a bright flavor. Now, toss in 3 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Season with salt and pepper to taste. Whisk it all together until mixed well. Now, take 1 pound of boneless chicken thighs. Cut them into 1-inch pieces. Add the chicken to the marinade. Make sure each piece is coated. Cover your bowl with plastic wrap. Place it in the fridge for at least 1 hour. For better flavor, let it sit for 2-3 hours. While the chicken marinates, prepare your skewers. If using wooden skewers, soak them in water for 30 minutes. This step helps stop them from burning on the grill. Once soaked, take the skewers out. Now, it's time to thread the chicken and veggies. Cut 1 red bell pepper and 1 yellow bell pepper into 1-inch pieces. Also, cut a medium red onion into wedges. Alternate the chicken, red and yellow bell peppers, and red onion on the skewers. Leave a little space between each piece. This helps them cook evenly. Preheat your grill or grill pan over medium-high heat. Once hot, place the skewers on the grill. Cook for about 8-10 minutes. Turn them occasionally. You're looking for nice grill marks and fully cooked chicken. The chicken should reach an internal temperature of 165°F (74°C). After cooking, take the kebabs off the grill. Let them rest for a few minutes. This helps keep them juicy. Garnish with fresh parsley and serve with lemon wedges on the side for extra zest. Enjoy your Greek Lemon Chicken Kebabs! To get tender and juicy chicken, use boneless thighs. They have more fat, which keeps them moist. Cut the chicken into 1-inch pieces for even cooking. Marinate the chicken for at least one hour. For the best taste, aim for 2-3 hours in the fridge. When grilling, check the chicken’s internal temperature. It should reach 165°F (74°C). This ensures safety and great flavor. The marinade is key to great flavor. Combine olive oil, lemon juice, and lemon zest. Add minced garlic for a punch. Dried oregano and thyme give it a nice herbal note. Paprika adds a touch of warmth and color. Don’t forget to season with salt and pepper. For extra zest, serve with lemon wedges. They brighten the dish and add freshness. If you're new to skewers, start with wooden ones. Soak them in water for 30 minutes. This prevents burning on the grill. When threading, alternate chicken and veggies. Use red and yellow bell peppers for color. Red onion adds sweetness. Leave a little space between each piece. This helps everything cook evenly. Enjoy your kebabs with fresh parsley to finish! Pro Tips Marination Time: Allow the chicken to marinate for at least 2-3 hours, or even overnight, for maximum flavor infusion. Even Cooking: Ensure to leave a little space between each ingredient on the skewer for even cooking and proper heat circulation. Grill Temperature: Preheat your grill to medium-high heat to achieve the perfect char and ensure the chicken cooks thoroughly. Resting Time: Let the kebabs rest for a few minutes after grilling to allow the juices to redistribute, keeping the chicken moist. {{image_2}} You can easily make Greek Lemon Kebabs vegetarian by using tofu or veggies. For tofu, press it to remove excess water. Cut it into 1-inch cubes and marinate it just like the chicken. Use the same marinade to soak the tofu. If you prefer veggies, bell peppers, zucchini, and mushrooms work great. Cut them into 1-inch pieces. Marinate them in the same lemon mixture. Skewer them like the chicken for a colorful and tasty dish. While the original marinade is fantastic, you can mix it up. Try adding yogurt for creaminess. This will make the chicken even more tender. For a spicy kick, include red pepper flakes or hot sauce. If you want a sweeter taste, add honey or maple syrup. You can also use fresh herbs like dill or basil instead of dried ones. Each twist will give the kebabs a unique flavor. Not everyone has a grill, and that’s okay! You can cook these kebabs in the oven or broiler. Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes. Turn them halfway through for even cooking. If you use the broiler, cook for 10-12 minutes. Watch closely to avoid burning. Either method gives you delicious kebabs without a grill. After enjoying your Greek lemon chicken kebabs, let them cool to room temperature. Place any leftovers in an airtight container. Store the container in the fridge. These kebabs last for up to three days. Make sure they are sealed well to keep them fresh. To reheat your kebabs, use your oven or a skillet. If using an oven, preheat it to 350°F (175°C). Place the kebabs on a baking sheet and cover them with foil. Heat for about 10-15 minutes, or until warm. If using a skillet, place the kebabs over medium heat. Cook for about 5 minutes, turning often. This keeps the chicken juicy. You can freeze these kebabs for later. First, let them cool completely. Then, wrap each kebab in plastic wrap. Place the wrapped kebabs in a freezer bag. Remove as much air as you can before sealing. They stay good in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. To keep the chicken juicy, use boneless thighs. They have more fat than breasts, which adds moisture. Marinating the chicken for at least one hour helps too. The marinade’s lemon juice and olive oil keep it tender. Always check the chicken's temperature. Cook until it reaches 165°F (74°C). Let the kebabs rest for a few minutes after grilling. This step helps the juices settle. Yes, you can prepare the kebabs ahead. Marinate the chicken a few hours or even overnight. This allows the flavors to soak in deeply. You can thread the chicken and veggies onto the skewers ahead of time too. Store them in the fridge until you’re ready to grill. Just remember to soak wooden skewers for 30 minutes. This prevents burning on the grill. Many sides pair well with Greek Lemon Chicken Kebabs. Consider serving a fresh Greek salad with cucumbers, tomatoes, and feta. Tzatziki sauce made from yogurt and cucumber adds a cool touch. You could also serve warm pita bread or fluffy rice. Roasted vegetables or a light couscous salad are great choices too. These sides enhance the meal and add color to your plate. Greek Lemon Chicken Kebabs are easy and tasty. You learned about the main ingredients, marinade tips, and optional garnishes. I guided you through marinating, grilling, and cooking the chicken just right. We discussed variations like using tofu and different cooking methods. You also got valuable storage tips for leftovers. Remember, juicy chicken comes from careful cooking, and sides can add flavor. Try this dish at your next meal for a fresh twist!

Greek Lemon Chicken Kebabs

Delicious and zesty chicken kebabs marinated in lemon and herbs, perfect for grilling.
Print Recipe Pin Recipe
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 lemons juice and zest
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • as needed fresh parsley for garnish
  • as needed skewers

Instructions
 

  • In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. Whisk until well blended.
  • Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, ideally 2-3 hours for enhanced flavor.
  • Preheat your grill or grill pan over medium-high heat.
  • While the grill is heating, prepare the skewers. Alternate threading the marinated chicken, red bell pepper, yellow bell pepper, and red onion onto the skewers. Leave a little space between each piece for even cooking.
  • Once the grill is ready, place the skewers on it. Cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Remove the kebabs from the grill and let them rest for a few minutes.
  • Garnish with fresh parsley and serve with lemon wedges on the side for an extra zest.

Notes

For wooden skewers, soak them in water for 30 minutes before use.
Keyword chicken, Greek, grill, kebabs, lemon