Greek Chicken Skewers
Greek Chicken Skewers are super easy to make but pack a double punch of major Mediterranean flavors and tender, juicy chicken, all thanks to a no-fail yogurt-based marinade. Pop these on the grill — or the grill pan to make indoors — and get excited for a deliciously simple yet elevated meal.
These skewers are so simple but absolutely one of my favorite things to whip up for a casual summer dinner or BBQ. It’s so nice to have them all ready to go and then just pop on the grill with no effort, knowing you’ll get deliciously flavorful and juicy chicken each and every time.
This is little more than my favorite Greek chicken marinade repurposed into skewers for some al fresco dining inspiration. But, doesn’t all food taste better in kabob form!?
We had these this week with a cucumber tomato salad and some saffron-infused rice, and it was absolute dinner perfection!
Ingredients & Common Substitutions
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Chicken tenders. Boneless, skinless, and perfectly portioned for individual kabobs right off the bat. Of course you can substitute chicken breasts or chicken thighs instead, and either grill whole or cut into chunks to thread onto skewers.
- Greek yogurt. I prefer using whole milk plain Greek yogurt for these, but reduced fat works, too.
- Red wine vinegar.
- Lemon juice.
- Garlic cloves. No need to mince these; just smash them down on a cutting board with the back of a large chef’s knife to release some of the flavor and aroma, then stir the smashed cloves directly into the marinade.
- Dried oregano, kosher salt, and black pepper.
Clearly you’ll also need some skewers if you want to make these as kabobs. I find 8-inch wooden skewers work great for most chicken tenders, but I also have and love this set of metal skewers for other recipes.
No skewers and still want to make these ASAP? No worries — just pop the tenders directly on the grill.
How To Make Greek Chicken Kabobs
Simple is beautiful, friends, especially when you have a million things you need and want to do in addition to meal prep.
First, just mix up the marinade. This is strictly a combine and stir situation. I like to use a large lidded glass storage container. Tight seal, no waste, and easy to pop into the dishwasher after so you know it’s clean and disinfected.
Nestle the chicken tenders into the marinade so they’re all coated well. Refrigerate for at least 30 minutes and up to 4 hours.
Can I marinate longer?
I’ll be honest, I’ve left chicken to marinate in this mixture for up to 8 hours before. It’s usually come out alright, but because of the acidity of two ingredients — red wine vinegar and lemon juice — longer fridge sessions introduce the risk of the chicken developing a leathery, less tender texture. Keep that in mind and try to hit that 3-4 hour marinating window if possible.
When ready to cook, pull out the chicken and thread each tender gently onto a metal or wooden cooking skewer. Promptly discard the marinade.
Whether you’re using an outdoor grill or an indoor grill pan, you’re ready to cook!
Perfect Grilled Chicken
Grilling chicken is so easy but if you haven’t done it often, these tips will help you master the basics!
1.) How hot should I get my grill? Your cooking surface ought to be at least 350 degrees F before you begin cooking your chicken. I try to keep it in the 350-390 degree range while cooking.
2.) Where do I place the chicken on the grill? Chicken cooks best over indirect heat, so try not to place the tenders directly over a flame.
3.) Do I need to turn the chicken as it cooks? Do your best to only flip chicken once while cooking. Check that it’s ready to flip by lifting one piece to peek at the underside — it should be fully opaque, have satisfying grill marks, and release easily from the cooking grates.
4.) When is chicken done? Poultry should reach an internal temperature of 165 degrees in the thickest part. The interior will continue to rise in temperature for a few minutes after coming off the grill, however, so it’s usually safe to remove when reading 160 degrees. How to know? An instant read thermometer is your best friend!
Pro Tip
Let the grilled chicken rest! Allow these skewers to rest for 5-10 minutes after pulling them off the grill and prior to serving. This allows each tender to reabsorb juices and is the key final step to keep the meat tender and moist. If you’re concerned about them staying warm, pile them on a serving plate and tent loosely with foil.
Serving Suggestions
Looking to build a meal around these chicken tenders? Highly recommend! Serve with a pearl couscous tomato cucumber salad, a lemon orzo feta salad, or roasted red potatoes, or a perfectly simple Greek salad to keep things on theme. Need the perfect summer-y dessert to round things out? Lemon cheesecake mousse parfaits are dreamy.
Related Recipes
We love a good Mediterranean-inspired chicken dish around here! Try my Greek chicken meatballs or Greek chicken breasts with olives and tomatoes next. Want to switch up the protein? Greek shrimp skewers are another summer favorite of mine.
If you try these Greek Chicken Skewers, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Greek Chicken Skewers
Ingredients
- 3 Tablespoons plain Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon dried oregano
- 2 teaspoons red wine vinegar
- 4 cloves garlic smashed but whole
- juice of 1 lemon
- 1/4 teaspoon kosher salt
- 8-10 cracks fresh-ground black pepper
- 1 and 1/4 pounds chicken tenders
Instructions
- Combine yogurt, olive oil, oregano, vinegar, garlic, lemon juice, salt, and pepper in a medium bowl. Whisk well to combine. Add chicken and turn to evenly coat with the marinade. Cover, place in the fridge, and marinate for at least 30 minutes and up to 4 hours.
- When ready to cook, remove the chicken and thread each tender onto a skewer. Discard marinade.
- Warm a grill or grill pan over medium-high heat and coat lightly with olive oil. Cook skewers for 4-6 minutes per side, until they are golden brown on the outside and reach an internal temperature of 165 degrees F.
- Serve with Tzatziki, lemon wedges, and fresh parsley or dill, as desired. Enjoy!
Notes
- To Cook without a Grill: Marinate chicken as directed, then cook on a grill pan or skillet drizzled with olive oil over medium-high heat. Or, bake chicken in the oven at 350 degrees F until it tests at 165 degrees inside.
- Storage & Reheating:Â Let extra skewers cool completely, then store in the refrigerator for up to 5 days. Reheat in the oven or microwave (use 50% power to reduce the tendency of chicken to dry out) and enjoy.
- Useful Tools (affiliate links): Citrus Press | Instant-Read Thermometer | Wooden Skewers
