This Greek chicken kebab bowl couldn't be simpler to make. It tastes great and is perfect when paired with rice and grilled vegetables. Enjoy it as a side dish or accompanied by other dishes at a summer dinner party.
This chicken recipe uses a simple, fresh Greek chicken marinade and a minty cilantro dressing. If this recipe excites you, try my mango habanero sauce; you'll be glad you did!
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Why you should make this recipe
- This grilled Greek chicken kebobs recipe is not just a mouthful of juicy, tender chicken bits, but it's also very easy to make. It's ready in less than 30 minutes.
- We use simple ingredients for the freshest flavors.
- Served with your choice of rice and grilled vegetables, it's a healthy bowl the whole family can enjoy.
- The herby yogurt dressing is an added bonus not just for this Mediterranean chicken kabobs, but for other salad recipes or healthy lunch bowls like my quinoa salad.
📃Ingredients Notes
- This grilled Greek chicken recipe uses chicken breast as the main ingredient. Boneless chicken meat is juicy; however, if you prefer using chicken thigh meat, that is perfectly fine.
- Lemon: Fresh lemon juice adds a vibrant and citrusy flavor to the dish.
- Onion: This is used to tenderize the chicken. It also adds a caramelization to the recipe.
- Garlic: Fresh or powdered garlic is fine. Please note that, as opposed to using ground garlic, there might be burnt bits of garlic around the edges of the chicken.
- Oregano: Oregano has a mint aroma, is sweet, and has a slightly peppery flavor. If you don't have fresh oregano, use the dried herbs.
- Greek Yogurt: preferably plain Greek yogurt. It is creamy, healthy, and has a hint of sour flavor. You can equally use this to marinate the chicken for more tender meat.
- Mint: Fresh mint leaves are known for their aroma and menthol-like flavors. The flavor lingers on and marries seamlessly with the rest of the ingredients for the Greek chicken kebab recipe.
- Cilantro: It adds freshness and a slightly citrusy flavor to the dressing. You can substitute cilantro with fresh leaf parsley if you don't have cilantro.
💭Variations and Substitutions
Variations
- Add more herbs and spices like red pepper flakes and cumin to flavor the chicken.
- Marinade the chicken breast with some Greek yogurt for an even tender and juicy meat.
- Pair this Greek chicken kebab dish with your favorite vegetables, such as onions, bell peppers, carrots, and corn.
- You can also use full-fat yogurt instead of Greek yogurt. Add a tablespoon of mayonnaise or cream for more flavor and richness.
How to make Kebobs
Step 1: Cut the chicken into about 1-2 inches cubes.
Step 2: Combine the ingredients in a food processor and blend.
Step 3: Combine the chicken with the marinade and refrigerate for up to 2 hours.
Step 4: Skewer chicken and vegetables. Grill on high heat, turning frequently to prevent burning.
For the Creamy Mint Cilantro dressing
Step 5: Place all the ingredients in the bowl of a food processor or blender.
Step 6: Blend until it's smooth. Transfer into a serving cup or bowl. Set aside in the refrigerator.
How to Make Shish Kebob in the oven
If you don't have a grill, make these chicken kebabs in the oven, preferably in the broiler or over high heat. The goal is to get a perfect golden hue on the exterior and a juicy interior. Follow the steps on the recipe card. Instead of placing them on the grill, continue with the steps below.
- Line a baking sheet with aluminum foil, and place the threaded meats on the pan.
- preheat the oven to 450 degrees Fahrenheit or broil on high
- Bake in the oven for 25- 28 minutes or until cooked through. Make sure to flip the chicken halfway through.
What do you serve Shish Kebab with?
Shish kebab goes with many dishes depending on the type of animal protein used. Serve kebabs alongside the following:
- Rice
- Quinoa
- Salad
- Couscous
- Grilled vegetables like my sauteed delicata squash
- Baked potatoes
- In a pita or tortilla wrap with lettuce and grilled vegetables
- Cabbage
- Condiments: try them with your favorite dips or pesto
- Corn casserole
Equipment
You'll need an indoor or outdoor grill for this recipe. The oven is equally fine.
Metal skewers or bamboo skewers (affiliate link)
Storage
Enjoy immediately! If you have leftovers, wrap them in cling film with aluminum foil. Refrigerate the Greek chicken kebab bowl for up to 2 days or freeze for up to a month.
Thaw at room temperature or reheat in the oven wrapped in foil at 350°F for 10 minutes or until warm.
👩🏽🍳Maur's Tips
If you do not like cilantro, you can use flat-leaf parsley instead of cilantro for the dressing.
You can serve the Greek chicken skewer with other grains, such as quinoa, beans, and couscous, or enjoy on its own.
Remove the chicken from the skewers and serve it with salad or as a wrap.
Love Chicken? Here are more Chicken Recipes to Try:
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat
- Never leave cooking food unattended
📝Recipe FAQS
Because chicken cooks faster, you can cook it for 6 to 8 minutes on a single side. Cook until the top gets a golden color and the internal temperature of the chicken reaches 165 degrees F.
The ideal temperature to grill chicken kebobs is 375 degrees F to 400 degrees F, i.e., medium-high heat. Make sure the grill is fully heated before placing the chicken kebobs on it.
Both kebab and kebob come from the same word. It is just a different pronunciation of the same work. Where kebab is a Middle Eastern or Arabic pronunciation, kebob is an Armenian or Iranian pronunciation.
There you have it! I hope you give this chicken shish kabob recipe a try. Share a bite with us on our social media If you make this recipe using the hashtag worldlytreat(#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
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📖 Recipe
Greek Chicken Kebab Bowl
Equipment
- grill or oven
Ingredients
- 1 lb chicken breast
- 4 tablespoons olive oil, divided
- Juice of a lemon (about 3tbs)
- 2 garlic cloves
- 2 large purple onions, divided
- 1 tablespoon fresh oregano
- 1 teaspoon smoked paprika
- Kosher salt and ground black pepper
- 1 large red pepper, seeded, cubed
- 1 large green bell pepper, seeded, cubed
Mint yogurt dressing
- 1 cup plain Greek yogurt
- 1½ tablespoons fresh lemon juice
- 3 tablespoons fresh mint leaves, chopped
- ¼ cup fresh cilantro leaf with sprigs, packed (or parsley)
Instructions
- Cut the chicken lenghtwise. Then cut into cubes, aboutt an inch in size1 lb chicken breast
- Prepare the marinade for the chicken. Combine the olive oil, 1 large purple onion, lemon juice, garlic cloves, oregano, smoked paprika, salt, and pepper in the bowl of a processor. Give it a few pulses.4 tablespoons olive oil, divided, Juice of a lemon, 2 garlic cloves, 2 large purple onions, divided, 1 tablespoon fresh oregano, 1 teaspoon smoked paprika, Kosher salt and ground black pepper
- If using bamboo skewers, immerse them in warm water for 30 minutes before assembling.
- Remove chicken from the refrigerator and start assembling the kabobs on wooden or metal skewers. Set aside.
- Assemble the cubed Red and green bell pepper, and the remainder large purple onion on the skewer, set aside.1 large red pepper, seeded, cubed, 1 large green bell pepper, seeded, cubed, 2 large purple onions, divided
- Once the grill is heated, brush oil on the grates and place the skewered chicken on top leaving about 2 inches apart.
- Cook the kabobs for 12-15 minutes, turning them every 3-4 minutes until the internal temperature of the chicken reaches 165ºF.
- Grill the skewered vegetables for 2 minutes on each side. Remove it from the grill and set aside.
- Remove The grilled chicken from the grill and let rest for 8-10 minutes before serving.
For the dressing
- Place all the ingredients in the bowl of a food processor or blender. Blend until it’s smooth. Transfer into a serving cup or bowl. Set aside in the refrigerator while the meat cooks.1 cup plain Greek yogurt, 1½ tablespoons fresh lemon juice, 3 tablespoons fresh mint leaves, chopped, ¼ cup fresh cilantro leaf with sprigs, packed
Assemble
- Assemble the bowl. Place the cooked rice, grilled chicken and vegetables in a wide bowl. Drizzle with dressing and serve immediately.
Notes
- If you don't have metal skewers, use wooden skewers. Immerse it in warm water and allow soaking for 1 minute.
- Cut the chicken into equal-sized cubes for even cooking.
Marcellina says
The flavor of this chicken kebab is amazing! I love the combination of spices and herbs and its so simple to make! Thanks for the tip to switch out the cilantro - I'm not a fan but parsley is great!
Maureen Celestine says
So glad to hear Marcellina! My girlfriend isn't fond of cilantro either 🙂
Daisy says
This sounds wonderful! How much of the purple onion listed in the ingredients list is to be added to the marinade?
Maureen Celestine says
Hi Daisy, I am glad to hear that. Thanks for bringing this to my attention. The recipe card has been revised. You'll need I large onion for the vegetable skewers and the other for the marinade. Don't forget to take a look at the step-by-step instructions for a visual guide. Please let me know how it turns out.