Greek Chicken Kebab Bowl
This Greek chicken kebab bowl couldn't be simpler to make. It tastes great and pairs perfectly with rice and grilled vegetables. Enjoy it as a side dish or as an accompaniment to other dishes.
This chicken recipe uses a simple, fresh Greek chicken marinade and a minty cilantro dressing. If this recipe excites you, try it with my mango habanero sauce; you'll be glad you did!
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Why you should make this recipe
- This grilled Greek chicken kebab 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 these Mediterranean chicken kabobs, but for other salad recipes or healthy lunch bowls like my quinoa salad.
📃Ingredients Notes
- Chicken: This grilled Greek chicken recipe uses chicken breast as the main ingredient. Boneless chicken is juicy; however, if you prefer chicken thigh, that is perfectly fine.
- Lemon: Fresh lemon juice adds a vibrant and citrusy flavor to the dish.
- Onion: Used to tenderize the chicken. It also adds a caramelization to the recipe.
- Garlic: Fresh or powdered garlic is fine. Please note that, unlike when 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. 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 and marries seamlessly with the other ingredients in the Greek chicken kebab recipe.
- Cilantro: It adds freshness and a slightly citrusy flavor to the dressing. You can substitute fresh leaf parsley for cilantro if you don't have it.
Variations
- Add more herbs and spices, such as red pepper flakes and cumin, or my taco chicken seasoning, to flavor the chicken.
- Marinate the chicken breast in Greek yogurt for even, tender, 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.
- My garlic-infused olive oil is a great choice here. It adds a subtle garlic flavor that pairs perfectly with the Greek-inspired seasonings.
How to make Greek Chicken Kebab Bowl
Step 1: Cut the chicken into about 1-2-inch 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.
👩🏽🍳Maur's Tips
- You can serve the Greek chicken skewer with other grains, such as quinoa, beans, and couscous, or enjoy it on its own.
- If you do not like cilantro, you can use flat-leaf parsley instead in the dressing.
- Remove the chicken from the skewers and serve it with salad or as a wrap.
How to Make Shish Kebab in the oven
You can make these chicken kebabs in the oven using high heat or the broiler for a golden exterior and juicy interior.
Line a foil-lined baking sheet with the skewers and bake at 450°F (or broil on high) for 25-28 minutes, flipping halfway through, until fully cooked.
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 & Storage
- You'll need an indoor or outdoor grill for this recipe. The oven is equally fine.
- Metal skewers or bamboo skewers (affiliate link)
- 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.
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 your 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 turns golden and the internal temperature of the chicken reaches 165 degrees F.
The ideal temperature for grilling chicken kebabs is 375 to 400 degrees F, i.e., medium-high heat. Make sure the grill is fully heated before placing the chicken kebabs on it.
Both kebab and kebob come from the same word. It is just a different pronunciation of the same word. Where kebab is a Middle Eastern or Arabic pronunciation, kebob is an Armenian or Iranian pronunciation.
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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.
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!
So glad to hear Marcellina! My girlfriend isn't fond of cilantro either 🙂
This sounds wonderful! How much of the purple onion listed in the ingredients list is to be added to the marinade?
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.