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For Greek Lemon Chicken Kebabs, you need: - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes - 1/4 cup olive oil - Zest and juice of 2 large lemons - 4 cloves garlic, minced - 1 tablespoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika These main ingredients give the kebabs their bright, fresh flavor. The chicken is the star. It absorbs the zesty marinade well. The marinade is key to great flavor. You mix: - Olive oil - Lemon zest and juice - Minced garlic - Dried oregano - Salt - Black pepper - Smoked paprika This mix tenderizes the chicken. The lemon adds brightness, while garlic and oregano bring warmth. The spices give each bite depth and character. Adding veggies makes the dish colorful and healthy. Use: - 1 red bell pepper, cut into 1-inch pieces - 1 green bell pepper, cut into 1-inch pieces - 1 red onion, cut into wedges These vegetables roast well on the grill. They add sweetness and a nice crunch. Plus, they look great on the skewers! Enjoy every bite with the chicken. {{ingredient_image_1}} To start, gather a large bowl. In this bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, black pepper, and smoked paprika. This mix brings bright flavors to the chicken. Make sure it is well combined. Next, take your chicken breasts and cut them into 1-inch cubes. Add the chicken to the marinade. Toss it well to coat every piece. Cover the bowl and place it in the fridge. Let the chicken marinate for at least 1 hour, but 4 hours gives even better taste. Now, if you use wooden skewers, soak them in water for 30 minutes. This step keeps them from burning on the grill. Preheat your grill or grill pan to medium-high heat. Take the marinated chicken and start threading it onto the skewers. Alternate the chicken with red and green bell pepper pieces and red onion wedges. This adds color and flavor. Place the assembled kebabs on the grill. Grill them for about 10-15 minutes. Turn the kebabs occasionally. Cook until the chicken is done and reaches 165°F (75°C). The veggies should get a nice char. After grilling, let the kebabs rest for a few minutes before serving. This helps keep them juicy and tasty. To get juicy and full-flavored chicken, marinate it well. I like to use fresh lemon juice and zest. They add a bright tang. Combine them with olive oil, garlic, and spices. This mix helps to tenderize the chicken. Cover the chicken in the marinade and chill it for at least an hour. For a stronger flavor, you can marinate for up to four hours. Cooking chicken to the right temperature is key. The safe internal temperature is 165°F (75°C). I use a meat thermometer to check this. It ensures the chicken is fully cooked and safe to eat. If you want juicy meat, avoid overcooking. Cook until it reaches the safe temperature, then take it off the grill. Getting those nice grill marks can impress your guests. First, preheat your grill to medium-high heat. Place the kebabs directly on the grill. Don’t move them for a few minutes. This helps create those beautiful lines. After three to four minutes, rotate them 90 degrees. This gives you perfect diamond shapes. Flip the kebabs to cook the other side. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 4 hours or overnight if possible. This allows the chicken to absorb all the delicious flavors from the marinade. Ensure Even Cooking: Cut chicken and vegetables into uniform pieces to ensure they cook evenly on the grill. This prevents some pieces from being undercooked or overcooked. Use High Heat: Grill the kebabs on high heat to achieve a nice char and seal in the juices. This helps to keep the chicken moist and adds great flavor. Rest Before Serving: Allow the kebabs to rest for a few minutes after grilling. This helps the juices redistribute throughout the chicken, making it more tender and flavorful. {{image_2}} You can easily make these kebabs vegetarian. Use firm tofu or tempeh instead of chicken. Both absorb flavors well. Cube the tofu or tempeh and marinate it just like the chicken. You can also add mushrooms, zucchini, or eggplant for extra flavor and texture. Don’t have all the marinade ingredients? No problem! You can use yogurt instead of olive oil for a creamy twist. Add fresh herbs like basil or thyme for a different taste. For a spicy kick, mix in a bit of chili powder or cayenne pepper. Serve your kebabs on a large platter with fresh parsley and lemon wedges. This adds color and brightness to the dish. Pair them with tzatziki sauce for dipping. Warm pita bread also makes a great side. For a full meal, add a Greek salad or couscous. After you enjoy your Greek Lemon Chicken Kebabs, store any leftovers in an airtight container. This keeps the flavors fresh. Place the container in the fridge. Eat the leftovers within 3 days for the best taste. If you have extra kebabs, don’t worry! Just make sure they cool down before putting them away. This helps prevent moisture buildup in the container. If you want to keep your kebabs longer, freezing is a great option. First, wrap each kebab in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Make sure to squeeze out any air. You can freeze them for up to 3 months. When you're ready to eat, just thaw them in the fridge overnight. To reheat your Greek Lemon Chicken Kebabs, use your oven or grill for the best results. Preheat your oven to 350°F (175°C). Place the kebabs on a baking sheet. Heat them for about 10-15 minutes. If using a grill, preheat it to medium heat and grill the kebabs for 5-7 minutes, turning occasionally. Make sure they reach an internal temperature of 165°F (75°C) before eating. Enjoy the delicious flavors just like fresh! To make Greek lemon chicken kebabs, start by mixing olive oil, lemon zest, lemon juice, garlic, oregano, salt, black pepper, and smoked paprika in a bowl. Whisk until smooth. Next, add 1.5 lbs of chicken cubes. Toss them well in the marinade. Cover the bowl and chill it for at least one hour. After marinating, soak wooden skewers in water if needed. Preheat your grill to medium-high. Thread the chicken, red and green bell peppers, and red onion onto the skewers. Grill them for 10-15 minutes, turning often until the chicken reaches 165°F. Let them rest before serving. Yes, you can prepare Greek lemon chicken kebabs ahead of time. Marinate the chicken for up to four hours for better flavor. You can also assemble the kebabs and store them in the fridge before grilling. This saves time and helps the flavors blend well. Great sides include a fresh Greek salad, tzatziki sauce, or warm pita bread. Rice or couscous also makes a tasty base. Grilled vegetables can add color and flavor. These sides complement the bright taste of the kebabs. To check if the chicken is fully cooked, use a meat thermometer. It should read 165°F (75°C) in the thickest part. The chicken should be white and no longer pink. If you cut into it, the juices should run clear. This ensures the chicken is safe to eat. This guide covers everything you need for Greek Lemon Chicken Kebabs. We discussed key ingredients, marinade choices, and grilling steps. I shared tips for perfect results, including cooking temperatures and mark techniques. You learned about tasty variations and proper storage methods to keep your leftovers fresh. Enjoy making this dish. It’s fun, flavorful, and a great meal for any occasion. Dive into the world of kebabs and impress your family and friends with your skills. Happy grilling!

Greek Lemon Chicken Kebabs

Delicious grilled chicken kebabs marinated in a zesty lemon and herb mixture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 0.25 cup olive oil
  • 2 large lemons, zest and juice
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon smoked paprika
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • skewers (wooden or metal)

Instructions
 

  • In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, black pepper, and smoked paprika.
  • Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour (up to 4 hours for a stronger flavor).
  • If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill or grill pan to medium-high heat.
  • Thread the marinated chicken, red and green bell pepper pieces, and red onion wedges onto the skewers, alternating between chicken and vegetables.
  • Grill the kebabs for about 10-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be slightly charred.
  • Remove the kebabs from the grill and let them rest for a few minutes before serving.

Notes

Serve with tzatziki sauce and warm pita bread for a complete meal.
Keyword chicken, Greek, grilled, kebabs, lemon