Juicy and tender chicken skewers marinated in delicious Greek flavours. Chunks of chicken thighs and vegetables, bursting with lemon, garlic and oregano. Baked and then grilled to get them nice and crispy. Serve with all the traditional Greek sides for a meal that is great for feeding a crowd.
An easy and healthy weeknight dinner, but also perfect for a weekend BBQ. Serve them up with some flatbreads, dips and salads for a light and fresh meal that will transport you to the Greek islands. Easy to adapt with different meat and vegetables and they can be made in advance too.
Why you will love it
- A delicious introduction to Greek flavours
- Easy to adapt
- Can be made in advance
- Perfect for a BBQ
- Great for feeding a crowd
- Chicken - We used thighs as there is more flavour than breast. However breast will still work fine, but may be a bit dryer.
- Vegetables - We used two different coloured bell peppers and a courgette (zucchini). Chunks of red onion or mushrooms would be great too.
- Herbs - We used dried oregano, thyme and basil as they are all traditionally used in Greek cuisine.
- Marinade - A simple mix of olive oil, lemon juice and red wine vinegar mixed with some garlic and the above herbs.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Mix all the marinade ingredients together.
Two: Put the chicken and vegetables in to a bowl and pour over the marinade. Mix well and put in the fridge for at least 30 minutes, but preferably for 2 hours.
Three: Thread on the wooden skewers (that have been soaked first). Put the skewers on a baking tray and then in a preheated oven at 200°C/400°/Gas 6 for 25 minutes. Then put under the grill (broiler) for 3-4 minutes each side to crisp up.
Four: Serve with flatbreads and dips.
These skewers are all about the incredible Greek flavours. A generous amount of olive oil, lemon juice, red wine vinegar, garlic and oregano, thyme and basil bring these little chicken chunks to life.
You could add a little paprika for some smokiness, and some red chilli flakes if you want to add some spice. However, these aren't traditional Greek flavours.
What chicken to use
Boneless, skinless chicken thighs chopped in to large chunks are the best choice when it comes to these skewers, as they are really tender and juicy. However, you could use chunks of chicken breast on the Greek chicken skewers instead.
If you don't fancy making skewers, you could add chicken legs and vegetables to a baking tray and add the marinade.
What vegetables to add
You could just keep these as Greek chicken skewers and then serve vegetables on the side, but we love some charred chunks of vegetables on the skewers.
We used bell peppers and courgette, however you could add cherry tomatoes and mushrooms. Try to make sure that you use softer quick cooking veg, so everything cooks at the same time.
How to adapt them
Chicken and veg not enough for you? Why not try adding some halloumi cheese. The squeaky cheese is amazing when cooked, as it softens, but still holds its shape. It also goes perfectly with the Greek flavours.
You don't have to use chicken. You can swap it for pork or beef, or even king prawns.
What to serve them with
These skewers are the perfect addition to a Greek platter. We served ours with some Homemade Tzatziki, olives, tomato slices, Easy Homemade Flatbreads, plenty of feta and some sun-dried tomato rice (you could swap the rice for orzo to keep it more traditional).
Yes, and you should do because they need 2 hours to marinade before they are threaded on to skewers. You could even marinade them for 4-5 hours and then thread them and leave them in the fridge for a couple of hours before putting in the oven.
Yes, you definitely can and they are the ideal food for the BBQ. We have baked ours in the oven and then put them under the grill to crisp them up, but there is no reason why you can't just grill them.
Make sure you use a meat thermometer to check that the chicken is cooked all the way through. It will take about 10-15 minutes to cook on the grill, turning a couple of times.
• Cut the chicken and vegetables evenly, so that they all cook at the same rate.
• If you are using wooden skewers, make sure to soak them for at least 30 minutes first, otherwise they will burn.
• Don't skip the marinating step, as it really does intensify the flavour. Aim for 2 hours, but at least 30 minutes. Don't go for overnight, as you won't get the best texture chicken.
• For an extra intense lemon flavour, add lemon zest to the marinade.
• If you fancy a change from chicken, try making these with pork, beef or halloumi.
• You can swap the chicken thighs for chicken breast, but they won't be as juicy.
• If you are going to use different vegetables, make sure they are quick cooking, softer vegetables.
• Add a sprinkling of fresh chopped dill before serving for some extra flavour.
More Greek recipes
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Greek Chicken Skewers
- 3 tablespoon Olive oil
- 1 Lemon (juice only)
- 2 tablespoon Red wine vinegar
- 4 Cloves of garlic minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon dried basil
- 1 pinch Sea salt and black pepper
- 6 boneless and skinless chicken thighs cut in to large chunks
- 2 Bell peppers, cut into chunks
- 1 courgette cut into chunks
- Put the chicken and vegetables in to a bowl.
- Mix the marinade ingredients together and pour over the chicken and vegetables. Mix well.
- Thread on the wooden skewers (that have been soaked first).
- Put the skewers on a baking tray and then in a preheated oven at 200°C/400°F/Gas 6 for 25 minutes. Then put under the grill for 3-4 minutes each side to crisp up.
- Serve with flatbreads and dips.
- Cut the chicken and vegetables evenly, so that they all cook at the same rate.
- If you are using wooden skewers, make sure to soak them for at least 30 minutes first, otherwise they will burn.
- Don't skip the marinating step, as it really does intensify the flavour. Aim for 2 hours, but at least 30 minutes. Don't go for overnight, as you won't get the best texture chicken.
- For an extra intense lemon flavour, add lemon zest to the marinade.
- If you fancy a change from chicken, try making these with pork, beef or halloumi.
- You can swap the chicken thighs for chicken breast, but they won't be as juicy.
- If you are going to use different vegetables, make sure they are quick cooking, softer vegetables.
- Add a sprinkling of fresh chopped dill before serving for some extra flavour.