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Steph @ Life Bites Kitchen

Greek Chicken Kebabs Great Party Food and Easy Summer Meal

These Greek Chicken Kebabs are a vibrant, high-protein appetizer or main course that brings a beautiful Mediterranean flair to any party.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinade Time 15 minutes
Total Time 50 minutes
Servings: 8
Course: Appetizer, Dinner, Party Food
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Greek Chicken
  • 1 lb of boneless skinless chicken thighs (see note for 2 lbs package)
  • 1/4 cup avocado or vegetable oil
  • 2 Tbsp melted butter
  • 1/4 cup fresh lemon juice juice of one large lemon
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
Kebabs
  • Cooked and cubed Greek chicken above
  • 8 oz chunk feta cheese carefully cubed into 16 cubes, sub with small mozzarella balls for ease of use
  • 24 grape tomatoes a pint
  • 24 pitted Greek kalamata olives a small jar
  • 8-16 basil leaves.
  • 1-2 lemons cut into small wedges

Equipment

  • 8 large kebab skewers or 16 small kebab skewers I like these for longer metal skewers (affiliate link). https://amzn.to/3QiO6nK

Method
 

Prep & marinate chicken thighs
  1. Place chicken thighs in a glass bowl or Ziploc bag. See note if your package of chicken thighs is 2 pounds.
  2. Add the remaining ingredients for the Greek chicken in a bowl, and whisk.
  3. Pour half of the marinade over the chicken thighs, cover, and place in fridge for 20 minutes.
  4. Preheat oven to 400 degrees.
Prep Kebab Ingredients
  1. While the chicken is marinating, prep all of your kebab ingredients so you are ready to build once the chicken is ready.
  2. Drain and carefully cube the feta cheese. Feta cheese can easily crumble; work slowly and gently, and you can create cubes. Place in the fridge until you are building the kebabs.
  3. Place the tomatoes and olives in a bowl for easy grabbing and building.
  4. Cut the lemon into small wedges.
  5. Choose medium sized basil leaves and pull them from stems.
Roast chicken thighs, then cube
  1. After marinating chicken for 20 minutes, uncover and gently blot each thigh on a paper towel, then place on a sheet pan. Make sure there is at least a little air between the chicken thighs. They will shrink as they cook, so just make sure they are in one layer.
  2. Bake for 20-25 minutes or until the internal temperature of the chicken reaches at least 165 degrees. Let the chicken rest for 5 minutes before cutting.
  3. Cube chicken thighs, trying to keep the chicken from falling apart as much as possible.
  4. Build each kebab with an assortment of ingredients. When spearing feta chunks, go slowly and carefully to avoid crumbling the feta. Thread the basil by poking the end of the leaf and the top of the leaf. End each kebab with a lemon wedge.
  5. Serve immediately.

Notes

Makes 8 large kebabs or 16 small kebabs (See large kebab skewers here - affiliate link)
Note: Chicken thighs often come in packages of 2 pounds. The marinate will cover all two pounds. Cook all of the chicken and eat the leftovers at another time!
For a fun, easy summer dinner for the family, let everyone build their own skewers once the ingredients are all prepped. 

*Please consult your health professional for health and nutritional advice.

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