Greek Chicken Skewers
These Greek Chicken Skewers with Creamy Feta Sauce are grilled to perfection with a classic vibrant marinade, tender chicken, veggies, and an incredible creamy sauce drizzled on top that the entire family will love.
These Greek-Inspired Chicken Skewers are loaded with lemon, garlic and herb flavor and packed with a fun combination of ingredients. Juicy marinated chicken, bell peppers, zucchini and red onion plus a few fun additions you don’t normally see in a kabob that make these a little more greek inspired include halloumi and artichoke hearts. While the halloumi can easily be skipped, I highly recommend adding it to the skewers, the cheese gets deliciously soft when grilled and complements the grilled vegetables wonderfully. You can assemble these skewers a day in advance and quickly grill before serving. I love drizzling the creamy feta sauce overtop for a finishing touch, but feel free to swap it for your favorite tzatziki.
Why You Will Love These Greek Chicken Skewers
- The marinade is loaded with greek flavor and results in tasty veggies and juicy chicken every time.
- It is packed with protein and incredibly healthy nutrients, filled with fresh flavor.
- Versatility is my favorite part of this; you can use any combination of colorful vegetables.
- They are so kid-friendly! My kids devour them every time I make them.
- These are perfect if you are gluten-free, grain-free, Whole30, Keto, and can easily be modified to be dairy-free.
Ingredients You Will Need
- Chicken: Choose any chicken pieces and cut them into bite-sized pieces for delicious results. I personally love the juiciness of chicken thighs.
- Vegetables: I love a combination of red onion, zucchini, yellow or red bell peppers, and artichoke hearts, but you can definitely modify this to your liking. I have suggestions below!
- Halloumi: Halloumi originated from Cyprus and is traditionally made with goat’s and sheep’s milk. Its high melting point is what sets it apart, allowing it to be cooked without losing its shape. I recommend eating the halloumi within a few minutes of coming off the grill for the best texture.
- Plain Greek Yogurt: Creamy, high in protein, and deliciously zingy. See below for dairy-free options.
- Lemon: Both the fresh lemon juice and the lemon zest bring incredible brightness to both the Feta sauce and the chicken marinade.
- Feta Cheese: A traditional Greek cheese that is full of salty and tangy flavor that brings a delicious boldness to the chicken kabobs.
- Fresh Garlic: I love to finely mince the garlic for full garlicky flavor. You can use a garlic press or even use pre-minced garlic if that’s what you have on hand.
- Olive Oil: I prefer extra-virgin olive oil, but you can also use avocado oil or an organic vegetable oil.
- Salt and Pepper: A bit of salt and black pepper is simple and delicious with the herbs.
- Herbs: I used a combination of dried oregano and fresh parsley, but you can also use all fresh herbs, or all dried herbs.
Kitchen Tools You Will Need:
- Small Bowl
- Large Bowl
- High Speed Blender or Immersion Blender
- Cutting Board
- Sharp Knife
- Wooden Skewers
- Metal Skewers
- Basting Brush
How to Make These Greek Chicken Skewers
- Combine all of the marinade ingredients in a bowl and stir until well mixed. Place the cubed chicken in a bowl with the marinade for a minimum of 1 hour and up to 24 hours.
- Make the feta sauce by combining all of the ingredients in a blender until completely smooth and creamy.
- Prep the veggies, cut the halloumi into cubes, and thread the vegetables and marinated chicken onto the skewers, alternating as desired.
- Heat the grill to medium-high heat.
- Generously brush the skewers with any remaining marinade from the chicken. Transfer the skewers to the BBQ and grill for approximately 10 minutes, turning frequently. Cook the chicken to an internal temperature of 165 degrees F., and the veggies are tender. The chicken and veggies should have dark grill marks.
- Serve the skewers with the feta sauce on the side, for drizzling over, and garnish with additional chopped parsley.
How to Modify:
- You can customize the veggies in so many ways, try a variety of mushrooms, leeks, fennel, asparagus, green beans, cherry tomatoes, and so much more.
- Try a different protein, like cubed pork tenderloin, shrimp, or salmon.
- For a time saving short cut swap the feta sauce for store bought tzatziki
- Change the herbs and try Fresh Dill or Fresh Mint.
Dietary Customizations
- Make this vegetarian by using tofu instead of chicken.
- Want it dairy free? Skip the Halloumi, and make this dairy free tzatziki in place of the creamy feta sauce.
- Skip the garlic if your diet doesn’t allow it.
Serving Suggestions
- For more Mediterranean flavors, my dairy-free Creamy Tzatziki Sauce and Baba Ganoush are perfect with a side of pita chips.
- My Greek Pasta Salad or Pesto Tortellini Pasta Salad are excellent pasta sides.
- Don’t forget a delicious Greek Salad or Cauliflower Tabbouleh Salad to accompany it.
- In the world of using the leftovers, this would be delicious stuffed in pita bread, in grain bowls, or in a Greek salad.
Pro Tip
You can enjoy these all year long and cook them on an indoor grill pan or in the oven on a sheet pan. Bake at 400 degrees for 25-30 minutes, then place under the broiler for a couple of minutes to achieve a delicious charred flavor.
Prepping Ahead
Meal-prep: On meal-prep day, or the day of, cut all your vegetables and store them in airtight containers for up to 3 days. Cut the chicken ahead and marinate for up to 24 hours before cooking. Store in a separate container for 3 days.
Storing Leftovers
De-thread the skewers and store in the fridge in an airtight container for 3 to 4 days. These will also store well in the freezer in a freezer bag or container for up to 3 months. To reheat, simply warm in the microwave or in the air fryer at 375 degrees for 10-12 minutes.
More Grillings Recipes You Will Love:
- Miso Pork Tenderloin Skewers:
- Grilled Broccolini
- Greek Chicken Souvlaki
- Greek Lamb Burgers
- Pesto Chicken & Tomato Skewers
- BBQ Fruit Salad
If you make these Greek Chicken Skewers let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Greek Chicken Skewers
Ingredients
- 1.5 pound chicken cut into 1.5 inch sized cubes
- 1 medium red onion
- 2 thin zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 1 block halloumi
- 1 can artichoke hearts halved
Marinade
- 1/2 cup extra virgin olive oil
- 4 cloves garlic minced
- 1 tbsp lemon zest
- ¼ cup lemon juice
- ½ tsp salt
- 1/2 tsp pepper
- 2 tsp dried oregano
- ¼ cup finely chopped fresh parsley
Creamy Feta Sauce
- ¼ cup greek yogurt
- 2 tbsp lemon juice
- 5 oz feta
- 1 cloves garlic
- 1 tbsp water
Instructions
- Combine all of the marinade ingredients in a bowl and stir until well mixed. Place the cubed chicken in a bowl, pour the marinade overtop and leave to marinate for a minimum of 1 hour and up to 24 hours.
- Make the feta sauce by combining all of the ingredients in a high speed blender and blender until completely smooth and creamy.
- Prep the veggies, cut the bell peppers and red onion into 1 inch sized squares, and cut the zucchini into 1/2 inch thick circles. Cut the halloumi into 1 inch sized cubes.
- Thread the vegetables and chicken on to the skewers alternating as desired.
- Heat the grill to medium high heat.
- Generously brush the skewers with any remaining marinade from the chicken. Transfer the skewers to the bbq and grill for approximately 10 minutes, turning frequently. They are done when the chicken is cooked through, the veggies are tender and the chicken and veggies have dark grill marks.
- Serve the skewers with the feta sauce on the side to drizzle overtop and garnish with additional chopped parsley.
I made these last night and everyone enjoyed them. The artichoke hearts were a great addition to the skewers. I’m looking forward to eating the leftovers for lunch today.