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A lemon and herb-infused marinade creates incredibly flavorful Grilled Greek Chicken Kabobs. Serve them up with a creamy Feta Dill Sauce for a delicious, Mediterranean-inspired summer meal.
I made these Grilled Greek Chicken Kabobs and they were so delicious that I ate them that night for dinner, had leftovers for lunch the next day, and again the day after that. Then when they were gone I cried and made them again so that I could share them with you. True story.
This recipe came about in part due to my quest to lighten up and increase our intake of fresh veggies over the summer. But, honestly, I was just plain craving Mediterranean flavors and was inspired by the large container of feta sitting in my fridge. Feta is inspirational, don’t you think?
So, I whipped up a simple herby, lemony marinade and then turned my sights to the dipping sauce and, my friends, this dipping sauce is crazy good! I am completely and unabashedly in love with it.
I suppose it’s better to profess my love for Feta Dill Sauce then say, that guy that plays Jamie on Outlander. With his devilish, smirky smile, tousled golden locks of hair, that darn kilt, his intense focus, and incredibly sexy Scottish brogue. No, I’ve barely noticed. It’s not like I’m following him on Instagram or anything. It’s all about the kabobs.
Back to the recipe.
I went with dry herbs for the marinade for both the convenience and cost factor. Unless you’ve got a flourishing herb garden in your yard, it can get pricey to use fresh herbs in an herb-heavy recipe like this one. As I was rummaging through my spice racks I came across this Greek Seasoning from McCormick that I had completely forgotten about. It includes onion, garlic, sea salt, and a variety of spices including a touch of mint. The mint does not overpower, but instead adds a really sensational flavor element to the chicken and veggies.
Combine 3/4 cup olive oil with the juice of a lemon and some minced fresh garlic. Add the dry herbs – 1 tablespoon Greek Seasoning, 1 teaspoon thyme, and 1 teaspoon rosemary, 1/2 teaspoon salt, and some fresh ground black pepper.
The veggies – red bell pepper, zucchini, red onion, and cremeni mushrooms.
Add the chopped veggies to a large plastic storage bag and add half the marinade.
Place 1-1/2 pounds cubed boneless, skinless chicken breast in a separate plastic storage bag and add remaining marinade. Seal both bags and refrigerate for 3 to 6 hours. Citrus juice works as a fabulous meat tenderizer but if you marinate too long, it can affect the texture of the meat in not so fabulous way. I’ve let mine go for 6 hours with excellent results but would not recommend allowing it to marinate overnight.
If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes or more before assembling your kabobs to help prevent them from catching fire on the grill. I usually use 3 cubes of chicken per skewer, alternating with the assorted veggies.
Grill the kabobs over low heat, turning frequently until chicken is thoroughly cooked and veggies are nice and tender.
Serve the kabobs with the love of my life – the Feta Dill Sauce.
I served the kabobs with my Lemon and Garlic Roasted Potatoes which also happen to be amazing with this sauce. Pretty much a match made in heaven.
- 1-1/2 pounds boneless skinless chicken breast cubed
- 1 8 ounce package cremini mushrooms, washed
- 2 zucchini halved and sliced
- 2 red bell peppers seeded and chopped into big pieces
- 1 small red onion halved and thickly sliced
- 12 to 14 wooden or metal skewers
- 3/4 cup olive oil
- 1 tablespoon Greek seasoning
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 2 teaspoons minced garlic
- 1 lemon juiced
- 1/2 teaspoon salt
- fresh ground black pepper
Feta Dill Sauce
- 3/4 cup non-fat plain Greek yogurt
- 1/4 cup light or regular mayonnaise
- 1/4 cup crumbled feta
- 1/2 lemon juiced
- 1/2 teaspoon minced garlic
- 1 to 2 tablespoons fresh chopped dill or 1 to 2 teaspoons dry dill weed
- salt and fresh ground black pepper to taste
- Soak wooden skewers in water for at least 30 minutes in advance of assembling kabobs.
- Combine marinade ingredients in a measuring cup or small bowl and set aside.
- Place cubed chicken in a gallon sized resealable plastic storage bag. Pour half the marinade over the chicken, seal the bag and turn the bag several times to distribute the marinade. Repeat this process in a separate bag with the vegetables and remaining marinade. Refrigerate the chicken and veggies for 3 to 6 hours.
- Meanwhile, combine ingredients for Feta Dill Sauce in a small bowl. Cover and refrigerate until ready to serve.
- Prepare grill and while it is heating thread the marinated chicken and veggies onto the water-soaked skewers. I usually use 3 cubes of chicken per skewer and alternate with a mixture of the vegetables. Grill kabobs over low heat, turning occasionally until chicken is thoroughly cooked and vegetables are tender.
- Serve with Feta Dill Sauce.
If you enjoyed this recipe, you’re going to love this one!