Greek Chicken Kebabs

Ingredients

• 1 kgchicken breast
• 60 ml (¼ cup)vegetable, rapeseed or olive oil
• 3 tbsplemon juice
• 2 tbspyoghurt
• 2garlic cloves, minced
• 1 tspdried oregano
• 1 tspdried thyme
• 1 tspdried basil
• ½ tspdried parsley
• 2 tsppaprika
• 2 tspsalt
• ½ tspblack pepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken breast into cubes.

2. 2

   Mix the marinade

   Combine the chicken with all the other ingredients.

3. 3

   Chill the chicken

   Cover and refrigerate for at least 6 hours or overnight.

4. 4

   Cook the kebabs

   Cook the chicken on the barbecue. It can also be cooked in the oven or an air fryer.

5. 5

   Serve the kebabs

   Serve with naan bread, tzatziki sauce and Greek salad.

What are Greek chicken kebabs?

Kebabs are pieces of meat cooked on skewers or over a grill, and Greek-inspired versions often pair chicken with lemon, garlic and herbs. This recipe uses chicken breast and a yoghurt-based marinade for a simple, flavourful barbecue main.

The combination of dried herbs, paprika and lemon gives the chicken a savoury, bright flavour. Naan, tzatziki and Greek salad make up the suggested accompaniments.

The marinade ingredients

Oil: vegetable, rapeseed or olive oil are all listed options; the oil helps coat the chicken and carry the seasonings.

Yoghurt and lemon: both go into the marinade with garlic and the herbs. Mix thoroughly so the chicken pieces are evenly coated.

Dried herbs: oregano, thyme, basil and parsley bring layered herbal flavour, while paprika, salt and pepper round out the seasoning.

Give it time to marinate

Chill the chicken for at least 6 hours or overnight, as directed. This makes the recipe one to prepare ahead rather than at the last minute.

Keep the marinating chicken covered in the fridge. Avoid leaving it out at room temperature while it marinates.

Cooking on the barbecue

The method specifies cooking on the barbecue but does not give a temperature or cooking time. Use evenly sized chicken pieces and check that the centre of the thickest piece is thoroughly cooked before serving.

The recipe also allows oven or air fryer cooking. Appliance settings and timings vary, so follow your appliance guidance and check the chicken for doneness.

Serve with something fresh

Naan bread makes the meal more substantial, while tzatziki brings a cool, creamy contrast to the seasoned chicken.

Greek salad adds a crisp, fresh side. Serve the kebabs as soon as they are cooked, alongside the three suggested accompaniments.

Plan the timing

The recipe gives no total cooking time, so allow for the required marinating period of at least 6 hours or overnight before you plan to eat.

For a smoother meal, prepare the marinade and chicken in advance, then cook the chicken close to serving time.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Mix until every piece is coated with the marinade.
• Allow at least 6 hours of refrigeration, or leave the chicken to marinate overnight.
• Check the thickest chicken piece for doneness before serving.
• Have the naan, tzatziki and Greek salad ready before the chicken comes off the heat.

Variations

• Choose the oil: use vegetable, rapeseed or olive oil as listed.
• Use the oven: cook the marinated chicken in the oven instead of on the barbecue.
• Use an air fryer: cook the chicken in an air fryer, checking it carefully for doneness.
• Adjust the herbs: vary the balance of oregano, thyme, basil and parsley while keeping the listed seasonings.
• Change the sides: serve with the suggested tzatziki and Greek salad, with naan alongside.

Common mistakes to avoid

• Uneven pieces: cut the chicken into similarly sized cubes so they cook more evenly.
• Short marinating: refrigerate for at least 6 hours or overnight as the recipe directs.
• Patchy coating: mix the chicken thoroughly with all the marinade ingredients.
• Guessing doneness: check the centre of the thickest piece before serving.
• Leaving the chicken out: keep it covered in the fridge while it marinates.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3–4 days. Reheat until steaming hot throughout; keep the naan, tzatziki and salad separate and store them according to their own requirements.

Frequently asked questions