This Greek chicken kebab bowl is easy to prepare, full of fresh Mediterranean flavor, and pairs beautifully with rice and grilled vegetables. Serve it as a main or a hearty side — it works well at casual weeknight dinners and summer gatherings alike.
The recipe features a simple Greek-style chicken marinade and a bright, creamy mint-cilantro yogurt dressing. For a different kick, the chicken also goes well with a fruity-spicy mango habanero sauce.
Why you should make this recipe
- Quick and straightforward: this grilled Greek chicken kebab cooks in under 30 minutes from start to finish.
- Fresh, simple ingredients deliver bright, authentic Mediterranean flavors.
- Versatile: serve with rice, quinoa, couscous, or a salad for a balanced, family-friendly bowl.
- The herby yogurt dressing is versatile and can enhance other salads or grain bowls.
Ingredients notes
- Chicken: Boneless, skinless chicken breast is used here for lean, even cooking. Chicken thighs can be substituted if you prefer richer flavor and more juiciness.
- Lemon: Fresh lemon juice brightens the marinade and balances the oil and yogurt.
- Onion: Adds flavor and helps tenderize the meat; using part of the onion in the marinade creates subtle caramelized notes on the grill.
- Garlic: Fresh garlic is recommended for best flavor; garlic powder works in a pinch but won’t caramelize the same way.
- Oregano: Fresh oregano brings an herbaceous, slightly peppery aroma; dried oregano is a fine substitute if needed.
- Greek yogurt: Plain Greek yogurt yields a creamy, tangy dressing and can also be used to marinate the chicken for extra tenderness.
- Mint: Fresh mint adds cooling, aromatic notes that complement the lemon and yogurt.
- Cilantro: Brings a bright, citrusy freshness to the dressing. Flat-leaf parsley is an easy swap for those who prefer it.
Variations
- Adjust the spice profile with red pepper flakes, ground cumin, or a store-bought taco seasoning blend for a different twist.
- For extra tenderness, marinate the chicken in Greek yogurt for 30–60 minutes before grilling.
- Add vegetables to the skewers—onions, bell peppers, carrots, and corn all work well.
- Use full-fat yogurt or add a spoon of mayonnaise or cream to the dressing for added richness.
- Finish the chicken with a drizzle of garlic-infused olive oil for a subtle, savory boost.
How to make Greek Chicken Kebab Bowl
Step 1: Trim and cut the chicken into uniform 1–2 inch cubes so they cook evenly.
Step 2: In a food processor or blender, combine olive oil, lemon juice, one peeled onion, garlic, oregano, smoked paprika, salt and pepper and pulse until smooth to make the marinade.
Step 3: Toss the chicken with the marinade, cover, and refrigerate for up to 2 hours. This allows the flavors to develop and tenderizes the meat.
Step 4: Thread the marinated chicken and prepared vegetables (red and green bell peppers and the remaining onion) onto skewers. Grill over medium-high heat, turning frequently to avoid charring, until the chicken reaches 165°F (about 12–15 minutes total).
For the creamy mint-cilantro dressing
Step 5: Combine plain Greek yogurt, lemon juice, fresh mint, and fresh cilantro (or parsley) in a blender or food processor.
Step 6: Blend until smooth. Chill the dressing while the chicken cooks so it’s ready to drizzle over the finished bowl.
👩🏽🍳Maur’s tips
- Serve the kebab bowl with a variety of grains—rice, quinoa, or couscous—or enjoy it as a plated protein with a side salad.
- If you dislike cilantro, substitute flat-leaf parsley in the dressing for equally fresh flavor.
- For wraps, remove the chicken from the skewers and layer it in a pita or tortilla with lettuce, grilled vegetables, and dressing.
How to make shish kebab in the oven
If you’d rather use the oven, arrange skewers on a foil-lined baking sheet and roast at 450°F, or broil on high, until the chicken is golden and cooked through. Roast 25–28 minutes, flipping once halfway, until the internal temperature reaches 165°F.
What to serve with shish kebab
Shish kebabs pair well with many sides. Popular choices include:
- Rice or pilaf
- Quinoa or couscous
- A crisp salad
- Grilled or sautéed vegetables
- Baked or roasted potatoes
- Pitas or flatbreads for wraps
- Favored dips and condiments, such as herb pesto or yogurt-based sauces
Equipment & storage
- An outdoor or indoor grill works best, though the oven or broiler is a convenient alternative.
- Use metal or bamboo skewers; if using bamboo, soak them in warm water before assembling to prevent burning.
- Enjoy the kebab bowl immediately. Refrigerate leftovers in airtight containers for up to 2 days, or freeze for up to one month. Reheat wrapped in foil at 350°F until warmed through.
📖 Recipe
Greek Chicken Kebab Bowl
This bowl combines marinated, grilled chicken and vegetables with a cooling mint-yogurt dressing for a fresh Mediterranean meal.
Ingredients
- 1 lb chicken breast, cut into 1–2 inch cubes
- 4 tablespoons olive oil, divided
- Juice of 1 lemon (about 3 tbsp)
- 2 garlic cloves
- 2 large purple onions, divided
- 1 tablespoon fresh oregano (or 1 tsp dried)
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 large red bell pepper, seeded and cubed
- 1 large green bell pepper, seeded and cubed
Mint yogurt dressing
- 1 cup plain Greek yogurt
- 1½ tablespoons fresh lemon juice
- 3 tablespoons fresh mint leaves, chopped
- ¼ cup fresh cilantro leaves with stems, packed (or parsley)
Instructions
- Cut the chicken into even-sized cubes.
- Make the marinade: combine olive oil, one onion, lemon juice, garlic, oregano, smoked paprika, salt and pepper in a food processor. Pulse until blended.
- Toss the chicken with the marinade, cover, and refrigerate for up to 2 hours.
- If using wooden skewers, soak them in warm water for 30 minutes before assembling.
- Thread chicken and vegetables onto skewers, leaving spacing for even cooking.
- Preheat the grill to medium-high (375–400°F). Oil the grates and grill the kebabs, turning every 3–4 minutes, until the chicken reaches 165°F (about 12–15 minutes).
- Grill the vegetable-only skewers for about 2 minutes per side until lightly charred.
- Remove the chicken from the grill and let rest 8–10 minutes before serving.
- For the dressing: blend the yogurt, lemon juice, mint, and cilantro until smooth. Chill until ready to serve.
- Assemble bowls with cooked rice or grains, grilled chicken and vegetables, and drizzle with the mint-yogurt dressing.
Notes & storage
- Use wooden skewers soaked in water to prevent burning. Metal skewers are reusable and heat-resistant.
- Cut chicken into even pieces for consistent cooking.
- Leftovers: store in airtight containers in the refrigerator for up to 2 days or freeze for up to a month. Reheat in the oven wrapped in foil at 350°F until warm.
- Swap parsley for cilantro in the dressing if preferred.
Nutrition (per serving)
Calories: 272 • Carbohydrates: 16.2 g • Protein: 19.5 g • Fat: 14.7 g • Fiber: 2.6 g
Food safety
- Cook chicken to an internal temperature of at least 165°F (74°C).
- Avoid cross-contamination: never reuse utensils or plates that touched raw meat without washing them.
- Wash hands thoroughly after handling raw poultry.
- Never leave cooking food unattended.
📝 Recipe FAQs
Cook chicken kabobs for about 12–15 minutes total, turning every 3–4 minutes, until the internal temperature reaches 165°F. Individual pieces may take 6–8 minutes per side depending on heat and size.
Medium-high heat (around 375–400°F) is ideal. Make sure the grill is hot before placing the skewers so they sear and cook evenly.
Both spellings refer to the same style of skewered, grilled meat; variations in spelling reflect regional pronunciations and transliterations.
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