Greek chicken skewers feature tender boneless chicken thighs marinated in fresh oregano, lemon juice, and garlic, then grilled with bell peppers for a vibrant Mediterranean main that comes together quickly and pairs perfectly with pita bread.
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Prepare the marinade by combining chopped fresh oregano, chopped fresh parsley, minced garlic, olive oil, chicken bouillon powder, and the juice of one lemon in a bowl. Mix well.
Cut the boneless, skinless chicken thighs into bite-sized pieces. The creator suggests not trimming the fat for extra flavor.
Add the chicken pieces to the marinade and mix thoroughly with your hands until every piece is coated.
Cover the bowl and refrigerate. Let the chicken marinate for at least 4 hours, but ideally overnight for the best flavor.
If using wooden skewers, soak them in water for 15-20 minutes to prevent them from burning on the grill.
Thread the marinated chicken onto the skewers, placing a chunk of green bell pepper on each end.
Grill the skewers for about 20 minutes, turning occasionally, until cooked through and charred. The creator recommends cooking to an internal temperature of 185-200°F for maximum tenderness.
Serve the skewers hot, either on their own or in pita bread with toppings like sliced red onion, cucumber, tomato, and feta cheese.
Refrigerate cooked skewers in an airtight container for up to 3 days; reheat on the grill over medium heat or in a 350°F oven for 5-7 minutes until warmed through.
Metal or wooden skewers · Grill or grill pan
Yes, but thighs stay juicier during grilling. If using breasts, pound them to even thickness and reduce grilling time by 2-3 minutes per side to prevent drying out.
Minimum 30 minutes for flavor; 2-4 hours is ideal. Overnight is acceptable but may make the texture too tender if the acidic lemon juice sits too long.
165°F (74°C) internal temperature at the thickest point. For thighs, this typically takes 12-15 minutes over medium-high heat.
Yes. Marinate chicken up to 24 hours in advance, or grill and refrigerate cooked skewers for up to 3 days; reheat gently on the grill or in a 350°F oven.
Either works. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
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