I do love an easy grilled chicken recipe, and these Grilled Greek Chicken Kabobs are the easiest! They re also delicious, high in protein, low carb and Whole30 friendly.
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Grilled Greek Chicken Kabobs (Whole30-Keto)garnished with parsley on white plate

 

How To Make Grilled Greek Chicken Kabobs (Whole30-Keto):

These chicken skewers are really easy to make: simply cut chicken thighs or breasts into cubes and marinate in olive oil, fresh lemon juice, herbs and spices, slide onto skewers and then pop on the grill. 

Grilled Greek Chicken Kabobs (Whole30-Keto) garnished with cherry tomatoes and herbs on white plate with red and white dish towel in background

What to Serve it With: 

You can serve this with my Chopped Greek Salad, or if you wish to keep it Whole30, try my Avocado Salad instead!

Chopped Greek salad in grey bowl on marble surface

Avocado and Tomato Salad with Lime Vinaigrette on white platter styled with lime wedges and dish towel

This One Ticks All The Boxes!

This recipe really is everything. Tender, juicy, delicious, healthy and beautiful. I hope you enjoy it all summer long. 

Grilled Greek Chicken Kabobs (Whole30-Keto) garnished with tomatoes, onions, and herbs served on a white platter

 

The Recipe: Grilled Greek Chicken Kabobs (Whole30-Keto)

What you need:  I use a microplane to zest my citrus and a hand held juicer  for juicing the lemons.

Print
Grilled Greek Chicken Kabobs (Whole30-Keto)
Prep Time
10 mins
Cook Time
15 mins
Total Time
2 hrs 25 mins
 

An easy recipe you will make over and over!

Course: dinner, Main Course
Cuisine: Greek, Medeterranean
Keyword: bbq chicken, greek chicken kabobs, grilled chicken kabobs
Servings: 4 serviings
Ingredients
  • zest of one lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 cloves fresh garlic, peeled and minced
  • 1 teaspoon smoked or sweet paprika
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts or thighs cut into 1" chunks (I prefer thighs, dark meat is more moist!)
Optional additions:
  • feel free to add sliced red bell pepper, sliced onions or whole cherry tomatoes to skewers if desired
Instructions

  1. Use a microplane to zest lemon, place in a large bowl. Add lemon juice, olive oil and all herbs and spices, whisk well.

  2. Cut chicken into 1" chunks and toss in marinade. Place in fridge for at least two hours or as long as overnight. The longer it marinates the more flavor it will have.

  3. When you are ready to grill, heat grill to 400 degrees. Slide chicken (and veggies, if using) onto skewers. Cook chicken on grill for five minutes, turn and cook for five more minutes. Make sure chicken is cooked through, remove from grill.

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