Simple Greek Style Chicken Kebobs

Caleb and I are way into the whole meal planning business. With our busy schedules and not knowing who will be cooking dinner each night, it’s great at least knowing what is for dinner so whomever is in charge knows what the plan. We also only grocery shop once a week so the meal planning also ensures we have all the ingredients for each meal.

The other day I was asked what my go to dinners are and sadly I have zero answer. It’s not that we don’t have tricks up our sleeves. It’s that I’m pretty picky when it comes to the frequency I eat something. Yes #firstworldprobs – anyway I need variety or I get bored and I’m definitely a hangry type lady so I may be particular (read: borderline crazy) about the meal planning schedule. That all said. This is my favorite and one meal I like to put in the rotation quite frequently.

Side story. Last week Caleb did the grocery shopping solo with my list and notes (bless his heart) and came back with a carribean jerk marinade, chicken, red onions, peppers, and pineapple… with this great plan to surprise me with Hawaiian style kebobs. Something I’ve been talking about lately and something he knows I’d love. Again, love him, so lucky. Well anyway, I had another plan so I used the chicken and peppers to make the kebobs below and then grilled pineapple with BBQ seasoning with pork chops (I’m not crazy, try it) Oops. Sorry babe, no kebobs! Try again next week?

Ok back to my favorite and simple Greek style kebobs.


  • Peppers
  • Zucchini
  • Onions (Red or White – Caleb prefers red, I prefer white, both are delish)
  • Baby Carrots
  • Baby Potatoes (We used baby reds)
  • Chicken
  • Garlic and Herb Marinade
  • Olive Oil
  • Cavenders Greek Seasoning 
  • Skewers

1.) If using wood skewers, soak the skewers in warm salt water immediately. They will soften the sticks, won’t burn on the grill, and won’t fray or fringe into your food. If using metal skewers, get pot holders ready they get hot hot hot!


2.) After the skewers are soaking, start working on precooking the vegetables that need more cook time. The carrots and potatoes are a firmer vegetable so they will not cook the same time on the grill/pan/stove/oven. I put them in salt water and microwave them for a few minutes.


3.) As the potatoes and carrots cook, I clean and cube the chicken. Try to get the pieces similar sizes so they will cook evenly and you won’t have over done or under done chicken. Ick. I then put them in a marinade. I just use a premade marinade and it varies as to what we have in the house. It can be a garlic & herb marinade, Italian salad dressing, lemon pepper marinade packet. I try to use not as strong flavor, because it’s less about the flavor and more about keeping the chicken moist.

4.) Once the chicken is cut, I start chopping the fresh veggies that will cook quickly: peppers, zucchini, and onion. I chop into shapes that I know will lay flat on the sticks.

By now, the carrots and potatoes are precooked and ready for assembly with the rest of the ingredients.



5.) Then comes the assembly. I have picky eating kids so I usually request help at this point. They can put what they want on the skewers, as long as they fulfill my requirements for vegetable and protein intake. If I don’t have help, I just layer in a completely non systematic way. It’s free for all.

**Tips for best layering of ingredients:

  • Sandwich each chicken piece between two thin onion slices. It will help the enhance the flavor of the chicken.
  • Do not put vegetables that will soften and become flimsy on either end. It’s a recipe for disaster.
  • Carrots go sideways.
  • Any undercooked potatoes will go flying across the room. You have been warned.


Then if you’re anything like me, you get to the end of the ingredients and you have 3 kebobs of all potatoes or all chicken because you didn’t really make them even.

6.) Once all the skewers are assembled, brush on olive oil and sprinkle with the Cavender’s Greek Seasoning.

We use this more than I like to admit.

Then that’s it! They are ready for cooking!


7.) Since it’s summer and it’s a short grilling season in MN, we always throw ours on the grill and it never takes long (especially since the carrots and potatoes are already cooked!).

The best part? Chop up and serve some fruit, put our favorite Naan bread on the grill with the kebobs and tada! A perfect meal!










2 thoughts on “Simple Greek Style Chicken Kebobs

  1. Those look so good! I never precook, we just put all the peppers on one kabob, chicken on another and so on and then just put the ones that need to cook longer on the grill first. #lazy. But I’ve never thought of doing greek style with some naan. Can’t wait to try this!

  2. Haha too funny! I’ve never thought to just separate them! Although with my picky eaters they’d only eat the chicken and nothing else then

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