Greek Artichoke Chicken Kabobs
Ingredients
Directions / Instructions
Why You'll Love These Greek Artichoke Chicken Kabobs
These Greek Artichoke Chicken Kabobs are packed with fresh Mediterranean flavor and are incredibly easy to prepare. Tender pieces of chicken are marinated in olive oil, lemon juice, garlic, oregano, and herbs before being threaded onto skewers with artichoke hearts, bell peppers, and red onion.
Grilling gives the chicken a beautiful golden char while keeping the vegetables tender and flavorful. Crumbled feta and a squeeze of fresh lemon add the perfect finishing touch. These kabobs are ideal for summer cookouts, weeknight dinners, meal prep, or entertaining.
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 can (14 ounces) quartered marinated artichoke hearts, drained
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
For the Greek Marinade
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers can be used without soaking.
2. Make the Marinade
In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, paprika, salt, and black pepper.
3. Marinate the Chicken
Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours. Do not marinate the chicken overnight because the lemon juice can affect the texture.
4. Prepare the Vegetables
Drain the artichoke hearts well and prepare the bell peppers and red onion. Pat the artichokes gently with paper towels to remove excess moisture.
5. Assemble the Kabobs
Thread the marinated chicken, artichoke hearts, bell peppers, and red onion onto the skewers, alternating the ingredients. Leave a little space between pieces so they cook and brown evenly.
6. Grill
Preheat an outdoor grill or grill pan to medium-high heat and lightly oil the grates. Grill the kabobs for 12 to 16 minutes, turning every few minutes, until the chicken is golden and reaches an internal temperature of 165°F (74°C).
7. Finish and Serve
Transfer the kabobs to a serving platter and let them rest for 5 minutes. Sprinkle with crumbled feta and fresh parsley, then serve with lemon wedges.
Expert Tips
Cut the chicken and vegetables into similarly sized pieces so everything cooks evenly. Drain the artichokes thoroughly to prevent excess moisture and flare-ups on the grill. Don't overcrowd the skewers, and turn them regularly for even browning. Always use a meat thermometer to confirm that the chicken reaches 165°F.
Storage
Store leftover cooked chicken kabobs in an airtight container in the refrigerator for up to 4 days. Remove the ingredients from the skewers before reheating if desired. Reheat gently in a skillet, oven, or air fryer until warmed through.
Serving Suggestions
Serve these kabobs with Greek salad, tzatziki sauce, warm pita bread, lemon rice, roasted potatoes, hummus, couscous, grilled vegetables, or a simple cucumber and tomato salad. A drizzle of extra virgin olive oil and fresh lemon makes a delicious finishing touch.
Recipe Variations
Use boneless chicken thighs instead of chicken breasts for extra juiciness. Add cherry tomatoes, zucchini, mushrooms, or yellow squash to the skewers. Replace feta with goat cheese, or add Kalamata olives for even more Mediterranean flavor. For a spicy version, add crushed red pepper flakes to the marinade.
Frequently Asked Questions
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