Greek Chicken Kabobs

Prep Time:
Cook Time:
Serves: 6

These simple yet flavourful kabobs can be served over rice, with a salad or in a pita with a few dollops of tzatziki sauce.



2 1/2 lbs (1.2 kg) boneless, skinless chicken breast
2 large green peppers
1 large red pepper
1 large red onion
2 lbs (1 kg) white mushrooms
bamboo skewers

Greek Sauce:

1 1/3 cup (325 mL) olive oil
¾ cup lemon juice
4 tbsp (60 mL) crushed garlic
4 tbsp (60 mL) oregano
2 tbsp (30 mL) rosemary
1 tbsp (15 mL) thyme
2 tbsp (30 mL) seasoning salt
1 tbsp (15 mL) black pepper


Greek Marinade

1 Combine all Greek Sauce ingredients in a food processor. Separate into two containers. One will be used to marinate the chicken and the other will be used for basting the chicken kabobs while cooking.


1 Cut chicken into bite sized pieces and marinate in half the sauce mixture for about one hour. While chicken is marinating cut vegetables into bite sized pieces.
2 Skewer the marinated chicken and chopped vegetables in an alternating fashion. Discard used chicken marinade.
3 Baste skewers with second half of Greek Sauce.
4 Cook on a preheated BBQ, electric grill or in a moderate oven 350°F (175°C) until the largest chicken pieces are cooked to the centre or meat thermometer registers 165°F (74°C). Baste every 5 – 10 minutes.