Description
These Greek Chicken Skewers are marinated in a lemony herb blend and grilled to juicy perfection. Paired with crispy golden fries tossed in crumbled feta and fresh herbs, this combo delivers all the bold, tangy, and savory flavors of your favorite Greek street food—right at home.
Ingredients
For the Chicken Skewers:
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1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
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3 tablespoons olive oil
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Juice of 1 lemon
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3 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
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Optional: wooden or metal skewers (soak wooden skewers in water for 30 minutes)
For the Feta Fries:
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1 1/2 lbs russet potatoes (or use frozen fries)
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2 tablespoons olive oil
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Salt and pepper, to taste
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1/2 teaspoon garlic powder
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1/2 teaspoon dried oregano
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1/3 cup crumbled feta cheese
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2 tablespoons chopped fresh parsley (or dill)
Instructions
Marinate and Cook the Chicken:
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In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and toss to coat.
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Cover and marinate in the fridge for at least 30 minutes (or up to 8 hours for max flavor).
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Thread chicken pieces onto skewers.
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Grill over medium-high heat for 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred. You can also bake at 425°F (220°C) for 18–20 minutes, flipping halfway.
Make the Feta Fries:
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Preheat oven to 425°F (220°C). Cut potatoes into fries and toss with olive oil, salt, pepper, garlic powder, and oregano.
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Spread on a baking sheet in a single layer. Bake for 25–30 minutes, flipping once, until crispy and golden.
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Shortcut: Use frozen fries and bake according to package instructions.
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Remove from oven and immediately toss with crumbled feta and parsley or dill.
Notes
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Serve with tzatziki or garlic yogurt sauce for dipping.
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Add sliced red onions, cherry tomatoes, or pita for a full Greek plate.
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You can also serve everything over rice or in a wrap.