These greek chicken skewers… marinated in loads of fresh oregano and parsley, lemon …. and of course GARLIC! Because what meal is complete without garlic. Sometimes I wonder if I always smell like it and don’t even know.

Worth it.

Greek Marinated Chicken Skewers #macrofriendly #light #healthy

I don’t know if we just consume way more protein than the average family. But we can NEVER have enough grilled chicken hanging out in our fridge. I usually cook like six pounds at a time and somehow I’m still floored every time it’s gone a couple of days later. Floored or annoyed, I don’t know. I need a secret stash. Especially when it’s THIS CHICKEN.  And especially when you’re husband decides to count macros too. (Insert eye roll emoji because you know he’s eating over 200 grams of protein (my delicious protein) a day.)

If you follow me on instagram you might know I have an intense love for all things Greek right now. And usually we opt for this instant pot greek pork, which I LOVE– but after having the most amazing experience at Cava when we were in DC… and then again in Orange County… like the kind of experience you dream about for weeks. And not just how we say “dream” like how teenagers say “literally”–  but like actual real dreams….. I’ve been DYING to recreate their green/grain bowl with the most delicious chicken.  And these babies are gonna be perfect.

And of course it’s easy! Nothing fancy. Whisk up your marinade and throw it on your chopped chicken in this fancy ziplock bag. Squish it around and let it get all garlicky and herby and lemony and greeky.

Greek Marinated Chicken Skewers #macrofriendly #light #healthy

Thread your marinated chicken chunks onto soaked skewers and grill!

Greek Marinated Chicken Skewers #macrofriendly #light #healthy  

Voila. My mouth is watering just looking at them. Squeeze some more fresh lemon and they’re ready for a million meals. I’ll give you like three and you come up with the rest, but at least a million I’m sure.

Greek Marinated Chicken Skewers #macrofriendly #light #healthy

One of which should for sure include this STAPLE IN OUR HOUSE.  You can always just add cucumbers and tomatoes to your pitas or salads or bowls… but this is SO MUCH BETTER– If we do one greek meal that week, I make a huge bowl of this greek cucumber salsa (it’s in the same post as the greek pork, and some super light and delicious homemade tzatziki) and make sure to enjoy it for a few nights after!

It’s so good and you won’t regret it when you’re eating greek pitas, and salads, and crunch wraps and nachos for lunch… mmmm greek nachos…

Greek Cucumber Feta Salsa #macrofriendly #skinny #healthy

So start with this chicken.  And I’ve got more coming if you need ideas of where to put it!

Light on oil but so full of flavor! Greek marinated chicken skewers. #macrofriendly #skinny #healthy #mediterranean
Greek Marinated Chicken Skewers #macrofriendly #light #healthy

Greek Marinated Chicken Skewers

This might be my new favorite marinade! So zesty and fresh and perfect for all things Mediterranean. Or just all things!
Author Lillie
Course Protein
Cuisine Greek
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 44 minutes
Servings 6
Calories 163 kcal


  • 2-2.5 lb chicken I did exactly 1085 g*
  • 1/4 cup fresh oregano – finely chopped
  • 1/4 cup fresh parsley – finely chopped
  • 7 cloves garlic as always, I use the frozen dorot cubes.
  • Juice from 1-2 lemons about 6 tbs
  • 1 tbs olive oil if you don’t count your macros and the added fat is not a concern to you, add 1/4-/½ cup olive oil! And if you do, you can marinate for longer.
  • 1/2 tsp red chili flakes
  • 1 tsp cumin
  • 1.5 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • *If you track macros and you do a little more or less chicken than I did it’s FINE. This variance won’t affect the macros much since your portion will be in grams and not for example 1/8th of the recipe… it will only slightly affect the distribution of the marinade which is so low cal anyway.


  • Chop chicken into 1 ½ inch pieces and place in a large ziplock. (This is one of the only recipes I prefer to use huge fresh chicken breasts rather than chicken tenderloins. Nice for chopping good chunks. But tenderloins work too.)
  • Whisk together all marinade ingredients.
  • Pour marinade over chicken and seal the bag. Move it all around to make sure it’s nice and covered.
  • Marinate up to two hours.  With so much lemon and so little oil, sitting in the marinade too long could toughen the chicken so don’t leave it all night. A couple of hours is great!
  • Soak wooden skewers (if that’s what you’re using) in water for thirty minutes to help avoid burning. Then thread your chicken making sure to leave some ends to grab! (You can also cover the ends in foil to protect them from burning if needed.)
  • Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a little fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan over medium high heat for 4-5 minutes per side. Or until you have nice color and it’s cooked through.
  • Serve with a fresh squeeze of lemon and homemade tzatziki, in a greek salad, or grain bowl, in place of the pork in these pitas… the possibilities are endless- YUMMMMM
  • **(I always spray the grill with cooking spray, but be careful! The flame will climb when you do.)


If you track your macros, you can search “Lillie Eats and Tells Greek Marinated Chicken Skewers” and log as many grams of the GRILLED chicken as you eat! I’ve done all the hard work for you. It must be true love.


Serving: 100g of GRILLED chickenCalories: 163kcalCarbohydrates: 2.1gProtein: 29.4gFat: 3.4g
Keywords chicken, Greek, kebabs, mediterranean, skewers

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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  1. Made these last night and they were! I’ve been crazing Greek flavors lately but haven’t found a recipe that I felt worth it. I let the chicken marinade for an hour while I made the cucumber salsa and tzatziki and the whole she-bang was done in a little over an hour and I’ll get at least 4 meals out of it! Also – I almost left the mint out of the cucumber salsa and tzatziki and I’m so glad I didn’t. I thought I didn’t like mint but maybe that is what has been missing when I’ve tried to capture Greek flavors before. All three recipes will be added to our rotation, for sure!

    1. OH my gosh I TOTALLY AGREE! I used to think I didn’t like mint… it made me thing of lamb and dill (so maybe I’ll discover the same thing with dill) and flavors I didn’t think did it for me but now I have to keep two potted mint plants at all time! I feel like it’s the secret ingredient in thai and greek for me. Wakes it up! Thanks for letting me know!

  2. Made these tonight for dinner and lunch for the next few days and they are insaaanely good! I did the cucumber salsa and homemade tzatziki and oh man if I hadn’t had a million things to do I wouldn’t have been able to walk away from that delectable meal. Thank you so much for this delicious recipe conquering my craving for Greek food lately!

  3. I’ll be making these this week…promise! Growing up, we had Greek neighbors and the aromas coming from their home was ahh-maazing! We loved their chicken shis-ka-bobs, so I’m hoping this one is just like theirs. Fingers crossed! Thank you for sharing!

    1. Well if you aren’t a macro-tracker, add loads of olive oil and it will probably be closer! Ha! … but I’m obsessed with this as is— Let me know if you make it!