Greek chicken and potato kabobs are an easy to prepare kabob that everyone will love. These are simple to make, and you can put these together ahead of time, and put them on the grill when you are ready to enjoy your meal.

Greek Chicken and Potato Kabob Recipe

Who doesn’t love to grill?  I love kabobs because you can customize them for who is eating.   I have some family members that only like meat and potatoes.   No vegetables for them, or rather, no vegetables that are green might be a better statement.  These Greek chicken and potato kabobs really work for those folks.

You are going to need skewers for this recipe, you can use either the wooden ones or the metal ones.  I personally like the metal ones a little bit more because they are sturdy and washable.  Honestly either work fine.  If you are taking these over to someone else’s house, you may want to use wooden ones so you don’t lose your skewers.   If you are using wooden ones be sure to soak them in water for about 60  minutes before you use them so they won’t burn while these are on the grill.

For this recipe, I am using very small potatoes.   You can buy these in the grocery store, you can use any that you like.  I am using a combination of red, white, and purple because they look pretty.  I promise if you use just one kind they will taste just as good.   You will want to boil them for about 5 to 7 minutes before you skewer them up for grilling.  If you do not preboil them, they may not cook all of the way through.

When you cook these, you want to make sure the chicken is thoroughly cooked.  If you have  meat thermometer it should read 165 degrees.   If you don’t have a meat thermometer you can simply cut into one of the pieces of chicken and make sure it is fully cooked.   Your cooking time will depend upon the temperature of your grill.

Greek Chicken and Potato Kabobs

1 pound boneless skinless chicken breasts
1/2 cup olive oil
3 cloves garlic, chopped
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup lemon juice
1/2 pound small potatoes

In a medium sized bowl combine olive oil, chopped garlic, rosemary, thyme, oregano, and lemon juice. Stir to combine.  Cut chicken into 1 to 1 1/4 inch pieces and set aside.  Place chicken in marinade. For best results allow the chicken to marinate overnight.

Place potatoes into a pot of boiling water and boil for 5 to 7 minutes.  Remove potatoes from boiling water.   To assemble skewers alternate between potatoes and chicken.   Fill skewers up until they are full.

Place the kabobs about 4 to 6 inches above the heat source.   These should take about 8 to 12 minutes until they are done, be sure to turn then every 2 to 3 minutes.  When they are done, the chicken will be slightly charred and it is no longer pink on the inside.


Love restaurant style recipes?  Stephanie Manley has been making CopyKat recipes online for over 18 years now.  You can make your own Olive Garden Chicken Gnocchi soup, or even Wendy”s Chili.   You can find many more recipes at

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  1. made this for dinner last night. added tomatoes and onions to the skewers too. it was so easy and very tasty!

    sprinkled a little feta cheese on top after removing from the skewers. delicious!

    thanks for another great family dinner recipe…

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