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These simple yet flavourful kabobs can be served over rice, with a salad or in a pita with a few dollops of tzatziki sauce.
Serves: 6



2 ½ lbs boneless, skinless chicken breast
2 large green peppers
1 large red pepper
1 large red onion
2 lbs white mushrooms
bamboo skewers

Greek Sauce

1 ⅓ cup olive oil
¾ cup lemon juice
4 tbsp crushed garlic
4 tbsp oregano
2 tbsp rosemary
1 tbsp thyme
2 tbsp seasoning salt
1 tbsp black pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

  2. 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.

  3. Skewer the marinated chicken and chopped vegetables in an alternating fashion. Discard used chicken marinade.

  4. Baste skewers with second half of Greek Sauce.

  5. 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.

Helpful Tip

You will need approximately 20 bamboo skewers which have been soaked in water for about an hour.