Fire up the grill and bring a taste of the Mediterranean to your backyard. Chef Antoine Sicotte’s Greek kebabs thread marinated chicken thighs and Little Potatoes onto skewers, grilled until golden and served over a fresh salad of cherry tomatoes, cucumber, red onion, feta, and Kalamata olives. The homemade lemon and oregano marinade pulls double duty, flavoring the skewers first and then transforming into a creamy vinaigrette for drizzling over everything. Serve it with warm grilled pita for an easy summer dinner that feels like a vacation.

On-the-Go Tip

These kebabs are a smart pick for gatherings and grill nights away from home. Marinate the chicken and potatoes in a sealed container or zip-top bag in the cooler, then skewer and grill on site. Leftover kebabs and salad pack beautifully into lidded containers for next-day lunches, and everything tastes great at room temperature, making it easy sideline or between-activities eating with just a fork.

Kid-Friendly Tip

Skewer assembly is a job kids love, so let them alternate the marinated potatoes and chicken onto the soaked skewers in their own patterns. Younger kids can help whisk the marinade and halve the cherry tomatoes with a butter knife, while older kids can zest and juice the lemons. Let everyone build their own salad plate at serving time so picky eaters can choose their own mix of tomatoes, cucumber, feta, and olives.

Prep
15 mins (plus 30 minutes marinating time)
Cook
25 mins
Serves
4
Ingredients
16
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Equipment

  • Measuring cup
  • Large bowl
  • Wooden skewers

Ingredients

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Marinade:

  • 3/4 cup olive oil
  • 2 lemon, zest and juice
  • 1 tsp dried oregano
  • 2 tsp Dijon mustard
  • 1 clove garlic, finely chopped
  • 1 tsp sugar
  • (To taste) salt and pepper
  • 1 Tbsp mayonnaise

Skewers:

  • 2 cups Little Potatoes, halved (this recipe uses Little Duos™, but you can use any variety you like!)
  • 6 pieces boneless, skinless chicken thighs, cubed into 1-inch pieces

Salad:

  • 2 cups cherry tomatoes, halved
  • 4 Lebanese cucumbers, sliced
  • 1/4 cup red onion, finely sliced
  • 1 cup feta cheese
  • 1 cup pitted Kalamata olives
  • For serving: grilled pita bread (optional)
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Instructions

  • Step 1

    Soak the wooden skewers in water for at least 30 minutes to prevent burning.

  • Step 2

    Preheat the grill to medium.

  • Step 3

    In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add potatoes and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.

  • Step 4

    Thread the potatoes and chicken cubes alternately onto the soaked skewers. Grill over medium heat for about 6 to 8 minutes per side.

  • Step 5

    While the kebabs grill, finish the vinaigrette by whisking the mayonnaise into the reserved marinade.

  • Step 6

    In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.

  • Step 7

    Serve with grilled pita bread if desired.

  • Step 8 - Enjoy your tasty meal with the family