Greek Blend Chicken Skewers with Cucumber Salad
Greek Blend Chicken Skewers with Cucumber Salad
Most chicken skewers hit the grill under-seasoned and come off dry. These Greek chicken skewers don’t have that problem.
Skewers are the fastest lane in our grilling recipes set, and this is the one with a built-in side.
Kinder’s The Greek Blend handles the oregano, garlic, lemon pepper, and rosemary, the full backbone of a Greek marinade in one bottle. You don’t need to build the spice rack from scratch. Toss 2 lbs of cubed chicken breast in olive oil and 2–3 tablespoons of The Greek Blend, let it sit for at least 30 minutes (4 hours is better, overnight better still), then thread onto skewers and grill over medium-high heat until the edges have real char and the internal temp hits 165°F.
The cucumber salad is built the same way. Sliced English cucumbers, red onion, cherry tomatoes, red wine vinegar, a drizzle of olive oil, and another hit of The Greek Blend, the seasoning runs through the whole dish, not just the protein. Make the salad when you start the marinade. Give it at least 30 minutes to sit. The vinegar and seasoning pull moisture out of the cucumbers and build a sharp, bright dressing that cuts through the grilled chicken without competing with it.
Yellow rice finishes the bowl. The full plate, skewers, cucumber salad, rice, lemon wedge, comes together in about 35 minutes of active cooking once the chicken has marinated. That puts this in weeknight territory, but it holds up just as well at a summer cookout.
A few things worth knowing before you start: 30 minutes is the minimum marinade time, but the flavor difference between 30 minutes and 4 hours is real. Plan ahead when you can. If you want more insurance against dryness on the grill, swap the chicken breasts for thighs, more fat, more margin.
This is the skewer that earns a permanent spot in the rotation.
Flavor First.
Greek Blend Chicken Skewers with Cucumber Salad
Ingredients
Equipment
Method
- In a large bowl, toss cubed chicken with 3 Tbsp olive oil and 2–3 Tbsp Kinder’s The Greek Blend Seasoning until evenly coated. Cover and refrigerate 30 minutes to 4 hours — longer means more flavor.
- Make cucumber salad: In a medium bowl, combine sliced cucumbers, red onion, and halved cherry tomatoes. Drizzle with red wine vinegar, olive oil, 1–2 tsp Kinder’s The Greek Blend, salt, and pepper. Toss well. Cover and chill at least 30 minutes (flavors get better as it sits).
- Preheat grill to medium-high heat (about 400°F). Lightly oil the grates.
- Thread marinated chicken cubes onto skewers (about 5–6 pieces per skewer). Discard any leftover marinade.
- Grill skewers 10–12 minutes, turning every 3–4 minutes, until chicken is golden, charred in spots, and reaches 165°F internal temperature. Rest 3–5 minutes off the grill.
- While chicken grills, cook yellow rice according to package directions (or make simple lemon rice with chicken broth, a pinch of turmeric, lemon juice, and The Greek Blend).
- Spread warm yellow rice on plates. Top with chicken skewers. Spoon chilled cucumber salad generously over everything. Finish with a squeeze of fresh lemon.
Nutrition
Notes
- Marinate longer than the minimum — 30 minutes gets the seasoning on the surface. Two to four hours is where the garlic and herb notes from The Greek Blend push into the meat. Overnight in the fridge is even better; pull the chicken out 30 minutes before grilling.
- Use chicken thighs for more margin — boneless skinless thighs have more fat than breasts and are harder to dry out on the grill. Same marinade, same technique, noticeably more forgiveness.
- Cut the chicken consistent — 1½-inch cubes cook evenly. Uneven pieces mean some are overcooked while others are still catching up. Take the two extra minutes to cut them uniform.
- Hot grates, oiled grates — preheat to medium-high (around 400°F) and oil the grates before the skewers go on. If the chicken sticks when you try to turn it, wait another 30–60 seconds. It releases when it’s ready.
- Make the cucumber salad early — it gets better as it sits. Mix it at the same time you start the marinade. By the time the chicken is off the grill, the salad has had time to develop real flavor.
- Plate the yellow rice first, then lay the skewers over it and spoon the cucumber salad generously on top. A squeeze of fresh lemon before serving pulls everything together.
- Warm pita bread and hummus on the side turn this into a full Mediterranean spread. Set them out so people can build their own plates — the pita works well for scooping up the cucumber salad and catching the rice.
- Crumbled feta over the finished bowl adds a sharp, tangy layer that pairs with the lemon notes in The Greek Blend. Add it after the cucumber salad so it stays visible on top.
- For drinks: something cold and acidic. A dry white wine or sparkling water with lemon keeps the meal from getting heavy.
- Store grilled chicken skewers and cucumber salad separately in airtight containers in the fridge. Both keep up to 3 days.
- Reheat the chicken in a 350°F oven for 8–10 minutes, or in a hot skillet with a splash of water until warmed through. Avoid the microwave — it tends to dry the chicken out.
- The cucumber salad is best cold. Serve it straight from the fridge. If it’s been sitting more than a day, drain any accumulated liquid before plating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
How long should I marinate the chicken?
Thirty minutes works in a pinch, but 2–4 hours is where the garlic and herb notes from The Greek Blend really push into the meat. If you’re planning ahead, overnight is even better, pull the chicken out 30 minutes before grilling.
Can I bake or broil these instead of grilling?
Yes. Thread the marinated chicken onto oven-safe skewers and broil on a foil-lined sheet pan 4–5 inches from the broiler for 5–7 minutes per side, until cooked through and charred at the edges. No grill marks, but the flavor holds.
Can I use chicken thighs instead of breasts?
Thighs are the better call on the grill. More fat, juicier, harder to overcook. Use the same marinade and cook to 165°F internal, they may take an extra minute or two depending on size.
What makes these skewers taste Greek?
Kinder’s The Greek Blend brings the classic profile: oregano, rosemary, lemon pepper, garlic. Those are the backbone herbs of Greek cooking. Paired with the cucumber salad and lemon rice, it’s a cohesive Mediterranean plate without complicated prep.
Can I prep these ahead of time?
A: Yes, the chicken can marinate up to 24 hours, and the cucumber salad gets better the longer it sits. Both can be made the night before. Pull the chicken from the fridge 30 minutes before grilling.
More like this: Chicken Recipes · Summer Grilling Recipes
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