Go Back
+ servings
Closeup of chicken skewers on a plate.

Grilled Chicken Kalamaki

Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings 3 servings
Author Marissa


  • 3 boneless chicken breasts
  • 6 bamboo skewer sticks I used 6"
  • ¼ cup olive oil not extra virgin
  • 1 lemon halved
  • ½ teaspoon kosher salt
  • ¼ teaspoon Greek oregano rigani
  • teaspoon garlic powder
  • freshly ground black pepper


  • Soak bamboo skewers in water for about twenty minutes (this will help keep them from charring when grilling).
  • While the skewers are soaking, prepare the remaining ingredients.
  • Add olive oil, juice from half of the lemon (reserve the other half for later), salt, rigani, garlic powder, and black pepper in a small bowl. Whisk to combine and set aside.
  • Cut the chicken into cubes. I slice the chicken in thirds lengthwise, then cut each strip into small cubes.
  • When the skewers are done soaking, thread each stick with the chicken.
  • Place chicken in a bowl or ziplock bag and marinate with the dressing for thirty minutes (if using a ziplock bag, place that in a bowl in case the sticks poke holes in the bag).
  • After marinating, preheat your grill over medium-high heat.
  • Cook the chicken 4-6 minutes per side, until cooked through.
  • Remove from heat and squeeze the remaining lemon half over the meat.
  • Enjoy!