Greek Chicken Kebabs with Tzatziki Sauce

Marinated in Greek flavors then grilled to perfection, these Greek Chicken Kebabs make for an easy, flavorful and healthy dinner! We like to dip or drizzle the kebabs with Tzatziki Sauce to add even more of an authentic and delicious flavor. A recipe you’ll want to try!

Grill food at it’s finest!

The summer heat is here so in efforts to keep the house cool, grilling has become our go-to method of cooking. Not only does it move the cooking outdoors it also gives food that subtly, smokey grill-flavor we crave. At our homes, we both use a Traeger grill for all of our grilling needs. However, any kind of grill will work so long as you achieve the recommended temperature of the meat that you’re grilling.

These Grilled Greek Chicken Kebabs with Tzatziki Sauce are a recipe you’ll want to try whether it be for a weeknight grill-out or backyard cookout with friends on the weekend. They’re incredibly flavorful thanks to the marinade made of lemon, garlic, and oregano as well as the easy and delicious homemade Tzatziki Sauce used for dipping or drizzling. Kebabs are a great way to sneak in veggies in a tasty and fun way. We know you’re going to love this recipe and bonus because it’s meal-prep friendly! Our favorite way to serve the leftovers is on a big green salad drizzled with Tzatziki.

Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store. 

This post may contain affiliate links that will not change your price but will share some commission.

Ingredients for the Greek Chicken Kebabs

For the marinade & skewers:

• Olive oil or avocado oil – Primal Kitchen Olive Oil or Avocado Oil
• Lemon juice & zest – the zest adds extra lemony flavor. Check out this zester here.
• Apple cider vinegar – could also use white wine vinegar.
• Fresh oregano leaves – we love fresh, but dried oregano works too.
• Garlic cloves – mmmmm garlic!
• Salt & pepper
• Red pepper flakes – for just a tiny bit of kick.
• Chicken breasts – boneless, skinless is what we use. You could also use boneless, skinless chicken thighs.
• Vegetables – a mix of zucchini, sweet bell pepper (any color), and red onion.
• Skewers –  metal skewers or wooden skewers soaked in water for 30-minutes before assembling kebabs.

For the tzatziki sauce:

• English cucumber – grated and squeezed to remove water. Not all of the water needs to be removed, just a little bit so that the cucumber isn’t extremely watery. Check out this grater. 
• Plain Greek yogurt – any plain greek yogurt will work (non-fat, 2% or whole). For a dairy-free or Whole30 Tzatziki, try our Paleo Tzatziki Sauce.
• Lemon juice – we like to use fresh lemon juice. Check out this manual juicer here.
• Olive oil or avocado oil – Primal Kitchen Olive Oil or Avocado Oil
• Fresh dill – You could also use dried dill if you wish. Although, fresh dill does give it a more authentic flavor.
• Garlic cloves – more garlic!
• Salt & pepper

For 10% off of all Primal Kitchen products use code: REALFOODRDS

How to make Greek Chicken Kebabs with Tzatziki

While there are a few steps involved with making this recipe, all of the steps are easy and require basic cooking skills. Nothing fancy here!

The first two steps can be done up to 24 hours in advance.

• Step 1: Prepare the veggies, cube the chicken, and make the marinade. A mason jar works great. Simply combine the ingredients, screw on the lid and give it a good shake. Next, you’ll add the cubed chicken and 3/4 of the marinade (saving the remaining 1/4 of the marinade for Step 3) to a glass container or bag (zip-top or stasher), give it a toss and marinate for 4-24 hours tossing a few times throughout the marinating time. Place the veggies in an airtight container in the fridge until ready to assemble kebabs.
• Step 2: ​​​​Make the tzatziki sauce – combining all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. 
• Step 3: It’s time to grill! Preheat the grill to 400ºF. Assemble the kebabs by threading the chicken and veggies onto the skewers alternating between the veggies and chicken as you wish. Discard the marinade used for the chicken. Brush the chicken and veggies with the ¼ remaining marinade saved from Step 1. Grill until the chicken is cooked through, about 4-6 minutes on each side or until juices run clear and internal temperature reaches 165ºF. 
• Step 4: Enjoy! Serve Greek Chicken Kebabs with the Tzatziki – either for dipping or drizzling. 

Can the Tzatziki Sauce be made Dairy-free and/or Whole30-friendly?

Absolutely! If you love the sounds of this recipes and want to make the Tzatziki Sauce dairy-free or Whole30-friendly we recommend trying our Paleo Tzatziki Sauce. It’s perfect for adding to all of your Greek-inspired meals.

How to Prep Greek Chicken Kebabs

Whether it’s for your weekend meal prep or you’re trying to get a head start on dinner preparation here’s what I recommend for both scenarios.

• Weekend meal prep: follow the recipe as written. After grilling kebabs, remove the chicken and veggies from the skewers and store in a container in the fridge for up to 3 days. Store the Tzatziki Sauce in a mason jar or container for up to 3 days. To serve, see ‘best way to enjoy leftovers’ below.
• Dinner prep: the day before, prep the veggies, cube the chicken, make the marinade, and make the Tzatziki Sauce. The chicken can marinate up to 24 hours. Store the veggies in a container in the fridge and the Tzatziki sauce in a mason jar or container with a lid in the fridge until ready to assemble/serve.

Best way to enjoy leftovers

Grilled Greek Chicken Kebabs are meal-prep friendly and perfect for next-day lunches. We like to serve the chicken and veggies (warm or cold) on top of a big green salad and use the Tzatziki sauce as the dressing and little feta cheese. So good! The leftovers would also be tasty served in a pita wrap with arugula, a drizzle of Tzatziki sauce, and feta cheese crumbles.

Can the Greek Chicken Kebabs be made in the oven

We know not everyone has a grill or it may be winter when you’re wanting to make this recipe. So yes, you can certainly make the kebabs in the oven. Simply bake in the oven set at 400ºF for 25-35 minutes. Flip the skewers halfway through. Cooking time will depend on how large the chicken pieces are.

Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.

Other recipes you’ll love!

• Grilled Steak Kebabs
• Grilled Pork Kebabs with Peanut Sauce
• Teriyaki Chicken Kebabs

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

Greek Chicken Kebabs with Tzatziki Sauce

Marinated in Greek flavors then grilled to perfection, these Greek Chicken Kebabs make for an easy, flavorful and healthy dinner! Don’t forget to dip em’ or drizzle em’ with a little Tzatziki Sauce (looking for a dairy-free Tzatziki? Try our Paleo Tzatziki!)

• Author: Stacie Hassing
• Prep Time: 20 min
• Cook Time: 12-15 min
• Total Time: 54 minute
• Yield: 4-5 servings 1x
• Category: Entree
• Method: Grill

Print Recipe

★★★★★ 5 from 2 reviews

Ingredients

For the marinade: 

• 1/3 cup olive oil or avocado oil
• 1/4 cup lemon juice
• 1 tsp. lemon zest
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. fresh oregano leaves, chopped (or 2 tsp. dried)
• 4 garlic cloves, finely minced
• ½ tsp. sea salt
• ½ tsp. black pepper
• ¼ tsp. red pepper flakes

For the skewers:

• 1 ½ lbs. chicken breasts (~3-4 breast), cut into 2-inch pieces
• 1 medium zucchini, sliced ½ inch thick rounds (half moons if large)
• 1 large sweet bell pepper, cut into 1 to 1 ½ inch squares
• 1 medium red onion, cut into 1 to 1 ½ inch squares
• 6–8 skewers (for wooden skewers soak in water for 30-minutes before assembling kebabs)

For the tzatziki sauce:

• ½ cup grated English cucumber, squeezed to remove water*
• ½ cup plain Greek yogurt
• 1 ½ Tbsp. lemon juice
• 1 Tbsp. olive oil or avocado oil
• 1 Tbsp. fresh dill (or 1 tsp. dried) 
• 2 garlic cloves, minced
• ¼ tsp. sea salt
• ¼ tsp. black pepper 

Instructions

1. Prepare the veggies, cube the chicken and make the marinade. Combine all of the marinade ingredients in a mason jar or small bowl. Secure lid and shake mason jar to mix well or if in a bowl, whisk with a fork. Transfer about ¾ of the marinade to a glass container or zip-top bag (keeping the remaining 1/4 of the marinade for step 6).
2. Add the chicken to the container or bag turning to coat. Marinate for 4-24 hours. Toss chicken a few times during the marinating time. Place veggies in an airtight container and store in the fridge until ready to assemble the kebabs. 
3. To make the tzatziki sauce, combine all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. 
4. Preheat the grill to 400ºF.
5. Assemble the kebabs by threading the chicken and veggies onto the skewers alternating between the veggies and chicken as you wish. Discard the marinade used for the chicken.
6. Brush the chicken and veggies with the ¼ remaining marinade from step 1. 
7. Grill until the chicken is cooked through, about 5-7 minutes on each side or until juices run clear or the internal temperature of chicken reaches 165ºF. 
8. Serve chicken kebabs with Tzatziki.

Notes

*place grated cucumber on a double layer of paper towel. Place a double layer of paper towel on top of the cucumber. Press to absorb liquid. Doesn’t need to be completely absorbed just enough so that it’s not extremely watery. 

Steps 1-3 can be completed the day before.

Nutrition

• Serving Size: 1/5 of recipe (Kebabs + Tzatziki)
• Calories: 320
• Sugar: 4 g
• Sodium: 430 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 35 g

Pin now, make later!

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.