Super flavorful Greek Chicken Kabobs marinated with zesty lemon juice, garlic and fresh herbs and served with the most delicious homemade tzatziki dipping sauce!
Summer is just meant for grilling and you guys, these Greek chicken kabobs make the perfect summer recipe! This whole protein-packed dish is light, fresh and loaded with Greek flavors. A MUST for your menu this season! Tender, juicy chicken marinated in a lemony, garlicky dressing loaded with fresh herbs, and paired alongside fresh veggies with a creamy tzatziki dipping sauce makes this a complete healthy meal. Perfect for those weeknights when you need something easy and they’re also great for entertaining guests!
I love making kabobs, especially when entertaining in our home, because it’s such an effortless meal that comes together so easily and the chicken and veggies can cook together all at the same time. Not only can this Greek chicken kabob recipe be made ahead of time, but the skewers look beautiful served on a platter and clean-up is always a breeze!
Ingredients for the Chicken Kabobs
- chicken – you’ll need about 4 boneless skinless chicken breasts (or chicken thighs) that you’ll cut into 1-inch pieces
- vegetables – I used sliced zucchini, tomatoes and white onion, but you could also add in a bell pepper or use a red onion instead!
- olive oil – this helps infuse the flavors into the chicken and prevents it from sticking to the grill. I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion)
- fresh lemon juice + lemon zest
- red wine vinegar – this adds a nice tangy flavor that goes perfect with the olive oil and lemon juice
- honey – I just love the hint of sweetness!
- garlic – you can use fresh chopped garlic or minced garlic from the jar
- herbs – I used a combination of fresh oregano and parsley, but dried oregano works great too!
Ingredients for the Tzatziki Sauce
- Plain Greek yogurt
- Cucumber
- Olive oil
- Fresh lemon juice
- Garlic
- Fresh herbs (I used dill and parsley)
How to Make Greek Chicken Kabobs
- Make your sauce. To make this flavorful marinade, just whisk together all your ingredients in a bowl and toss with the chicken. I like to pre-cut my chicken that way I can just easily thread it right onto my skewers with the veggies after it’s done marinating.
- Marinate the chicken. This marinade is seriously the BEST! Let the chicken marinate for at least 30 minutes, but no more than 4 hours as the acidity in the lemon juice will start to breakdown the chicken if left too long. I also like to reserve a bit of the sauce to brush over the chicken once it’s cooked and this sauce works great as a salad dressing too!
- Thread your skewers. While the chicken marinates, this is a good time to chop all your veggies. To make the kabobs you’ll need wooden or metal skewers. First layer on an onion slice, followed by some chicken, a zucchini slice, then a cherry tomato. Then just repeat these layers until you get to the end of the skewer, simple as that! This recipe makes about 8 to 9 large skewers. If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from burning on the grill.
- Grill the kabobs. Pre-heat the grill or grill pan on medium-high heat and place the skewers on the grill, cooking about 5 to 6 minutes per side. Feel free to brush the reserved marinade over top as they cook for even more flavor!
- Make the tzatziki sauce. While the chicken is on the grill you can make the dipping sauce! To make this, just mix together the yogurt, grated cucumber (make sure to squeeze out all the water so that the dip doesn’t get watery!), lemon juice, olive oil, garlic and fresh herbs. I also like to season with salt/pepper and top with fresh dill.
- Ready to eat! You can serve these kabobs over rice or quinoa along with some warm pita bread slices. You could also make a delicious Greek salad topped with some feta cheese! Just don’t forget the creamy tzatziki sauce!
Can I Bake these Chicken Kabobs?
Of course! To bake these, simply place them on baking sheet covered with foil or nonstick spray and bake in the oven at 400 degrees F for about 20 to 25 minutes, turning the kabobs halfway through. You’ll know the chicken is done with the juices run clear and the internal temp of the chicken reads 165 degrees F.
I mean it just doesn’t get any better than tender, juicy chicken breasts marinated in the most delicious zesty lemon dressing with fresh grilled veggies and a tangy tzatziki sauce, am I right?? Serve these Greek chicken skewers with warm pita bread and a side salad (this marinade makes a delicious salad dressing too!) and you’ve got yourself a winning dinner!
More Grilling Recipes You’ll Love
- Hawaiian Chicken Kabobs
- Mango Sriracha Chicken Skewers
- Chili Lime Grilled Chicken
- Chicken Satay with Peanut Sauce
- Maple Balsamic Herb Chicken
Hope you all enjoy these Greek Chicken Kabobs and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Greek Chicken Kabobs with Tzatziki Sauce
Ingredients
For the marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 Tbsp red wine vinegar
- 4 cloves garlic, minced
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp fresh oregano, or 2 tsp dried
- 1 Tbsp fresh parsley
For the skewers:
- 1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium zucchini, cut into 1/2 inch slices
- 1 pint cherry or grape tomatoes
- 1 white onion, cut into large chunks
For the tzatziki sauce:
- 1/2 cup plain Greek yogurt
- 1/2 cup grated cucumber, water squeezed out
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp fresh dill, chopped
- 2 tsp fresh parsley, chopped
- 1/4 tsp salt + pinch of pepper
Instructions
- Place chicken in a large bowl or ziplock bag.
- To make the marinade, whisk together all the ingredients until combined. Reserve a couple tablespoons of the marinade and pour the rest over top of chicken until completely coated. Seal the bag or cover and marinate chicken in the fridge for at least 30 minutes or up to 4 hours.
- Pre-heat grill on medium-high heat, making sure to lightly spray with oil to avoid sticking. If using wooden skewers, make sure to soak them in cold water for 15 to 20 minutes to prevent them from burning on the grill.
- To assemble the kabobs, first layer on an onion slice, followed by some chicken, a zucchini slice, then a cherry tomato. Then just repeat these layers until you get to the end of the skewer and discard the marinade used for the chicken. Place the skewers on the grill and cook them about 5 to 6 minutes on each side, brushing with the reserved marinade until the chicken is cooked through. The internal temp should read 165 degrees F.
- To make the tzatziki sauce, mix together the yogurt, grated cucumber (make sure to squeeze out all the water so the dip doesn’t get watery), lemon juice, olive oil, garlic and fresh herbs. I also like to season with salt/pepper and top with fresh dill.
- Serve the kabobs with tzatziki sauce and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
16 Comments