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5 from 6 votes

Greek Chicken Kabobs with Tzatziki Sauce

Super flavorful Greek Chicken Kabobs marinated with zesty lemon juice, garlic and fresh herbs and served with the most delicious homemade tzatziki dipping sauce!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner, Main Course
Cuisine: Mediterranean
Keyword: Greek Chicken Kabobs
Servings: 4

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

Serving: 2kabobs + sauce | Calories: 337kcal | Carbohydrates: 13.2g | Protein: 32.9g | Fat: 15.5g | Saturated Fat: 1.8g | Sodium: 764.1mg | Fiber: 1.7g | Sugar: 6.4g