Greek Chicken Kebabs with Tzatziki Sauce

04.02.2015

Greek Chicken Kebabs with Tzatziki | Cooking Classy

I could eat Greek food all day every day no problem. I love that not only is it healthy but it tastes so fresh and flavorful. And tzatziki sauce, don’t even get me started. I could eat that stuff on my morning oatmeal. Okay, that may be a little (or really) weird but I was eating it by the spoonful today. You likely won’t need the full Tzatkiki Sauce recipe that is listed below but it’s great with pita chips or veggies, add it to a wrap or spoon it over your grilled salmon the next day.

I was in Heaven eating these! When we lived in D.C. for a few short months we lived by this wonderful Greek restaurant that we’d often dine at. Now I live by absolutely no Greek restaurants, so when I want Greek food I have to make it myself. But let me tell you these are definitely restaurant quality! I was savoring each and every last bite and I can’t wait to make them again!

Greek Chicken Kebabs with Tzatziki | Cooking ClassyGreek Chicken Kebabs with Tzatziki | Cooking ClassyGreek Chicken Kebabs with Tzatziki | Cooking ClassyTzatziki Sauce | Cooking ClassyGreek Chicken Kebabs with Tzatziki | Cooking Classy

Greek Chicken Kebabs with Tzatziki Sauce

Yield: About 9 kebabs

Greek Chicken Kebabs with Tzatziki Sauce

Ingredients

  • 1 3/4 - 2 lbs bonless skinless chicken breasts, diced into 1 1/4-inch cubes
  • 1/4 cup + 2 Tbsp olive oil, divided, plus more for grill
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 2 large red bell peppers, diced into 1 1/4-inch pieces
  • 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
  • 1 large red onion, diced into 1 1/4-inch wedges
  • Tzatziki
  • 1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*
  • 1 tsp salt, plus more to taste
  • 2 (5.3 oz) containers plain Greek yogurt (1 heaping cup)
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
  • 1 Tbsp chopped fresh dill (or 1 tsp dried)
  • Freshly ground black pepper

Directions

  • For the kebabs:
  • In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
  • Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
  • Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
  • For the Tzatziki:
  • Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
  • Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off).
  • Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
  • *I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.
http://www.cookingclassy.com/2015/04/greek-chicken-kebabs-with-tzatziki-sauce/

46 comments

  • Medha @ Whisk & Shout: These kabobs look fresh and delish! I love mediterranean flavors during the spring :) April 3, 2015 at 11:59am Reply

  • Elisabeth Klassen: That sounds delicious. I am adding this to my next shopping list for groceries. Yum.

    Diary of Elegance April 3, 2015 at 3:15pm Reply

  • Erin @ Miss Scrambled Egg: There’s a really great Mediterranean restaurant about a half an hour away from me in CT. It’s so good. Their hummus is the best I’ve ever had. These kebabs. YUM! April 3, 2015 at 4:40pm Reply

  • Rachel @ Bakerita: I go goo goo eyed for taztziki sauce!! Now I’m totally craving Greek food because these kebabs look so delicious. Pinned! April 3, 2015 at 8:14pm Reply

    • Jaclyn: Me too! Thanks for pinning Rachel! April 4, 2015 at 12:55am Reply

  • Amber @ The Bewitched Baker: That sauce sounds absolutely amazing right now. Maybe not for oatmeal… but just about for everything else….. April 4, 2015 at 6:14am Reply

  • Cheryl Illinois: Tzatziki is best made with full fat Greek Yogurt.but it is difficult to find. April 4, 2015 at 8:43am Reply

  • Laura (Tutti Dolci): I love Greek flavors, these kebabs look mouthwatering! April 4, 2015 at 11:27pm Reply

  • Christine: How much red wine vinegar should go in the Tzatziki sauce? It calls for it in the directions but is nit listed as an ingredient. April 6, 2015 at 2:25pm Reply

    • Jaclyn: Sorry for the confusion, I actually copied this Tzatziki from another recipe I posted and decided to simplify things and omit the vinegar since it was only a tsp. Not sure how I missed it but thanks for pointing it out! April 6, 2015 at 6:21pm Reply

  • Monica: I made this tonight and OMG it is so good! Can’t wait to make it again! April 15, 2015 at 10:30pm Reply

    • Jaclyn: I’m so glad you liked them Monica! Thanks for leaving a comment! April 15, 2015 at 10:48pm Reply

  • Michelle G.: We made these tonight to pay my dad back for help with our car and they were so good!! We served then with naan bread and a chopped salad mix. Thank you so much for such a delicious recipe that was so light and fresh! We will definitely make these again! April 18, 2015 at 10:44pm Reply

  • Deb @ What’s Cooking at Dinner Thyme: I made (part of ) this the other day and it was fantastic! I made the chicken kebobs with the veggies and the marinade. I served it with a chimchurri sauce though. I love tzatziki sauce, but sadly lactose does not love me. It went really well with the chimchurri sauce. Your marinade is super flavorful, and the acid really helps to tenderize the chicken. This is a keeper! Thanks for a great recipe! April 27, 2015 at 11:14am Reply

    • Jaclyn: I’m so glad you liked these kebabs Deb! I love chimichurri! April 27, 2015 at 10:42pm Reply

  • Stephanie Marie: The best recipe i have tried in years! Excellent! May 9, 2015 at 7:40pm Reply

  • Lynne: I just made these over the weekend they were AMAZING!!! I can’t stop telling everyone about this recipe. I’ll be making these over, and over, and over…… :)

    I didn’t make the sauce…went the store bought route, so will have to try it next time. Thanks for sharing such a delicious recipe!!! May 28, 2015 at 8:39am Reply

    • Jaclyn: I’m glad you enjoyed these Lynne! Thanks for your feedback! May 28, 2015 at 11:43am Reply

  • Sheena: It was very good, thanks! June 12, 2015 at 2:40pm Reply

  • Lauren: These were FANTASTIC! I was planning to have leftovers but my family gobbled everything up the first night. Thanks for another amazing recipe! June 18, 2015 at 12:05pm Reply

    • Jaclyn: I’m so glad your family liked them! Thanks for your feedback! June 20, 2015 at 10:24pm Reply

  • Leslie: this was great. My family loved it and said it was a keeper. I didn’t fix it as kebabs but put it all on my George Forman grill. I had to beg to have the leftovers for lunch. I think I will even use this marinade for just grilled chicken or other meat. July 9, 2015 at 7:07pm Reply

  • Amos Spahnie: Email me the recipe please love Greek food August 11, 2015 at 5:18am Reply

  • Ashley Severance: This was super yummy! Thanks! August 30, 2015 at 7:40am Reply

    • Jaclyn: I’m so glad you enjoyed them Ashley! August 30, 2015 at 3:00pm Reply

  • Colleen: Can you estimate how many people this will serve? I’m planning to make these for a housewarming party! September 1, 2015 at 12:04pm Reply

  • Karen: Since I’m hopeless with a grill, could I bake/roast these in the oven?
    thanks September 2, 2015 at 2:10pm Reply

    • Alli: Yes, you can. Use the broiler, and cook 2-3 minutes on each of the 4 sides. Easy peasy! I assemble a baking sheet lined with foil (for easy cleanup) and insert a cooling rack to act as the “grill”. March 29, 2016 at 2:10pm Reply

  • Allysen: I love these – I’ve made them several times and that tzatziki sauce is soo good. Now that the weather is turning rainy/cold, I don’t necessarily want to use a grill. Have any recommendations on how to cook the kebabs without a grill? November 6, 2015 at 2:48pm Reply

  • Erica: I do not have a grill since I live in an apartment- can i cook these in an oven? December 2, 2015 at 9:56am Reply

  • Brenda: Making these tonight for the first time they look delicious and they aren’t even cooked yet! Thanks for the recipe! January 12, 2016 at 7:05pm Reply

  • Neil: First review ever, lots of cooking. Blazing 5 stars, so good, added Greek salad in a pita and a little hot sauce, with tatsiiki and chicken.. Oh my! February 28, 2016 at 5:27pm Reply

    • Jaclyn: Thanks so much for taking the time to review Neil! Glad you loved it! March 1, 2016 at 11:06am Reply

      • Neil: Took leftover tatsiki, and put it with smoked salmon red onion, capers and avocado in a pita. Once again oh my!!! I am vouching to never to serve salmon with sour cream again. So good, lox lovers beware you may have to make the same commitment. March 2, 2016 at 3:55pm Reply

  • Rosemary: This looks amazing! I’ve had it pinned for a while and plan to make it this week. How long will the tzatziki keep in the fridge? March 2, 2016 at 7:09am Reply

  • Julie: If you are even thinking about making these, DON’T WAIT!! Unbelievably good! This recipe will be on the regular rotation from now on. Thanks for the recipe! The asparagus, tomato and feta salad looks great, too! April 14, 2016 at 5:45pm Reply

  • Carrie: Hi! Any thoughts on freezing this after marinating? I am trying to prep a few meals and I know you said the acid could break down the meat. Thanks! April 24, 2016 at 6:13am Reply

    • Jaclyn: I wouldn’t recommend freezing it in the marinade because of the acid, it can give it a bad texture if it sits in it too long. April 27, 2016 at 12:27am Reply

  • Kelly cardarelli: I just made this for dinner tonight and I couldn’t get to the comment section quick enough. This chicken is mouth watering tender and the seasonings are soooooo on point. I didn’t have kabobs so I just sauted everything up in a pan on the stove…it was DELISH!!!! I can’t wait for my husband to try it. Thank u for bring a awesome meal to my table in no time at all! April 28, 2016 at 4:39pm Reply

  • vivian: I made this for Sunday dinner for my family, and it was a big hit. Served with salad and herbed rice. The only difference from your recipe is that we skewered the meat and the veggies separately. Not as pretty, but it makes it easier to cook the components to perfection. Thanks for a wonderful recipe! May 1, 2016 at 5:51pm Reply

  • Gwendolyn: I made this tonight for my family and there wasn’t a bite left over. Definitely a win! May 15, 2016 at 6:13pm Reply

  • Alexandra: Oh my GOD I have to say it is absolutely amazing! I’m sooo thankful for the recipe. It absolutely worth the effort. Thank you again and again. :) May 27, 2016 at 3:30am Reply

    • Jaclyn: So glad you loved them Alexandra! May 27, 2016 at 10:28am Reply

  • steve: Have put chicken in the maranade and will remove after two hours but don’t plan to cook until the evening will this be ok ? June 12, 2016 at 4:05am Reply

    • Jaclyn: There will still be some marinade juices on the chicken and the acids can start to break down the chicken and leave it with an odd texture but you might be okay where it’s not soaking in it I can’t say for sure. I would definitely remove it though like you say after a few hours. June 12, 2016 at 9:15pm Reply

  • nina: Im armenian and we eat this alot! But the Tzatziki sauce makes it even more delicious to eat it! love this receipe June 24, 2016 at 1:57pm Reply

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