Greek Chicken Kebabs with Tzatziki Sauce


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.

Greek Chicken Kebabs with Tzatziki | Cooking Classy

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

5 from 5 votes

Easy and delicious Greek chicken kebabs with a creamy Tzatziki sauce.

Course: Main Course
Cuisine: Greek
Keyword: healthy kebabs, Homemade kebabs
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 9 kebabs
Calories: 86 kcal
Author: Jaclyn


  • 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


  • 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 cups)
  • 1 clove garlic , finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill


For the kebabs:

  1. 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). 
  2. 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.
  3. 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.
  4. 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°F (73°C) in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

For the Tzatziki:

  1. 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.
  2. 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).
  3. Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.

  4. *I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.

Nutrition Facts
Greek Chicken Kebabs with Tzatziki Sauce
Amount Per Serving
Calories 86 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 266mg 11%
Potassium 298mg 9%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 20.4%
Vitamin C 62%
Calcium 2.5%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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

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

  • 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

  • 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

  • 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

  • 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

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

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