Greek Chicken Kebabs with Tzatziki Sauce

04.02.2015

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

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Greek Chicken Kebabs with Tzatziki Sauce

5 from 10 votes

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

Servings: 9 kebabs
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 3/4 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 cups)
  • 1 clove garlic , finely minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill

Instructions

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 194 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 58mg19%
Sodium 381mg17%
Potassium 672mg19%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 23g46%
Vitamin A 1045IU21%
Vitamin C 52.2mg63%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Greek
Keyword: greek chicken, Kebabs
Calories: 194 kcal
Author: Jaclyn

81 comments

  • Paul Tag: I enjoy both simple and more complex preparations and today, I researched the best kebabs and tzatziki recipes that I could find based on authentic flavor profiles. Look no further… this recipe nails it!

    Both were over the top delicious and everyone at our dinner party loved the meal!

    The prep is straight forward, but delivers complex layers of flavor.

    Perfect! This is a keeper! July 12, 2019 at 9:22pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d