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

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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*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 58mg 19%
Sodium 381mg 16%
Potassium 672mg 19%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 5g
Protein 23g 46%
Vitamin A 20.9%
Vitamin C 63.3%
Calcium 6.6%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Greek
Keyword: greek chicken, Kebabs
Calories: 194 kcal
Author: Jaclyn

79 comments

  • Tanya: I love this recipe! I do cheat and just cook the entire thing in oven (no skewers!) My husband and I love it. :) May 13, 2019 at 9:38am Reply

  • Fran: This was Absolutely fabulous! We will definitely make these again. Great flavor…and my husband loved it!
    Thank you so much! April 24, 2019 at 9:07am Reply

  • Bett: Yum! I feed a family member who is on a low salt diet so I left the salt out of the marinade and he skipped the sauce- I serve them with a Greek salad and pita- delicious and the chicken is super juicy! Easy and delicious! Thank you for a great recipe! April 14, 2019 at 5:17am Reply

  • Rhonda: Make these often. Easy, colourful, and Delish! Family loves them with extra garlic. September 26, 2018 at 2:05pm Reply

  • Cari: What are you thought on making the marinated the night before but not put in the chicken? Or just wait?
    I’m having a huge party this weekend and wana prep the most the night before
    We love this so much I wana share with my friend and family but they are time consuming July 18, 2018 at 10:03pm Reply

  • Ben Grunde: Solid recipe. I used chicken thigh meat, much more widely recommended for kebabs. July 11, 2018 at 8:02pm Reply

    • Jaclyn: Glad you liked it Ben! Can’t go wrong with thighs. July 12, 2018 at 7:08pm Reply

  • Me: Delicious April 11, 2018 at 10:23pm Reply

  • Bea: Thanks so much for this recipe. Absolutely delicious March 26, 2018 at 8:55pm Reply

    • Jaclyn: I’m so glad you enjoyed them – thanks for the feedback! March 27, 2018 at 2:16pm Reply

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