These Greek chicken kebabs start with a simple chicken marinated, then add fresh vegetables, toss them on the grill and serve them alongside a homemade tzatziki sauce.
Even though we only have a measly little camping grill to work with, my husband and I still make it a goal to make dinner on the grill at least twice a week during the summer. Obviously, we love to grill steaks. You can check out my tips for grilling the perfect steak, here.
I will never, ever get sick of grilled food, and kebabs are one of my favorites. They are the EASIEST to make, they cook quickly, and they’re healthy. They’re like an all-in-one meal! And these Greek Chicken Kebabs are so delicious. Dipped in a simple Tzatziki sauce and they could be my favorite summer meal. They’re simple, healthy and sooooooo good!
Consider trying these kebab recipes:
Greek Chicken Kebabs with Tzatziki Sauce
- 2 Roma tomatoes , chopped into chunks
- 1 red onion , chopped into chunks
- 1 zucchini , sliced into rounds
- 1 red bell pepper (or yellow), chopped into chunks
For the chicken marinade
- 1 pound boneless skinless chicken breasts (about 2 breasts), cut into 1 inch chunks
- 1/3 cup olive oil
- 3 cloves garlic , minced
- 1/3 cup plain Greek yogurt
- 1/3 cup lemon juice
- 3 teaspoons red wine vinegar
- 1/3 cup red onion , diced
- 3/4 teaspoon coriander
- 1 1/2 teaspoons dried oregano leaves
- 1 1/2 teaspoons dried thyme
- Salt and freshly ground black pepper , to taste
- 1/2 English cucumber , peeled and chopped
- 2 cups plain Greek yogurts
- 3 cloves garlic , minced
- 2 teaspoons dried dill weed
- 2 Tablespoons fresh lemon juice (juice from about half a lemon)
- 1 Tablespoon fresh parsley leaves , chopped
- salt and freshly ground black pepper , to taste
- Mix all of the marinade ingredients together. Add chicken to a large ziplock bag and pour marinade ingredients on top. Refrigerate for at least 1 hour, or as long as you want.
- Add all of the chopped vegetables to a bowl and drizzle with a little bit of olive oil, salt and pepper.
- Soak your wooden skewers in water for about 20 minutes before making your kebabs.
- Remove chicken from the fridge. Alternately add chicken pieces and vegetables to the skewer, packing together tightly and leaving at least an inch or so at the bottom for handling.
- Heat your grill to medium-high and make sure it is well oiled so the chicken wont stick. Grill for about 3-4 minutes, then rotate the skewers to the other side and grill for another few minutes. Be sure not to overcook the chicken. Remove to a plate. Garnish with fresh chopped parsley and serve with tatziki sauce.
For the Tzatziki sauce
- Dice the cucumber. Pat with a paper towel to soak up any excess water. Combine remaining ingredients until smooth. Stir in the diced cucumber. Season with salt and pepper as needed.
- * Makes about 8 kebabs
Have you tried this recipe?!
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