Greek Chicken Kebabs with Tzatziki Sauce on
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5 from 1 vote

Greek Chicken Kebabs with Tzatziki Sauce

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.
Prep Time20 mins
Cook Time8 mins
Refrigerate1 hr
Total Time28 mins
Course: Main Course
Cuisine: American, Greek
Servings: 4
Calories: 291kcal
Author: Lauren Allen


  • 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

Tzatziki Sauce

  • 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


Calories: 291kcal | Carbohydrates: 18g | Protein: 14g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 598mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1450IU | Vitamin C: 69.4mg | Calcium: 185mg | Iron: 1.7mg