Greek Chicken Kebabs with Tzatziki Sauce are your fast track to a sunny Mediterranean dinner, even on a busy weeknight. In less than an hour you can serve skewers of juicy, lemon garlic chicken paired with a creamy cucumber dip that cools every bite. This recipe keeps prep simple and flavor bold, so you spend more time enjoying and less time fussing.
Table of Contents
Why You’ll Love Greek Chicken Kebabs with Tzatziki Sauce
- Ready in under an hour, so you can satisfy weeknight cravings without fuss.
- Uses everyday pantry items yet bursts with bright Greek flavors that feel vacation-worthy.
- Yogurt marinade locks in moisture, so every bite stays tender and juicy on the grill or in the oven.
- Scales easily for patio parties; guests can customize skewers and dip for a fun, interactive meal.
- Doubles as meal-prep: leftovers reheat well for salads or wraps, keeping lunches exciting and healthy.
Ingredients For Greek Chicken Kebabs with Tzatziki Sauce
For the chicken and marinade
- Boneless skinless chicken breasts cut into bite-size cubes (thighs are fine; they just need a couple extra minutes on the grill)
- Extra-virgin olive oil to add richness and keep the surface from drying
- Fresh lemon juice plus a little zest for bright citrus flavor
- Red wine vinegar; white wine vinegar also works if that’s what you have
- Fresh garlic cloves finely minced for bold aromatic depth
- Dried oregano, basil, thyme and ground coriander; substitute triple the amount of fresh herbs if available
- Sea salt and freshly cracked black pepper; the mixture should taste slightly salty so it seasons the meat thoroughly
Veggies for threading
- Red bell pepper chunks for sweetness and color contrast
- Thick half-moon slices of zucchini; aim for at least ½-inch so they finish with the chicken
- Wedges of red onion; even if you skip eating them, they infuse the skewer with mellow onion flavor
Creamy tzatziki
- Plain Greek yogurt for a thick, protein-rich base
- Finely grated English cucumber squeezed dry so the dip stays velvety
- Fresh lemon juice, minced garlic, chopped fresh dill and a splash of olive oil for classic taste
Extras for assembly
- Metal or soaked wooden skewers
- Chopped fresh parsley for a bright green finish
How to Make Greek Chicken Kebabs with Tzatziki Sauce
Whisk the marinade
In a medium bowl combine 60 ml olive oil, the juice and zest of one lemon, 1 tablespoon red wine vinegar, three minced garlic cloves, two teaspoons dried oregano, one teaspoon each dried basil, thyme and ground coriander, plus one teaspoon fine sea salt and ½ teaspoon black pepper. The mixture should taste pleasantly salty; this helps season the chicken all the way through.
Coat and chill the chicken
Pat the chicken cubes dry, place them in a zip-top bag or shallow dish, pour the marinade over, then turn to coat. Press out excess air, seal, and refrigerate for at least 45 minutes and up to two hours. Yogurt’s lactic acid and lemon’s citric acid work together to tenderize during this window; a longer soak is unnecessary and can affect texture.
Prep the vegetables
While the chicken marinates, toss the bell pepper, zucchini and red onion pieces with 2 tablespoons olive oil, ½ teaspoon dried oregano, ½ teaspoon dried basil and a pinch of salt. The light oil coat prevents sticking and helps the veggies blister instead of steam.
Ready the skewers and heat source
If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. For grilling, preheat to medium-high (about 200 °C). For oven baking, position a rack in the upper third and preheat to 205 °C. Lightly brush grill grates or a rimmed baking sheet with oil.
Assemble the kebabs
Thread in the following order for even cooking: bell pepper, red onion, zucchini, two chicken cubes. Repeat this sequence twice on each skewer, finishing with a vegetable. Keeping chicken pieces next to the onion adds extra flavor as they cook.
Cook the kebabs
Grill method: Place skewers over direct heat, close the lid and cook for 4 to 6 minutes per side, turning once, until a thermometer inserted in the thickest chicken piece reads 73 °C.
Oven method: Arrange skewers on the prepared sheet, leaving slight space between each. Roast for 16 to 22 minutes, turning halfway, until chicken reaches the safe 73 °C mark. For light char, broil for the final two minutes, watching closely.
Rest and finish
Transfer kebabs to a platter, tent loosely with foil and rest five minutes so juices redistribute. Sprinkle with chopped parsley and serve hot with a generous bowl of chilled tzatziki for dipping or drizzling.
Serving and Storage Tips
Serving Tips
- Slide the sizzling skewers onto a wooden board, sprinkle with extra dill and set a bowl of tzatziki in the center for dipping.
- Round out the plate with lemon rice, toasted pita wedges, and a crisp Greek salad for a full Mediterranean spread.
- Pull the chicken off the sticks and tuck it into warm flatbreads with shredded lettuce and tomato for quick gyros.
- For a lighter option, arrange the kebabs over mixed greens, drizzle with tzatziki, and finish with a squeeze of lemon.
Storage and Reheating
- Refrigerate any leftovers in airtight containers within two hours of cooking. Keep the kebabs and tzatziki in separate containers. They stay fresh for up to four days.
- Freeze cooked chicken and vegetables without the sauce for as long as two months. Thaw overnight in the fridge before reheating.
- Reheat chicken in a 180 °C oven for eight to ten minutes or in a skillet over medium heat until warmed through. Microwaving for sixty to ninety seconds also works in a pinch.
- Refresh tzatziki by stirring and draining off any excess liquid, then taste and add a squeeze of lemon if the flavor has dulled.
Helpful Notes
- Prevent dry chicken: Aim for pieces just shy of two centimeters thick and avoid marinating longer than two hours. Over-acidic marinades start to toughen the meat.
- Keep food from sticking to the grill: Preheat until the grates are hot, then brush with a thin film of oil right before placing the skewers on. Resist flipping early; once browned, the chicken releases easily.
- Uniform vegetable cuts: Slice peppers and zucchini close in size to the chicken cubes so everything reaches doneness together.
- Metal vs wooden skewers: Stainless steel heats through the center of the meat for slightly faster cooking and never burns, but wooden skewers are inexpensive and disposable. If choosing wood, soak at least thirty minutes to avoid flare-ups.
- Why yogurt works: Lactic acid and calcium in Greek yogurt gently break down protein strands, giving a tender finish while its thick texture clings to the spices.
- Dairy-free option: Swap the yogurt in the marinade for full-fat coconut milk and add one teaspoon of lemon zest to mimic tang. For the sauce, replace yogurt with blended cashews plus a splash of apple cider vinegar.
- Make ahead: Mix the marinade and chop vegetables up to a day in advance. Store each component separately, then assemble and cook when ready.
- Extra flavor boost: Add a pinch of smoked paprika to the chicken or stir grated lemon zest into the tzatziki for a bright pop.
Greek Chicken Kebabs with Tzatziki Sauce
Ingredients
Chicken & Marinade
- 1 kg boneless skinless chicken breasts cut into 2 cm cubes
- 60 ml extra-virgin olive oil
- Juice and zest of 1 large lemon
- 1 Tbsp red wine vinegar
- 3 garlic cloves minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp ground coriander
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
Vegetables
- 2 medium red bell peppers cut into 2 cm squares
- 2 medium zucchinis sliced 1 cm thick
- 1 large red onion cut into wedges
- 2 Tbsp olive oil
- Pinch sea salt plus ½ tsp dried oregano and ½ tsp dried basil
Tzatziki Sauce
- 240 g plain Greek yogurt
- ½ English cucumber grated and squeezed dry
- 1 garlic clove minced
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra-virgin olive oil
- Salt and pepper to taste
To Serve
- Lemon wedges
- Chopped fresh parsley or dill
Instructions
Prepare the marinade
- In a medium bowl whisk together olive oil, lemon juice and zest, vinegar, garlic, oregano, basil, thyme, coriander, salt, and pepper.
Marinate the chicken
- Place chicken cubes in a large zip-top bag or shallow dish. Pour the marinade over, seal, and massage to coat evenly. Refrigerate for at least 45 minutes and up to 2 hours.
Season the vegetables
- In a separate bowl toss bell pepper, zucchini, and red onion with 2 Tbsp olive oil, a pinch of salt, and the remaining oregano and basil.
Preheat grill or oven
- For grilling, heat to medium-high (about 200 °C). For oven baking, preheat to 205 °C and set a rack in the upper third. If using wooden skewers, soak them in water for 30 minutes. Lightly oil grill grates or a baking sheet.
Assemble the kebabs
- Thread pieces in this order: bell pepper, red onion, zucchini, two chicken cubes. Repeat the pattern twice per skewer and finish with a vegetable.
Cook the kebabs
- Grill method: Place skewers on hot grates and cook 4 to 6 minutes per side, turning once, until the thickest chicken pieces reach 73 °C.
- Oven method: Arrange skewers on the prepared baking sheet and roast 16 to 22 minutes, turning halfway. For extra char, switch to the broiler for the final 2 minutes, watching closely.
Make the tzatziki
- Combine yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a small bowl. Mix well, cover, and refrigerate until serving.
Serve
- Let cooked kebabs rest 5 minutes. Sprinkle with chopped parsley, add lemon wedges, and offer the chilled tzatziki on the side for dipping or drizzling.
Notes
Nutrition Facts (per serving)
| Nutrient | Amount | % DV** |
|---|---|---|
| Calories | 194 | – |
| Fat | 7 g | 11 % |
| Saturated Fat | 1 g | 6 % |
| Cholesterol | 58 mg | 19 % |
| Sodium | 381 mg | 17 % |
| Potassium | 672 mg | 19 % |
| Carbohydrates | 7 g | 2 % |
| Fiber | 1 g | 4 % |
| Sugar | 5 g | 6 % |
| Protein | 23 g | 46 % |
| Vitamin A | 1 045 IU | 21 % |
| Vitamin C | 52 mg | 63 % |
| Calcium | 66 mg | 7 % |
| Iron | 1 mg | 6 % |
Conclusion
Greek Chicken Kebabs with Tzatziki Sauce prove that you can serve restaurant-worthy Mediterranean flavor with weeknight ease. The yogurt marinade keeps the chicken ultra-juicy, while lemon and herbs create layers of bright, fresh taste. Paired with cool, creamy tzatziki, each bite hits the perfect balance of zing and comfort.
If you give this recipe a try, please pop down to the comments and leave a star rating. Your feedback helps other cooks and lets me know what you loved. Snap a photo and tag it on Pinterest or share it on Facebook so we can all see your kebab masterpiece.
Question for you: did you grill or bake, and what tasty twist did you add? Let the community know below and inspire the next round of delicious ideas!
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Frequently Asked Questions
Can I swap chicken breasts for thighs?
Yes. Skinless boneless thighs work perfectly. Trim excess fat, cut into similar-sized pieces, and add two to three extra minutes of cooking time since dark meat takes a bit longer to reach 73 °C internally.
How do I cook these kebabs in the oven?
Thread, then roast at 205 °C on a greased baking sheet for about 18 minutes, turning halfway. For light char, switch to the broiler during the last two minutes and watch closely.
How can I make the recipe dairy-free?
Replace yogurt in both marinade and sauce with full-fat coconut milk. For tzatziki, blend soaked cashews with a splash of apple cider vinegar, then add grated cucumber, garlic, dill and lemon juice.
What keeps chicken from drying out?
Small, even cubes and a yogurt-based marinade are key. Pull the kebabs off the grill or out of the oven the moment the thickest piece hits 73 °C, then let them rest for five minutes so juices redistribute.
Why does food stick to my grill grates?
Grates must be hot before the kebabs go on. Brush them with a thin layer of oil just before cooking, then wait until the first side releases with gentle coaxing before you flip.
How thick should tzatziki be?
The dip should cling to a spoon without running. If it seems thin, squeeze a little more water from the grated cucumber or stir in a spoonful of extra yogurt to tighten the consistency.
Is this recipe freezer-friendly?
Cooked chicken and vegetables freeze well for up to two months. Cool completely, package in airtight bags, and thaw overnight in the refrigerator. Reheat in a 180 °C oven until hot. Keep tzatziki fresh in the fridge instead; freezing causes it to separate.
