Greek Chicken Kabobs

Greek Chicken Kabobs

The Spruce / Anita Schecter

Prep: 20 mins
Cook: 10 mins
Marinate: 30 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
394 Calories
21g Fat
10g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 394
% Daily Value*
Total Fat 21g 26%
Saturated Fat 4g 22%
Cholesterol 104mg 35%
Sodium 781mg 34%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 41g
Vitamin C 56mg 281%
Calcium 105mg 8%
Iron 2mg 11%
Potassium 563mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve up the flavors of a Greek summer with this simple dish of marinated grilled chicken kabobs served alongside tzatziki, a cool cucumber and yogurt sauce.

Small pieces of chicken threaded on a skewer cook fast on a grill, but giving them a half hour of marinating time beforehand will really perk up the flavor and help them to not dry out.

Tzatziki sauce is popular in both Mediterranean and Middle Eastern cuisine. The blend of thick yogurt, garlic, olive oil, lemon juice, and cucumber can be served as a dip for flatbread or alongside meat dishes, as is common in Greek cuisines.


For the Chicken:

  • 1 pound boneless, skinless chicken breast, cut into 1-inch chunks

  • 2 cloves garlic, minced

  • 2 tablespoons freshly squeezed lemon juice

  • 3 tablespoons olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 red bell pepper, cut into 1-inch chunks

  • 1 small red onion, cut into 1-inch chunks

For the Sauce:

  • 1 cup plain full-fat Greek yogurt

  • 1 clove garlic, finely minced or grated

  • 1 tablespoon olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 1 English seedless cucumber, grated

  • 1 tablespoon chopped fresh dill

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

Make the Chicken Marinade

  1. Gather the ingredients.

  2. Make the chicken marinade. olive oil, dried oregano, salt, and ground black pepper in a large bowl.

  3. Add the chicken pieces and toss them to coat with the marinade. Cover and refrigerate for at least 30 minutes or up to 3 hours.

Make the Chicken

  1. Gather the ingredients.

  2. You can cook the chicken on an outdoor grill, an indoor grill pan, or in the oven under the broiler. Pre-heat whichever method you will be using.

  3. Remove the chicken from the marinade and thread the pieces onto four skewers, alternating with the red bell pepper chunks and the red onion chunks. If you are using wooden skewers, soak them in water for a few minutes before using to prevent them from catching fire while cooking.

  4. If you are grilling, place the chicken on the grill and cook for about 5 minutes, turn and cook for an additional 5 minutes or until the chicken is fully cooked through. If you are broiling, cook for about 10 minutes or until chicken is fully cooked through.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Make the Tzatziki Sauce

  1. Gather the ingredients.

  2. Add the Greek-style yogurt, garlic, olive oil, and lemon juice to a bowl.

  3. Grate the cucumber with a box grater and squeeze out the excess water.

  4. Add the grated cucumber to the yogurt mixture, stir in the fresh dill, and season with salt and pepper to taste.

  5. Serve the chicken skewers with the yogurt sauce, some warm flatbread and extra lemon halves for anyone who wants an extra citrus splash. Refrigerate any leftover tzatziki sauce. Enjoy!


  • When stored in the fridge, the homemade tzatziki can last 3 to 4 days.