Super flavorful Greek Chicken Kabobs marinated with zesty lemon juice, garlic and fresh herbs and served with a creamy homemade tzatziki dipping sauce.
Summer is prime time for grilling, and these Greek chicken kabobs are a must for warm-weather menus. They’re light, protein-packed, and bursting with Mediterranean flavors — bright lemon, savory garlic, fresh oregano and parsley, and a touch of honey to balance the acidity. Combined with grilled vegetables and a cool tzatziki sauce, these skewers make a complete, healthy meal that’s easy enough for weeknights and elegant enough for entertaining.
One of the best things about kabobs is how effortless they are: the chicken and vegetables cook together on the grill, the skewers look beautiful on a serving platter, and cleanup is minimal. You can prepare the chicken ahead of time to let it absorb the marinade, then thread and grill when guests arrive.
Ingredients for the Chicken Kabobs
- Chicken: about 4 boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces.
- Vegetables: zucchini (sliced), cherry or grape tomatoes, and white onion cut into large chunks. Bell peppers or red onion can be used instead if you prefer.
- Olive oil: helps infuse the flavors and prevents sticking on the grill.
- Lemon: fresh lemon juice and lemon zest to brighten the dish.
- Red wine vinegar: adds a tang that complements the lemon and oil.
- Honey: a small amount balances the acidity; maple syrup or another natural sweetener works too.
- Garlic: minced garlic for savory depth.
- Fresh herbs: oregano and parsley are ideal; dried oregano can be substituted if needed.
Ingredients for the Tzatziki Sauce
- Plain Greek yogurt
- Grated cucumber (squeezed dry)
- Olive oil
- Fresh lemon juice
- Garlic, minced
- Fresh herbs such as dill and parsley
- Salt and pepper to taste
How to Make Greek Chicken Kabobs
- Prepare the marinade. Whisk together olive oil, lemon juice, lemon zest, red wine vinegar, minced garlic, honey, salt, pepper, and the chopped herbs. Reserve a couple of tablespoons of the marinade to brush on the cooked kabobs; discard any marinade that has contacted raw chicken before serving.
- Marinate the chicken. Toss the chicken pieces in the marinade until fully coated, then refrigerate for at least 30 minutes and up to 4 hours. Avoid marinating longer than 4 hours to prevent the lemon’s acidity from breaking down the meat too much.
- Prepare the skewers. While the chicken marinates, slice the zucchini and chop the onion. If you’re using wooden skewers, soak them in water for at least 20–30 minutes to reduce the risk of burning. Thread the skewers by alternating onion, chicken, zucchini, and a cherry tomato, repeating until the skewer is full. This recipe yields about 8 to 9 large skewers depending on how you assemble them.
- Grill the kabobs. Preheat the grill or a grill pan to medium-high and lightly oil the grates or pan. Grill the skewers for about 5–6 minutes per side, turning to get even char and cooking until the chicken reaches an internal temperature of 165°F (74°C). Brush with the reserved marinade during the final minutes of cooking for extra flavor.
- Make the tzatziki sauce. Combine plain Greek yogurt, grated cucumber (be sure to squeeze out excess water), lemon juice, olive oil, minced garlic, and chopped dill and parsley. Season with salt and pepper and chill until ready to serve. The sauce can be prepared while the kabobs cook.
- Serve. Arrange the kabobs on a platter with the tzatziki sauce on the side. They’re delicious served with warm pita, rice or quinoa, or alongside a Greek salad and crumbled feta. The marinade also makes a lovely dressing for salads if you reserve some before marinating the chicken.
Baking Option
If you don’t have access to a grill, you can bake the kabobs. Place skewers on a foil-lined baking sheet and bake at 400°F (205°C) for 20–25 minutes, turning once halfway through. Check that the chicken’s internal temperature reaches 165°F (74°C) before serving.
These Greek chicken kabobs deliver tender, juicy chicken with bright, herby flavors and a refreshing tzatziki dip. They’re flexible, easy to prepare in advance, and perfect for family dinners or a casual gathering of friends. Enjoy with your favorite sides and leftovers will taste great the next day.
Recipe Summary
- Prep time: 10 minutes (plus marinating)
- Cook time: 10 minutes
- Total time: about 20 minutes active time (longer if marinating)
- Servings: about 4 (makes 8–9 large skewers; roughly 2 skewers per serving)
Nutrition (per serving)
Serving: 2 kabobs + sauce • Calories: approx. 337 kcal • Protein: ~33 g • Carbohydrates: ~13 g • Fat: ~15 g
Tips
- Don’t overcrowd the skewers—leave a little gap between pieces so heat circulates and everything cooks evenly.
- Squeeze and drain the grated cucumber thoroughly to keep tzatziki from getting watery.
- Prepare the tzatziki ahead of time to let the flavors meld; it stores well for a day or two refrigerated.