Super-flavorful Greek chicken kabobs marinated in bright lemon juice, garlic and fresh herbs, then served with a creamy homemade tzatziki dipping sauce.
Summer is made for grilling, and these Greek chicken kabobs are the perfect seasonal recipe. Light yet protein-packed, they combine tender chicken tossed in a lemony, garlic-herb marinade with fresh vegetables and a tangy tzatziki sauce. They’re quick enough for weeknights, elegant enough for guests, and easy to prepare ahead so you can spend less time in the kitchen and more time enjoying the meal.
I love skewers because they cook quickly and look beautiful served on a platter. The chicken and vegetables grill at the same time, which makes cleanup fast and serving effortless. These kabobs also travel well: prepare the chicken ahead, thread the skewers just before grilling, and make the tzatziki while the kabobs cook.
Ingredients for the Chicken Kabobs
- Chicken – about 4 boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces.
- Vegetables – sliced zucchini, cherry or grape tomatoes, and white onion cut into large chunks. Bell peppers or red onion may be used instead.
- Olive oil – helps carry flavors into the chicken and prevents sticking while grilling; use a good-quality cold-pressed olive oil for best taste.
- Fresh lemon juice + lemon zest – adds bright acidity to the marinade.
- Red wine vinegar – contributes a pleasant tang that balances the lemon and oil.
- Honey – a touch of sweetness; maple syrup or another natural sweetener can be substituted.
- Garlic – fresh minced garlic is ideal for bold flavor.
- Herbs – fresh oregano and parsley are traditional; dried oregano may be used if needed.
Ingredients for the Tzatziki Sauce
- Plain Greek yogurt
- Grated cucumber (squeezed to remove excess water)
- Olive oil
- Fresh lemon juice
- Garlic
- Fresh herbs such as dill and parsley
How to Make Greek Chicken Kabobs
- Prepare the marinade. Whisk together olive oil, lemon juice and zest, red wine vinegar, honey, minced garlic, salt, pepper and chopped herbs. Cut the chicken into 1-inch cubes first so it absorbs the marinade more evenly.
- Marinate the chicken. Pour most of the marinade over the chicken in a bowl or zip-top bag, making sure every piece is coated. Reserve a couple of tablespoons of marinade to brush on the kabobs as they cook. Refrigerate for at least 30 minutes and up to 4 hours — avoid going longer because the lemon’s acidity will begin to break down the texture too much.
- Prep vegetables and skewers. While the chicken marinates, slice the zucchini and onion and wash the tomatoes. If using wooden skewers, soak them in cold water for at least 30 minutes to reduce the chance of burning on the grill.
- Assemble the skewers. Alternate onion, chicken, zucchini and tomato on each skewer, repeating the pattern until the skewer is filled. Aim for even pieces so everything cooks at the same rate. This recipe yields about 8 to 9 large skewers depending on size.
- Grill the kabobs. Preheat the grill or a heavy-duty grill pan to medium-high. Lightly oil the grates or pan to prevent sticking. Grill the skewers 5–6 minutes per side, basting with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Make the tzatziki sauce. Combine plain Greek yogurt, grated and drained cucumber, lemon juice, olive oil, minced garlic and chopped fresh herbs. Season with salt and pepper, then refrigerate briefly to let the flavors meld. Garnish with additional fresh dill if desired.
- Serve. Serve kabobs hot with the tzatziki sauce on the side. They’re great over rice or quinoa or with warm pita and a simple Greek salad. The leftover marinade makes a lovely dressing for a side salad.
Can I Bake these Chicken Kabobs?
Yes. Lay the assembled kabobs on a foil-lined or greased baking sheet and bake at 400°F (200°C) for 20–25 minutes, turning once halfway through. The kabobs are done when the chicken registers 165°F (74°C) and the juices run clear.
These Greek chicken skewers are an easy, flavorful crowd-pleaser: juicy lemon-garlic chicken, charred vegetables and a cool, herbaceous tzatziki. Serve with warm pita and a crisp salad for a balanced, satisfying meal. The marinade doubles as a bright dressing for greens, and leftovers keep well refrigerated for a couple of days.
More Grilling Recipes You’ll Love
- Hawaiian Chicken Kabobs
- Mango Sriracha Chicken Skewers
- Chili Lime Grilled Chicken
- Chicken Satay with Peanut Sauce
- Maple Balsamic Herb Chicken
Enjoy these Greek chicken kabobs with your favorite sides—and if you make them, please share your feedback or photos on social media with the hashtag #eatyourselfskinny so others can find this fresh summer favorite.
Nutrition (approximate per serving)
- Serving: 2 kabobs + sauce
- Calories: 337 kcal
- Carbohydrates: 13.2 g
- Protein: 32.9 g
- Fat: 15.5 g
- Saturated Fat: 1.8 g
- Sodium: 764 mg
- Fiber: 1.7 g
- Sugar: 6.4 g
Nutrition information is automatically calculated and should be used as an approximation only.