Greek Chicken Kebabs with Tzatziki Sauce

Greek Chicken Kebabs with Tzatziki Sauce
While there are a few steps involved with making this recipe, all of the steps are easy and require basic cooking skills. Nothing fancy here!

For the marinade & skewers:
  • Olive oil or avocado oil – Primal Kitchen Olive Oil or Avocado Oil
  • Lemon juice & zest – the zest adds extra lemony flavor. Check out this zester here.
  • Apple cider vinegar – could also use white wine vinegar.
  • Fresh oregano leaves – we love fresh, but dried oregano works too.
  • Garlic cloves – mmmmm garlic!
  • Salt & pepper
  • Red pepper flakes – for just a tiny bit of kick.
  • Chicken breasts – boneless, skinless is what we use. You could also use boneless, skinless chicken thighs.
  • Vegetables – a mix of zucchini, sweet bell pepper (any color), and red onion.
  • Skewers –  metal skewers or wooden skewers soaked in water for 30-minutes before assembling kebabs.
For the tzatziki sauce:
  • English cucumber – grated and squeezed to remove water. Not all of the water needs to be removed, just a little bit so that the cucumber isn’t extremely watery. Check out this grater. 
  • Plain Greek yogurt – any plain greek yogurt will work (non-fat, 2% or whole). For a dairy-free or Whole30 Tzatziki, try our Paleo Tzatziki Sauce.
  • Lemon juice – we like to use fresh lemon juice. Check out this manual juicer here.
  • Olive oil or avocado oil – Primal Kitchen Olive Oil or Avocado Oil
  • Fresh dill – You could also use dried dill if you wish. Although, fresh dill does give it a more authentic flavor.
  • Garlic cloves – more garlic!
  • Salt & pepper


  1. Prepare the veggies, cube the chicken, and make the marinade. A mason jar works great. Simply combine the ingredients, screw on the lid and give it a good shake. Next, you’ll add the cubed chicken and 3/4 of the marinade (saving the remaining 1/4 of the marinade for Step 3) to a glass container or bag (zip-top or stasher), give it a toss and marinate for 4-24 hours tossing a few times throughout the marinating time. Place the veggies in an airtight container in the fridge until ready to assemble kebabs.
  2. ​​​​Make the tzatziki sauce – combining all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. 
  3. It’s time to grill! Preheat the grill to 400ºF. Assemble the kebabs by threading the chicken and veggies onto the skewers alternating between the veggies and chicken as you wish. Discard the marinade used for the chicken. Brush the chicken and veggies with the ¼ remaining marinade saved from Step 1. Grill until the chicken is cooked through, about 4-6 minutes on each side or until juices run clear and internal temperature reaches 165ºF. 
  4. Enjoy! Serve Greek Chicken Kebabs with the Tzatziki – either for dipping or drizzling. 
This article and recipe adapted from site.

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