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–+ servings
grilled chicken kabobs next to a bowl of homemade tzatziki sauce
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5 from 1 vote

Greek Chicken Kabobs With Tzatziki Sauce

Greek chicken kabobs are a healthy, flavor-packed main that are so easy to make. Served with homemade tzatziki sauce, you'll love grilling these delicious kebabs up for a wholesome family friendly dinner.
Prep Time10 minutes
Cook Time10 minutes
Marinade Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Servings: 4
Calories: 440kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 2 lbs boneless skinless chicken breasts diced into 1 1/4-inch cubes
  • 1/4 cup + 2 tbsp olive oil divided, plus more for brushing the grill
  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic minced
  • 2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp ground coriander
  • salt and black pepper to taste
  • 2 large red yellow, and/or orange bell peppers, diced into 1 inch pieces
  • 3 small zucchini nearly 1 lb, sliced into rounds slightly under 1/2-inch thick
  • 1 large red onion diced into 1 inch wedges
US Customary - Metric

Instructions

To Make The Kebabs:

  • In a bowl whisk together the 1/4 cup of olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, and coriander until evenly combined. Season the mixture with salt and pepper, to taste.  Place the cubed chicken in a Large zip locking bag and pour olive the prepared marinade over the chicken amd gently squish the chicken around to evenly coat. Seal the bag, lay it flat, and refrigerate the chicken for 45 minutes, or up to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
  • Drizzle the prepped veggies with the remaining 2 tsp of olive oil and gently stir/toss to coat. I just lightly season them with salt.
  • Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat until the skewer is full (leave an inch or two free on both ends to allow for safe handling). Brush the heated grill lightly with olive oil, place the skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish the cooked skewers with parsley (optional), and serve the. warm with Tzatziki sauce.

Notes

  • Do not marinade the chicken for longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients.
  • If you don't want to soak skewers, I highly recommend using metal skewers instead.
  • Leave an inch or two free on both ends of the kebabs to allow for safe handling.
  • Many hands make quick work here. I love to set up an assembly line in my kitchen when I make these so they are done fast.
  • Don't like this mix of veggies? Feel free to substitute with mushrooms, eggplant pieces, or your other favorite veggies.

Nutrition

Calories: 440kcal | Carbohydrates: 13g | Protein: 51g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 280mg | Potassium: 1431mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2249IU | Vitamin C: 112mg | Calcium: 73mg | Iron: 3mg