Greek Chicken Kebabs with Tzatziki Sauce

Marinated in Greek flavors then grilled to perfection, these Greek Chicken Kebabs make for an easy, flavorful and healthy dinner.

Prep: 20 minCook: 12-15 minTotal: 54 minute
Servings: 4-5 servings 1x


For the marinade: 

  • ⅓ cup olive oil or avocado oil
  • ¼ cup lemon juice
  • 1 tsp. lemon zest
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. fresh oregano leaves, chopped (or 2 tsp. dried)
  • 4 garlic cloves, finely minced
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • ¼ tsp. red pepper flakes

For the skewers:

  • 1 ½ lbs. chicken breasts (~3-4 breast), cut into 2-inch pieces
  • 1 medium zucchini, sliced ½ inch thick rounds (half moons if large)
  • 1 large sweet bell pepper, cut into 1 to 1 ½ inch squares
  • 1 medium red onion, cut into 1 to 1 ½ inch squares
  • 68 skewers (for wooden skewers soak in water for 30-minutes before assembling kebabs)

For the tzatziki sauce:

  • ½ cup grated English cucumber, squeezed to remove water*
  • ½ cup plain Greek yogurt
  • 1 ½ Tbsp. lemon juice
  • 1 Tbsp. olive oil or avocado oil
  • 1 Tbsp. fresh dill (or 1 tsp. dried) 
  • 2 garlic cloves, minced
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper 


  1. Prepare the veggies, cube the chicken and make the marinade. Combine all of the marinade ingredients in a mason jar or small bowl. Secure lid and shake mason jar to mix well or if in a bowl, whisk with a fork. Transfer about ¾ of the marinade to a glass container or zip-top bag (keeping the remaining 1/4 of the marinade for step 6).
  2. Add the chicken to the container or bag turning to coat. Marinate for 4-24 hours. Toss chicken a few times during the marinating time. Place veggies in an airtight container and store in the fridge until ready to assemble the kebabs. 
  3. To make the tzatziki sauce, combine all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. 
  4. Preheat the grill to 400ºF.
  5. 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.
  6. Brush the chicken and veggies with the ¼ remaining marinade from step 1. 
  7. Grill until the chicken is cooked through, about 5-7 minutes on each side or until juices run clear or the internal temperature of chicken reaches 165ºF. 
  8. Serve chicken kebabs with Tzatziki.


*place grated cucumber on a double layer of paper towel. Place a double layer of paper towel on top of the cucumber. Press to absorb liquid. Doesn’t need to be completely absorbed just enough so that it’s not extremely watery. 

Steps 1-3 can be completed the day before.

Nutrition Information

  • Serving Size: 1/5 of recipe (Kebabs + Tzatziki)
  • Calories: 320
  • Fat: 15 g
  • (Sat Fat: 2 g)
  • Sodium: 430 mg
  • Carbohydrate: 10 g
  • (Fiber: 2 g
  • Sugar: 4 g)
  • Protein: 35 g


© The Real Food Dietitians
Recipe By: Stacie Hassing