Greek Chicken Kabobs with Tzatziki and Grilled Lemon Recipe

Introduction

Greek Chicken Kabobs are a flavorful and vibrant dish perfect for grilling season. Marinated in tangy Greek dressing and grilled to juicy perfection, these kabobs are served with fresh vegetables, creamy tzatziki, and warm pita bread for a complete Mediterranean experience.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts (cubed)
• 1 cup Greek dressing
• 3 garlic cloves (finely minced or grated)
• 1 red bell pepper (cut into 1” pieces)
• 1 lemon (thinly sliced)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 lemons (halved and grilled)
• 1 cup tzatziki sauce
• 4 ounces black or kalamata olives
• 1 cucumber (thinly sliced)
• ½ red onion (thinly sliced)
• 2 tomatoes (cored and sliced thick)
• 4 ounces crumbled feta cheese
• 4 slices pita bread (warmed and cut into triangles)
• fresh dill (for garnish)

Instructions

1. Step 1: Place the cubed chicken into a 1-gallon zip-top bag. Add the Greek dressing, garlic, salt, and pepper. Squeeze out the air from the bag, seal tightly, and massage the marinade into the chicken. Let marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Step 2: Soak 8-10 wooden skewers in hot water for 30 minutes while the chicken marinates.
3. Step 3: Preheat the grill to medium-high heat.
4. Step 4: Thread the skewers by alternating pieces of chicken, folded lemon slices, and bell pepper chunks.
5. Step 5: Grill the chicken skewers for 5 minutes per side or until the chicken is cooked through. While grilling the chicken, place the lemon halves cut side down on the grill and cook until charred.
6. Step 6: Arrange the tzatziki sauce, olives, cucumber, onion, tomato, feta, pita triangles, and any remaining bell pepper pieces on a serving platter, leaving space for the chicken skewers.
7. Step 7: Add the grilled chicken skewers and lemon halves to the platter. Garnish with fresh dill and serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Use metal skewers if you prefer, and be sure to oil the grill grates to prevent sticking.
• Swap red bell pepper for yellow or orange for a sweeter taste and extra color.
• Add a pinch of smoked paprika or oregano to the marinade for an added Greek flavor.

Storage

Store any leftover grilled chicken kabobs in an airtight container in the refrigerator for up to 3 days. Keep the pita and fresh vegetables separate to maintain their texture. Reheat the chicken kabobs gently in the oven or on the grill before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy when grilled. Adjust cooking time slightly as thighs may need a bit longer to cook through.

Do I need to soak wooden skewers before grilling?

Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning on the grill, ensuring safe and easy handling.

Greek Chicken Kabobs with Tzatziki and Grilled Lemon Recipe

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★★★★★

4.7 from 305 reviews

These Greek Chicken Kabobs are a flavorful and vibrant dish featuring marinated chicken cubes grilled to perfection alongside fresh vegetables and lemon slices. Served with traditional tzatziki sauce, olives, cucumbers, tomatoes, feta cheese, and warm pita bread, this recipe brings the authentic taste of Greece to your table. Perfect for a summer cookout or a Mediterranean-inspired dinner, the combination of herbs, garlic, and citrus offers a deliciously balanced meal.

• Author: Yana
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 ½ pounds boneless, skinless chicken breasts (cubed)
• 1 cup Greek dressing
• 3 garlic cloves (finely minced or grated)
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Vegetables and Garnishes

• 1 red bell pepper (cut into 1” pieces)
• 1 lemon (thinly sliced for skewers)
• 2 lemons (halved and grilled)
• 4 ounces black or kalamata olives
• 1 cucumber (thinly sliced)
• ½ red onion (thinly sliced)
• 2 tomatoes (cored and sliced thick)
• 4 ounces crumbled feta cheese
• fresh dill (for garnish)

Bread and Sauce

• 4 slices pita bread (warmed and cut into triangles)
• 1 cup tzatziki sauce

Extras

• 8–10 wooden skewers (soaked in hot water for 30 minutes)

Instructions

1. Marinate the Chicken: Place the cubed chicken into a 1-gallon zip-top bag. Add Greek dressing, minced garlic, kosher salt, and black pepper. Squeeze out the air, seal tightly, and massage the marinade into the chicken. Let it marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator to absorb the flavors.
2. Prepare Skewers: Soak 8-10 wooden skewers in hot water for 30 minutes while the chicken marinates. This prevents them from burning during grilling.
3. Preheat the Grill: Heat your grill to medium-high heat, setting the stage for perfectly cooked chicken kabobs.
4. Assemble the Kabobs: Thread the chicken cubes alternately with folded lemon slices and red bell pepper pieces onto the soaked skewers, ensuring an even distribution of flavors and colors.
5. Grill the Kabobs and Lemons: Place the skewers on the grill and cook for about 5 minutes per side, or until the chicken is thoroughly cooked and has nice grill marks. At the same time, grill the lemon halves cut side down until charred and fragrant.
6. Arrange the Platter: On a large serving platter, artistically arrange tzatziki sauce, olives, cucumber slices, red onion, tomato slices, crumbled feta, warmed pita triangles, and any leftover bell pepper chunks, leaving space for the freshly grilled skewers.
7. Serve and Garnish: Add the grilled chicken skewers and grilled lemons to the platter. Sprinkle fresh dill over the dish for a burst of herbal aroma and serve immediately, inviting everyone to enjoy a vibrant Mediterranean feast.

Notes

• Marinating chicken longer enhances flavor and tenderness, but avoid exceeding 4 hours to maintain texture.
• Soaking wooden skewers prevents them from burning on the grill.
• Use fresh lemons for the best zesty flavor in the grill and skewers.
• Warm pita bread serves as the perfect accompaniment to absorb the tzatziki and juices from the kabobs.
• To make this dish gluten free, substitute pita bread with gluten-free flatbread or omit it entirely.

Keywords: Greek chicken kabobs, grilled chicken skewers, Mediterranean chicken recipe, tzatziki chicken kabobs, easy grilled kabobs