Grilled Chicken Kabobs with Tzatziki

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Grilled Chicken Kabobs with Tzatziki are a plateful of summer — smoky, lemony chicken and charred vegetables off the grill, cooled down with a thick, garlicky, herb-flecked yogurt sauce. Grilled Chicken Kabobs with Tzatziki start with chicken marinated in lemon, garlic, oregano, and smoked paprika, threaded onto skewers with sweet bell peppers and red onion, then grilled until juicy and lightly charred. The homemade tzatziki — cool Greek yogurt, grated cucumber, and fresh dill — is what pulls it all together into something that tastes like a Mediterranean vacation.

This is one of my favorite healthy dinners to grill for a crowd: it’s high in protein, naturally low-carb, and endlessly customizable, and everyone loves building their own plate. Below you’ll find the ingredients, my grill method, all the tips, and the printable recipe card at the bottom.

Why You’ll Love This Recipe

Ingredients You’ll Need

Here’s everything that goes into Grilled Chicken Kabobs with Tzatziki. Exact quantities are in the recipe card below, but this is your shopping list.

• For the Kabobs:
• 2 lbs (900g) boneless skinless chicken breasts or thighs, cut into 1.5-inch chunks
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 red bell pepper, cut into 1.5-inch pieces
• 1 yellow bell pepper, cut into 1.5-inch pieces
• 1 red onion, cut into wedges
• 8–10 wooden or metal skewers
• For the Tzatziki:
• 1 cup full-fat Greek yogurt
• ½ English cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

How to Choose the Best Chicken

For kabobs, the cut really matters because the chunks are exposed to direct heat on all sides. Boneless, skinless thighs are my first choice — the extra fat keeps them juicy and forgiving even if the grill runs hot, and they char beautifully. Breasts are leaner and a bit easier to dry out, so if you go that route, cut them into even chunks and pull them right at temperature. Either way, look for plump, evenly colored pieces and cut everything into uniform 1.5-inch chunks so the chicken cooks at the same rate across the skewer.

The tzatziki has a make-or-break ingredient too: the yogurt. Full-fat Greek yogurt gives you that thick, luxurious, scoopable sauce, while thinner yogurts turn watery once the cucumber goes in. Pair it with a firm English cucumber that you grate and then squeeze hard in a clean towel — getting that liquid out is the single most important step for tzatziki that stays thick and clings to the chicken instead of pooling on the plate.

How to Make Grilled Chicken Kabobs with Tzatziki

Plan for about 20 minutes of prep, at least 30 minutes of marinating, and 15 minutes at the grill. Make the tzatziki while the chicken marinates so it has time to chill and the flavors meld.

1. 1
   Step 1 — Marinate the Chicken In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, onion powder, salt, and pepper. Add the chicken chunks, toss to coat, cover, and refrigerate at least 30 minutes — up to 4 hours for the best flavor, but no longer, since the lemon acid will start to soften the meat.
2. 2
   Step 2 — Make the Tzatziki Grate the cucumber and squeeze out as much moisture as you can in a clean towel. Stir it together with the Greek yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper. Cover and refrigerate until serving — even 20 minutes deepens the flavor.
3. 3
   Step 3 — Prep and Thread the Skewers If using wooden skewers, soak them in water for 30 minutes so they don’t burn. Thread the chicken onto the skewers, alternating with red bell pepper, yellow bell pepper, and red onion, leaving a little space between pieces so the heat can circulate.
4. 4
   Step 4 — Grill the Kabobs Preheat the grill to medium-high (around 400°F) and lightly oil the grates. Grill the kabobs 12–15 minutes total, turning every 3–4 minutes, until the chicken reaches 165°F and has good char marks on all sides.
5. 5
   Step 5 — Rest and Serve Let the kabobs rest 3 minutes so the juices settle. Serve over warm pita or rice with a generous spoonful of tzatziki, fresh lemon wedges, and a sprinkle of dill.

Why This Recipe Works

The marinade is built for grilled chicken. The lemon juice gently tenderizes the surface while the olive oil carries the garlic, oregano, cumin, and smoked paprika into the meat, so you get deep Mediterranean flavor all the way through rather than just on the outside. Threading the chicken with peppers and onion cut to the same size means everything cooks together, and the small gaps between pieces let the grill’s heat wrap around each surface for even char instead of pale, steamed spots.

The tzatziki is the cool counterweight that makes the whole plate sing, and its texture is all about moisture control. Squeezing the cucumber dry keeps the yogurt thick and rich instead of watering it down, and the raw garlic, lemon, and dill give it a sharp, fresh bite that cuts straight through the smoky, charred chicken. Hot and smoky against cool and creamy — that contrast is exactly what makes kabobs and tzatziki such a classic pairing.

Best Side Dishes to Serve With Grilled Chicken Kabobs with Tzatziki

Variations to Try

• Greek Chicken Bowls: Slide everything off the skewers over rice or greens with tzatziki, feta, olives, and cherry tomatoes for a loaded grain bowl.
• Souvlaki Wraps: Tuck the chicken and veg into warm pita with tomato, red onion, and plenty of tzatziki for a handheld Greek street-food classic.
• Extra Veggies: Add zucchini, cherry tomatoes, or mushrooms to the skewers for even more color and variety.
• Spicy: Stir a spoon of harissa or a pinch of chili flakes into the marinade for a warm, North-African-inspired kick.
• Different Protein: The same marinade and tzatziki are fantastic with lamb chunks or shrimp — just adjust the grill time.

Storage, Meal Prep & Reheating

Storing Leftovers

Store the grilled chicken and veg (off the skewers) in an airtight container in the fridge for up to 4 days. The tzatziki keeps for about 4 days too, though it may release a little liquid — just give it a quick stir before serving.

Freezing

Freeze the cooked chicken for up to 3 months, or freeze it raw in the marinade to grill later. Don’t freeze the tzatziki, though — yogurt separates and turns grainy once thawed, so always make that fresh.

Reheating

Reheat the chicken gently to keep it juicy — a covered skillet over medium-low for a few minutes, or a 300°F oven for about 10. The tzatziki goes on cold, straight from the fridge, so there’s nothing to reheat there.

Common Mistakes to Avoid

• Not squeezing the cucumber. Skip this and the tzatziki turns thin and watery. Grate it and wring out every bit of moisture in a clean towel first.
• Unevenly cut pieces. Chicken and vegetables cut to different sizes cook at different rates. Keep everything to uniform 1.5-inch chunks for even grilling.
• Over-marinating. More than about 4 hours in the lemon marinade and the acid breaks the chicken down into a mushy texture. Stick to 30 minutes to 4 hours.
• Overcooking the chicken. Kabob chunks cook fast and dry out quickly. Pull them right at 165°F, checking a piece with an instant-read thermometer rather than guessing.

Nutritional Information

Per serving (based on 4 servings, kabobs and tzatziki only):

Serving & Presentation Tips

• Serve them on the skewers. Fan the colorful kabobs across a platter with a bowl of tzatziki and lemon wedges — the presentation practically makes itself.
• Build a mezze spread. Set out pita, hummus, olives, and a Greek salad so everyone can assemble their own plate family-style.
• Finish fresh. A drizzle of olive oil and a scatter of dill over the tzatziki, plus fresh lemon, keeps the whole plate bright and inviting.

Frequently Asked Questions

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Final Thoughts

Grilled Chicken Kabobs with Tzatziki earned a permanent spot in my summer rotation because they’re everything I want in a warm-weather dinner — healthy, colorful, full of flavor, and fun to eat. The smoky chicken and sweet charred vegetables against that cool, garlicky tzatziki never gets old.

The first time you make them, focus on two things: squeezing the cucumber dry for thick tzatziki, and pulling the chicken right at temperature so it stays juicy. Get those right and you’ll have a Mediterranean feast that tastes like far more work than it is.

Make them this week and let us know how they turned out — leave a comment below and tell us what you served alongside. We read every single one. 🥒

Easy

Easy Dinner Recipes
Mediterranean
Dinner

Grilled Chicken Kabobs with Tzatziki

Lemon-garlic marinated chicken and sweet peppers grilled on skewers and served with a cool, thick homemade tzatziki. An easy, high-protein Mediterranean dinner (plus 30 min to marinate).

20 minPrep

15 minCook

35 minTotal

4Servings

~400Calories

Ingredients

• For the Kabobs:
• 2 lbs (900g) boneless skinless chicken breasts or thighs, cut into 1.5-inch chunks
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 red bell pepper, cut into 1.5-inch pieces
• 1 yellow bell pepper, cut into 1.5-inch pieces
• 1 red onion, cut into wedges
• 8–10 wooden or metal skewers
• For the Tzatziki:
• 1 cup full-fat Greek yogurt
• ½ English cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1
   Step 1 — Marinate the Chicken Whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, onion powder, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate 30 minutes to 4 hours.
2. 2
   Step 2 — Make the Tzatziki Grate and squeeze the cucumber dry, then stir together with the Greek yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper. Cover and chill until serving.
3. 3
   Step 3 — Prep and Thread the Skewers Soak wooden skewers 30 minutes. Thread the chicken onto skewers, alternating with red bell pepper, yellow bell pepper, and red onion.
4. 4
   Step 4 — Grill the Kabobs Grill over medium-high (400°F) on oiled grates 12–15 minutes total, turning every 3–4 minutes, until the chicken reaches 165°F and is nicely charred.
5. 5
   Step 5 — Rest and Serve Rest 3 minutes, then serve over warm pita or rice with tzatziki, lemon wedges, and fresh dill.

📝 Charlotte’s Notes

Squeeze the cucumber really well for thick tzatziki, and make it ahead so the flavors meld.

Cut the chicken and vegetables the same size and don’t marinate longer than 4 hours, or the lemon softens the meat.

Recipe by Charlotte · Sip Savory Recipes

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