These Mediterranean Chicken Kabobs are a delicious treat! Juicy chicken is marinated in flavorful herbs and spices, then grilled to a perfect char. Don’t forget the cool and creamy tzatziki on the side!
What makes these kabobs a hit at my house? They are super fun to eat and perfect for gatherings. Plus, you can load them up with veggies for an extra crunch—yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for kabobs as they cook evenly. If you’re avoiding poultry, cubed tofu or firm veggies like portobello mushrooms work great as substitutes.
Vegetables: I use red and green bell peppers, zucchini, and cherry tomatoes for color and taste. Feel free to swap in other veggies like onion, mushroom, or even eggplant if you like!
Olive Oil: Olive oil adds rich flavor and moisture. If you need a substitute, avocado oil or grapeseed oil will work well without altering the dish too much.
Greek Yogurt: Greek yogurt is essential for a creamy tzatziki. If you want to lighten it up, use low-fat yogurt. For a dairy-free option, try coconut yogurt or blended silken tofu.
Dill: Fresh dill gives tzatziki a unique flavor. If you can’t find it, try mint for a refreshing twist, or just stick with dried dill if that’s what you have.
How Do I Marinate Chicken Properly?
Marinating chicken is key for flavor and tenderness. Here’s how to do it right:
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
- Add cubed chicken and stir well to coat each piece.
- Cover and let it chill in the fridge. The longer you marinate (up to 2 hours), the more flavor it soaks up!
Remember to always refrigerate the marinade with chicken! It keeps everything safe and delicious.
How to Make Mediterranean Chicken Kabobs with Tzatziki
Ingredients You’ll Need:
For the Chicken Kabobs:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- Skewers (wooden or metal)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber, finely grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt to taste
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of active preparation and cooking time, plus a minimum of 30 minutes for marinating the chicken. All in all, you’ll spend about 1 hour (or up to 2 hours if you choose to marinate longer) creating these flavorful kabobs and tzatziki sauce.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by marinating the chicken. In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper. Add the chicken cubes to the bowl, ensuring they are well coated with the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes. If you have extra time, letting it marinate for up to 2 hours will enhance the flavor even more!
2. Prepare the Vegetables:
While the chicken is marinating, it’s time to prep your veggies! In another bowl, combine the red bell pepper, green bell pepper, zucchini, and cherry tomatoes. Drizzle some olive oil over them, sprinkle with salt and pepper, and toss everything together so it’s well coated. This will make your kabobs colorful and tasty!
3. Assemble the Kabobs:
Next, let’s get grilling! Preheat your grill or grill pan to medium-high heat. If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes to prevent them from burning. Now it’s time to thread the chicken and veggies onto the skewers, alternating between the pieces of chicken and the colorful vegetables.
4. Grill the Kabobs:
Place the assembled skewers on the preheated grill. Cook the kabobs for about 12-15 minutes, turning them occasionally to ensure even cooking. The chicken should be fully cooked with an internal temperature of 165°F (75°C) and the veggies should be tender and slightly charred. Your kitchen will smell amazing!
5. Prepare the Tzatziki Sauce:
While the kabobs are sizzling on the grill, let’s whip up the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber (make sure you’ve squeezed out the excess water), minced garlic, olive oil, lemon juice, dill, and a pinch of salt. Mix everything together until well combined. It’s fresh, creamy, and will add a delightful touch to your kabobs! Pop it in the fridge until you’re ready to serve.
6. Serve:
Once the kabobs are grilled to perfection, transfer them to a serving platter. Enjoy them warm, accompanied by the refreshing tzatziki sauce on the side. Garnish with lemon wedges and a sprinkle of fresh dill if you like. Now dig in and enjoy your tasty Mediterranean Chicken Kabobs with Tzatziki!
Can I Use Different Vegetables in the Kabobs?
Absolutely! Feel free to swap in your favorite vegetables, such as mushrooms, onions, or even pineapple for a sweet twist. Just ensure they are cut to similar sizes for even cooking. Adjust cooking times if necessary based on the vegetables you choose.
How Do I Store Leftover Kabobs and Tzatziki?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. The tzatziki sauce can also be refrigerated for the same amount of time. To reheat kabobs, try using the grill or a skillet to maintain their juicy texture. The tzatziki is best served cold, so enjoy it straight from the fridge!
Can I Make the Tzatziki Sauce in Advance?
Yes, you can! Tzatziki actually tastes better after sitting for a while, as the flavors meld together. Prepare it up to 24 hours in advance and store it in the fridge. Be sure to give it a good stir before serving, as moisture from the cucumber may separate a bit.
What Type of Skewers Should I Use?
Both wooden and metal skewers work well. If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning on the grill. Metal skewers do not require soaking and are reusable, making them a great eco-friendly option!
