Grilled Greek Chicken Kabobs with Tzatziki Sauce

A Summer Evening Secret

My grandson calls these our “stick dinners.” I still laugh at that. There is something so fun about food on a stick. It feels like a party. These kabobs always remind me of warm evenings. The grill is sizzling. Everyone is gathered outside.

The secret is in the marinade. Do not skip the yogurt. It makes the chicken so tender. The garlic and oregano smell amazing together. This matters because good food brings people together. It slows down the busy day. What is your favorite “fun” food to eat with your hands?

The Magic of Marinating

You must let the chicken rest in the marinade. Give it time. Two hours is good. Overnight is even better. I mix mine up in the morning. Then dinner feels easy later. The chicken soaks up all the herby, garlicky goodness.

This step matters. It turns plain chicken into something special. It teaches us patience. Good things often need a little waiting. Fun fact: The acid in the yogurt and vinegar gently breaks down the chicken. This makes it incredibly juicy!

Cool, Creamy Tzatziki

Now, let’s make the sauce. Tzatziki is just a fancy name for cucumber yogurt sauce. Do not let the name scare you. It is cool and creamy. It is the perfect partner for the smoky chicken.

Remember to scoop the seeds from the cucumber. This keeps your sauce from getting watery. A little dill and lemon make it taste fresh. Do you like sauces and dips? What is your go-to dip for veggies or pita bread?

Grilling the Kabobs

If you use wooden skewers, soak them first. I learned this the hard way. I once forgot and they caught fire! Just soak them in water for 30 minutes. It keeps them safe on the grill.

Listen for the sizzle when they hit the grill. That is the sound of flavor. Turn them gently with tongs. You want nice golden marks. The smell will make everyone hungry. Does your family have a favorite grilling memory?

Gathering Around the Table

We serve these right on the skewers. Or we slide them into warm pitas. Add some chopped tomatoes and onion. The cool tzatziki goes on top. It is a messy, happy meal. Everyone builds their own.

This is my favorite part. The eating together. The talking and laughing. Food is more than just fuel. It is the heart of the home. That is the most important ingredient of all.

Ingredients:

Ingredient	Amount	Notes
Chicken breasts, cut into 1 inch cubes	2 pounds
Olive oil	3 tablespoons	For marinade
Plain yogurt	2 tablespoons	For marinade
Red wine vinegar	2 tablespoons
Garlic cloves, minced or grated	4
Dried oregano	2 teaspoons
Mint	1 teaspoon	Optional, for marinade
Salt & pepper	to taste	For marinade
Cucumber	1/2	For tzatziki
Plain yogurt	1/2 cup	For tzatziki
Lemon juice	1 tablespoon	For tzatziki
Olive oil	1 tablespoon	For tzatziki
Dill	1 teaspoon	For tzatziki
Garlic powder, pepper, & salt	dash of each	For tzatziki

My Sunny Greek Chicken Skewers

Hello, my dear! Let’s make some magic on the grill. This recipe reminds me of my friend Sophia. She taught me this marinade years ago. I still laugh at that. I used to be scared of using yogurt in it. But it makes the chicken so tender. Doesn’t that smell amazing? The oregano and garlic together are just perfect. It’s like a little vacation on a plate. Let’s get those hands busy.

Step 1: First, we make the marinade. Find a big bowl. Add the olive oil, yogurt, and red wine vinegar. Then put in the garlic, oregano, and mint. A little salt and pepper too. Mix it all up until it’s friendly and combined. This is the flavor bath for our chicken.

Step 2: Now, add your chicken cubes to the bowl. Toss them gently so each piece gets coated. Cover the bowl with some wrap. Let it rest in the fridge. It needs at least two hours to soak up all the goodness. Overnight is even better, I think. (Hard-learned tip: If you use wooden skewers, soak them in water first. This keeps them from burning on the grill!).

Step 3: Time for the tzatziki sauce! Peel your cucumber half. Scoop out the seeds with a spoon. Then chop it up nice and small. Put it in a clean bowl. Add the yogurt, lemon juice, olive oil, and dill. A little dash of garlic powder, salt, and pepper goes in too. Stir it all together. Cover it and let it get cold in the fridge. What herb makes tzatziki taste so fresh? Share below!

Step 4: Your chicken is ready! Heat your grill to medium. Slide the chicken pieces onto your skewers. Don’t pack them too tight. Leave a little space so the heat can dance around each piece. This helps them cook evenly. I always sing a little song while I do this.

Step 5: Carefully place the skewers on the hot grill. Let them cook for about 8 to 10 minutes. Then give them a flip. Cook for another 8 to 10 minutes. You’ll know they’re done when they have golden marks. The chicken should be cooked all the way through. Then just slide them off onto a platter.

Cook Time: 20 minutes
Total Time: 2 hours 30 minutes (plus marinating)
Yield: 6 servings
Category: Dinner, Grilling

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a different way each time. Here are some of my favorite changes. They keep dinner exciting. Which one would you try first? Comment below!

Lemon-Herb Veggie Skewers: Skip the chicken. Use big chunks of zucchini, bell pepper, and red onion. Marinade them the same way. They get so sweet on the grill.

Spicy Feta Kick: Add a pinch of crushed red pepper to the marinade. Then, when serving, crumble some salty feta cheese over the hot kabobs. It’s so good.

Summer Peach Surprise: Add fresh peach cubes between the chicken pieces. The peaches get warm and juicy. They taste amazing with the garlic and oregano.

How to Serve Your Creation

My family loves to build their own plates. We lay everything out on the table. It feels like a party. Warm pita bread is a must for wrapping. Add bowls of chopped lettuce, cherry tomatoes, and sliced red onion. A few kalamata olives make it special. Let everyone pile their pita high with chicken and toppings. Then drizzle that cool tzatziki over everything.

For a drink, I love a glass of chilled white wine with this. It tastes like a breeze. For the kids, fizzy lemonade with a sprig of fresh mint is perfect. Which would you choose tonight?

Keeping Your Kabobs Tasty for Later

Let’s talk about leftovers. These kabobs keep well in the fridge for three days. Just pop them in a sealed container. The tzatziki sauce stays good for about two days.

You can freeze the cooked chicken, too. I let it cool completely first. Then I pack it in a freezer bag. It will be good for two months. This is perfect for busy nights.

To reheat, I use the oven. It keeps the chicken from getting rubbery. I warm it at 350°F until it’s hot. My first time, I used the microwave. The chicken got tough, so I learned my lesson!

Batch cooking saves so much time. Double the marinade and chicken. You can grill it all at once. Having a ready-made meal matters. It turns a stressful evening into a simple, happy dinner. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kabob Problems

Sometimes, chicken can dry out on the grill. The marinade is your best friend. Letting it soak overnight keeps the meat juicy. I remember when I rushed this step. The kabobs were not as tender.

Wooden skewers love to burn. Soak them in water for 30 minutes first. This creates a protective barrier. It’s a small step that makes a big difference.

Your tzatziki sauce might get watery. The secret is the cucumber. You must scoop out the seeds very well. Then, salt the diced cucumber and let it drain. This keeps your sauce thick and creamy.

Getting these details right builds your confidence. It also makes the flavors so much better. Good food is about care, not complication. Which of these problems have you run into before?

Your Kabob Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your labels to be sure.

Q: Can I make it ahead? A: Absolutely! Marinate the chicken overnight. Make the sauce a day early, too.

Q: What if I don’t have red wine vinegar? A: Lemon juice works great instead. It will still taste lovely and bright.

Q: Can I feed a bigger crowd? A: Of course. Simply double all the ingredients. You might need to grill in batches.

Q: Any optional tips? A: Try adding bell peppers or red onion to the skewers. Fun fact: The word “tzatziki” comes from a Persian word for “herb mixture”! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these kabobs. They always bring summer to my table. I would love to see your creations. Sharing food is one of life’s great joys.

If you give this recipe a try, please share it. Show me your beautiful dinner plates. Have you tried this recipe? Tag us on Pinterest! I look at every single photo. It makes my day.

Thank you for cooking with me today. Until next time, remember to stir with love.

Happy cooking!
—Anna Whitmore.