Name: Greek Chicken Kabobs with Tzatziki and Grilled Lemon Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Greek
Ingredients: 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; 1 red bell pepper, cut into 1” pieces; 1 lemon, thinly sliced; 2 lemons, halved for grilling; 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; 1 cup tzatziki sauce; 4 slices pita bread, warmed and cut into triangles

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Introduction

Greek Chicken Kabobs are a vibrant and flavorful dish perfect for summer grilling. Marinated in Greek dressing and garlic, then grilled with lemon and bell pepper, they bring a bright Mediterranean touch to any meal. Serve with fresh tzatziki, vegetables, and warm pita for a complete and satisfying experience.

The dish shows six wooden skewers laid out horizontally on a brown roasting pan, each skewer holding several grilled chicken chunks with visible dark grill marks, alternating with small pieces of red and yellow bell peppers. Two large grilled lemon halves, charred and deep golden, are placed at the left and right edges of the pan. The chicken pieces are light beige with some blackened spots from grilling, while the pepper pieces add vibrant red and yellow colors. The pan rests on a white marbled surface, with small green herbs, sliced cucumber, and tomato off to the sides, hinting at a fresh accompaniment. Photo taken with an iphone --ar 4:5 --v 7

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

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, 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.
Step 2: Soak 8-10 wooden skewers in hot water for 30 minutes while the chicken marinates to prevent burning.
Step 3: Preheat the grill to medium-high heat.
Step 4: Thread the skewers, alternating pieces of chicken, folded lemon slices, and red bell pepper chunks.
Step 5: Grill the chicken skewers for about 5 minutes per side, or until fully cooked through. Meanwhile, place the lemon halves on the grill cut side down until charred.
Step 6: Arrange the platter by spreading out the tzatziki sauce, olives, cucumber, red onion, tomato slices, feta cheese, pita triangles, and any leftover bell pepper pieces, leaving space for the skewers.
Step 7: Add the grilled chicken skewers and charred lemon halves to the platter. Garnish with fresh dill and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken overnight in the fridge instead of just a few hours.
Use metal skewers if you prefer, but wooden ones need soaking to avoid burning.
Swap red bell pepper for yellow or green for varied sweetness and color.
Add a sprinkle of smoked paprika or oregano to the marinade for a different twist.

Storage

Store leftover kabobs and accompaniments in an airtight container in the refrigerator for up to 3 days. Reheat the chicken skewers gently on the grill or stovetop to keep them moist. Serve with fresh pita and tzatziki for the best taste.

How to Serve

A white round plate holds five grilled chicken kebabs with slightly charred lemon slices on top, arranged diagonally in the center. Around the kebabs, there are slices of green cucumbers, red bell pepper strips, and dark black olives on the right side, with crumbled white feta cheese in a small white bowl near the top. To the left, there are thin slices of red onion and folded pieces of pita bread. In the top left corner, a white bowl with golden handles contains a creamy white sauce sprinkled with dill. The whole setting is on a white marbled surface with a white striped cloth underneath the plate and other dishes, including a white plate with forks on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for these kabobs?

Yes, boneless, skinless chicken thighs work well too. They tend to stay juicier and add richness to the kabobs.

How can I make this recipe gluten-free?

Simply serve without the pita bread or use gluten-free pita or flatbread options. All other ingredients are naturally gluten-free.