It’s grilling season — the perfect time for these juicy chicken kabobs with a bright Green Goddess tzatziki. This recipe blends Mediterranean and Middle Eastern influences into a simple, flexible grill meal that works for weeknights, cookouts, and casual entertaining. The yogurt-based marinade keeps the chicken tender and flavorful, while the herb-forward tzatziki adds freshness. You can easily swap proteins, omit the cucumber for a creamier sauce, or add a touch of harissa for heat.
Why you’ll love these chicken kabobs
- Easy to prepare and ideal for busy weeknights or casual gatherings;
- Scales up simply for larger groups;
- The yogurt marinade locks in moisture for tender chicken;
- Versatile serving options: lavash, pita, grain bowls, or salads.
Ingredients
- Chicken: 2 pounds boneless, skinless chicken thighs, cut into 1½–2 inch pieces. Thighs stay moist and char nicely; lamb or extra-firm tofu can be substituted.
- Onion: ½ large onion or one large shallot, peeled and thinly sliced (used in the marinade).
- Garlic: 1 clove for the marinade, plus more for the tzatziki.
- Citrus: Zest and juice of 1 lime or lemon.
- Yogurt: ¼ cup plain unsweetened yogurt for the marinade; 1 cup full-fat Greek yogurt (or coconut yogurt for a dairy-free option) for the tzatziki.
- Smoked paprika: 1 teaspoon (or regular paprika).
- White wine vinegar: ½ tablespoon for the tzatziki.
- Herbs for the tzatziki: basil, parsley, dill, and mint (about 2 Tbsp basil, 2 Tbsp parsley, 1 Tbsp dill, 1 Tbsp mint).
- Cucumber: 1 Persian cucumber, or ½ a regular cucumber peeled and seeded, coarsely grated and squeezed dry.
- Cooking & garnish: flat metal skewers (8), lemon or lime slices for threading and presentation, and optional lavash or pita for serving.
How to make chicken kabobs with Green Goddess tzatziki
- Make the marinade: In a large container combine sliced onion, crushed garlic, citrus zest and juice, 2 Tbsp olive oil, ¼ cup plain yogurt, 2 tsp kosher salt, freshly ground black pepper to taste, and 1 tsp smoked paprika. Add the chicken pieces and toss to coat. Marinate up to 1 hour at room temperature or up to 2 days refrigerated, turning once.
- Prepare the Green Goddess tzatziki: In a food processor or blender, combine 1 cup Greek yogurt, 1 minced garlic clove, ½ tsp salt, 1½ Tbsp lemon juice, ½ Tbsp white wine vinegar, and the fresh herbs. Add ½ jalapeño if you like a little heat. Blend until smooth, then fold in the grated, well-drained cucumber.
- Preheat the grill: Heat the grill to high heat, or set the oven broiler if grilling is not available.
- Skewer the chicken: Thread the marinated chicken onto flat metal skewers. Tuck in a few folded lemon or lime slices and discard leftover marinade and onion pieces.
- Grill: Grill the kabobs 10–12 minutes, turning occasionally, until juices run clear or the internal temperature reaches 165°F. Let rest covered a few minutes to stay warm.
- Serve: Lay a sheet of lavash or pita on a platter, place the skewers on top, then cover each skewer with a piece of bread and pull out the skewers while holding the chicken down. Serve with plenty of Green Goddess tzatziki.
Tips
- Quick-cooking vegetables you can thread with the chicken: bell pepper pieces, mini sweet peppers, onion wedges, zucchini rounds, mushrooms. Blanched cauliflower or carrots also work if precooked slightly.
- If using bamboo skewers, soak them for 30–60 minutes to prevent burning.
- Make the tzatziki a day ahead and refrigerate — the flavors meld and the sauce thickens.
- For extra char, finish over direct high heat for a minute per side, watching carefully to avoid burning the herbs or yogurt coating.
Substitutions and variations
- Protein: Swap chicken for lamb or use extra-firm tofu (press and dry before marinating) for a plant-based option.
- Citrus: Use lemon instead of lime if preferred.
- Yogurt: Coconut yogurt works for dairy-free needs; reduce blending time if using a thinner variety.
- Spice: Stir a little harissa into the marinade or the sauce for a smoky heat — avoid adding to both at once to keep balance.
Notes
To grill tofu: press two 15-ounce blocks to remove moisture, cut into 1-inch cubes, toss in the yogurt marinade, skewer, and grill until you see char marks. For larger crowds, double the marinade and skewers and grill in batches. The combination of smoky paprika, bright citrus, and creamy herb tzatziki makes these kabobs a crowd-pleaser whether served in flatbread, over grains, or on a hearty salad.
Other recipes you may like
- Chicken Souvlaki with Tzatziki
- Chicken and Vegetable Kabobs with Chimichurri Sauce
- Spiced Halibut and Lime Skewers
- Green Goddess Salad
If you try this chicken kabobs recipe, take a photo and share it on your preferred social channel — I love seeing how readers adapt recipes. Enjoy the grill!