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Greek Chicken Kabobs (Souvlaki-Style) with Tzatziki

Greek kabobs with lemon-garlic marinade and char-grilled chicken and vegetables on skewers. Juicy, cooked-through pieces are served with creamy tzatziki, pita bread, and lemon wedges.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 4 hours
Total Time 4 hours 12 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken kabobs
  • 2 lb chicken breasts cubed
  • 1 Cherry tomatoes for skewers
  • 1 Red onion chunks for skewers
  • 1 Bell pepper chunks for skewers
  • 0.33 cup olive oil for marinade
  • 0.25 cup lemon juice for marinade
  • 4 garlic minced, for marinade
  • 2 tbsp fresh oregano for marinade
  • 1 tsp Dijon mustard for marinade
  • 1 salt for marinade
  • 1 pepper for marinade
  • 1 Wooden skewers soaked
  • 1 Tzatziki sauce for serving
  • 1 pita bread for serving
  • 1 lemon wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until the mixture looks evenly combined (about 30 seconds).
Marinate
  1. Marinate the chicken for 4-8 hours, turning once if needed so every piece is coated, then discard any leftover marinade that touched raw chicken.
Assemble skewers
  1. Thread chicken and vegetables onto soaked wooden skewers, leaving a little space between pieces so they grill evenly.
Grill and serve
  1. Grill over medium-high heat for 5-6 minutes per side until the chicken is cooked through and has visible grill marks.
  2. Serve the Greek chicken kabobs hot with tzatziki sauce, pita bread, and lemon wedges.

Notes

Pro tip: soak wooden skewers for at least 30 minutes so they don’t burn on the grill. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the chicken stays juicy. Freezing is not recommended for best texture after grilling. For a lighter option, use low-fat or homemade tzatziki with reduced olive oil content while keeping the marinade the same.