Grilled Greek Chicken Kabobs with Tzatziki (Creamy Cucumber) Sauce

Grilled Greek Chicken Kabobs with Tzatziki (Creamy Cucumber) Sauce

Man, do I have a couple of delicious recipes to share with you today. My sister-in-law Mary has been making these fabulous Grilled Greek Chicken Kabobs with Tzaziki Sauce for me and my family over the past couple of months when we get together. The flavor combination is wonderful! I invited my parents over the other night and made this dish. They loved it as well.

Though it may appear to require a lot of steps, it comes together pretty quickly and makes a beautiful presentation. If you are looking for something new and different to make this summer for guests, make this!


A warm flat bread pita is layered with delicious Lemon Butter Rice, flavorful grilled chicken and vegetables and topped with a tangy cucumber sauce. The combination is out of this world, ladies and gentlemen. It may seem a little bit odd, and out of the ordinary…but trust me won’t you? This is food worth trying!

Hope you make it and love it. 🙂

Grilled Greek Chicken Kabobs with from Jamie Cooks It Up!

Grilled Greek Chicken Kabobs with Tzatziki Sauce

Time: 45 minutes prep + 12 minutes grilling (1 hour refrigeration for the Tzatziki Sauce)
Yield: 6-8 servings
Recipe from Mary Earhart and Marla Call

Recipe found HERE. You can make the rice up to 3 days in advance.

1 C sour cream
1/2 C greek yogurt
1/2 C mayonnaise
2 cucumbers, peeled and de-seeded
1 1/2 Tb lemon juice (bottled is fine)
1/2 tsp garlic, minced
1 tsp salt
3/4 tsp garlic salt
1/2 tsp dill
1/2 tsp pepper

3/4 C olive oil
1/2 C lemon juice (bottled is fine)
1 Tb oregano
1 Tb salt
2 tsp garlic powder
2 tsp pepper
3 pounds chicken
1 red onion
20 mini bell peppers (about 2 pounds)
10-12  shishkabob skewers



1. Make the Lemon Butter Rice, following the recipe and instructions here. You can make the rice up to 3 days in advance and then just reheat it when you are ready to serve the chicken.
2. Make the  Tzatziki Sauce next.  It  needs to sit in the fridge for about and hour before you serve it. Overnight is even better. 🙂 Grab two medium-sized cucumbers and peel them.


Slice out the seeds…


and give them a nice chop.


2. Toss them into your blender and add 1 cup sour cream, 1/2 cup Greek yogurt, 1/ 2 cup mayonnaise, 1 1/2 tablespoons lemon juice, 1/2 teaspoon garlic (I used fresh), 1 teaspoon salt, 3/4 teaspoon garlic salt, 1/2 teaspoon dill and 1/2 teaspoon pepper. Blend it all until smooth and creamy. Should only take a minute or two.
3. Cover the sauce and refrigerate for at least an hour.


4. Preheat your grill to 350 degrees.
5. Place 3/4 C olive oil and 1/2 cup lemon juice into a medium-sized bowl.


6. Add 1 tablespoon oregano, 1 tablespoon salt, 2 teaspoons garlic powder and 2 teaspoons pepper. Give everything a nice stir to combine.


7. Take 3 pounds of chicken and cut it into 2 inch cubes. No need to measure here, just make them about 2 inches in size.


8. Peel a red onion…


and chop it into 2 inch pieces.


9. Chop the tops of the peppers off and cut them into 2 inch pieces as well.


10. Skewer the chicken and vegetables and place them on a large cookie sheet.


11. Drizzle the oil and lemon mixture over the top of each chicken piece.


Be sure to turn the skewers to be sure all of chicken has some of the seasoning on it.


12. Place a large piece of tin foil onto your grill and spray it with cooking spray. Lay the kabobs out evenly over the foil. Cook them for about 2 minutes on each of their four sides, for a total of 12 minutes. Now, make sure the chicken is cooked through before  you remove it from the grill. Once it’s cooked through place it on a clean platter and cover it loosely with foil. Let it sit for about 5 minutes before you serve.

Grilled Greek Chicken Kabobs with Cucumber Sauce

13. Serve the kabobs…


with fabulous Greek Pita Flat Bread. Wrap the pitas in foil and pop them on your grill or into a warm oven for about 10 minutes.


Spread some warm Lemon Butter Rice over each pita.


Lay the grilled chicken and vegetables over the top and cover with the creamy Tzatziki sauce.





Pinterest friendly image below…



Post a comment!


  1. 1
    June 25, 2014 at 10:35 am

    Can you make these without a grill? Like bake them or something? Would you happen to know the conversion to cook them in the oven? Any help you could give would be greatly appreciated as I don’t currently own a grill. 🙁

    • 2
      June 25, 2014 at 2:20 pm

      I haven’t ever tried making them in the oven, but imagine it would work out pretty well. I would suggest baking them at 350 for about 30 minutes and then turning the oven to broil for 2-3 minutes, so the outsides get a little bit crisp. Make sure they are cooked all the way through. Best of luck to you! Let me know if you try it and how they turn out.

  2. 3
    June 25, 2014 at 10:49 am

    I wish I liked bell peppers – that is the one food I just despise, and so many dishes have it. 🙁

    • 4
      June 25, 2014 at 2:16 pm

      You could leave the peppers out and it would still be great. Best of luck to you!

  3. 5
    June 25, 2014 at 11:23 am

    Oh Jamie! This looks divine. Can’t wait to try them. Thanks for sharing.

  4. 6
    June 25, 2014 at 1:05 pm

    Could you marinate the chicken overnight or for a couple of hours? Oh & Jamie I love your website I try most of your recipes and they are fabulous.

    • 7
      June 25, 2014 at 2:15 pm

      I haven’t ever let the chicken marinate overnight, but I bet it would be great. I have let it sit for an hour or so in the fridge before it’s grilled and it was wonderful. Best of luck to you!
      PS…thanks for your kind words about my site. So happy the recipes have been turning out well for you!

  5. 8
    June 25, 2014 at 7:03 pm

    We made this tonight, and it was wonderful!! The whole family devoured it and kept telling me what a wonderful cook I am. Thanks for the fantastic recipe!!

    • 9
      June 25, 2014 at 10:14 pm

      Wow, you are fast! Thanks for letting me know that your family loved them. Makes me happy to know it. 🙂

  6. 10
    Marsha B
    June 28, 2014 at 7:03 pm

    These are fantastic. I made these for my visiting family this weekend and everyone raved about them. Thank you!!!

  7. 11
    June 29, 2014 at 11:44 pm

    Made these tonight with the lemon butter rice. Everything turned out so good! This meal is definitely going into our meal rotation!

  8. 12
    Susan Yakus
    December 29, 2014 at 10:53 am

    Don’t forget the feta! We can’t forget the Feta!!

  9. 13
    Tami N
    July 27, 2016 at 7:16 pm

    Everyone in my family loved it, even my ultra picky son. Will definitely make it again really soon. We added canned pineapple which was really yummy. Beware it makes a lot of sauce, so I would 1/4 the recipe next time. The sauce was a little runny for me, so I would thicken it up next time.

  10. 14
    July 17, 2017 at 1:12 pm

    So this is one of my favorite meals! The other night when it was raining I decided to see if it could join the family of “sheet pan dinners” and it was a success. Wanted to let you know incase you wanted to add it to your site ?.

    • 15
      July 26, 2017 at 11:54 am

      Thanks for this great idea! I will give it a go.

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