It’s grilling season! Both the chicken recipe and the sauce recipe for these chicken kabobs are a hybrid of several recipes that I like, and not straight forward traditional Persian or Greek kabobs and not a traditional tzatziki. I still play around with this marinade and sauce, adding a little harissa to either (but not both) for some spice or omitting the cucumber to keep things creamier. You don’t technically need a sauce, but who doesn’t love sauce??? It’s definitely needed if you intend to serve the chicken in a lavash or pita or on a grain bowl.

Why you’ll love this chicken kabobs recipe

• it’s easy and perfect for a weeknight or casual entertaining;
• it’s easy to multiply for a bigger gathering;
• the chicken stays moist and tender due to the yogurt marinade;
• you can serve it in pita, lavash, on a salad or grain bowl.

Ingredients 

• Chicken – I use boneless, skinless chicken thighs cut into 2-inch pieces. Lamb would also work well here instead of the chicken. Or you can use tofu for a plant-based option. 
• Onion – I use half a large onion or you can use a large shallot thinly sliced. 
• Garlic – I use garlic in the marinade and sauce. My meal prep hack is to keep a jar of peeled garlic (that I peel myself) in the fridge to last me throughout the week. 
• Citrus zest and juice– you can use the zest and juice of a lime or lemon. 
• Yogurt – I use plain, unsweetened yogurt (Greek is fine) in this recipe. You’ll need it for the marinade and tzatziki. Or you can use coconut yogurt for a plant-based option. 
• Smoked paprika – is made from a smoked bell pepper and it’s not spicy at all. I prefer smoked paprika in this recipe as opposed to regular paprika. 
• White wine vinegar – everything needs acid!  
• Herbs– I use a combination of different herbs for the green tzatziki. I love basil, parsley, dill, and mint. 
• Cucumber – I love Persian cucumbers because of their thin skin and tiny seeds. 
• Lavash – optional, but my family loves it or you can serve with pita or on a grain bowl. 

How to make chicken kabobs with green goddess tzatziki? 

1. Make the marinade: Combine all marinade ingredients in a large container. Add the chicken pieces and toss to coat. Marinate chicken for up to 1 hour at room temperature or up to 2 days in the fridge. Turn the chicken once during this time.
2. Make the tzatziki: In a food processor or blender, blend yogurt, garlic, salt, lemon juice, vinegar and herbs. If you want it spicy, add ½ jalapeno with the herbs. Blend until smooth. Transfer to a bowl and stir in the cucumber.
3. Preheat a grill over high heat or the broiler in the oven.
4. Thread the chicken pieces all with chicken and a few folded lemon slices and/or add vegetables, if you like. Discard marinade and onions.
5. Grill the kabobs for 10-12 minutes, turning occasionally. The chicken is done when the juice that runs out is clear rather than pink or the internal temp reaches 165 degrees F. You can allow these to rest for a few minutes on a platter, but cover them so they stay warm.
6. One way to serve: spread a layer of lavash bread on a serving platter and place the kabob skewers on top. Place a piece of bread over each skewer and hold the chicken down while you pull out the skewer. Serve with green goddess tzatziki.

Tips 

• Quick cooking vegetables that you can grill on the same skewer as the chicken: pepper pieces or mini sweet bell peppers, onion pieces, zucchini slices, mushrooms, blanched hard vegetables like cauliflower or carrots. 
• If using bamboo skewers, soak skewers for 30-60 minutes so they don’t burn. 
• Make the sauce a day in advance and refrigerate to thicken up.

Substitutions 

• Chicken – lamb or extra firm tofu. See notes for how to use tofu. 
• Lime – lemon
• Yogurt – coconut yogurt

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 give this chicken kabobs recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

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Chicken Kabobs with Green Goddess Tzatziki

Pamela

5 from 1 vote

Print Recipe

Servings 4 -6

Ingredients

  

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• 2 pounds boneless skinless chicken thighs cut into 1 ½ - 2 inch pieces
• Marinade:
• 1/2 large onion or a large shallot peeled and thinly sliced
• 1 clove garlic peeled and crushed
• Zest of 1 lime or lemon
• Juice of 1 lime or lemon
• 2 Tablespoons unrefined olive oil
• ¼ cup plain unsweetened yogurt or Greek yogurt or coconut yogurt
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1 teaspoon smoked paprika or regular paprika I prefer smoked
• Green Goddess Tzatziki:
• 1 cup full fat Greek yogurt Straus makes a great organic one or plain, unsweetened coconut yogurt
• 1 medium clove of garlic minced
• ½ teaspoon salt
• 1 ½ Tablespoons fresh lemon juice
• ½ Tablespoon white wine vinegar
• 2 Tablespoons fresh basil leaves
• 2 Tablespoons fresh flat-leaf parsley leaves
• 1 Tablespoon fresh dill
• 1 Tablespoon fresh mint
• 1 Persian cucumber if you can’t find Persian, use ½ a regular cucumber, peeled and seeds removed, coarsely grated and squeezed to get excess moisture out
• Cooking & Garnish:
• 8 flat metal skewers
• 1 lemon or lime sliced into thin rounds optional but pretty for presentation
• 1 12-oz package of lavash bread, if desired

Instructions

 

• Make the marinade: Combine all marinade ingredients in a large container. Add the chicken pieces and toss to coat. Marinate chicken for up to 1 hour at room temperature or up to 2 days in the fridge. Turn the chicken once during this time.
• Make the tzatziki: In a food processor or blender, blend yogurt, garlic, salt, lemon juice, vinegar and herbs. If you want it spicy, add ½ jalapeno with the herbs. Blend until smooth. Transfer to a bowl and stir in the cucumber.
• Preheat a grill over high heat or the broiler in the oven.
• Thread the chicken pieces all with chicken and a few folded lemon slices and/or add vegetables, if you’d like. Discard marinade and onions.
• Grill the kabobs for 10-12 minutes, turning occasionally. The chicken is done when the juice that runs out is clear rather than pink. You can allow these to rest for a few minutes on a platter, but cover them so they stay warm.
• Spread a layer of lavash bread on a serving platter and place the kabob skewers on top. Place a piece of bread over each skewer and hold the chicken down while you pull out the skewer. Serve with green goddess tzatziki.

Notes

Quick cooking vegetables that you can grill on the same skewer as the chicken: pepper pieces or mini sweet bell peppers, onion pieces, zucchini slices, mushrooms, blanched hard vegetables like cauliflower or carrots.

Lamb would also work well here instead of chicken.

For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place on a cutting board. Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side.

If using bamboo skewers, soak skewers for 30 - 60 minutes.

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