Mediterranean Chicken Kabobs

I love Middle Eastern food, so so much. We had a tiny little restaurant near my house growing up that had the most amazing kabobs, grape leaves, hummus – and everything they have is good. Not like some restaurants where you have to know what to get to have a great meal – you could request marinated toilet paper and it would somehow turn out yum. I still think about the place, and every time I make the journey to my hometown, I stop there for my favorite kabobs.


It’s been awhile since I’ve had them, and I have been smelling yummy grill food all week, since the weather here is finally warming up – so a plan was put in place to re-create these delicious kabobs, or at least try.


They turned out really great! I was actually surprised that it worked out as well as it did. We made these once, did a little tweaking, and the second time, they were perfect. Hubby cooks them on skewers on the grill, but I imagine they can be made in the broiler or baked in the oven as well, but you’ll be missing the charred outer layer.


This part is coming from hubby (so take his word for it.. and it’s wrong, I’m waiving my responsibilities) – “Turn the grill to 450 degrees and cook them for 8 minutes, flip them over, and cook them for another 8 minutes.” He’s a man of few words (totally not true, but I guess chicken isn’t all that interesting to him.


Cooking these bad boys is pretty easy and quick – but the prep work is another story. I don’t want to scare you away, because they are so yum that you have to make them, but the tzatziki sauce is another story. Don’t worry, we’ll work through it together.


Let me apologize in advance for the lack of pictures while making the sauce, both hands were required for grating a cucumber and cleaning up the mess I made (mostly cleaning up the mess). I don’t even like cucumber, so I was angry the whole time I was sloshing cucumber juice all over the counter, thinking about how I wasn’t going to enjoy this recipe. WRONG. WRONG. Totally and completely wrong. I really can’t taste the cucumber, or if I can, I like it mixed with these flavors.


Okay, let’s do this thing. Power through these seemingly-endless steps, just keep telling yourself that your mouth is going to be filled with yum very, very soon.

Mediterranean Chicken Kabobs
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  • 4 chicken breasts
  • 1/2 red onion
  • 1 T EVOO
  • 1 1/2 T lemon juice
  • 1 tsp dill
  • 1/2 tsp each of sea salt, onion powder, and garlic powder
  • Tzatziki Sauce
  • 1 cup 0% plain greek yogurt
  • 1 tsp minced garlic
  • 1 medium cucumber, peeled
  • 1 1/2 tsp lemon juice
  • 1/4 tsp sea salt
  • Bowl
  • 1 cup baby spinach
  • 1/4 cup cooked brown rice or quinoa


    For the chicken
  1. Cut chicken breast into 1 inch cubes and combine with all ingredients except red onion in a bowl or ziplock bag
  2. Mix well and allow to marinate in the fridge for a minimum of 2 hours
  3. Cut onion into 1 inch squares
  4. Once chicken has marinated, slide cubes onto skewer, placing a red onion between each one
  5. Cook on the grill at 450 degrees for 16 minutes, turning the kabobs halfway through
  6. For the Tzatziki Sauce
  7. Peel cucumber and grate into a bowl
  8. Once grated, transfer to a strainer to remove as much excess liquid as possible (can even hand strain with a clean dish rag of tea towel)
  9. Combine all ingredients in a bowl and mix well
  10. Refrigerate until ready to use
  11. For the bowl
  12. Layer baby spinach and brown rice/quinoa in a large bowl
  13. Remove chicken and onions from skewers, placing them in the bowl
  14. Top with 1-2 T of the tzatziki sauce
  15. Enjoy immediately!

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