Yogurt-Marinated Chicken Kabobs With Tzatziki Sauce

35 g
11 g
4 g
Total Fat
15 min
Prep Time
25 min
Cook Time


Yogurt-Marinated Chicken

1 (6-ounce) container plain Greek yogurt

¾ cup cilantro, minced

1 teaspoon dried oregano

2 tablespoons lemon juice

2 large garlic cloves, minced

½ teaspoon cayenne pepper

1 teaspoon cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 cubes, 5 per skewer)

8 (6-inch) wooden skewers

Extra-virgin olive oil


Tzatziki Sauce

1 cup plain, full fat Greek yogurt

2 cloves garlic, minced

1 medium cucumber, partially peeled, chopped

Juice of 1 lemon

Salt and freshly ground pepper, to taste

Few sprigs of chopped fresh mint or dill, optional

Nutrition Facts

per serving

Calories: 217
Protein: 35 g
Carbohydrate: 11 g
Fiber: 1 g
Total Fat: 4 g
Saturated fat: 2 g
Cholesterol: 68 mg
Calcium: 31% DV
Sodium: 370 mg


  1. For the marinade, mix together the yogurt, cilantro, oregano, lemon juice, garlic, cayenne pepper, cumin, salt and pepper in a large bowl.  
  2. Add the chicken cubes and toss until the chicken is evenly coated. Cover and refrigerate for 3 hours or overnight. 
  3. For the Tzatziki Sauce, combine all the ingredients in a bowl. Refrigerate for 1 hour to allow the flavors to blend. 
  4. To cook the chicken, thread the cubed chicken onto double skewers and discard the marinade. 
  5. Preheat a cast-iron or nonstick skillet to medium heat. Heat 2 tablespoons of oil, add the chicken kabobs and cook 3-4 minutes per side, turning the kabobs until completely cooked, 8-10 minutes. To prevent crowding the skillet, cook the kabobs in batches.
  6. Serve with Tzatziki Sauce.



Using a double skewer prevents the chicken from spinning or falling off during cooking.  

Simple Swaps: 

Use ½ chicken and ½ firm fish such as haddock or mahi mahi.