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


For the marinade:

  1. 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. 

For the Tzatziki Sauce:

  1. Combine all the ingredients in a bowl. Refrigerate for 1 hour to allow the flavors to blend. 

For the chicken:

  1. To cook the chicken, thread the cubed chicken onto double skewers and discard the marinade. 
  2. Preheat a cast-iron or nonstick skillet to medium heat. Heat 2 tablespoons of oil, add the chicken kabobs and cook 3 to 4 minutes per side, turning the kabobs until completely cooked, 8 to 10 minutes. To prevent crowding the skillet, cook the kabobs in batches.
  3. Serve with Tzatziki Sauce.


Tips + Tricks:  

  • 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.