Marinated and grilled Greek chicken kabobs with avocado Ttzaztiki make the perfect easy and flavor-packed paleo and Whole30 summer meal! Juicy chicken marinated in greek dressing with lots of veggies tossed with spices and lemon juice and then grilled until they get those perfect crispy edges, while still being tender on the inside. Serve them with homemade avocado tzatziki for an easy and healthy meal loaded with protein, veggies, and healthy fats. Gluten-free, dairy-free, Whole30, paleo, and low-carb.

This recipe first appeared on Instagram in partnership with Primal Kitchen.

It’s almost Labor Day weekend and that means summer is officially coming to an end. Granted it will feel like summer here for another month or so, but Labor Day means back to school and a regular routine for most. I figured it would be the perfect time to share one last summer recipe – Greek chicken kabobs with avocado tzatziki!

I’m a sucker for any kind of Greek food and kabobs just seem like the perfect way to close out summer. They are easy to throw together, cooked on the grill, and are perfect for one more summer BBQ, potluck, or cookout. Oh, and did I mention they are absolutely delicious!

The chicken is quickly marinated in the Greek dressing to help infuse the flavor. Similarly, the veggies are tossed with some oil, spices, and lemon juice to give them a fresh and zippy flavor. And they are all placed on a grille until charred and you get those little crispy bits around the edges (the best!!).

Then you dip them in the avocado tzatziki and it’s a match made in heaven!

I love this recipe so much because it makes a decent amount of food and we usually have leftovers of both the chicken and veggies and the avocado tzatziki. You can also make this for meal prep as they will keep in the fridge for a few days.

Greek Chicken Kabobs

Greek chicken skewers are loaded with veggies, marinated chicken, and lots of flavor! They come together in 25 minutes and are perfect for your summertime BBQs, picnics, potlucks, or just a simple dinner. Here is what you need:

• chicken breast
• Greek dressing⁠ (I used Primal Kitchen)
• summer squash
• bell peppers
• onion
• avocado oil⁠
• lemon juice⁠
• dried oregano
• salt and pepper

First, toss the chicken with the Greek dressing and some salt and pepper in a plastic bag or glass container. Let it marinate for 1-2 hours. Be careful not to over marinate it as you don’t want the chicken to break down.

When the chicken is done marinating, toss squash, peppers, and onion with avocado oil, lemon juice, oregano, and salt and pepper. Next assemble kabobs by piercing the chicken and veggies through metal skewers. Alternate with veggies and chicken. There is no right or wrong way to do it, I like to alternate the meat with different veggies to make it look pretty.

Grill chicken kabobs for 10-15 minutes, flipping once, until chicken is cooked through and veggies are crispy. While the kabobs cook, make the avocado tzatziki. Once everything is done, get your dip on and enjoy!

Serve it up with some air fryer potatoes, cauliflower rice (this green goddess goes so well with it), or with salad for an easy paleo and Whole30 approved meal. It also goes great with regular white rice. Pro tip – mix the rice with the avocado tzatziki – it’s so good!

Avocado Tzatziki

Tzatziki is one of my favorite things about having Greek food. It’s thick and creamy, light and refreshing, and goes with just about anything. That is to say, I’m willing to put it on just about anything. To switch it up from my Greek yogurt version, I decided to use avocado instead.

Using avocado is absolutely delicious and makes this tzatziki dairy free and vegan! The key is using a high powdered blender (I love my Vitamix) to get a creamy and smooth texture. Other than that, it is made similarly to regular tzatziki. Here is what you need:

• avocados
• lemon juice
• fresh dill
• minced garlic
• red wine vinegar
• diced cucumber
• salt and pepper

First add the avocados, lemon juice, minced garlic, red wine vinegar, and 2 tablespoons of dill in your blender and blend until smooth. Next add mixture to a bowl and then stir in diced cucumber and remaining dill and season with salt and pepper to taste. Finally, put it on everything and anything 😜

But really, use it as a dip for your Greek chicken skewers and enjoy! The leftovers are also great for lots of other things – use as a dip with raw veggies, chips, or pita, as the “mayo” for chicken salad, as a salad dressing, with grilled shrimp, and more!

Substitutions for Greek Chicken Kabobs

Here are some substitutions to easily change the flavors and ingredients in these grilled chicken kabobs:

• protein – any protein you like works! I think steak or shrimp would be super delicious. Just adjust the cooking time to accommodate whatever you use. If using shrimp, be careful not to marinate it too long as you don’t want them to break down too much.
• veggies – any kind of veggies you like will work! Mushrooms, eggplant, and cherry tomatoes would also be delicious.
• marinade – you could totally use whatever kind of dressing you like to change the flavors up.
• oil – you can use olive oil instead of avocado oil if you like.
• avocado tzatziki – you can use a homemade tzatziki or store bought one instead.

By switching out the veggies, protein, or marinade, you can easily make a new delicious meal without too much effort!

More Paleo & Whole30 Recipes perfect for summer

Here are some of my favorite easy paleo and Whole30 recipes that are perfect for the summertime:

• Whole30 Fish Taco Bowls
• Jalapeno Ranch Turkey Burgers
• Sun Dried Tomato Chicken Burgers with Avocado Basil Aioli
• Tropical Chicken Salad with Mango Dressing
• Greek Chicken Pasta Salad with Zucchini Noodles (leave out the feta)
• Balsamic Chicken & Veggies Skillet
• Grilled Steak with Pistachio Pesto
• Cauliflower Shrimp Fried Rice

5 from 3 votes

Greek Chicken Kabobs

Author: Kelly

Marinated and grilled Greek Chicken Kabobs with Avocado Tzaztiki make the perfect easy and flavor packed paleo and Whole30 summer meal! Juicy chicken marinated in greek dressing and lots of veggies tossed with spices and lemon juice and then grilled until they get those perfect crispy edges, while still being tender on the inside. Serve them with homemade avocado tzatziki for an easy and healthy meal loaded with protein, veggies, and healthy fats. Gluten free, dairy free, Whole30, paleo, and low carb!

Pin Recipe Print Recipe

Course: Main Course

Calories: 327kcal

Protein: 28g

Carbs: 17g

Fat: 17g

Prep Time: 10 minutes

Total Time: 25 minutes

Servings: 4

ingredients

Greek Chicken Kabobs

• 1 pound chicken breast (cubed)
• 3 tablespoons Greek dressing (I used Primal Kitchen)
• 2 medium summer squash (460 grams) (I used one summer squash and one zucchini)
• 2 medium bell peppers, chopped (380 grams)
• 1/2 large onion, chopped (165 grams)
• 1 tablespoon avocado oil
• 1 tablespoon lemon juice
• 1/2 tablespoon dried oregano
• salt and pepper, to taste

Avocado Tzatziki (makes 1 1/2 cups)

• 2 large avocados (275 grams)
• 2 cloves garlic, minced
• 1/4 cup lemon juice
• 1/2 tablespoon red wine vinegar
• 1/4 cup fresh dill, divided
• 1 cup deseeded and diced cucumber
• salt and pepper, to taste

instructions

• Marinate the chicken. Add chicken, Greek dressing, and salt and pepper to a plastic bag or sealable dish and mix well to combine. Marinate for 2 hours.
• When the chicken is almost done marinating, heat grill to medium-high heat. Add chopped veggies to a large bowl with avocado oil, lemon juice, dried oregano, and salt and pepper. Mix well to combine. Assemble kabobs by piercing the chicken and veggies through metal skewers. Alternate with veggies and chicken. Grill for 10-15 minutes, flipping once, until chicken is cooked through and veggies are crispy.
• While the kabobs cook, make the avocado tzatziki. Place the avocados, minced garlic, lemon juice, red wine vinegar, and 1/2 the dill in a Vitamix or high powered blender and blend until smooth. Add to a bowl and stir in cucumber, remaining dill, and salt and pepper to taste.
• Dip kabobs in the avocado tzatziki and enjoy!⁠

notes

Store the leftover avocado tzatziki in a tightly sealed glass jar in the fridge for up to a week.

This recipe can easily be doubled or tripled for a crowd!

You can use wooden skewers, just make sure you soak them for a few hours so they don't light on fire when grilling.

nutrition

Nutrition Facts

Greek Chicken Kabobs

Amount Per Serving (1 /4 of kabobs with 2 tablespoons avocado tzatziki)

Calories 327 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Potassium 726mg21%

Carbohydrates 17g6%

Fiber 6g25%

Sugar 9g10%

Protein 28g56%

Vitamin A 164IU3%

Vitamin C 152mg184%

Calcium 42mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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