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Close up of grilled Greek Chicken Kabobs with a bowl of avocado tzatziki and lemon wedges on a baking sheet.
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5 from 3 votes

Greek Chicken Kabobs

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!
Course Main Course
Cuisine American
Keyword Avocado Tzatziki, Greek Chicken Kabobs, Greek Chicken Skewers
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 327kcal
Author Kelly

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

Serving: 1/4 of kabobs with 2 tablespoons avocado tzatziki | Calories: 327kcal | Carbohydrates: 17g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Potassium: 726mg | Fiber: 6g | Sugar: 9g | Vitamin A: 164IU | Vitamin C: 152mg | Calcium: 42mg | Iron: 4mg