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Chicken Kabobs with Tzatziki Sauce

Recipe developed by Gulzat Dalton

Grilled food cooked to perfection never disappoints! Add all the yums you love onto a skewer, throw on veggies that your grill gets all fired up about, marinate those bad boys with the best of the best, and kick delicious into high gear! Feel free to ignite your taste buds with your favorite- beef, pork, chicken, OR spark some excitement and try all three!

This Middle Eastern inspired kabab recipe pairs superbly with your favorite CorEats. The possibilities are literally endless- Flatbread, Cheesy Garlic Bread, and Better Than Bought Tortillas are all brilliant pairings. But let’s not forget dessert. Bring on the outdoor fiesta feasts and try pairing these scrumptious chicken kabobs with another outdoor fan favorite- CorEats Ice Cream Cake! With recipes so easy to whip up, SO mouth watering-ly delicious, so wholesome, the only cause you need to celebrate with food this good is… Well, is being hungry! 

Fire up that grill my friend, this recipe is well done and smokin’ hot! 


Chicken Kabobs
2 lb. boneless skinless chicken breast, diced into 1- ½ inch chunks
2 large red bell peppers, seeded and cut into 1-inch pieces
3 small zucchini, sliced ¼ inch thick
1 large red onion, cut into 1-inch wedges
2 Tbsp avocado oil
1 tsp dried oregano, divided
1 tsp dried basil, divided
Smoked paprika to sprinkle, optional


2 Tbsp avocado oil
3 Tbsp fresh lemon juice
1 tsp red wine vinegar
3 cloves garlic, minced
2 tsp dried oregano, divided
1 tsp dried basil, divided
1 tsp dried thyme
1 tsp ground coriander
1 tsp salt
½ tsp ground black pepper




Chicken Kabob Instructions
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1. If using wooden skewers, soak them in water for 30 minutes. 

2. Make a marinade by mixing avocado oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander, salt and pepper in a bowl, whisk very well.

3. Place chicken in a gallon size resealable bag, pour the marinade over chicken and marinate for at least 45 minutes to 2 hours. Drain the chicken from the marinade.

4. Drizzle and toss veggies with 2 Tbsp of olive oil and season with remaining 1 teaspoon oregano, 1 teaspoon basil, and salt to taste.

5. Preheat a grill over medium to high heat.  Thread 1 bell pepper piece, 1-2 onion pieces, 1 zucchini piece, and two chicken pieces onto a skewer. Repeat to fill skewer, finishing with 1 piece of bell pepper and sprinkle with smoked paprika. If using metal skewers, remember your chicken will cook faster because the metal will conduct cooking inside.

Grill method 
Lightly brush grill with avocado oil.  Place skewers on the grill.  Rotate after five minutes.  Cook until chicken reaches 165 degrees in the center, about 8 -12 minutes.

Conventional Oven method 
Preheat oven 425 F. Bake chicken kabobs in a single layer on a baking sheet with aluminum foil for 12-15 minutes. 

6. Garnish with parsley; serve with Tzatziki Sauce *recipe below




Tzatziki Sauce
1 cup vegan sour cream* or Greek yogurt

1 medium cucumber, peeled, seeded and minced

2 Tbsp fresh lemon juice

1 garlic clove, finely minced

1 Tbsp chopped fresh dill

1 Tbsp chopped fresh parsley

½ tsp salt

¼ tsp pepper

*For dairy-free options use your favorite non-dairy replacements. My favorite brands are Follow your Heart and Kite Hill.

Tzatziki Sauce Instructions
1. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and parsley. Chill until ready to use.

2. Store in an airtight container for up to 5 days.





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