Greek Chicken Kebabs with Tzatziki and Greek Salad

ChickenEntree

Jun 7

Written By Amelia

These Loaded Greek Chicken Kebab Pitas are FULL of Mediterranean flavor thanks to super juicy grilled chicken, creamy tzatziki, crunchy cucumber tomato salad, and feta cheese wrapped in warm pita bread.

About This Greek Chicken Kebabs with Tzatziki & Greek Cucumber Salad Recipe

If you're looking for a fresh, flavorful meal that's perfect for summer/fall grilling, these Loaded Greek Chicken Kebab Pitas are it!!! Chicken thighs are marinated in a mixture of Greek yogurt, lemon, garlic, oregano, and spices before being grilled until juicy and lightly charred. They're served in warm pita bread with homemade tzatziki, a simple Greek cucumber salad, and crumbled feta for an easy meal that is delicious AND nutritious!

Why You'll Love

Juicy, flavorful chicken thanks to the yogurt-based marinade
Perfect for grilling season and outdoor entertaining
Easy to prep ahead for busy weeknights
Loaded with fresh Mediterranean-inspired ingredients
Great for meal prep and leftovers
Easily customizable with your favorite toppings
Can be grilled or baked in the oven

Ingredients You'll Need

For the Greek Chicken Kebabs

Boneless skinless chicken thighs
Olive oil
Greek yogurt
Lemon juice
Garlic
Dried oregano
Kosher salt and black pepper
Smoked paprika
Onion powder
Cumin
Red wine vinegar
Optional: Better Than Bouillon chicken base

For the Tzatziki

Greek yogurt
Cucumber
Garlic
Olive oil
Lemon juice
Fresh dill
Salt and pepper

For the Greek Salad Topping

Persian cucumbers
Roma tomatoes
Red onion
Dried oregano
Extra virgin olive oil
Red wine vinegar
Lemon juice
Salt and pepper

For Serving

Pita bread or naan
Feta cheese
Hummus
Fresh dill

How To Make

Start by marinating the chicken in olive oil, Greek yogurt, lemon, garlic, oregano, and spices for at least four hours or overnight. While the chicken marinates, prepare the tzatziki and Greek salad topping and refrigerate until ready to serve. Thread the chicken onto skewers and grill until lightly charred and cooked through. Warm the pita bread, then assemble each pita with hummus, chicken, Greek salad, tzatziki, feta, and fresh dill before serving.

Tips For Success

Marinate the chicken overnight for the best flavor.
Use chicken thighs instead of chicken breast for juicier kebabs.
Squeeze as much moisture as possible from the cucumber before making the tzatziki.
Allow the chicken to rest for a few minutes before assembling.
Warm the pita bread before serving for the best texture.
Add pepperoncini or Kalamata olives for extra Mediterranean flavor.
Broil the chicken for a few minutes if using the oven to mimic grilled char.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?
Yes! Chicken breast works well, but thighs stay more tender and juicy.

Can I make the chicken ahead of time?
Yes! The chicken can be marinated up to 24 hours in advance and cooked when ready to serve.

Can I bake the chicken instead of grilling it?
Yes! Bake at 425°F for 18–22 minutes, then broil for 2–4 minutes until lightly charred.

How long does tzatziki last?
Stored in an airtight container in the refrigerator, tzatziki will keep for up to 3 days.

Can I make these gluten-free?
Yes! Serve the chicken and toppings over rice, lettuce, or in your favorite gluten-free pita.

Can I freeze the marinated chicken?
Yes! Freeze the chicken directly in the marinade for up to 3 months. Thaw overnight in the refrigerator before cooking.

What To Serve With

Hummus and pita chips
Roasted vegetables
Greek pasta salad
Watermelon feta salad
Grilled corn on the cob

More Recipes You'll Love

Greek Chicken Kebabs with Tzatziki and Greek Cucumber Salad

Yield: 6-8

Author: Amelia is NOT a Chef

Prep time: 30 MinCook time: 15 MinInactive time: 5 HourTotal time: 5 H & 45 M

These Loaded Greek Chicken Kebab Pitas are packed with juicy marinated chicken, creamy homemade tzatziki, a fresh Greek salad topping, and crumbled feta, all wrapped in warm pita bread. Perfect for summer grilling, meal prep, or an easy weeknight dinner, they're fresh, flavorful, and loaded with Mediterranean-inspired ingredients.

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Ingredients

Chicken Kebabs

2 lbs boneless skinless chicken thighs, cut into 1½-inch pieces
1/4 cup olive oil
1/4 cup plain Greek yogurt
Zest of 1 lemon
3 tablespoons fresh lemon juice
5–6 cloves garlic, finely grated
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon cumin
1 tablespoon red wine vinegar
1 teaspoon Better Than Bouillon chicken base (optional)

Tzatziki Sauce

1 cup full-fat Greek yogurt
1/2 medium cucumber, grated and squeezed dry
2 cloves garlic, grated
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
1/4 cup fresh dill, finely chopped
Salt and black pepper, to taste

Greek Cucumber Salad

3 Persian cucumbers, diced
3 Roma tomatoes, diced
1/2 small red onion, finely diced
1 tablespoon dried oregano
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
Salt and black pepper, to taste

Assembly

6–8 pita breads or naan
8 oz feta cheese, crumbled
Hummus (optional)
Extra chopped dill

Instructions

Chicken Kebabs

In a large bowl, whisk together the olive oil, Greek yogurt, lemon zest, lemon juice, garlic, oregano, kosher salt, black pepper, smoked paprika, onion powder, cumin, and red wine vinegar. Stir in the Better Than Bouillon and coriander if using.
Add the chicken and toss until evenly coated. Cover and refrigerate for at least 4 hours or up to overnight.

Tzatziki

In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until smooth and well combined. Cover and refrigerate until ready to serve.

Greek Cucumber Salad

In a large bowl, combine the cucumbers, tomatoes, red onion, oregano, olive oil, red wine vinegar, lemon juice, salt, and pepper. Toss well and refrigerate until ready to assemble.

Grill & Assembly

If using wooden skewers, soak them in water for at least 30 minutes.
Thread the marinated chicken onto skewers. Preheat a grill to medium-high heat.
Grill the kebabs for 10–14 minutes, turning every few minutes, until lightly charred and the chicken reaches an internal temperature of 165°F.
Remove from the grill and let rest for 5 minutes.
Warm the pita breads or naan until soft and pliable.
Spread a layer of hummus on each pita, if using. Add the grilled chicken, followed by the Greek salad topping, tzatziki, crumbled feta, and extra dill. Serve immediately.

OVEN Instructions

Preheat the oven to 425°F.
Thread the marinated chicken onto skewers and place them on a wire rack set over a foil-lined baking sheet. (If you don't have a wire rack, place them directly on a parchment-lined baking sheet.)
Bake for 18–22 minutes, or until the chicken reaches 165°F internally.
For extra color and char, switch the oven to broil for the final 2–4 minutes, watching closely to prevent burning.
Remove from the oven and let the kebabs rest for 5 minutes before serving.
Alternative (No Skewers): You can also spread the marinated chicken pieces directly onto a parchment-lined baking sheet and bake at 425°F for 18–22 minutes, then broil for 2–4 minutes. Once cooked, simply pile the chicken into the pitas.