Greek Chicken & Veggie Skewers with Tzatziki Dip

Ever find yourself staring into the fridge at 5 p.m., wondering what on earth you can throw together that’s both healthy and actually satisfying? We’ve all been there. That’s exactly why these Greek Chicken & Veggie Skewers with Tzatziki Dip have become my go-to weeknight hero. They’re a complete meal on a stick, packed with bright, sunny flavor and ready in about 30 minutes. It’s the kind of simple, feel-good dinner that makes everyone at the table happy.

Why You’ll Love This

This recipe is a total winner for so many reasons. First, it’s incredibly simple. You’re just chopping, threading, and grilling. No fancy techniques required. It’s also a fantastic way to get a healthy, veggie-packed dinner on the table without a lot of fuss. The marinade does all the heavy lifting, infusing the chicken with so much garlicky, herby goodness. And that cool, creamy tzatziki dip? So good. It’s the perfect tangy contrast to the smoky, charred skewers. Honestly, this is one of those healthy dinner recipes that truly doesn’t sacrifice an ounce of flavor.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for even cooking.
• 1 large red onion: Adds a sweet, sharp bite when grilled.
• 2 bell peppers (any color): For a pop of color and sweetness.
• 1 large zucchini: Grills up tender and delicious.
• ½ cup olive oil: The base of our simple, flavorful marinade.
• ¼ cup fresh lemon juice: For that essential bright, citrusy zing.
• 4 cloves garlic, minced: Because garlic makes everything better.
• 2 tsp dried oregano: The classic Greek herb we all love.
• 1 tsp salt: To season everything perfectly.
• ½ tsp black pepper: Just a little kick.
• Wooden or metal skewers: If using wooden, don’t forget to soak them!

For the Tzatziki Dip:

• 1 cup plain Greek yogurt: Provides a thick, creamy base.
• ½ cup grated cucumber: Squeeze out the excess water first!
• 1 tbsp fresh lemon juice: Keeps the dip bright and fresh.
• 1 tbsp fresh dill, chopped: The signature herb for tzatziki.
• 1 clove garlic, minced: For a little punch.
• Salt and pepper to taste: To bring all the flavors together.

Let’s Get Cooking Step by Step

1. If you’re using wooden skewers, start by soaking them in water for at least 30 minutes. This keeps them from burning on the grill.
2. Make the marinade. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add the cubed chicken to the bowl and toss until every piece is well coated. Let it marinate for at least 15 minutes at room temperature. If you have more time, you can cover it and pop it in the fridge for up to 4 hours.
4. While the chicken marinates, chop your veggies into 1-inch chunks and make the tzatziki. Grate the cucumber, then use your hands or a clean kitchen towel to squeeze out as much liquid as you can. Mix it with the yogurt, lemon juice, dill, garlic, salt, and pepper. Cover and refrigerate until you’re ready to eat.
5. Now, thread your skewers. Alternate pieces of marinated chicken with chunks of onion, bell pepper, and zucchini. Don’t pack them too tightly; this helps everything cook evenly.
6. Heat your grill, grill pan, or broiler to medium-high heat. Grill the skewers for about 4-5 minutes per side. You’re looking for those beautiful grill marks and for the chicken to be cooked through. The internal temperature should reach 165°F.
7. Take them off the heat and let them rest for a couple of minutes. Serve immediately with that cool, delicious tzatziki dip for dunking.

Easy Marinade Ideas For The Chicken

That oregano-lemon-garlic combo is a classic for a reason, but don’t be afraid to play around! If you want to switch it up, try a tablespoon of tomato paste mixed into the marinade for a deeper, richer flavor. A teaspoon of smoked paprika would add a wonderful warmth. Or, for a citrus twist, use orange juice instead of lemon and add a pinch of red pepper flakes. The beauty of this simple chicken recipe is how adaptable it is.

Serving Suggestions For Greek Skewers

These skewers are a full meal on their own, but they also play well with others. For a true Greek night vibe, serve them alongside a quick couscous or orzo salad, some warmed pita bread, and a big Greek salad with plenty of feta. They also make a fantastic main dish for a healthy dinner spread. If you’re looking for quick dinner ideas for a crowd, just double the recipe and set up a skewer bar—everyone can build their own!

Variations & Substitutions

This recipe is wonderfully flexible. Not a fan of chicken breast? Chicken thighs work beautifully and stay extra juicy. For a vegetarian version, swap the chicken for extra-firm tofu or large chunks of halloumi cheese. You can also mix up the veggies—cherry tomatoes, mushrooms, and yellow squash are all great options. If you’re out of fresh dill for the tzatziki, a teaspoon of dried dill will work in a pinch. The goal is to use what you have to create a healthy dinner that works for you.

Storage & Reheating Tips

Leftovers will keep in an airtight container in the fridge for 3-4 days. You can also freeze the cooked skewers for up to 3 months. Just let them cool completely, then store them in a freezer-safe bag. To reheat, the best method is in the oven. Preheat your oven to 350°F and warm the skewers on a baking sheet for about 10-15 minutes, or until heated through. You can also use the microwave, but the veggies might get a little soft. Always make sure the internal temperature reaches 165°F when reheating.

Frequently Asked Questions

Can I make these Greek Chicken Skewers ahead of time?

Absolutely! This is one of my favorite healthy chicken recipes for meal prep. You can marinate the chicken and chop the veggies up to a day in advance. Keep them separate in the fridge. Then, just thread and grill when you’re ready. You can also make the tzatziki dip a day or two ahead.

Can I cook these in the oven instead?

You sure can. If the weather isn’t cooperating for grilling, just preheat your oven to 400°F. Arrange the skewers on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and the veggies are tender.

What’s the secret to keeping the chicken from drying out?

The two big secrets are not overcooking it and using a good marinade. Pull the skewers off the heat as soon as the chicken reaches 165°F. Letting it rest for a few minutes before serving also helps the juices redistribute. And honestly, that’s why I love serving it with the tzatziki—it adds a boost of moisture and flavor with every bite.