Paired with tzatziki and full of tender chicken, veggies, and an herb-y garlic marinade, these Greek Kebabs are the perfect, quick & easy, healthy summer dinner!
Gosh it feels so good that it’s Friday. ♡ It also feels really good that dinner, tonight, is already taken care of, because I have leftover Greek Kebabs and tzatziki sauce. 🙌
Have no fear if you don’t have leftovers, because these kebabs are a cinch to put together, so there’s still plenty of time. 🙌 🙌
Like I talked about on Wednesday, Trevor and I have been going crazy for kebabs lately.
I love them for so many reasons:
- They’re versatile. Chicken kebabs. Beef kebabs. Vegetarian kebabs… the possibilities are endless!
- They’re typically healthy. Lean protein and veggies? Heck yes!
- They’re s.i.m.p.l.e. Lean protein + veggies + some kind of sauce? I can handle that!
- They’re DEEEE-licious. Especially these Greek Kebabs, because the marinade is made up of yummy things like sun dried tomatoes, lemon juice, garlic, and spices!
Healthy, simple, delicious Greek Kebabs comin’ at ya!
Like I’ve said 1,000 times weekends don’t really mean anything to Trevor and me since we work from home.
This weekend I’m actually excited, because we’re doing some really fun things!
Tonight, nothing too crazy is happening, but we have been thinking of reinstating our Friday Night Mexican Nights that we did e.v.e.r.y. Friday in Seattle. Tonight, we have these leftover Greek Kebabs, like I said, but next Friday, you better believe we’ll be eating chips and salsa while sipping on a gigantic margarita. It’s my happy place. 💃
Saturday, we’re going out with some friends. We’re trying this restaurant called Cento and it looks freaking amazing. The bacon-wrapped dates, burrata, arancini, pizzas, and pastas are all calling my name. My mouth literally just started watering. I’ll for sure be wearing my stretchy pants that night.
THEN on Sunday we’re going to an event at Sur La Table, which I ♡, where we get to try cocktails and eat #allthefood. I literally cannot wait for this event. I’m sure I’ll be snapchatting, so make sure you follow along!
As you can see, it’s going to be a full, fun weekend, so I’m really glad that tonight, we’re just chilling at home with Greek Kebabs.
Which – btw – let me tell you how easy these are to make.
First, you’re going to prep your chicken and veggies: chicken breasts, red bell pepper, zucchini, and red onion all get cubed in that classic kebab fashion. Set these aside while you prep your marinade.
Simply whisk together sun dried tomato oil, sun dried tomatoes, red wine vinegar, lemon juice, garlic, oregano, basil, and salt. Pour over the chicken and veggies and let sit in the fridge for 1-4 hours.
Then, you’re going to place the Greek Kebabs on skewers (I like these bamboo or these metal skewers), and grill ’em up. They only take about 10 minutes to grill, so you’ll be dipping these kebabs in creamy, fresh tzatziki in no time!
Perfectly tender chicken, crunchy veggies with a bright, garlicky, herb-i-licious marinade, these Greek Kebabs will be making many appearances this summer!
Beef? Chicken? Vegetarian? What are YOUR favorite kebabs? Show Me the Yummy!
- 1/4 cup oil from sun dried tomato jar
- 3 sun-dried tomatoes minced
- 3 tablespoons red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 3 cloves garlic minced or pressed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 pound boneless skinless chicken breasts* cubed into 1 and 1/2 inch chunks
- 1 red bell pepper cut into chunks
- 1 zucchini sliced into rounds
- 1 red onion halved and quartered
- Tzatziki for serving
- In a large bowl, whisk together marinade ingredients and pour over chicken and vegetables.
- Toss to fully coat chicken and vegetables and store in fridge, covered, for 1-4 hours.*
- Preheat grill for 10 minutes at medium high heat (400 degrees).
- While the grill is preheating, thread the chicken/veggies onto 4 skewers.**
- Lightly oil the grates of the grill and place the kebabs on the grill.
- Grill (covered) for 4-6 minutes, flip, and grill for an additional 4-6 minutes, or until chicken is no longer pink.
- Serve with tzatziki!
*Some people don't like marinating their chicken/veggies together, so feel free to do so separately - just split the marinade in half.
*Don't marinate longer than 4 hours, because the acid really starts to break the chicken down.
**If using bamboo skewers, make sure to soak them for at least 30 minutes to prevent burning.
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