Lemongarlic Grilled Chicken Kabobs with Yogurtcucumber Sauce

Q: Can I use chicken breast instead of thighs, and how should I adjust cooking?

Yes — chicken breast works fine but is leaner and dries out more easily, so cut into even 1‑inch cubes and don’t overcook. Watch the internal temperature with an instant‑read thermometer and remove at 165°F (74°C); you can reduce cook time slightly and consider a short brine or a touch more oil in the marinade to help keep breast juicy.

Q: What’s the best way to grill kabobs so they don’t stick or flare up?

Preheat the grill to medium‑high (about 400–450°F / 204–232°C), clean and oil the grates, and pat the chicken dry before threading to get a good sear and fewer drips. Use soaked wooden or metal skewers, brush a little oil on the skewers and chicken, turn the kabobs every 2–3 minutes for even char, and move them to a cooler spot if fat causes flare‑ups — think classic backyard BBQ technique.

Q: Are GRILLED CHICKEN KABOBS WITH YOGURT healthy — what should I know about nutrition?

They’re a protein-rich meal — the recipe estimates about 520 kcal and ~40–45 g protein per serving when made with thighs, and swapping to chicken breast lowers calories and fat while keeping protein high. Watch sodium in the marinade and sauce if you’re salt‑sensitive, choose lower‑fat yogurt if you want fewer calories, and balance the plate with whole grains or a big salad for fibre and nutrients.

My GoTo GRILLED CHICKEN KABOBS WITH YOGURT LemonGarlic Juicy

By Fia MartinezSeptember 21, 2025

5.00 (1 Ratings)

Table of Contents

Quick Hook

GRILLED CHICKEN KABOBS WITH YOGURT are my go-to for weeknight grilling. Oh my gosh, the lemon and garlic hit first.
The yogurt cucumber sauce cools everything down.

I remember burning a batch once. Still tasted great with extra tzatziki.
One bite and you'll be hooked.

Brief Overview

This dish nods to Greek and Middle Eastern kitchens.
Think Mediterranean chicken skewers with bright herbs.

Difficulty is easy medium. Prep takes about 20 minutes.
Marinate for 30 minutes to 2 hours for best flavor.

Cook time is 8 12 minutes on the grill. Makes four servings.
Serve with warm pita or rice for a proper chicken dinner.

Main Benefits

Top perk is protein packed and satisfying. Using Greek yogurt boosts calcium and probiotics. It’s a healthier weeknight grilling recipe.
Perfect for backyard barbies or a quick family meal.

What makes it special? The lemon garlic chicken kabobs marinade wakes up the meat.
The yogurt cucumber sauce, a simple tzatziki sauce recipe, cools the heat.

Pair with grilled vegetables to make grilled chicken skewers with vegetables.
Oh, and it doubles as a great clean eating option.

Practical notes from me. Use chicken thighs for juiciness with a chicken thigh marinade.
Breast works too if you watch time closely.

Trust an instant read thermometer.
Cook to 165° F ( 74° C) at the thickest part.

Quick serving idea. Stack skewers on warm flatbread. Spoon yogurt cucumber sauce over top.
Add lemon wedges and chopped herbs.

I love this recipe after a long day. It’s simple, bright, and forgiving. If you like turkey dishes, try the same marinade on turkey pieces.
Next up: the ingredients and exact amounts.

Opening note

If you love bold flavor, try GRILLED CHICKEN KABOBS WITH YOGURT tonight. I made these for a chaotic backyard dinner once.

Everyone raved. True story: a simple yogurt sauce wins over picky eaters every time.

Main Ingredients

For the Kabobs and Marinade

1 1/2 lb (680 g) boneless skinless chicken thighs, 1 inch cubes
3 tbsp (45 ml) extra virgin olive oil
2 tbsp (30 ml) fresh lemon juice
Zest of 1 lemon
3 garlic cloves, minced (about 1 tbsp)
1 tsp (2 g) smoked paprika
1 tsp (2 g) ground cumin
1 tsp (1 g) dried oregano
1 tsp (5 g) kosher salt
1/2 tsp (1 g) black pepper
Pinch red pepper flakes
8 10 wooden skewers or 4 6 metal skewers
1 red bell pepper, 1 small red onion, 8 12 cherry tomatoes optional

For the Yogurt Cucumber Sauce

1 cup (240 g) plain Greek yogurt
1/2 English cucumber, grated and drained
1 small garlic clove, minced
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra virgin olive oil
1 tbsp (6 8 g) fresh dill
1/4 tsp (1 2 g) kosher salt

Quality notes

Chicken should be pale pink and firm. Avoid strong smell.
Greek yogurt should be thick and creamy, full fat preferred.
Olive oil must be extra virgin for the best flavor.

Seasoning Notes

Essential combos

Paprika plus cumin creates warm depth. Add oregano for a Mediterranean touch. This sings with Lemon Garlic Chicken Kabobs vibes.

Flavor enhancers and aromatics

Lemon zest brightens everything. Fresh dill or mint lifts the yogurt. A splash of olive oil makes the sauce silkier.

Quick substitutions

Swap thighs for breast if you want leaner meat. Use mint for dill. If out of smoked paprika, use sweet paprika and a drop of liquid smoke.

Equipment Needed

Essentials

Grill or grill pan.
Instant read thermometer. Check for 165° F ( 74° C) .
Skewers, mixing bowls, tongs, sharp knife.

Household alternatives

Use the oven broiler if you lack a grill. Metal skewers replace soaked wooden ones. A fork and plate work for mixing the sauce.

Closing thought These kabobs are great for a casual Chicken Dinner or as part of Mediterranean Chicken Skewers night. They fit Weeknight Grilling Recipes and pair well with a Tzatziki Sauce Recipe or Yogurt Cucumber Sauce.

Trust me, the simplicity is the charm.

Cooking Method

If you want GRILLED CHICKEN KABOBS WITH YOGURT, this is the heart of the recipe. I love these for a simple weeknight feast.

As Julia Child said, People who love to eat are always the best people. True, right?

Prep Steps

Get your mise en place. Chop chicken into 1-inch cubes. Measure spices and juice. Grate and drain cucumber for the yogurt sauce.

Save time by prepping sauce while chicken marinates. Marinate 30 minutes to 2 hours for good flavor. For best results, marinate up to 6– 8 hours.

Safety first. Soak wooden skewers for 30 minutes . Wash hands and surfaces after raw chicken. Use an instant-read thermometer.

step-by-step Process

Mix olive oil, lemon, garlic, paprika, cumin, oregano, salt, and pepper.
Toss chicken in marinade. Chill 30 minutes to 2 hours .
Thread chicken and veg onto skewers, leaving spaces.
Preheat grill to 400– 450° F / 204– 232° C . Oil grates lightly.
Grill kabobs 8– 12 minutes , turning every 2– 3 minutes.
Check doneness with a thermometer. Aim for 165° F ( 74° C) .
Rest kabobs 5 minutes before serving.

Visual cues matter. Look for golden char and clear juices. Tomatoes will blister. Onions soften and caramelize.

Pro Tips

Use thighs for juicier results. I prefer thighs when I rush dinner. If using breast, cut pieces evenly.

Avoid common mistakes. Don’t overcrowd skewers. Don’t skip patting chicken dry. Acidic marinades can turn meat mealy if left too long.

Quick shortcuts: thread veggies and chicken separately for uneven cook times. Double the sauce and keep extra for dipping. Make the Tzatziki Sauce Recipe a day ahead for deeper flavor.

Make-ahead options work well. Marinate chicken up to 8 hours. Make Yogurt Cucumber Sauce the day before. Store separately and assemble before grilling.

These tips turn simple Grilled Chicken Kabobs into a memorable Chicken Dinner. Try them alongside warm pita, a lemon-herb rice, or as part of Mediterranean Chicken Skewers.

Honestly, once you nail the timing, these become your go-to Weeknight Grilling Recipes.

Recipe Notes

Oh my gosh, you have to try GRILLED CHICKEN KABOBS WITH YOGURT.
This recipe hits the sweet spot. Bright lemon. Garlic. Charred edges.

Serving Suggestions

Serve as a cozy weeknight Chicken Dinner.
Pile kabobs on warm pita. Add a drizzle of the Yogurt Cucumber Sauce.

I love pairing these with a simple Greek salad. Try chilled Sauvignon Blanc or iced mint tea.
For a picnic twist, make Grilled Chicken Skewers with Vegetables.

Storage Tips

Cool leftovers quickly. Store in an airtight container. Refrigerate up to 3 days.
For longer life, freeze the cooked pieces.

Thaw in the fridge overnight before reheating.
Reheat gently in a 350° F oven for 8 10 minutes.

Use a microwave for quick heat. Watch to avoid drying.
Use an instant read thermometer if unsure. Cook to 165° F ( 74° C) for safety.

Variations

Want a lighter twist? Swap thighs for breast. Vegan option: use pressed tofu or seitan.
For holiday vibes, borrow flavors from Turkey Dishes.

Make Lemon Garlic Chicken Kabobs by boosting lemon zest. Try Middle Eastern spices for Mediterranean Chicken Skewers.
I once tossed in halloumi.

Game changer.

Nutrition Basics

This is protein forward and filling. One serving gives about 40 grams protein.
Calories vary by cut used. Thighs add more fat.

Yogurt sauce adds calcium and probiotics. Cucumber brings hydration and fiber.
A good reminder: grilled food pairs well with veg sides.

Quick story: I burned my first batch. Rookie mistake. Patting chicken dry fixed it instantly. Huge lesson.
Also, drain your cucumber well.

Nobody wants watery tzatziki. If you like specifics, follow the Tzatziki Sauce Recipe steps.
This is solid Weeknight Grilling Recipes material.

You’ve got this. Grill, relax, and enjoy.
Serve hot, smile big, and pass the extra yogurt sauce.

Frequently Asked Questions

How long should I marinate the chicken for these GRILLED CHICKEN KABOBS WITH YOGURT?

For best flavor and tenderness marinate the chicken at least 30 minutes, ideally 1 2 hours; you can stretch it to 6 8 hours for deeper flavor. Avoid very long citrus heavy marinades (over 8 hours) because the acid can start to “cook” and make small pieces mealy for a quick midweek supper, 15 30 minutes still gives good results.

Can I use chicken breast instead of thighs, and how should I adjust cooking?

Yes chicken breast works fine but is leaner and dries out more easily, so cut into even 1-inch cubes and don’t overcook. Watch the internal temperature with an instant-read thermometer and remove at 165°F (74°C); you can reduce cook time slightly and consider a short brine or a touch more oil in the marinade to help keep breast juicy.

How do I stop the yogurt cucumber sauce (tzatziki style) from becoming watery?

Salt and drain the grated cucumber well: sprinkle with a little salt, let sit, then squeeze in a sieve or a clean tea towel to remove excess water. Use thick Greek yogurt (full-fat if you want richer texture), add the cucumber last, and chill the sauce so it firms up; if it’s still loose, a small extra spoonful of yogurt or a brief strain will help.

What’s the best way to grill kabobs so they don’t stick or flare up?

Preheat the grill to medium-high (about 400 450°F / 204 232°C), clean and oil the grates, and pat the chicken dry before threading to get a good sear and fewer drips.

Use soaked wooden or metal skewers, brush a little oil on the skewers and chicken, turn the kabobs every 2 3 minutes for even char, and move them to a cooler spot if fat causes flare-ups think classic backyard BBQ technique.

How should I store leftovers can I freeze the kabobs or the yogurt sauce?

Store cooked kabobs in an airtight container in the fridge for 3 4 days; cool them quickly before refrigerating. You can freeze cooked chicken (without the yogurt sauce) for 2 3 months thaw overnight and reheat gently in the oven or on the grill; the yogurt cucumber sauce doesn’t freeze well (it separates), so keep it fresh in the fridge for up to 3 days or make a fresh batch when reheating.

Are GRILLED CHICKEN KABOBS WITH YOGURT healthy what should I know about nutrition?

They’re a protein rich meal the recipe estimates about 520 kcal and ~40 45 g protein per serving when made with thighs, and swapping to chicken breast lowers calories and fat while keeping protein high.

Watch sodium in the marinade and sauce if you’re salt-sensitive, choose lower-fat yogurt if you want fewer calories, and balance the plate with whole grains or a big salad for fibre and nutrients.