An easy lemon and herb-infused marinade creates incredibly flavorful grilled Greek Chicken Kabobs. Serve them up with a creamy Feta Dill Sauce for a delicious, Mediterranean-inspired summer meal.

Greek Chicken Kabobs on a silver platter with a small bowl of Feta Dill Sauce.

I made these grilled Greek Chicken Kabobs and they were so delicious that I ate them that night for dinner, had leftovers for lunch the next day, and again the day after that. Then when they were gone I cried and made them again so that I could share them with you. True story.

This low calorie, low carb recipe came about in part due to my quest to lighten up and increase our intake of fresh veggies over the summer. But, honestly, I was just plain craving Mediterranean flavors and was inspired by the large container of feta sitting in my fridge. Feta is inspirational, don’t you think?

Greek Chicken Kabobs with Feta Dill Sauce spooned over the top.

So, I whipped up a simple herby, lemony marinade and then turned my sights to the dipping sauce and, my friends, this Feta Dill Sauce is crazy good! I am completely and unabashedly in love with it.

I suppose it’s better to profess my love for Feta Dill Sauce then say, that guy that plays Jamie on Outlander. With his devilish, smirky smile, tousled golden locks of hair, that darned kilt, his intense focus, and incredibly sexy Scottish brogue. No, I’ve barely noticed. It’s not like I’m following him on Instagram or anything. It’s all about the kabobs.

Back to the recipe.

I went with dried herbs for the marinade for both the convenience and cost factor. Unless you’ve got a flourishing herb garden in your yard, it can get pricey to use fresh herbs in an herb-heavy recipe like this one. For a wonderful fresh herb Greek marinade, check out my Grilled Greek Chicken recipe.

Ingredient Notes

Ingredients including olive oil, lemon juice, and herbs with text overlay.

For the Easy Greek Marinade

Greek seasoning – Check the spice aisle at the grocery store for a Greek seasoning blend. They typically contain onion, garlic, sea salt, and a variety of spices including a touch of mint. Some blends can contain MSG so you want to check the label if this is an issue for you.
Garlic – Fresh minced garlic.
Salt/Freshly ground black pepper
Dried rosemary and thyme – To help boost the flavors of the Greek seasoning blend.
Lemon juice – The juice from a fresh lemon (don’t use the bottled stuff).
Extra virgin olive oil

Combine the marinade ingredients in small bowl and set aside.

Ingredients including Greek yogurt, mayonnaise, feta and lemon juice with text overlay.

For the Feta Dill Sauce

Greek yogurt – I use nonfat plain Greek yogurt but full fat or 2% will work as well.
Mayonnaise – Go with a healthy fat mayo like olive oil or canola oil mayonnaise.
Feta – It adds that distinct tangy, sharp flavor. Feta is naturally lower in fat and calories than most other cheeses – bonus!
Lemon – The juice of ½ lemon.
Garlic – Fresh minced garlic.
Dill – I like to use fresh dill when possible but you can substitute dried if you’d like.
Salt/Freshly ground black pepper

Greek yogurt, dill, lemon, and garlic in a small white bowl.

Combine all the ingredients for the Feta Dill Sauce in a small bowl. Cover and refrigerate until ready to serve. You can make the sauce up to 8 hours in advance.

Ingredients including chicken and vegetables with text overlay.

For the Greek Chicken Kabobs

Chicken – Boneless skinless chicken breast cut into 1-inch cubes.
Zucchini – You’ll need 2 large zucchini, halved and sliced.
Mushrooms – I use meaty cremini mushrooms. Give them a rinse and blot dry with a paper towel.
Bell pepper – Add a burst of color with a couple of red bell peppers. Remove the seeds and chop them into big pieces
Onion – A large red onion, halved and thickly sliced

Marinate and Assemble the Greek Chicken Kabobs

Chicken and vegetables marinating in plastic bags and then on kabob skewers.

Soak wooden skewers in water for at least 30 minutes in advance of assembling kabobs.

Place the cubed chicken in a gallon sized resealable plastic storage bag. Pour half the marinade over the chicken., seal the bag and turn the bag several times to distribute the marinade.
Place the veggies in a separate bag with the remaining marinade. Refrigerate the chicken and veggies for 3 to 6 hours.
While you preheat the grill or get the charcoal started, thread the marinated chicken and veggies onto water-soaked wooden or metal skewers. I like to pile them on a foil-lined baking sheet for easy transport to the grill. Refrigerate until the grill is ready, if needed. Grill the kabobs over low heat, turning frequently until chicken is thoroughly cooked and veggies are nice and tender.

A closeup of Greek Chicken and vegetable kabobs.

Valerie’s Tips

Citrus juice works as a fabulous meat tenderizer but if you marinate too long, it can affect the texture of the meat in a not so fabulous way. I’ve let mine go for 6 hours with excellent results but would not recommend allowing it to marinate overnight.
If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes or more before assembling your kabobs to help prevent them from catching fire on the grill.
I usually use 3 cubes of chicken per skewer, alternating with the assorted veggies.
Love veggies? Add more and assemble a few extra veggie only skewers.

Chicken kabobs with Feta Dill Sauce spooned over the top.

Serving Suggestions

To round out the meal, add a simple side dish like any of those listed below.

This post was originally published on June 13, 2016. It has been updated with new text and images.

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