There’s something incredibly satisfying about creating a fresh, nourishing meal completely from scratch especially one that feels like a Mediterranean feast in your own kitchen. These Greek Chicken Kabobs with homemade tzatziki, fluffy pita, and vibrant toppings are a staple in our home when we’re craving something flavorful, colorful, and packed with real ingredients. From the marinated organic chicken to the soft, warm pita, every bite brings comfort and brightness to the table.
It all starts with the marinade organic chicken breast tossed in lemon juice, red wine vinegar, garlic, and honey with a touch of oregano and red pepper flakes. While the chicken soaks up all that flavor, you’ll prep the veggies: red and green bell peppers and red onion, cut into hearty chunks and skewered alongside the chicken. These kabobs roast beautifully in the oven and finish under the broiler until golden and juicy, but they’re just as delicious on the grill if you have one.
While the kabobs cook, you can whip up the creamy homemade tzatziki. Grated cucumber, thick Siggi’s yogurt, garlic, lemon, fresh dill, and a drizzle of olive oil make for a tangy, cooling sauce that’s perfect alongside the savory kabobs. Don’t forget the warm pita made from scratch soft, chewy, and just slightly crisp on the edges. It takes a little time, but the process is simple and so worth it. Round everything out with cucumber and cherry tomato salad, a scoop of Lundberg rice, crumbled feta, olives, and fresh herbs like dill and cilantro. It’s the kind of meal that leaves you full, energized, and already excited for leftovers.
Making this meal from scratch might sound like a lot but it’s a beautiful reminder that slowing down in the kitchen and using clean, intentional ingredients can be healing in more ways than one. Whether you’re prepping for a week of lunches or sharing this spread with loved ones, this recipe is full of nourishment, color, and love in every bite.
Greek Chicken Kabobs
Ingredients
Greek Chicken Kabobs
- 1 package Organic Chicken Breast
- 1 tbsp Lemon Zest
- 3 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 2 tbsp Red Wine Vinegar
- 3 clove Garlic (minced)
- 2 tbsp Honey
- 2 tsp Dried Oregano
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Salt
- 1 large Red Pepper
- 1 large Green Pepper
- 1 large Red Onion
Homemade Tzatziki
- 1 cup Cucumber (grated)
- 1.5 cup Yogurt (I like the brand Siggis plain)
- 3 cloves Garlic
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1/4 cup Dill
- 2 tbsp Olive Oil
Homemade Pita
- 1 cup Lukewarm Water
- 2 tsp Active Dry Yeast
- 1/2 tsp Sugar (I like using coconut sugar)
- 3 cups Flour divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
- 1 tsp Salt
- 2 tbsp Extra virgin olive oil
For Topping
- 1 large Cucumber
- 1 package Cherry Tomatoes
- 1 block Feta Cheese
- 1 Red Onion
- 1 cup Rice (I like the brand Lundberg)
- Olives
- Dill & Cilantro for topping
Instructions
For the Greek Chicken Kabobs:
- Cut the chicken into 1-2 inch pieces and place into a large bowl.
- To the chicken add 1 tbsp lemon zest, 3 tbsp lemon juice, 1 tbsp lemon zest, 2 tbsp olive oil, 2 tbsp red wine vinegar, 3 clove garlic minced, 2 tbsp honey, 2 tbsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper. Mix and coat the chicken with this mixture.
- Let this marinate in the fridge for at least 20 minutes or overnight.
- When you are ready to cook, preheat oven or grill to 450.
- Dice the red pepper, green pepper, and red onion into bite-sized cubes. Thread the chicken, peppers, and onion onto skewers, alternating each ingredient for even flavor and color.
- Place the skewers on a baking tray and bake for 15 minutes. Flip and rotate them halfway through for even cooking. Near the end, if using the oven, switch on the broiler and cook until the chicken is golden brown and reaches an internal temperature of 165°F.
For the Homemade Tzatziki:
- Using a grater, shred the cucumber into fine pieces. Transfer the grated cucumber to a small bowl and sprinkle with salt.
- Use a tea towel to squeeze as much of the liquid out of the cucumbers.
- Combine the cucumbers, 1.5 cup of yogurt, 3 cloves garlic (minced), 2 tbsp lemon juice, 1 tbsp lemon zest, 1/4 cup chopped dill, 2 tbsp olive oil, and salt in a bowl. Mix well, then refrigerate to chill.
For the Homemade Pita:
- To make the sponge: In a large mixing bowl add the 1 cup lukewarm water and stir in 2 tsp yeast and 1/2 tsp sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Form the pita dough: Now add 1 tsp salt, 2 tbsp olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
- Knead the dough: Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
- Let the dough rise. Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
- Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
- Shape the pitas. Using a floured rolling pin, roll one of the pieces into a circle that’s 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn’t stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
- To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
- To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.
For the Toppings:
- Cook the long-grain white rice according to package instructions with a pinch of salt. Once done, fluff with a fork and drizzle with a little olive oil for extra flavor.
- Slice the cherry tomatoes lengthwise, then toss them with extra virgin olive oil, salt, pepper, and a sprinkle of dill.
- Quarter the cucumbers lengthwise, then toss them with extra virgin olive oil, salt, pepper, and a touch of dill.
- Top with fresh feta, red onion, olives, dill, and cilantro.