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Grilled Chicken Kabobs with Cucumber Yogurt Sauce

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These Lebanese-inspired Grilled Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.

Grilled Chicken Kabobs on a plate with rice pilaf
Grilled Chicken Kabobs with Yogurt Sauce

These Grilled Chicken Kabobs are marinated in lemon juice, olive oil, za’atar, and garlic and served with a cucumber yogurt sauce on the side. You can use either chicken breasts or thighs. I use both depending on what I have on hand. Of course, breast is leaner so that means they’ll be a little drier than thighs, but both taste wonderful. Some other great grilled kabob options are these Grilled Shrimp Scampi Skewers, Grilled Salmon Kabobs, and Grilled Lemon Dijon Chicken Skewers.

Grilled Chicken Kabobs

I partnered with Stonyfield, my favorite yogurt brand to create this Lebanese inspired recipe using Stonyfield Organic Low Fat Plain Yogurt which is smooth and creamy and so perfect here. I added cucumber, lemon juice, fresh mint and dill to the yogurt, to create a super simple sauce that goes perfectly with the grilled chicken. Stonyfield’s organic yogurt is my favorite because it’s made without toxic persistent pesticides, artificial hormones, antibiotics, and GMOs.

In celebration of National Dairy Month in June, Stonyfield has rebooted its “Have a Cow” program. You can follow along with three of the cows, Ali, Liberty, and Flowerchild, on Stonyfield’s organic farms to see what their lives are like. By signing up to learn more about the cows, you will get pictures, trivia, and news from a Stonyfield farm each month.

And for even more exciting news, you may have noticed some of my recipes when you open a package of Stonyfield yogurt! Stonyfield has created a Skinnytaste Hub on their website. The Hub will share all of my Stonyfield yogurt recipes in one place. So, if you’re looking for more ways to cook and bake with yogurt, definitely check it out.

Stonyfield yogurt container

What temperature should I grill chicken kabobs?

You should grill chicken kabobs on medium heat for about 12-15 minutes until the chicken is cooked through. You can grill them on an indoor or outdoor grill.

What should I serve with kabobs?

These healthy chicken kabobs are wonderful over a Greek salad or served with rice pilaf, sliced tomatoes, and red onion as pictured. You could also make a chicken pita stuffed with some fresh tomato and onion and topped with the yogurt sauce.

Cucumber Yogurt SauceGrilled Chicken KabobsGrilled Chicken Kabobs with yogurt containerGrilled Chicken Kabobs on a plate with rice pilaf

More Grilled Chicken Recipes You’ll Love:

Grilled Chicken Kabobs with Cucumber Yogurt Sauce

5 from 30 votes
These Lebanese-inspired Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.
Course: Dinner
Cuisine: Lebanese
Grilled Chicken Kabobs on a plate with rice pilaf
Prep: 2 hrs 30 mins
Cook: 30 mins
Total: 3 hrs
Yield: 4 servings
Serving Size: 1 kabob, 1/3 cup sauce


  • 1 1/2 pounds skinless boneless chicken breast or thighs, cut into 1 inch cubes
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dried za’atar or oregano
  • 1 clove crushed garlic
  • 1 1/4 teaspoon kosher salt
  • fresh ground black pepper, to taste
  • lemon wedges for serving

Cucumber Yogurt Dip (makes 1 1/4 cups)

  • 3/4 cup plain low fat plain Stonyfield yogurt
  • 3/4 cup finely chopped cucumber, peeled and seeded
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon fresh dill, chopped
  • 1/2 tablespoon fresh mint, chopped
  • 1/2 teaspoon kosher salt
  • fresh black pepper, to taste


To make the marinade:

  • Mix lemon juice, olive oil, za’atar, garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.
    raw marinated chicken in a bag

For the kabobs:

  • If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
  • Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
  • Thread chicken onto the skewers. You should have 4 kabobs total.
  • Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
    Grilled Chicken Kabobs
  • Serve with lemon wedges and yogurt sauce.

Last Step:

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Serving: 1 kabob, 1/3 cup sauce, Calories: 266 kcal, Carbohydrates: 4.5 g, Protein: 41 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 595 mg, Fiber: 0.5 g, Sugar: 3.5 g


Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Jess Larson.

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70 comments on “Grilled Chicken Kabobs with Cucumber Yogurt Sauce”

  1. I never post recipe reviews but this one definitely deserves it. This is easily one of my favorite recipes ever. We have this at least once a week either with rice and zucchini, or a vegetable pasta salad. SUPER easy to make, no complicated techniques or ingredients, and it turns out perfect every time. Thank you so much Gina for this amazing recipe!

  2. I was BLOWN away by this recipe. I don’t write reviews, but this is worthy of a review. The recipe is simple, but it packs a punch in taste. Both kids ate it as well, which says a lot. I doubled the recipe and tripled the marinade, let it sit for 3-4 hours, and it was delicious. Instead of cooking it on skewers, my husband cooked it on the Blackstone and it was ready in no time. This will be an easy weeknight meal if I do the prep work the night before.

  3. This was a delicious and easy summertime dinner! It was really easy to meal prep (doubled the recipe) before we went out on the lake. We came back hungry and dinner was ready within 20 minutes! The chicken was flavorful and the entire meal was light and fresh. I will definitely make it again!

  4. These were absolutely delicious! My husband and 5 year old daughter also loved them. I made them with the Greek Pasta Salad and this will now be a summer dinnertime staple for us!

  5. Avatar photo
    Erica Rutledge

    HI – I was turned on to this website for the macros – all the recipes look delicious. I also decided to add recipes to relish but noticed everything comes over BUT the macro count. I have to manually enter it in the notes. Unless there’s another tip??

  6. Fantastic. I marinated the chicken overnight in fridge. I did not cut the chicken into pieces. Instead I left them whole and cooked in the air fryer 360 for 15 minutes (turning halfway through). Made the yogurt sauce as directed. It was fabulous too.

  7. Avatar photo
    Gloria Scalise

    This is one of our favorite chicken recipes. My 6 yr old loves to help me mix the marinade and tonight we added zucchini to the marinade(which my children HATED until I started cutting it thicker before grilling, per your recipe tips.) You know you’ve made a delicious meal when your 6 and 3 yr old children clear their plates of chicken and zucchini and are chanting “More Zucchini YUM! More zucchini YUM!” Thanks for making meal time fun and delicious!

  8. I made this for my family last night and we all LOVED it! I followed the recipe exactly and everything turned out great! I had a tiny bit of chicken and Dip left over, so I made a delicious salad next day (added red onion, beets and black olives – also very good)!

  9. I use this marinade with tofu and it’s delicious. I just pan fry it after adding some corn starch to help crisp it up. We serve on skinnytaste greek yogurt flatbread with homemade tzatziki, which I like better than this yogurt sauce. It’s a hit even with the 8 year old though the 3 year old is much more skeptical. It’s great with chicken, but we’ve come to prefer it with tofu.

  10. This is an excellent prep recipe also did not marinate and baked in oven and turned out great as well. I’ll have to grill next but  was great in oven as well. Baked tenders at 400 f 

  11. Great flavors in the chicken from the marinade. I actually only marinated for 1 hr due to time constraints and it was still spot on. Made the recipe as written except I did not have mint for the yogurt dip, but it was still very tasty. Will definitely make this again for myself or for company.

    1. Forgot to mention- I did this with chicken thighs (cubed) and cooked in the air fryer instead of on the grill- about 8 minutes at 370 degrees.

  12. This was soooo good.  I usually don’t like to repeat recipes too often, but I’ll be making this again this week.  

  13. This looks yummy- has anyone ever tried freezing it (precooked)? We do a 14 day camping trip and this would be perfect for it if I could freeze it!!

    1. This is much like my recipe for souvlaki. I always cut the meat, add the marinade and freeze it in a freezer bad. It marinates as it thaws!

  14. This is a keeper. Made it today and going to make it again for Mothers Day! I used an indoor grill and it turned out perfect.

  15. I don’t have an indoor or outdoor grill and I really want to try this recipe. Can it go in the oven? At what temperature and how long? Thank you.

  16. My whole house is obsessed with this recipe. The chicken is just SO GOOD. Surprisingly my local Fred Meyer carried za’atar. Really enjoyed the flavor of the chicken, and marinating it made it so tender and really packed with flavor. Very easy too. This will definitely be a new normal dinner in our usual rotation.

  17. I am very excited to try this recipe, thank you!  I went to several stores looking for the za’atar spice, which I am unfamiliar with, and could not find it stocked. I searched both my local Stop and Shop and a specialty store. I was curious if this is a spice most have had to order online? I really appreciate all these great, healthy recipes! Thank you! 

      1. Just want to say that I’ve made this recipes 5x since I found the za’ater (McCormack’s) from Amazon. Holy cow! My entire family loves it! My husband thinks it’s the best dish we make! I made the cucumber yogurt dip and it was better than the kind we get at any local restaurant. It is a meal in itself! I’m so grateful to have this healthy, amazingly delicious meal. Gina, you are the best! Thank you! 

    1. When I saw that spice listed, I was like “oh no, that’s gonna be hard to find.”  I happened upon it on clearance at Marshall’s of all places. 😆. I’m ready now!

    2. World  Market sells Spice Walla Za’atar as well as many other delicious spice blends.  My chicken will never be bland again!

  18. Avatar photo
    Amy L Widdison

    Is there a way to print the recipe. I’m excited to try some of them. I am trying to get my family healthier.

  19. Avatar photo
    Gloria Scalise

    WOW! Who knew dinner could be so easy and yet so delicious?!?! We devoured this recipe- kids, toddler and the hubby! We served with warm pita, hummus and tzaziki. We will will definitely be making this again!

  20. This is an absolute keeper. The flavor of the marinade was so delicious and the yogurt sauce went perfectly with it. I made the following changes but it is perfect as is. Firstly, I added a teaspoon of honey to the marinade, just to add a hint of sweetness. I also omitted the mint from the yogurt sauce, since I didn’t have any and am not the biggest fan of it. Lastly, I used fat free Greek yogurt. I made a point of making the sauce earlier in the day to give the ingredients a little time to meld together and chill in the fridge. I have used similar marinades using different herbs such as thyme or tarragon and it is always so good. I didn’t even add a starch to the meal. I just roasted some cauliflower and broccoli and enjoyed it!

  21. So juicy and flavorful! Was only able to marinate for 15 minutes and it still turned out wonderful! Served with steamed asparagus and naan and hummus on the side.

  22. This is an instant favorite of ours! Followed the recipe exactly, and served the chicken over a simple greek salad. It was so light, delicious and flavorful! Since it’s just me and my husband, we left half of the chicken to marinade overnight and made this again for lunch–even better the second time!

  23. This is an instant favorite of ours! Followed the recipe exactly, and served the chicken over a simple greek salad. It was so light, delicious and flavorful! Since it’s just me and my husband, we left half of the chicken to marinade overnight and made this again for lunch–even better the second time!

  24. I’ve made this meal as is and we loved it so much that the marinade has become our go to for grilled thighs and breasts. It is so good! We add extra lemon juice but everything else is to the recipe. Such great flavor!

  25. This meal was delicious! Super easy to prep before breakfast and quick to grill up after work! Lots of flavors! So good, definitely going into the family dinner rotation. (Next time I’m going to serve them with pitas.)

  26. I made this today and it was wonderful. I marinated the chicken for about 6 hours and it was so flavorful. The cucumber yogurt sauce paired amazingly so do noott skip it lol it really complements the chicken so perfectly. My fiancé loved it as well. Thank you! 

  27. I just made this tonight and it is wonderful! Being single, I halved the recipe. I will have leftovers for tomorrow night. I served with the Rice-a-roni and red onions, and grilled tomato. Definitely a keeper!

  28. This dish was amazing! I made it tonight and everyone, including my kids, loved it! I served it with the spiralized  Greek salad which my children say is their favorite and it was just amazing!
    (This is the third Skinnytaste recipe I’ve made this week! )

  29. We absolutely loved this recipe and we’ll definitely make this again. We ate these in 1 point tortillas with some tomato. I also served this with asparagus, thinking that we may still feel hungry. We didn’t need it. I prepped everything in the morning which made it nice and fast when it was dinner time.

  30. I love skinnytaste recipes because she uses real ingredients. I usually make beef ka-bobs using store bought Italian dressing for the marinade. My family always asks for them in the summer until I made the chicken-ka-bobs using this recipe. It has instantly become a family favorite, probably the most requested meal during the summer. I love to use leftovers (if there are any) for salad the next day or for a chicken gyro.

  31. This was outstanding!!!  The Zaatar in the marinade gave the kebabs great flavor.  The cucumber yogurt sauce was the icing on the cake!  This is going on my “Company Worthy/Crowd Pleaser” list.

  32. Good flavors but I would almost double all of the seasonings except for the salt & pepper next time. I did double the mint & dill for the sauce after tasting the chicken & was satisfied with the results.

  33. Made this for dinner tonight. Followed recipe exactly except for the mint (but did buy the dill).  Served with cilantro rice and sautéed squash. It was absolutely delicious – company worthy!

  34. Avatar photo
    Cristina Kossegi

    I always intend to make recipes, but I got the email for this recipe right when I was deciding what to make with chicken breasts. I made it that same night. I didn’t marinate the chicken as long as suggested and I couldn’t find dill at the last minute. It still came out great. I’ll definitely be making again. I also made rice pilaf and a salad on the side. Another great recipe from Gina. Thanks!

  35. Defjnitely making this one! Just a thought, Cedar’s makes a delicious tzatziki sauce that contains the same ingredients as mentioned sauce. You can get it at BJ’s wholesale club. Also, lots of supermarkets sell it too. Just saying, saves time to buy it all prepared.

  36. Quick question serving size is one kabob? Are you counting a kabob as a stick or as a single chunk ? I normally count each chunk as a kabob. This is why I am asking,sorry if this seems like a stupid question.

  37. Gina,

    On my WW calculate smart points value app when I put in the nutritional details i come up with this recipe being 5 smart points on the purple plan, not 2. Why is this?

      1. Gina: If you use thighs, why is it 2 smart points? It should be even higher than 2. I use the WW caloric calculator and it gave me 5 points, yet yours states 2. Forgive me for the questions, I just started WW and I am confused. Thx.

      2. I prepared everything as listed in the recipe, marinaded the chicken 24 hours, cooked on the top shelf of the grill, and the kabobs were perfect. First time for making kabobs and using za’atar; my (picky eater) husband and I really enjoyed it. Thank you Gina for another excellent recipe!