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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 29 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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68 comments on “Grilled Chicken Kabobs with Cucumber Yogurt Sauce”

  1. 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.

  2. 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!

  3. 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!

  4. 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??

  5. 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.