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 on a plate with rice pilaf
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5 from 29 votes
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Grilled Chicken Kabobs with Cucumber Yogurt Sauce

266 Cals 41 Protein 4.5 Carbs 8 Fats
Prep Time: 2 hrs 30 mins
Cook Time: 30 mins
Total Time: 3 hrs
Yield: 4 servings
COURSE: Dinner
CUISINE: Lebanese
These Lebanese-inspired Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt 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.



Serving: 1kabob, 1/3 cup sauce, Calories: 266kcal, Carbohydrates: 4.5g, Protein: 41g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 595mg, Fiber: 0.5g, Sugar: 3.5g
WW Points Plus: 6
Keywords: chicken kabobs, grilled chicken

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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  1. 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!

  2. 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)!

  3. 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.

  4. 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 

  5. 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.

    • 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.

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

  7. 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!!

    • 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!

  8. 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.

  9. 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.

  10. 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.

  11. 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! 

    • I know you can sometimes find it at Trader Joes and Walmart. Amazon sells it as well.

      • 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! 

      • Thanks Jackie! So glad you all enjoy it!!

    • 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!

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

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

  13. 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!

  14. I was wondering how many calories for just the kabob and no sauce.

  15. 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!

  16. 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.

  17. 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!

  18. 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!

  19. 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!

  20. 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.)