Grilled Chicken & Veggie Kabobs with Greek Yogurt Sauce: A Taste of the Mediterranean

The scent of grilling chicken always takes me back to summer evenings in my grandmother’s garden. She had a small, humble grill, but she could coax the most incredible flavors out of simple ingredients. One of my fondest memories is watching her thread chunks of marinated chicken and colorful vegetables onto skewers, the air thick with anticipation. And the accompanying Greek yogurt sauce? Tangy, cool, and utterly addictive, it was the perfect counterpoint to the smoky char of the grill. This recipe is my tribute to those cherished moments, a simple yet satisfying dish that brings a little bit of that Mediterranean magic to my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Dietary Type: Mediterranean

Ingredients

For the Yogurt Sauce:

• 16 ounces plain yogurt (if using skim or low-fat yogurt, strain in a coffee filter overnight before using to remove excess liquid)
• 1 cucumber, peeled, seeded, and grated
• 4 teaspoons olive oil
• 3 garlic cloves, minced (or pressed through a garlic press)
• 1 teaspoon white vinegar
• Salt and pepper to taste

For the Chicken & Veggies:

• 6 boneless chicken cutlets
• 2 (2/3 ounce) packets Good Seasons salad dressing mix, prepared according to packet instructions
• 3 zucchini, sliced into 2-inch rounds
• 2 large onions, quartered
• 2 green peppers, trimmed and cut into 2-inch squares
• 2 cans small whole potatoes
• Skewers
• Pita bread (optional)
• Olive oil (optional)

Equipment Needed

• Grater
• Garlic press
• Skewers (metal or wooden – if using wooden, soak in water for at least 30 minutes)
• Grill
• Coffee Filter (if needed)
• Small Bowl

Instructions

1. Prepare the Yogurt Sauce: In a medium bowl, combine the yogurt, grated cucumber, olive oil, minced garlic, and white vinegar. Season with salt and pepper to taste. Mix well to ensure all ingredients are thoroughly combined. Cover the bowl and refrigerate overnight. This allows the flavors to meld together beautifully.

2. Prepare the Chicken: Cut the chicken cutlets into 2-inch pieces.

3. Marinate the Chicken: In a resealable bag or bowl, marinate the chicken pieces in one of the prepared Good Seasons salad dressing packets for at least 1 hour. The longer the chicken marinates, the more flavorful it will be.

4. Prepare the Veggies: While the chicken marinates, prepare the vegetables. Slice the zucchini into 2-inch rounds, quarter the onions, and cut the green peppers into 2-inch squares. Drain the canned potatoes.

5. Assemble the Kabobs: Remove the chicken from the marinade – discard the marinade after use. Thread the chicken, zucchini, onions, and green peppers onto skewers, alternating ingredients for a colorful and balanced kabob. If desired, you can cook the vegetables separately from the chicken. Thread the potatoes onto separate skewers.

6. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking.

7. Grill the Potatoes: Baste the potato skewers with the remaining prepared Good Seasons salad dressing. Place the potatoes on the grill, turning and basting occasionally, until browned and heated through, about 15-20 minutes.

8. Grill the Chicken & Veggie Kabobs: Place the chicken and veggie kabobs on the preheated grill. Grill, turning occasionally and basting with the remaining Good Seasons salad dressing, until the chicken is cooked through and the vegetables are tender, about 10-15 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). The veggies are done when they’re tender and darkened around the edges.

9. Grill the Pita Bread (Optional): If desired, brush both sides of the pita bread with olive oil. Grill for 2-3 minutes per side, or until lightly toasted and warmed through.

10. Serve: Serve the grilled chicken and veggie kabobs and potatoes with the chilled Greek yogurt sauce and grilled pita bread (if using).

Expert Tips & Tricks

• Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• Even cooking: Cut the chicken and vegetables into uniform sizes to ensure even cooking.
• Don’t overcrowd the grill: Work in batches if necessary to avoid overcrowding the grill, which can lower the temperature and lead to uneven cooking.
• Yogurt sauce consistency: If your yogurt sauce is too thick, add a tablespoon or two of water or milk to reach your desired consistency.
• Flavor Boost: A squeeze of fresh lemon juice over the kabobs just before serving brightens the flavors beautifully.

Serving & Storage Suggestions

Serve the grilled chicken and veggie kabobs immediately after grilling for the best flavor and texture. Arrange the kabobs artfully on a platter, drizzle generously with the Greek yogurt sauce, and offer warmed pita bread on the side.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. The Greek yogurt sauce should also be stored separately in an airtight container in the refrigerator.

To reheat the kabobs, you can use a microwave, oven, or grill. For the microwave, heat in short intervals to avoid overcooking. For the oven, preheat to 350°F (175°C) and bake for about 10-15 minutes, or until heated through. You can also reheat the kabobs on a grill over medium heat, turning occasionally, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	6g	30%
Cholesterol	85mg	28%
Sodium	450mg	19%
Total Carbohydrate	15g	5%
Dietary Fiber	3g	12%
Sugars	7g
Protein	30g	60%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Kabobs: Replace the chicken with firm tofu or halloumi cheese for a delicious vegetarian option.
• Lamb Kabobs: Substitute the chicken with lamb cubes for a richer, more robust flavor.
• Different Vegetables: Experiment with different vegetables such as bell peppers (red, yellow, orange), cherry tomatoes, mushrooms, or asparagus.
• Spice it up: Add a pinch of red pepper flakes to the marinade for a little heat.
• Herb Variations: Add fresh herbs like oregano, mint, or dill to the yogurt sauce for different flavor profiles.
• Gluten-Free: Ensure the Good Seasons salad dressing mix is gluten-free, or use a homemade marinade with olive oil, lemon juice, garlic, oregano, and salt and pepper.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh in the yogurt sauce?
A: While fresh herbs are ideal for the brightest flavor, you can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How long can I marinate the chicken?
A: Marinate the chicken for at least 1 hour, but no more than 24 hours. Over-marinating can make the chicken mushy.

Q: Can I make the yogurt sauce ahead of time?
A: Yes, the yogurt sauce can be made up to 2 days in advance. In fact, the flavors meld together even better when made ahead.

Q: What if I don’t have Good Seasons salad dressing mix?
A: You can make your own marinade with olive oil, lemon juice, garlic, oregano, salt, and pepper. Adjust the amounts to your taste preference.

Q: Can I freeze leftover kabobs?
A: While you can freeze leftover kabobs, the texture of the vegetables may change slightly upon thawing. For best results, freeze only the chicken and thaw it completely before reheating.

Final Thoughts

I hope this recipe for Grilled Chicken & Veggie Kabobs with Greek Yogurt Sauce inspires you to fire up your grill and create your own delicious Mediterranean feast. This dish is perfect for a casual weeknight dinner or a summer barbecue with friends and family. Don’t be afraid to experiment with different vegetables and seasonings to create your own unique version. I’d love to hear about your variations and how you enjoyed the recipe, so please share your feedback! Pair these kabobs with a crisp Greek salad and a glass of chilled white wine for the ultimate Mediterranean experience.