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Gluten Free Greek Chicken Kabobs with Tzatziki Sauce

I’ve been craving Greek food. And I listen to my cravings. I take them very, very seriously.

Therefore, gluten free Greek chicken kabobs. On a sheet pan. Because it’s raining. And honey doesn’t stand in the rain.

Priorities.

Easy, delicious weeknight meal! These gluten-free chicken kabobs are flavorful and juicy! Served with fresh, homemade tzatziki sauce!

For our honeymoon Jeremy and I went to Greece. We ate amazing food, almost died while trying to figure out how to drive a stick shift on the little, hilly island of Mykonos and ate so much food.

I specifically made it my mission to request a full block of feta with every meal. Until I realized I did not need to request it, the feta cheese was served with every meal. So was fresh olive oil and rich, thick balsamic vinegar. I still dream about those meals.

Easy, delicious weeknight meal! These gluten-free chicken kabobs are flavorful and juicy! Served with fresh, homemade tzatziki sauce!

But a trip to Greece is not in our budget for this year or next year (I tried to fight Jeremy on this) so, here we are.

Gluten Free Greek Chicken Kabobs with Tzatziki Sauce

This meal can be prepped the day ahead which I love. Marinating the chicken in the yogurt and spice mixture will keep the chicken flavorful and juicy!

Easy, delicious weeknight meal! These gluten-free chicken kabobs are flavorful and juicy! Served with fresh, homemade tzatziki sauce!

I like to add the veggies I have on hand which usually includes, mini bell peppers, red onions and cherry tomatoes! Also, these metal kabob skewers are my favorite and this is a great baking rack!

Next, the sauce! This homemade tzatziki sauce is so bright thanks to the fresh herbs and crisp cucumber. Also, it is rich and creamy which adds a depth of flavor to the spiced chicken and charred veggies.

Easy, delicious weeknight meal! These gluten-free chicken kabobs are flavorful and juicy! Served with fresh, homemade tzatziki sauce!

This sauce can also be made ahead of time to allow the flavors to come together!

Let’s talk about serving this up! You can add the kabob of veggies and chicken over fresh greens and top with the tzatziki sauce. Be sure to drizzle with red wine vinegar! You can also serve over a bed of gluten free basmati rice or stuff everything into a pita.

Or just eat it straight off the kabob because we’re fancy like that.

Enjoy, friends!

Easy, delicious weeknight meal! These gluten-free chicken kabobs are flavorful and juicy! Served with fresh, homemade tzatziki sauce!

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Gluten Free Greek Chicken Kabobs with Tzatziki Sauce

  • Author: Bri McKoy

Ingredients

For the Kabobs:

  • 2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
  • 8 baby mini bell peppers, cut in half (or one bell pepper, cut into thick strips)
  • 1/2 large red onion, cut into wedges
  • 8 oz. cherry tomatoes
  • Coconut oil, for greasing the sheet pan

For the Marinade:

  • 7 oz. plain whole milk Greek yogurt
  • 2 TBS olive oil
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/8 tsp cinnamon
  • Juice from one large lemon
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 5 garlic cloves, minced

For the Tzatziki Sauce:

  • 7 oz plain greek yogurt
  • 1 english Cucumber, chopped (or one small regular cucumber, seeds removed, chopped)
  • Juice from 1/2 lemon
  • 3 garlic cloves, minced
  • 1 TBS fresh dill
  • 1 tsp salt
  • 1/8 tsp pepper

To serve (optional):

  • Gluten free basmati rice
  • Feta cheese
  • Salad greens
  • Grain free pita bread

Instructions

To do one day to 4 hours ahead of time:

  1. Prepare the marinade by mixing all the ingredients together. Add the cubed chicken to a baggie or pyrex baking dish. Coat the chicken in the marinade and let set in the refrigerator overnight or for at least 4 hours.
  2. At this time you can also prepare the tzatziki sauce by mixing all the ingredients together. Let it set overnight in the refrigerator or at least one hour before serving.
  3. If you are using wooden skewers be sure to soak them in water overnight.

Day Of:

  1. To prepare the kabobs, set the oven to 375 degrees. Remove the chicken from the marinade and discard the baggie. Place a piece of chicken, then bell pepper, then cherry tomato, then a few onion wedges on the skewer. Continue until skewer is full.
  2. Place the kabob on the wire rack of a baking sheet that is covered in parchment paper. Bake for 20 minutes. Turn the skewers over and bake for an additional 20 minutes. The chicken is done when it reaches an internal temperature of 165 degrees.

To serve:
Place kabobs over gluten-free basmati rice or salad greens. Top with feta cheese and serve with a side of the tzatziki sauce.

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Welcome! I'm Bri! Accidental home cook. Lover of gathering people around a table over a meal. Author of Come & Eat (September 2017). What I really want is to pull out a chair for you at my table. But until then, I hope you stay awhile and enjoy my stories + recipes! 

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