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.
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.
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!
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.
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.
Greek Chicken Kabobs with Tzatziki Sauce
For the Kabobs:
- 2 pounds boneless skinless chicken breasts or thighs, 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 (optional, see note below)
- 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
- 3 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
To do one day to 2 hours ahead of time:
- Prepare the marinade by mixing all the ingredients together. (If using chicken breasts, I like to add the Greek yogurt to the marinade to keep the chicken juicy. If you are using chicken thighs, you can omit the Greek yogurt.) 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 2 hours.
- 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.
- If you are using wooden skewers be sure to soak them in water overnight.
For Kabob Style in Oven:
- 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.
- For the Oven: Place the kabob on the wire rack of a baking sheet that is covered in parchment paper. Bake for 15 minutes. Turn the skewers over and bake for an additional 15 minutes. The chicken is done when it reaches an internal temperature of 165 degrees.
Kabobs on Grill:
- Follow step 1 above.
- Heat grill on medium high heat. Coat the grill in oil and then add the kabobs. Turn the kabobs every 3 minutes (for each side, a total of 12 minutes). Chicken is done when a meat thermometer reads 165 degrees.
Sheet Pan Greek Chicken in Oven:
- Preheat oven to 375 degrees.
- Remove the chicken from the marinade and discard the baggie.
- Oil a sheet tray covered in aluminum foil or parchment paper. Remove the chicken from the marinade (discard marinade). Add cubbed chicken and veggies on the tray. Toss everything to get some of the veggies coated in the marinade. Spread out evenly on the sheet tray.
- Bake for 25 minutes.
- Turn on broiler and broil for 3-5 minutes!
Place kabobs over gluten-free basmati rice or salad greens. Top with feta cheese and serve with a side of the tzatziki sauce.