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5 from 3 votes

Chicken Kabobs in the Oven with Homemade Tzatziki Sauce

Chicken Kabobs in the Oven with Homemade Tzatziki Sauce that is dairy free, gluten free, Whole 30 compliant recipe and ok on the Paleo Diet
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Kabobs
Servings: 4 people
Calories: 603kcal
Author: April Golightly


  • 4 chicken breasts

Greek Chicken Marinade Ingredients

  • 1/2 tsp Rosemary Dried
  • 1 tsp  Oregano Dried
  • 1/2 tsp Dill Dried
  • 1 tsp  Salt
  • 1/2 tsp Black Pepper Fresh Ground
  • 1/4 Cup Lemon Juice Fresh
  • 1/2 tsp  Basil Dried
  • 1/2 tsp  Thyme Dried
  • 1/4 Cup Avocado Oil
  • 1 tbsp Garlic Grated
  • 1 tsp Parsley fresh, diced

Tzatziki Sauce Ingredients

  • 13.5 oz Coconut Milk Canned, Full Fat
  • 1/4 cup Lemon
  • 2 Cucumbers peeled, seeded, & cut into 1/4 inch pieces
  • 1 tbsp Garlic grated
  • 3 Tbsp Dill Fresh, chopped
  • 1 Tsp Salt


  • Soak the wooden skewers or use reusable metal skewers for the kabobs.
  • Cut the chicken breasts into 1-inch cubes.
  • Marinade the chicken using the greek chicken marinade ingredients in a ziplock bag for at least an hour.
  • Cut up your Kabob vegetables like bell peppers, onions, and tomatoes.
  • Skewer the veggies based on the types, don't mix them.
  • Preheat the oven to 450 Degrees F.
  • Line a baking sheet with foil and spray with Avocado Oil.
  • Skewer the chicken and keep the chicken separated by about a 1/2 inch.
  • Lay all the veggies and chicken skewers on the bakingsheet.
  • Place the baking sheet on the lower rack for 15 minutes.
  • Switch the oven to broil on high at 500 Degrees F.
  • Move the baking sheet to the upper rack.
  • Bake for 10 minutes.
  • Serve with a side of homemade tzatziki sauce.

How to Make Tzatziki Sauce

  • Start by peeling the cucumbers.
  • Slice in half lengthwise.
  • Use a spoon to scoop out the seeds.
  • Cut the cucumber into 1/4 inch pieces.
  • In a large bowl, pour the full-fat canned coconut milk and mix until smooth.
  • Juice a full lemon into the bowl. Make sure to use a juicer that keeps the seed from dropping into the sauce. I like this lemon-lime juicer.
  • Add the diced cucumbers into the mixture.
  • Grate the garlic cloves using a microplane. Then, mix it into the sauce.
  • Using kitchen shears to cut the fresh dill and add into the sauce.
  • Add the one teaspoon of salt and mix together.
  • Refrigerate covered for 30 minutes before serving.



Sodium: 1338mg | Calcium: 80mg | Vitamin C: 23.8mg | Vitamin A: 280IU | Sugar: 2g | Fiber: 2g | Potassium: 1300mg | Cholesterol: 144mg | Calories: 603kcal | Saturated Fat: 21g | Fat: 40g | Protein: 51g | Carbohydrates: 10g | Iron: 5mg