All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission.

After the holidays, the following months are always the time to get back to healthy eating.  Detox, reboot, recharge—whatever you call it—I step away from the sugar and try to be mindful about my meals…at least until Valentine’s Day when I invariably indulge in a chocolate lava cake.

Related Reading: A Hot Jerk Chicken Recipe to Warm Your Winter Soul

During this time, one of my go-to healthy meals is chicken kebabs. The chicken is marinated in yogurt and then grilled, always serving as a flavorful and easy weeknight meal. What’s really wonderful is the chicken, the creamy, dill-laden dip, and vegetable salad all incorporate the same ingredients, so it doesn’t take much to put all three components together.  And, as an important FYI, this dip tastes great with pita chips all on its own.

Prouten Thick Sturdy Bamboo Skewer Sticks, $5.89 on Amazon

Buy Now

So grab a handful of skewers and get these delicious kebabs on the grill. No grill? No problem! You can swap the outdoors for a grill pan or even sauté the chicken in a large fry pan. While the chicken cooks, put together the dip and salad (which can also be made ahead of time). When it’s time to eat, close your eyes, forget how cold it is outside, and after a few bites you may very well believe that you’re sitting on a beach in Mykonos.

Chicken Kebabs with Tzatziki Recipe

Chicken Kebabs with Tzatziki

Serves: 4
  • 1 lb boneless, skinless chicken breast
  • 3 Tablespoon lemon juice
  • ½ cup Greek whole milk yogurt
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked pepper
  • 4 pitas, cut into triangles
  1. Cut the chicken breasts into 2 inch cubes and place in a large bowl.
  2. Add the lemon juice, yogurt, oregano, salt and pepper to the bowl.
  3. Cover and allow to marinate for up to one hour in the refrigerator.
  4. Remove from the fridge and thread into the skewers.
  5. Grill on high heat for 3 minutes and then turn over to cook evenly on all sides.
  6. Cook for another 3 to 4 minutes. Remove to a serving plate.
  7. Serve with dip, salad and pita bread.


  • 1 cup Greek whole milk yogurt
  • ½ English cucumber
  • Juice from 1 lemon
  • 1 garlic clove, minced
  • 3 tablespoons fresh dill, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked pepper
  1. Place yogurt in a large bowl.
  2. Using a box grater, grate cucumber and squeeze to remove excess water. Add to the yogurt.
  3. Add the remaining ingredients and mix to combine. Place in the fridge until ready to use.

Greek Salad

  • 1 large tomato, cut into 1 inch cubes
  • ½ English cucumber, cut into 1 inch cubes
  • ½ red onion, slice thin in half moons
  • Juice of ½ lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  1. Place all cut vegetables in a large bowl.
  2. Add lemon, oil and salt and pepper to taste.

Header image by Anna Gass.

See more articles