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Spiced Chicken Kebabs with Tzatziki Sauce


Chicken Kebabs:

  • 4 boneless skinless chicken breasts cut into chunks
  • 1/2 cup olive oil
  • 1 cup lemon juice
  • 2 tbsp Spike¬†seasoning
  • salt and pepper to taste


  • 3 cups full fat greek yogurt
  • 4 tbsp fresh lemon juice
  • 1 large english cucumber peeled and grated (long skinny ones)
  • 1-2 garlic cloves crushed
  • 1 tbsp fresh dill
  • 1/2 tbsp salt
  • pepper to taste


Chicken Kebabs:

  1. Rinse and clean chicken.
  2. Place all ingredients in a ziploc bag or airtight container and marinate for 30 minutes up to overnight.
  3. Remove chicken from marinade and thread on skewers. Discard remaining marinade.
  4. Heat a grill pan or grill to medium heat. Sear each skewer until browned on all sides and no longer pink in the center.
  5. Serve with Tzatziki sauce alone or wrapped inside a warm whole wheat tortilla.
  6. Add shredded carrots and red onions for garnish. Enjoy! 

Tzatziki Sauce

  1. Place grated cucumber in a mesh colander and sprinkle with 1/2 tbsp salt to draw moisture out.
  2. Place a plate on top with something heavy to weigh it down and let sit for 30 minutes. Drain well.
  3. In a medium bowl add yogurt, cucumbers, garlic, lemon juice, dill and a dash of black pepper. Mix until well blended. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. Top chicken and enjoy!