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BBQ Chicken Kabobs with Tzatziki

BBQ chicken kabobs with tzatziki feature smoky-sweet charred chicken cubes glazed at the end and threaded with colorful peppers and onion. Serve with a cool, herby tzatziki made creamy with strained cucumber for a bright, balanced bite.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating + skewer soak 20 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Kabobs
  • 2 lb boneless skinless chicken breasts cut into 1½-inch cubes
  • 0.5 cup BBQ sauce plus more for basting
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 red bell pepper cut into 1-inch chunks
  • 1 yellow bell pepper cut into 1-inch chunks
  • 1 green bell pepper cut into 1-inch chunks
  • 1 red onion cut into 1-inch chunks
  • 1 wooden or metal skewers wooden skewers soak in water
Tzatziki
  • 1 cup full-fat Greek yogurt
  • 1 cucumber medium; grated and squeezed dry
  • 2 garlic cloves minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill chopped (or 1 tsp dried)
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 grill pan
  • 1 sheet pan

Method
 

Prepare the kabobs
  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning, so they don’t scorch on the grill.
  2. In a large bowl, whisk together olive oil, BBQ sauce, garlic powder, smoked paprika, onion powder, salt, and black pepper until the mixture looks evenly combined.
  3. Add the chicken cubes to the bowl and toss until each piece is coated with the sauce mixture, leaving no dry spots.
  4. Let the chicken marinate at least 20 minutes (or up to 4 hours in the fridge) for deeper flavor; it should look slightly thicker and glossy as it rests.
Make the tzatziki
  1. Grate the cucumber on a box grater, then squeeze out as much liquid as possible using a clean towel or paper towels until the shreds feel less wet.
  2. In a bowl, combine strained cucumber with Greek yogurt, minced garlic, lemon juice, dill, olive oil, salt, and black pepper, and stir until smooth and creamy.
  3. Taste and adjust seasoning, then refrigerate the tzatziki until ready to serve so it stays cool and thick.
Grill and serve
  1. Preheat your grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates so the kabobs release cleanly.
  2. Thread the marinated chicken pieces onto skewers, alternating with red, yellow, and green bell pepper chunks and red onion chunks to create colorful spacing.
  3. Grill the skewers for 10–12 minutes total, turning every 3–4 minutes, until the chicken shows charred edges and looks cooked through.
  4. During the last 2 minutes, brush generously with additional BBQ sauce and cook until the sauce caramelizes and looks sticky-glossy at the surface.
  5. Remove the kabobs when the chicken reaches an internal temperature of 165°F and the edges are lightly charred, with a smoky sheen.
  6. Transfer to a platter and let rest for 3–5 minutes so juices settle, then serve with chilled tzatziki for dipping and garnish with fresh dill or a lemon wedge if desired.

Notes

Pro tip: squeeze the cucumber thoroughly for tzatziki—watery filling will thin the sauce, so dry it until it feels only lightly damp. Refrigerate tzatziki up to 3 days; it also works as a sauce for sandwiches and bowls. Cooked kabobs keep 3 days in the fridge; freeze chicken kabobs without the tzatziki for up to 2 months. Dietary swap: use low-sugar or homemade BBQ sauce if you want a lighter sugar profile while keeping the smoky flavor.