Grilled Chicken Skewers with Roasted Potatoes & Tzatziki Sauce

A healthy and flavorful Mediterranean-inspired dinner, these grilled chicken skewers are paired with crispy roasted baby potatoes, fresh romaine lettuce, and a creamy homemade tzatziki sauce. Perfect for family dinners, meal prep, summer barbecues, or easy weeknight meals.

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

4

Calories

Approximately 620 calories per serving

Ingredients

For the Chicken Skewers

• 2 lbs chicken breast, cut into cubes
• 2 red bell peppers, cut into chunks
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• Wooden skewers, soaked in water for 30 minutes if grilling

For the Roasted Potatoes

• 1½ lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and black pepper, to taste

For the Tzatziki Sauce

• 1 cup Greek yogurt
• ½ cucumber, grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and black pepper, to taste

For the Salad

• 4 cups romaine lettuce, chopped
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Marinate the Chicken

In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, salt, and black pepper. Add the chicken cubes and toss until evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

2. Roast the Baby Potatoes

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 35–40 minutes, turning halfway through, until golden brown and crispy on the outside.

3. Assemble and Grill the Skewers

Thread the marinated chicken and red bell pepper chunks alternately onto skewers. Grill over medium-high heat for 10–12 minutes, turning occasionally, until the chicken is lightly charred and reaches an internal temperature of 165°F (74°C).

4. Make the Homemade Tzatziki Sauce

In a medium bowl, combine Greek yogurt, grated cucumber, dill, garlic, lemon juice, salt, and pepper. Stir until smooth and creamy. Refrigerate until ready to serve for the freshest flavor.

5. Prepare the Salad and Serve

Toss the chopped romaine lettuce with olive oil, salt, and pepper. Arrange the grilled chicken skewers alongside the roasted potatoes and fresh salad. Serve with a generous scoop of tzatziki sauce and enjoy immediately.

Tips for the Best Grilled Chicken Skewers

• Soak wooden skewers in water before grilling to prevent burning.
• Marinate the chicken longer for deeper flavor.
• Use a meat thermometer to ensure perfectly cooked, juicy chicken.
• Squeeze extra fresh lemon over the skewers before serving for a bright Mediterranean finish.
• Add cherry tomatoes, zucchini, or red onion to the skewers for extra color and flavor.

Storage & Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce separate until serving. Reheat the chicken and potatoes in the oven or air fryer to maintain their texture.

Nutrition Information (Per Serving)

• Calories: ~620
• Protein: ~46g
• Carbohydrates: ~38g
• Fat: ~28g
• Fiber: ~5g