Grilled Kabob Skewers with Tzatziki and Herb Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Juicy grilled chicken and vegetable skewers served with fragrant herb rice and a cooling tzatziki sauce, perfect for a Mediterranean-inspired meal. This mediterranean-inspired grilling (mediterranean) ready in about 70 minutes pairs cut into 1-inch cubes chicken breast, medium, cut into wedges red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes chicken breast
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup white rice
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1/2 cup Greek yogurt
• 1/2 medium, grated and drained cucumber
• 1 tbsp extra virgin olive oil
• 1 tsp white vinegar
• 1 tbsp, finely chopped fresh mint

Instructions

1. Step 1: In a large bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 lb chicken breast cubes, 1 large red bell pepper pieces, 1 medium zucchini slices, and 1 medium red onion wedges. Toss well and marinate for at least 30 minutes in the refrigerator.
2. Step 2: While marinating, rinse 1 cup white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil. Add rice and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and stir in 1/4 cup chopped parsley and 2 tbsp chopped dill.
3. Step 3: Preheat grill or grill pan to medium-high heat (around 400°F). Thread chicken and vegetables onto skewers evenly. Grill skewers for 10-12 minutes, turning every 3-4 minutes, until chicken is cooked through and vegetables have grill marks.
4. Step 4: Meanwhile, prepare tzatziki by mixing 1/2 cup Greek yogurt, 1/2 grated and drained cucumber, 1 tbsp extra virgin olive oil, 1 tsp white vinegar, 1 tbsp chopped fresh mint, and a pinch of salt and black pepper. Stir until well combined.
5. Step 5: Serve the grilled kabobs over the herb rice with a generous dollop of tzatziki on the side.