Looking for that easy weeknight meal to WOW your family and friends?
Look no further. My recipe for Chicken Kabobs with Homemade Tzatziki Sauce and Pitas secured my title as “amazing cook” in the eyes of my household.
Nothing beats warm, fluffy homemade pita bread—especially when it’s paired with a bright, creamy Tzatziki sauce, fresh grilled veggies, and juicy marinated chicken. The flavors blend together perfectly, and in my fiancée Ashley’s words, it’s an “OMG YES!!!” kind of meal.
When I served this dish, the compliments didn’t stop, and the empty platter proved just how much everyone enjoyed it. This recipe is flavorful, fresh, and surprisingly easy—whether it’s a relaxed dinner at home or you're entertaining guests.
So let’s get to it…
HOMEMADE TZATZIKI SAUCE
Ingredients
1/2 English Cucumber
3 Minced Garlic Cloves (yes, fresh does matter!)
2 tsp Salt
2 Cups Plain Greek Yogurt
2 tsp White Vinnegar
1/2 tsp pepper
1 Tbs Extra Virgin Olive Oil
Peel the cucumber so that it looks striped and only 1/3 of the skin is left on it. Finely grate the cucumber onto a clean thin linen hand towel or paper towel. Once finished, close the towel around the finely grated cucumber and tightly squeeze the juice out of the cucumber into the sink. Afterwards, place the cucumber into a small bowl. Add the other ingredients and stir until mixed thoroughly and smooth. Let sit in the fridge for a minimum of 1.5 hours.
HOMEMADE PITA BREAD
Ingredients - Makes 12 Pitas
Mix & Activate Yeast:
1 Tbs Sugar
2 1/4 tsp Active Dry Yeast
320 mL Half/Half
160 mL purified water
Warm in a small pot stirring constantly until liquid feels the same temperature as your finger. If it feels even slightly warm, pull if off immediately.
320g (2.5 cups) all purpose flour
320g (2.5 cups) bread flour
1 tsp salt
1 Tbs thyme (rubbed between fingers as put the flour)
Combine dry ingredients in a large bowl and whisk thoroughly. Add the wet ingredients to the dry and mix with large fork until ingredients come together. Turn out onto a flat surface and need for 1 minute. Let rest for 6 minutes. Knead again for about 5 minutes or until dough is smooth. Form into a ball with the seams face down. Pour some extra virgin olive oil into the large bowl and add the dough ball. Pour a little more extra virgin olive oil on top and rub to coat. Place clingwrap over the top and place in the oven with the oven light on under the light. The heat from the lightbulb magnified by the clingwrap will proof the dough at the perfect temperature. Let rise until doubled. Once risen, turn out with a dough scraper onto a lightly oiled flat surface. (bottom in bowl needs to be bottom on flat surface) Push down on the dough lightly with fingers until it shapes into a flat rectangle shape. Cut the dough into 12 equal portions. Form each portion into a ball (seams down) and let rest out of the way. Preheat a non-teflon pan on the stove on the 2.5 - 3 setting for 3 minutes. While the pan is preheating, flatten out your first dough ball into a thin (not super thin) pita shape. The dough will double or triple in thickness when cooking. Pour a little olive oil in the pan and swirl the pan to coat evenly. (If the oil smokes, the heat is too high) Carefully peel the pita shaped dough off your flat surface and place into the pan. Cook for 2-3 minutes until golden on the bottom and bubbling on the top. Then flip the pita and cook until golden on the bubbly side. Repeat for each dough ball.
CHICKEN KABOBS
Ingredients - Serves 12
Marinade:
2 Cups Greek Yogurt
1 Tbs Turmeric
1 tsp Smoked Paprika
1/2 tsp Pepper
1 Tbs Salt
2 Tbs White Vinegar
3 Tbs Extra Virgin Olive Oil
2 tsp Thyme
Other Ingredients:
2.5 Lbs of Chicken Breast or Chicken Thigh
2 Large Red Bell Peppers
2 Large Green Bell Peppers
1 Large Red Onion
Trim excess fat and silver skin off chicken then cut into 1 inch pieces (somewhat thin) pieces. Marinate for 1.5 hours at room temperature.
Preheat oven to 385 or start grill. Chop onion and bell peppers into 1-2 inch pieces. Line a sheet pan with aluminum foil then place a grill/grate over it. Line 5-6 skewers with marinated chicken and veggies, alternating between them. Place completed skewer on sheet tray rack. Should hold 5-7 skewers depending on size. Each skewer serves two people. Bake for 45 minutes, turn, and bake for another 30 mins (or grill) until veggies and chicken edges begin to char and internal temp of chicken is around 165. Let rest for 5 minutes before serving.
Whether you're prepping this dish for a cozy night in or planning to impress a crowd, this recipe delivers every time. It’s absolutely perfect for a housewarming party—the kind of gathering that turns a new house into a real home. And speaking of homes... if you're thinking about making a move, upgrading your space, or finding that perfect kitchen to host meals like this one, I’ve got you covered. I’m one of the top-performing agents at Real People Realty, ranked in the top 0.1% on Zillow, and I have exclusive access to Zillow Showcase—something only 10% of agents can offer. Let’s make your real estate goals a reality. Learn more at piercysells.com!
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