Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad

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These Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad are packed with delicious Greek flavor inside tender bites of marinated chicken.  It’s served with a simple yet delicious pasta salad for a perfect summer potluck. 

These kabobs are sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad

Holy crow, it’s #BBQWeek already!!  How did that sneak up on me?  Poor Ellen.  I feel like I’ve left her in the lurch with finding sponsors and taking care of things.  At least I helped with the code.  Does that count?

Who’s Ellen?  Well, she’s just a blogger over at Family Around the Table.  She and I host this together.  She started it, and, well, I just pitch in when needed with advice or suggestions for sponsors.

My main contribution this year was Not Ketchup.  Erika over there is such a great sport and supporter for social media influencers like us.  I knew she’d be a perfect fit for this event!  And her products are perfect, too!

Chicken Souvlaki Kabobs

So, we have a packed week for y’all!  Don’t forget to enter the giveaway.  There’s three prizes from each of the sponsors and we will be picking three winners for each of the prizes.  Support them the way they support us for this event and many others!

I feel like I was on top of my blog things for this event.  I had recipes picked out and some of them have already been made and photographed.  Now, I just need to write the posts to go along with them.  Sometimes that’s the hard part and sometimes I just ramble on and hope I get to a point at some time during my writing. Sort of like I’m doing now.

Chicken Souvlaki Kabobs

I have themes in my head.

I mean, I don’t realize there’s a theme until I’ve actually written, photographed, and eaten the recipes.  And then I’m like, “Hmm….there’s a theme here!”  This year it’s either on a stick or on a taco shell.  Seriously.  Or both!

Like these souvlaki kabobs.  They’re on a stick.  Right?  But you could easily put them on a taco shell and make them souvlaki tacos.  I think you could do that with almost everything on a kabob; turn it into a taco or a sandwich.  It’s already neatly packaged for either slapping on a hoagie roll or taco shell.  Of course there’s the portable factor for either kabob or taco.  Perfect for a Memorial Day or summer party.

Chicken Souvlaki Kabobs

This meal is perfect for a potluck party or summer gathering.  You can easily pop the chicken in the marinade the night before to chill overnight.  The cucumber feta pasta salad can be made a day ahead, as well.  The only thing you need to do on the day of the party is thread the chicken and cook it.  So super simpler, right?  How can you wrong with a recipe like this one.

Feel free to use my Greek spice mix recipe.  I typically make my spice mixes own so I don’t really check to see if McCormick or other spice companies have a Greek spice mix.  But, feel free to use your own Greek seasoning blend.  I happen to be partial to mine.  It’s packed with fresh herbs, spices, and a little kick from some dried lemon peel.  Oh yeah.  Adds that little, “What is that flavor?” to my mix.  Sort of like the green bell peppers in my taco spice mix.

You’re just going to have to find that one on your own.

Chicken Souvlaki Kabobs

I like finding little tricks to up my game in the kitchen.  Like using yogurt to marinate the chicken.  Yeah, I hear ya!  “But Christie, I do that all the time!”  But do you know why you do that?  And do you know why it’s better than vinegar any day of the week for a marinade?  I mean a TRUE marinate that makes things tender.

I think there’s something in the dairy proteins that breaks down other proteins slowly and more effectively than a traditional marinade.  It sort of bonds with the protein your marinating and gently tenderizes it to almost a pull apart status.  If you don’t believe me, try these chicken souvlaki kabobs with my simple yogurt marinade.  Then try souvlaki with a vinegar based marinade and see which chicken is more tender and juicy.  I can almost guarantee it will be mine.

Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad

I’ve used the same Greek seasoning in the pasta salad, too.  It has penne pasta with delicious feta cheese, crisp red onions, sweet bell peppers, and a creamy, yogurt dressing.  It actually tastes better if you make it a day ahead.  I couldn’t stop eating this pasta salad.  It has so much flavor.  You’re going to love it and make it all the time.

Along with #BBQWeek comes the giveaways!

This year, we have three prize packages!  I KNOW!  How awesome is that?  This event of ours just keeps growing and growing.  We hope it just keeps getting better and better.

First prize is from Michigan Asparagus.  They’re giving away $100.  I have to tell you, the hubs has been in heaven with all this asparagus.  From the Brunch Week recipe to these recipes, he’s LOVING all of this asparagus.  If you’re new to my blog, I call it asparagusting.

That’s in no way a reflection of Michigan Asparagus.  I just cannot stand the taste of it.  But, I keep trying it, though.  I did eat a piece of the hash brown crusted Denver quiche with asparagus.  Yes, a whole piece!  I’ve tried it steamed, roasted, grilled, and every time my parents made it I had to eat it.

Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad

The second prize is from Not Ketchup.  They’re giving away a 5-flavor gift pack.  I have cooked with every flavor they make.  The cherry chipotle and the tangerine hatch chili are my favorites.  The flavors are delicious and perfect on their own or in a sauce.

Finally, our third prize is from Adams Extract.  They’re giving away a bottle of vanilla and select rubs.  If you’re like me, you could always use a bottle of vanilla.  I’ve cooked with their spices mixes and they’re super flavorful without being overly salty.  Which I love about a spice mix.

Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad


Now, I don’t know about y’all, but I love me a kabob or a skewer.

You can usually prepare the meat ahead of time in a marinade of some sort and you can chop the vegetables ahead of time, too.  It’s just a matter of putting them on the skewers and then grilling them.

Kabobs are also quick to grill!!  That’s another reason why I love them so much.  They’re perfect for any night of the week.  ANY night!  Even if you didn’t have the ingredients prepped beforehand, kabobs are easy to assemble and grill for a quick weeknight meal.  Chop the meat, chop the veggies, skewer, and grill!  Dinner on the table in less than 30.  Love that!!

And I love these.  The Greek flavors are throughout the chicken and the pasta salad.  The chicken is super tender and delicious.  Almost fall off the skewer tender.  And the pasta salad is super packed with crunch, flavor, and is addictive.

Scroll down to see what the rest of bloggers are serving up for today and make sure to enter the giveaway!


Souvlaki Kabobs
Yield: 4

Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad

These Chicken Souvlaki Kabobs with Cucumber Feta Pasta Salad are packed with delicious Greek flavor inside tender bites of marinated chicken.  It’s served with a simple yet delicious pasta salad for a perfect summer potluck. 


  • 1 1/2 pounds boneless, skinless chicken thighs cut into 1 inch pieces.
  • 2 large peppers (about 4” in diameter) cut into 1 1/2 inch pieces
  • 1 large red onion (about 4” in diameter), into 1 inch pieces


  • 1 cup fat free sour cream
  • 3 tablespoons Greek seasoning

Pasta Salad:

  • 8 ounces uncooked pasta
  • 1 cup nonfat Greek yogurt
  • 1/4 cup milk
  • 1 tablespoon Greek seasoning
  • 1 teaspoon garlic powder
  • 2 cups cherry tomatoes, halved
  • 2 cups sliced, seedless cucumber
  • 1 cups thinly sliced bell pepper
  • 1 cup thinly sliced red onion
  • 6 ounces crumbled feta cheese


  1. Combine 1 cup fat free sour cream with 3 tablespoons Greek seasoning. Place the chicken and the sour cream mixture in a zip top plastic bag and marinate overnight.
  2. Cook the pasta according to package directions. Drain and cool to room temperature. While the pasta is cooling combine 1 cup nonfat Greek yogurt with 1/4 cup milk, 1 tablespoon Greek seasoning, and 1 teaspoon garlic powder. Stir to combine. Toss the pasta with the yogurt mixture, cherry tomatoes, cucumber, red pepper, red onion, and feta cheese. Refrigerate overnight.
  3. Thread the chicken with the pepper pieces and onion pieces on skewers.
  4. Preheat grill to medium-high heat. Grill the kabobs 3 to 5 minutes per side or until the chicken the cooked through an no longer pink in the center. Serve with the pasta salad.

Nutrition Information



Serving Size


Amount Per Serving Calories 779Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 254mgSodium 5370mgCarbohydrates 79gFiber 6gSugar 18gProtein 65g

Did you make this recipe?

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#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

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    1. I hope you like them!! Themes are never intentional, but once I plan the recipes for a week long event it’s like, “There’s theme here. How did that happen?”

  1. These look so good! I agree, dairy breaks down proteins in a different way than any other type of marinade and it can be so much better.

  2. I’ll totally take on a stick or taco shell for the win! YUMMY. And these look incredible!! Love the flavors and how simple they look to throw together! <3 Thank you for helping to host!!

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