Grilled Greek Chicken Kebabs with Garlic Flatbread Recipe

At Cal‑a‑Vie Health Spa, summer celebrations are all about gathering around fresh, nourishing food that feels just as vibrant as the season itself. Perfect for hosting a Fourth of July barbecue or enjoying an alfresco dinner with family and friends, these Grilled Greek Chicken Kebabs deliver bold Mediterranean flavors in a balanced and satisfying meal.

Marinated with fresh rosemary, garlic, onion, and cumin, the grilled chicken pairs perfectly with warm garlic flatbread, creamy homemade tzatziki, and a crisp Greek salad tossed in a light red wine vinaigrette. It’s a colorful summer spread that brings together wholesome ingredients, fresh herbs, and seasonal vegetables for effortless outdoor entertaining.

Recipe Highlights

• Perfect for Fourth of July cookouts and summer gatherings

• High in lean protein

• Fresh Mediterranean-inspired flavors

• Homemade garlic flatbread and creamy tzatziki

• Colorful Greek salad packed with vegetables and herbs

• Great for serving a crowd

Garlic Flatbread

Ingredients

• 1 tablespoon active dry yeast

• 1 tablespoon honey

• 2 cups water (105°F)

• 2 cups high-gluten flour

• 2 cups whole wheat pastry flour

• 1 cup unbleached white flour

• 1½ tablespoons kosher salt

• 2 tablespoons extra-virgin olive oil

• Cornmeal, for dusting

Instructions

1. Combine the yeast, honey, and warm water in a small bowl. Stir and allow to stand for 15 minutes until foamy.

2. In a large bowl, whisk together all flours and salt.

3. Using a stand mixer fitted with a dough hook, slowly combine the yeast mixture with the flour mixture, alternating with the olive oil. Mix until a smooth dough forms. Add a small amount of water if too dry or a sprinkle of flour if too sticky.

4. Continue mixing on low speed for 8 minutes.

5. Transfer dough to a lightly floured surface and knead for 1 minute.

6. Place dough into a lightly greased bowl, coat the surface with cooking spray, cover, and allow to rise for 1 1⁄2–2 hours in a warm location until doubled.

7. Divide dough into thirty-six 4-ounce portions and roll into balls.

8. Place on a greased sheet pan, lightly spray the tops, cover with a damp towel and plastic wrap, and refrigerate overnight.

Greek Chicken Marinade

Ingredients

• 2 cups fresh rosemary leaves

• 2 cups sliced yellow onion

• 6 garlic cloves, smashed

• 1 cup grapeseed oil

• ¼ cup ground cumin

• 12 boneless, skinless chicken breasts (6 ounces each), cut into 3 pieces

Instructions

1. Combine rosemary, onion, garlic, grapeseed oil, and cumin.

2. Toss chicken with the marinade until evenly coated.

3. Refrigerate for 6 hours.

Red Wine Vinaigrette

Ingredients

• 1 cup red wine vinegar

• 1/3 cup honey

• 2 tablespoons Dijon mustard

• 1 teaspoon sea salt

• ½ cup water

• 1½ cups grapeseed oil

Instructions

1. Add vinegar, honey, Dijon, salt, and water to a blender.

2. Blend on high while slowly streaming in the grapeseed oil until emulsified.

3. Refrigerate until ready to serve.

Greek Salad

Ingredients

• 2 cups garbanzo beans, rinsed

• 2 cups chopped cucumber

• 2 cups chopped tomato

• 1 cup sliced red onion

• 1 cup Kalamata olives, halved

• ½ cup rinsed capers

• ½ cup crumbled feta cheese

• ½ cup fresh oregano leaves

• 12 cups chopped romaine lettuce

Instructions

1. Combine all ingredients in a large serving bowl.

2. Refrigerate until serving.

3. Toss with the Red Wine Vinaigrette just before serving.

Tzatziki Sauce

Ingredients

• 2 cups strained plain yogurt

• ½ cup peeled, diced cucumber

• 1 tablespoon minced garlic

• 2 tablespoons chopped fresh dill

• ¼ cup extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 1/8 teaspoon cayenne pepper

• 1 teaspoon sea salt

Instructions

1. Combine all ingredients in a bowl.

2. Mix until smooth and evenly incorporated.

3. Refrigerate until serving.

Garlic Oil

Ingredients

• 1 cup olive oil

• 6 garlic cloves, peeled

Instructions

1. Preheat the oven to 350°F.

2. Place garlic and olive oil into a small oven-safe dish, ensuring the garlic is fully submerged.

3. Cover with foil and bake for 30 minutes, or until garlic is soft.

4. Refrigerate until ready to use.

Grilled Garlic Flatbread

Ingredients

• Prepared flatbread dough

• Garlic Oil

• Flour, for rolling

• Grapeseed oil (optional, for skillet method)

Instructions

1. Preheat the grill to high heat.

2. Roll each dough ball into a thin round flatbread on a lightly floured surface.

3. Brush each side with Garlic Oil.

4. Grill approximately 1 minute per side until lightly charred.

5. Alternatively, cook in a lightly oiled skillet.

6. Keep warm until serving.

Grilled Chicken Kebabs

Ingredients

• Marinated chicken

• 3 red bell peppers, cut into 2-inch squares

• 3 yellow bell peppers, cut into 2-inch squares

• 3 red onions, cut into 2-inch squares

• 12 bamboo skewers

• Kosher salt

Instructions

1. Discard the used marinade.

2. Thread chicken, peppers, and onions onto skewers, alternating ingredients.

3. Lightly season with kosher salt.

4. Grill over medium-high heat for 10–15 minutes, turning occasionally.

5. Cook until the internal temperature reaches 165°F.

Assembly

Ingredients

Assembly

• Prepared Greek Salad

• Red Wine Vinaigrette

• 12 pepperoncinis

• Tzatziki Sauce

• Garlic Flatbread

• Grilled Chicken Kebabs

Instructions

1. Toss the Greek Salad with the Red Wine Vinaigrette.

2. Arrange the grilled chicken kebabs, salad, garlic flatbread, and pepperoncinis on a large serving platter.

3. Serve with the chilled tzatziki sauce on the side.

4. Enjoy immediately while the flatbread is warm and the chicken is freshly grilled.