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Ranch Chicken Tzatziki with Garlic Parmesan Zucchini, we just love this dinner! Marinated chicken in ranch seasoning with buttermilk and salsa verde for a little bit of spice! It’s grilled and then served with creamy Tzatziki sauce. On the side, we’ve got grilled lemony garlic parmesan zucchini with herbs. These skewers never disappoint. Add a side of homemade fries for a deliciously simple dinner.
When August rolls around my mind always shifts towards back-to-school and back-to-work. I begin to really think about fall and the holidays ahead. I’ve been wanting to create more recipes with fall in mind, but the weather around the US has reminded me that August is really hot! It’s also our last full month of summer.
I know we can all get excited about fall, but I want to celebrate summer for as long as possible! This means more easy grill recipes, simple appetizers, big salads, and desserts full of the sweetest summer stone fruits and berries.
And definitely, recipes for game day because football season is basically here. We’re already into pre-season and people are excited!
Back when I was in school, and my dad was cooking, August dinners consisted of a lot of grilled chicken. My dad would season it up, toss it with olive oil, and then grill and serve it with rice. Occasionally, he would do a BBQ chicken, and sometimes, for family parties, he would get fancy and do chicken and vegetable kebabs.
We all loved it when Dad made kebabs. They were something a little different, and for whatever reason, food grilled on a stick is always more fun!
Taking a little inspiration from Dad, I decided on yummy chicken skewers for dinner. But we’re going to add a little more flavor and take the basic skewer up a notch!
These are the details
Step 1: season the chicken
First, we’re going to make our own homemade ranch seasoning mix. Dried parsley, chives, dill, garlic and onion powder, a bit of paprika, salt, and pepper. I love this dry mix and use it a lot on chicken
Toss the chicken with half of the dry mix, then buttermilk and salsa verde. Let the chicken sit for at least 10 minutes, but overnight is best! The longer it sits, the more tender the chicken will be and the more intense the flavor will become.
Step 2: the zucchini
While the chicken is resting, work on the zucchini. I like to use a mix of yellow summer squash and zucchini. I love the colors together!
If the squash is small, slice it in half. If your squash are larger, slice them into 3 or 4 long strips.
Now, toss the squash with olive oil, lemon zest and juice, garlic, and lots of freshly grated parmesan. Add some chili flakes, too!
Step 3: back to the chicken
Now, the fun part. Take the seasoned chicken and thread each piece one after another onto metal or wooden skewers. I like to rub the chicken with more ranch seasoning plus olive oil.
Heat your grill and cook each skewer until light grill marks appear.
Step 4: grill the zucchini
During the same time you’re grilling the skewers, you can also grill the zucchini. You should have leftover oil; reserve that!
As the zucchini finishes cooking, toss it with the remaining leftover oil. This will act as a garlicky dressing for the grilled zucchini.
Then herbs: I love basil or dill, and cilantro is honestly pretty great too!
Step 5: for serving
Serve the skewers topped with Tzatziki sauce and fresh basil. I also love to spread the Tzatziki sauce on a serving plate and arrange the skewers over it. The chicken kind of melts into the sauce.
Then there’s the zucchini on the side. I love zucchini with lots of herbs—it’s SO YUMMY!
Oh, and I always make fries when I do skewers. Just so delicious.
The leftovers are perfect for the next day’s lunch! The sauce will last all week and can be used in multiple recipes. Try on a salad later this week!
Looking for other easy dinners? Here are some favorites:
Chicken Tzatziki Skewers with Feta Fries
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Lastly, if you make these Ranch Chicken Tzatziki with Parmesan Zucchini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Ranch Chicken Tzatziki with Garlic Parmesan Zucchini
Servings: 6
Calories Per Serving: 442 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Ranch Chicken
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon paprika
- salt and black pepper
- 1 1/2 pounds chicken breasts, cut into bite-size chunks
- 1 cup buttermilk
- 1/3 cup salsa verde
- 1/4 cup extra virgin olive oil
- 1-2 cups Tzatziki sauce
- fresh herbs for, serving
Parmesan Zucchini
- 3 zucchini or yellow summer squash
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon zest + juice
- 4 cloves garlic, chopped
- 1/2 cup grated parmesan cheese
- chili flakes
Instructions
- 1. In a bowl, mix the parsley, chives, dill, garlic powder, onion powder, paprika, salt, and pepper. Remove a couple teaspoons of the seasoning, then add the chicken, olive oil, buttermilk, and salsa, then toss. If time allows, let sit for 10 minutes or up to overnight to deepen the flavor.2. Meanwhile, slice the zucchini into 2-3 long strips. In a rectangular dish, toss with olive oil, lemon, garlic, parmesan, chili flakes, salt, and pepper. 3. Take the skewers and thread the chicken. Rub with the remaining seasonings and olive oil. 4. Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. During the same time, grill the zucchini for 3-4 minutes per side, reserving the oil left in the dish. 5. Serve the chicken with Tzatziki sauce and the zucchini with leftover garlic oil. Top everything with a mix of fresh herbs. Enjoy!
This post was originally published on August 5, 2024
Am I able to substitute the pre-made Ranch seasoning here/how much would I use?
Hey Amanda,
I’ve never tried that:) I would use a couple tablespoons. Please let me know if you give this dish a try, I hope it turns out nicely for you! xT
Loved it! So good and flavorful! Thanks Tieghan!
Yay! Love to hear this, Emily! Thanks so much for making this recipe and your feedback! xT
We used this recipe for gyros and it was EXCELLENT! I was also a little off put by the salsa verde but trust me, it works somehow. We didn’t have buttermilk, so I just added a teaspoon of distilled white vinegar to the cup of milk. I used fresh chives from my garden. Make the chicken as is and put it in some naan with tomatoes, lettuce, and tzatziki sauce and voila!
Hey Aislinn,
Wonderful! Thank you so much for trying this recipe and sharing what worked well for you! Love to hear that it was enjoyed! xT
Meh. Also unsure why there is salsa verde in this.
Hi Marc,
Sorry to hear you didn’t enjoy the salsa verde! Please let me know if I can help in any other way! x
My family isn’t crazy about zucchini, what would be a good substitute? The chicken looks delicious!
Hey Laura,
Really any other veggies that your family likes would work, peppers would be a great option! I hope you love this recipe, please let me know if you give it a try! xT
This was a huge hit for our family. Packed full of flavor. Perfect for a mid summer grill.
Hey Ashlee,
Thanks so much! Love to hear that you family enjoyed this dish! Have a great day! xx
Delicious blend of seasonings! Couldn’t get enough of the zucchini. We’ve been trying to do more Mediterranean style cooking and reduce the carbs. This was simply delightful, and with a steady stream of fresh garden produce (zucchini, cucumbers, chives, mint, etc.) all the better.
Hey there,
So glad to hear that you enjoyed this recipe, thanks so much for making it and your feedback! xx
A lot going on in this recipe for not quite enough payoff. I think ranch, tzatziki, AND salsa verde (not to mention herbs and parmesan) was too much and at least one or two of those elements could have been eliminated with absolutely no detriment to the final product.
Hi Kelly,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it! xx
What step does the mint go in? It’s in one of the pictures, but I don’t see it listed in the recipe ingredients?
Hi Leslie,
You can use mint if you would like for serving in step 5 when you top with fresh herbs. Please let me know if you have any other questions! xx
hey there! I never have buttermilk on hand…any recommended substitutes? going to make this tonight!
Hi Jess,
You could use whole milk, that should work nicely for you! Please let me know if you have any other questions! xT
Sounds Delicious! Can we cook this in the oven, What temp and how long? THX!
Hey there,
Sure, that would work for you. I would bake at 350F for 20-25 minutes. Please let me know if you have any other questions, I hope you love this recipe! xT
I was excited to hear you were doing “meatless Mondays” so I jumped on for today’s recipe, however….
When is that starting?
Hey Lisa,
Sorry for any confusion on that! You can always check out the vegetarian section on the blog:
https://fett-weg.today/recipes/?_recipe_diet_specific=vegetarian
I hope this helps! xT
I’d love to try this, but never have much luck with skewers cooking evenly….could I grill the chicken cubes on a grill pan? If so, about how long should they cook if I stirred them around?
Hi Linda,
Sure, that would work nicely for you and you can follow the cook time as written for 10-12 minutes. I hope you love this recipe! xT
this looks amazing gotta try it for sure..ty for sharing
Thanks so much, Linda! I hope you love this recipe! xT
This will be on the menu this week! Looks and sounds delicious, Tieghan!
Thanks so much, Colleen! I hope you love this recipe, let me know if you give it a try:) xx