Greek Lemon Chicken Skewers Tzatziki (Print Version)
Tender lemon herb chicken grilled and served with cool creamy tzatziki for an easy Greek-inspired meal.
# What You'll Need:
→ Chicken Skewers
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
02 - 3 tbsp olive oil
03 - Juice and zest of 2 lemons
04 - 3 garlic cloves, minced
05 - 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - 1 red onion, cut into 1-inch pieces (optional)
10 - 1 red bell pepper, cut into 1-inch pieces (optional)
11 - Lemon wedges, for serving
→ Tzatziki Sauce
12 - 1 cup Greek yogurt (full-fat preferred)
13 - ½ large cucumber, grated and excess water squeezed out
14 - 2 garlic cloves, minced
15 - 2 tbsp fresh dill, chopped
16 - 1 tbsp extra virgin olive oil
17 - 1 tbsp fresh lemon juice
18 - ½ tsp salt
19 - ¼ tsp black pepper
# How-To Steps:
01 - Combine olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper in a large bowl. Add chicken cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 4 hours for optimal flavor penetration.
02 - If using wooden skewers, soak in water for 30 minutes to prevent scorching. Thread marinated chicken onto skewers, alternating with red onion and bell pepper pieces if desired.
03 - Heat grill or grill pan to medium-high temperature (approximately 375-400°F).
04 - Place skewers on hot grill and cook for 12-15 minutes, turning every 3-4 minutes, until chicken reaches internal temperature of 165°F and develops light char marks.
05 - While chicken grills, combine Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper in a medium bowl. Mix thoroughly and refrigerate until serving.
06 - Arrange hot chicken skewers on serving platter, garnish with lemon wedges, and accompany with chilled tzatziki sauce.
# Expert Tips:
01 -
- The marinade does double duty, infusing meat while keeping it incredibly juicy
- Tzatziki comes together in minutes but tastes like it simmered for hours
02 -
- Crowding the grill drops the temperature fast, so cook in batches if needed
- Let the skewers rest for 5 minutes before serving so the juices redistribute
03 -
- Leave space between chicken pieces on the skewer so heat circulates evenly
- Brush the grill grates with oil just before adding skewers to prevent sticking