Greek Lemon Chicken Skewers (Printable version)
Tender lemon-garlic chicken grilled and served with cool, creamy tzatziki
# 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
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - 0.5 tsp freshly ground black pepper
09 - 1 red onion, cut into 1-inch pieces
10 - 1 red bell pepper, cut into 1-inch pieces
11 - Lemon wedges for serving
→ Tzatziki Sauce
12 - 1 cup Greek yogurt, full-fat preferred
13 - 0.5 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 - 0.5 tsp salt
19 - 0.25 tsp black pepper
# How to Prepare:
01 - Whisk together 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 maximum flavor absorption.
02 - Soak wooden skewers in water for 30 minutes if using to prevent burning. Thread marinated chicken onto skewers, alternating with red onion and bell pepper pieces for even cooking.
03 - Heat grill or grill pan to medium-high temperature, approximately 400°F.
04 - Place skewers on preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until chicken reaches internal temperature of 165°F and develops light char marks.
05 - Combine Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper in a medium bowl. Mix thoroughly until well incorporated. Refrigerate until serving.
06 - Arrange hot chicken skewers on serving platter. Garnish with fresh lemon wedges and serve alongside chilled tzatziki sauce.
# Expert advice:
01 -
- The marinade works double duty tenderizing the meat while infusing it with bright citrusy flavor
- Tzatziki comes together in minutes but tastes like you spent hours perfecting it
- Everything can be prepped ahead so you're not stuck in the kitchen when guests arrive
02 -
- Do not skip the step of squeezing excess water from the cucumber or your tzatziki will be watery
- Medium-high heat creates better char marks than high heat which can burn the outside before the inside cooks
- Letting the chicken rest for five minutes after grilling keeps it juicy
03 -
- Pat the chicken dry before adding to the marinade so the mixture actually sticks to the meat
- Leave a little space between pieces on the skewers to help them cook evenly on all sides
- Make double the tzatziki because it keeps well and works on everything from sandwiches to roasted vegetables