Greek Lemon Chicken Skewers (Print Version)
Marinated chicken grilled with lemon and herbs, paired with cool creamy tzatziki
# What You 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 - 1/2 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 - 1/2 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 - 1/2 tsp salt
19 - 1/4 tsp black pepper
# How To Make:
01 - In a large bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken cubes and mix to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 4 hours for optimal flavor absorption.
02 - If using wooden skewers, soak in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers, alternating with red onion and bell pepper pieces if desired.
03 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
04 - Grill skewers for 12–15 minutes, turning every 3–4 minutes, until chicken is cooked through (internal temperature reaches 165°F) and lightly charred.
05 - Combine Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper in a bowl. Mix thoroughly until well blended. Refrigerate until ready to serve.
06 - Arrange chicken skewers on a serving platter, garnish with lemon wedges, and serve with a generous portion of chilled tzatziki sauce on the side.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, turning ordinary chicken into something that tastes like it came from a Greek taverna
- Tzatziki sauce comes together in minutes but makes everything feel special and restaurant-worthy
- These skewers are forgiving, cook quickly, and always impress without requiring any special skills
02 -
- Pat the chicken dry before adding it to the marinade, or the sauce will slide right off
- Do not overcrowd the skewers, leave a tiny bit of space between pieces so they cook evenly
- The tzatziki tastes better after it sits for at least 30 minutes, so make it first
03 -
- Grate the cucumber on the large holes of your box grater for better texture
- Let the cooked skewers rest for a few minutes before serving to keep them juicy