Description
Juicy, tangy, and herbaceous grilled chicken skewers marinated in lemon and oregano, served with a homemade cool and creamy tzatziki sauce. A quick, gluten-free, and impressive meal perfect for weeknights or summer gatherings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice (about 3–4 large lemons)
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 cup full-fat plain Greek yogurt
- 1 medium English cucumber, grated
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Optional: 1 small red onion, chopped into chunks
- Optional: 1/2 cup feta cheese, cubed
Instructions
- Cut chicken thighs into 1-inch cubes and place in a large bowl. If using wooden skewers, soak them in water for at least 30 minutes.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper until emulsified.
- Pour the marinade over the chicken and massage it into the meat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- While chicken marinates, grate the cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze tightly to remove as much liquid as possible.
- In a medium bowl, combine Greek yogurt, squeezed cucumber, minced garlic, lemon juice, dill, olive oil, and salt. Stir well, taste, and adjust seasoning. Refrigerate until ready to serve.
- Preheat grill to medium-high heat (about 400°F / 200°C). Thread marinated chicken onto skewers, leaving space between pieces. Add red onion chunks if desired.
- Grill skewers for 6-7 minutes on one side, then flip and grill for another 6-7 minutes, until internal temperature reaches 165°F (74°C).
- Remove skewers from grill and let rest for 2-3 minutes before serving with tzatziki on the side.
Notes
Ensure you squeeze the cucumber thoroughly to prevent watery tzatziki. Do not marinate chicken longer than 4 hours as the acid can break down the meat. Use a meat thermometer to ensure chicken reaches 165°F without drying out. Tzatziki can be made up to 2 days ahead.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 skewers per person
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 6
- Fiber: 1
- Protein: 28
Keywords: grilled chicken skewers, tzatziki recipe, mediterranean dinner, summer grilling, gluten-free chicken, easy weeknight dinner, lemon herb chicken