Lemon Herb Chicken Skewers Tzatziki (Printable)

Tender grilled chicken with bright citrus notes and creamy cucumber sauce for easy entertaining

# What You’ll Need:

→ Chicken Skewers

01 - 1.3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 large lemon
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh oregano, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon smoked paprika
10 - 8 wooden or metal skewers

→ Tzatziki Sauce

11 - 1 cup Greek yogurt, 2% or nonfat
12 - 1/2 cucumber, grated with excess liquid squeezed out
13 - 1 clove garlic, finely minced
14 - 1 tablespoon extra virgin olive oil
15 - 1 tablespoon fresh dill, chopped
16 - Juice of 1/2 lemon
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Serving

19 - Lemon wedges
20 - Fresh parsley or dill, chopped

# How-To:

01 - In a mixing bowl, combine olive oil, lemon zest and juice, minced garlic, parsley, oregano, salt, pepper, and smoked paprika. Add chicken cubes and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours for optimal flavor development.
02 - While chicken marinates, combine Greek yogurt, grated cucumber with excess liquid removed, finely minced garlic, extra virgin olive oil, fresh dill, lemon juice, salt, and black pepper in a separate bowl. Mix until well incorporated and refrigerate until serving time.
03 - If using wooden skewers, soak them in water for 20 minutes to prevent burning during grilling.
04 - Remove marinated chicken from refrigerator and evenly thread chicken pieces onto prepared skewers.
05 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place chicken skewers on grill and cook for 5-7 minutes per side, turning once, until chicken is cooked through and lightly charred at the edges.
07 - Remove skewers from grill and allow to rest for 2 minutes. Serve hot with chilled tzatziki sauce, lemon wedges, and a sprinkle of fresh herbs.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because you're marinating it long enough to let the lemon and oil actually do their job.
  • Tzatziki tastes restaurant-quality but comes together in about five minutes, no special equipment needed.
  • It's the kind of meal that feels elegant enough for company but practical enough for a random Tuesday night.
02 -
  • Marinating time is not a suggestion; 30 minutes minimum means the lemon and herbs actually penetrate the chicken instead of just sitting on the surface.
  • Squeezing the cucumber for tzatziki is the one step that prevents it from turning watery and sad by tomorrow morning.
03 -
  • If you don't have a grill, a grill pan over medium-high heat on the stovetop works beautifully and you'll still get those char lines.
  • Chicken thighs instead of breasts give you juicier skewers and are more forgiving if you accidentally cook them a minute too long.
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