Lemon Herb Chicken Skewers (Print View)

Grilled lemon herb chicken skewers with cool cucumber yogurt sauce

# Components:

→ 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 and 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

# Directions:

01 - Combine olive oil, lemon zest and juice, minced garlic, parsley, oregano, salt, pepper, and smoked paprika in a bowl. Add chicken cubes and toss to coat thoroughly.
02 - Cover and refrigerate the marinated chicken for a minimum of 30 minutes, up to 2 hours for optimal flavor development.
03 - While chicken marinates, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt, and pepper in a separate bowl. Mix until well blended and refrigerate until service.
04 - If using wooden skewers, submerge them in water for 20 minutes to prevent charring during grilling.
05 - Evenly distribute marinated chicken pieces onto skewers, ensuring uniform spacing between pieces.
06 - Heat a grill or grill pan over medium-high heat. Lightly oil the cooking grates to prevent adhesion.
07 - Place skewers on heated grill and cook for 5 to 7 minutes per side, turning once midway through cooking, until chicken reaches full internal doneness with light charring on exterior.
08 - Remove skewers from grill and allow to rest for 2 minutes. Serve hot with chilled tzatziki sauce, lemon wedges, and fresh herb garnish.

# Expert Advice:

01 -
  • The chicken stays incredibly juicy because the lemon juice tenderizes it while it sits in the marinade, something I discovered by accident when I left a batch too long and loved the results.
  • You can prep everything the night before and just grill when guests arrive, which means you're actually relaxing instead of stressing in the kitchen.
  • Homemade tzatziki tastes nothing like store-bought, and once you make it fresh, you'll never go back.
02 -
  • Don't skip the resting time after grilling; those two minutes matter because the carryover heat finishes cooking the chicken while the fibers relax, keeping everything juicy instead of dense.
  • The key to perfect tzatziki is really squeezing out that cucumber liquid; I learned this the hard way by making a watery batch that tasted more like dip than sauce.
03 -
  • Chicken thighs are juicier than breasts if you're worried about dryness, and they handle a bit more aggressive grilling without falling apart.
  • A pinch of chili flakes in the marinade adds a subtle heat that makes people lean in and take another bite, wondering what they're tasting.
Return