Description
Juicy, bite-sized chicken cubes marinated in lemon, garlic, and herbs, grilled to perfection and served with a thick, creamy homemade tzatziki sauce. A forgiving, crowd-pleasing summer dinner that requires minimal cleanup.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (cut into 1-inch cubes)
- 1/4 cup extra virgin olive oil
- Juice of 2 large lemons (about 1/2 cup)
- Zest of 1 large lemon
- 4–5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups full-fat plain Greek yogurt
- 1 large English cucumber, grated
- 1–2 cloves garlic, minced (for tzatziki)
- 1 tablespoon lemon juice (for tzatziki)
- 1 teaspoon dried dill
- 1/2 teaspoon salt (for tzatziki)
- Wooden bamboo skewers (soaked) or metal skewers
- Optional vegetables: bell peppers, red onion, zucchini
Instructions
- 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 the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, dried dill, and salt. Stir well, cover, and refrigerate until ready to serve.
- In a large bowl or gallon-sized Ziploc bag, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, and red pepper flakes.
- Add the cubed chicken to the marinade. Seal the bag or toss in the bowl to coat evenly. Refrigerate for at least 30 minutes, up to 24 hours.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Thread the chicken cubes onto the skewers, leaving small spaces between pieces. Add vegetables if desired, alternating with chicken.
- Preheat grill to medium-high heat (approx. 400°F) and lightly oil the grates.
- Grill skewers for 5 minutes, then flip and grill for another 5 minutes, until internal temperature reaches 165°F and char marks appear.
- Let skewers rest for 2-3 minutes before serving.
- Serve immediately with the chilled tzatziki sauce on the side.
Notes
Ensure the cucumber is thoroughly squeezed to prevent watery tzatziki. Do not overcrowd the grill to ensure proper charring. Chicken thighs are preferred for juiciness, but breasts can be used if cut into larger cubes. Soak wooden skewers to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 skewers with 1/4 c
- Calories: 350
- Sodium: 400
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 12
- Protein: 30
Keywords: Mediterranean chicken, chicken skewers, tzatziki recipe, grilled chicken, summer dinner, easy grilling, healthy dinner, gluten-free