Light Lemon Herb Chicken Skewers (Print Version)

Tender grilled chicken infused with bright lemon and aromatic herbs, paired with cool creamy tzatziki. An ideal Mediterranean summer meal.

# 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 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon smoked paprika
10 - 8 wooden or metal skewers

→ Tzatziki Sauce

11 - 1 cup Greek yogurt (2% or nonfat)
12 - ½ 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 ½ lemon
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

→ For Serving

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

# Directions:

01 - In a bowl, combine olive oil, lemon zest and juice, minced garlic, parsley, oregano, salt, pepper, and smoked paprika. Add chicken cubes and toss to coat thoroughly.
02 - Cover the bowl and refrigerate for at least 30 minutes, preferably up to 2 hours for optimal flavor development.
03 - Combine Greek yogurt, grated cucumber, minced garlic, extra virgin olive oil, dill, lemon juice, salt, and pepper in a bowl. Mix until well blended and refrigerate until serving.
04 - If using wooden skewers, submerge them in water for 20 minutes to prevent burning during grilling.
05 - Distribute marinated chicken pieces evenly onto the skewers, leaving minimal gaps between pieces.
06 - Heat a grill or grill pan to medium-high temperature. Lightly oil the grates to prevent sticking.
07 - Place chicken skewers on the grill and cook for 5 to 7 minutes per side, rotating once, until chicken reaches internal temperature of 165°F and develops light char marks.
08 - Remove skewers from grill and rest for 2 minutes. Serve immediately with chilled tzatziki sauce, lemon wedges, and fresh herb garnish.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the lemon marinade breaks down the proteins just enough while the quick cook time locks everything in.
  • Tzatziki is your secret weapon for making healthy protein feel indulgent without any guilt hanging around afterward.
  • Everything comes together in under an hour, which means weeknight dinners that taste like you actually tried.
02 -
  • Don't skip squeezing the liquid from your grated cucumber—this single step makes the difference between creamy tzatziki and watery disappointment that thins out by day two.
  • The lemon marinade works because acids denature protein, but oversalting the marinade draws water out prematurely, so trust the measurements and resist adding extra salt at the beginning.
  • Wooden skewers must be fully submerged when soaking, not just dipped; partially wet wood still catches fire and smells like burnt craft projects.
03 -
  • If your grill is spotty in heat distribution, rotate skewers 90 degrees halfway through each side to ensure even cooking and uniform char marks.
  • Chicken thighs work beautifully here and stay juicier than breast meat; adjust cooking time slightly as they may take a minute or two longer depending on thickness.
  • Add a small pinch of chili flakes to the marinade if you want subtle heat that doesn't overpower the herbaceous lemon notes.
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