There’s something magical about the first bite of these Greek lemon chicken skewers with tzatziki sauce—the bright tang of lemon, the punch of garlic, and those fresh herbs all coming together in perfect harmony. I still remember the summer I fell in love with this dish during a trip to Santorini, where the scent of grilling meat and yogurt sauce filled every seaside taverna. Now, this recipe is my go-to for backyard parties and weeknight dinners alike. The secret? Letting the chicken soak up that zesty marinade until it’s practically singing with flavor, then pairing it with the creamiest, most refreshing tzatziki you’ll ever taste. Trust me, once you try this combo, you’ll be hooked.
Why You’ll Love These Greek Lemon Chicken Skewers with Tzatziki Sauce
Oh, where do I even start? These skewers have been my summer obsession for years, and here’s why:
- Lightning-fast flavor: That lemon-garlic marinade works its magic in just 1 hour (though I often let it go longer when I’m patient)
- Healthier than takeout: Lean protein meets fresh ingredients – my kinda weeknight win
- Grill master simplicity: No fancy techniques needed – just thread, grill, and devour
- Party perfection: The tzatziki dipping sauce turns these into instant crowd-pleasers every time
- Leftover magic: They’re just as delicious cold the next day in pita pockets or salads
Ingredients for Greek Lemon Chicken Skewers with Tzatziki Sauce
Here’s everything you’ll need to make these sunshine-bright skewers and their creamy sidekick:
- For the chicken:
- 1.5 lbs boneless, skinless chicken breast (cut into 1-inch cubes – trust me, this size cooks evenly)
- 1/4 cup good olive oil (the fruity kind makes all the difference)
- 3 tbsp freshly squeezed lemon juice (about 1 large lemon, and yes, fresh matters!)
- 3 cloves garlic, minced (or more if you’re like me and believe there’s no such thing as too much garlic)
- 1 tsp dried oregano (rub it between your fingers first to wake up the flavor)
- 1 tsp kosher salt (I swear by Diamond Crystal for this)
- 1/2 tsp freshly ground black pepper
- For the tzatziki:
- 1 cup full-fat Greek yogurt (the thick stuff, none of that watery business)
- 1/2 English cucumber, grated and squeezed dry in a clean kitchen towel (this step is crucial!)
- 1 tbsp chopped fresh dill (or 1 tsp dried in a pinch)
- 1 clove garlic, minced extra fine
- 1 tbsp lemon juice
- 1/2 tsp salt
Ingredient Notes and Substitutions
Don’t stress if you’re missing something – here’s how to improvise like a Greek grandma:
The Greek yogurt is non-negotiable for authentic tzatziki texture, but lactose-free folks can try coconut yogurt (just expect a slightly different flavor). Fresh dill makes the sauce sing, but in winter months I’ve used 1 tsp dried dill with decent results. If oregano isn’t your thing, thyme works beautifully too. And chicken thighs? Absolutely! They’ll take a minute or two longer on the grill but stay juicier.
Equipment You’ll Need
Let’s keep this simple – you probably have most of this stuff already! Here’s what I grab every time I make these skewers:
- Wooden or metal skewers (if using wooden, don’t skip soaking them!)
- 2 mixing bowls (one for marinade, one for tzatziki)
- Measuring spoons and cups
- Grill or grill pan (my trusty cast iron works wonders)
- Kitchen tongs (flipping those skewers is way easier with these)
- Optional but handy: Meat thermometer (for perfect 165°F chicken every time)
How to Make Greek Lemon Chicken Skewers with Tzatziki Sauce
Alright, let’s get these gorgeous skewers going! The process is simple, but I’ve learned a few tricks over the years that make all the difference. Here’s exactly how I do it:
Marinating the Chicken
First things first – grab that bowl and whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until it’s all happy and combined. Toss in your chicken cubes and give them a good massage – you want every piece coated in that zesty goodness. Cover and pop it in the fridge for at least 1 hour (but oh man, if you can wait 4 hours, the flavor gets even better!).
Preparing the Tzatziki Sauce
While the chicken marinates, let’s make that dreamy tzatziki. Here’s my secret – after grating the cucumber, squeeze out every last drop of liquid in a clean kitchen towel. This keeps your sauce gloriously thick instead of watery. Mix it with the yogurt, dill, garlic, lemon juice and salt. Taste and adjust – sometimes I add an extra squeeze of lemon if it needs more zing. Let it chill in the fridge while you cook; the flavors mingle and deepen beautifully.
Grilling the Skewers
Fire up your grill or grill pan to medium-high heat (about 400°F). If using wooden skewers, soak them in water for 30 minutes first so they don’t burn. Thread the chicken onto the skewers – don’t crowd them, leave a little space between pieces for even cooking. Grill for 5-7 minutes per side, flipping just once, until they’re golden with those perfect grill marks and the internal temp hits 165°F. Pro tip: resist the urge to move them around too much – let them develop that gorgeous crust! For more information on safe internal temperatures for poultry, check out the USDA guidelines.
Tips for Perfect Greek Lemon Chicken Skewers
After making these skewers more times than I can count, here are my hard-earned secrets for absolute perfection:
- Marinate like you mean it: That 1-hour minimum isn’t just a suggestion – the longer (up to 4 hours), the better the flavor penetrates. I often prep mine at lunch for dinner.
- Patience with the grill: Let it get properly hot before adding skewers – you want that satisfying sizzle when they hit the grates!
- Space is your friend: Don’t cram too much chicken on each skewer. Leaving small gaps helps everything cook evenly.
- Flare-up fix: Keep a spray bottle of water handy just in case – olive oil can cause flames, but a quick spritz tames them instantly.
- Rest before serving: Let skewers sit 2-3 minutes off the grill so juices redistribute (I know it’s hard to wait!).
Serving Suggestions
Oh, the fun part! I love piling these golden skewers onto a platter with warm pita bread (perfect for swiping up extra tzatziki) and a bright Greek salad. Roasted lemon potatoes or grilled veggies make fantastic sides too. For the full taverna experience, garnish with extra dill sprigs and lemon wedges – that pop of yellow against the white sauce is just gorgeous! If you are looking for a great side dish pairing, check out this recipe for crispy parmesan zucchini fries recipe.
Storing and Reheating Greek Lemon Chicken Skewers
These skewers keep beautifully! Store leftovers (without sauce) in an airtight container for up to 3 days. When reheating, I prefer the oven at 350°F for about 10 minutes – it keeps them juicy. For a quick fix, a hot skillet works too. Keep the tzatziki separate in the fridge; it’ll stay fresh for 4-5 days if you don’t eat it all first (good luck with that!).
Nutritional Information
Nutrition varies slightly based on ingredients and brands, but here’s the general picture per serving: lean protein from the chicken, healthy fats from olive oil, and probiotics from Greek yogurt make these skewers a balanced choice. (Values are estimates.)
Frequently Asked Questions
I’ve gotten so many great questions about these skewers over the years – here are the ones that pop up most often!
Can I Use Chicken Thighs Instead?
Absolutely! Thighs actually stay juicier on the grill since they have more fat. Just cut them into slightly smaller pieces (they take a minute or two longer to cook) and keep that meat thermometer handy – you still want 165°F inside.
How Long Can I Marinate the Chicken?
The sweet spot is 1-4 hours – enough time for killer flavor without the acid making the texture weird. I once left it overnight (oops!) and while still tasty, the texture wasn’t quite as perfect. Set a timer if you’re forgetful like me! For more information on how acidity affects meat during marination, you can research general food science principles.
Is There a Dairy-Free Tzatziki Option?
For sure! Coconut yogurt works in a pinch, though the flavor’s different. My vegan friend swears by soaked cashews blended with lemon – it’s shockingly close to the real deal!
Share Your Experience
I’d love to hear how your Greek lemon chicken skewers turn out! Snap a pic of those golden beauties and tag me – nothing makes me happier than seeing your kitchen adventures. Did you add any personal twists? Let me know in the comments!
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Zesty Greek Lemon Chicken Skewers with 1-Hour Marinade Magic
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Greek lemon chicken skewers with tzatziki sauce are a flavorful and easy-to-make dish. The chicken is marinated in lemon, garlic, and herbs, then grilled to perfection and served with a creamy tzatziki sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into cubes
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tbsp fresh dill, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- Wooden or metal skewers
Instructions
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add chicken cubes to the marinade, coat well, and refrigerate for at least 1 hour.
- Soak wooden skewers in water for 30 minutes if using.
- Thread marinated chicken onto skewers.
- Preheat grill or grill pan to medium-high heat.
- Grill skewers for 5-7 minutes per side until fully cooked.
- For the tzatziki sauce, mix Greek yogurt, grated cucumber, dill, minced garlic, lemon juice, and salt in a bowl.
- Serve chicken skewers with tzatziki sauce on the side.
Notes
- Marinate the chicken longer for more flavor (up to 4 hours).
- Drain excess liquid from grated cucumber to prevent a watery sauce.
- Use metal skewers for easier grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 skewer with sauce
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Greek chicken skewers, lemon chicken, tzatziki sauce, grilled chicken, Mediterranean recipe