Introduction: Ready for a Zesty, Mediterranean-Inspired Meal?
Craving a fresh, flavorful dish that’s perfect for summer grilling? These Greek Lemon Chicken Skewers with Tzatziki Sauce are your ideal choice! Featuring tender chicken breast strips marinated in a zesty lemon-yogurt blend with oregano and garlic, grilled to perfection, and served with a creamy, dill-infused tzatziki sauce, this dish is a Mediterranean delight. Perfect for summer barbecues, weeknight dinners, or meal prep, it’s inspired by your love for savory, vibrant dishes like Skillet Steak with Asparagus and Potatoes and Roasted Drumsticks with Tomatoes. Naturally gluten-free and keto-friendly, it’s a crowd-pleaser. Ready to fire up the grill for a taste of Greece? Let’s dive into this easy recipe!
Overview: Why Greek Lemon Chicken Skewers with Tzatziki Sauce is a Must-Try
This Greek Lemon Chicken Skewers recipe combines juicy, marinated chicken with a refreshing, creamy tzatziki sauce, offering a perfect balance of zesty and cooling flavors. The quick marinade and fast grilling make it a low-effort, high-impact dish. What makes it special? It’s a gluten-free, keto-friendly meal that’s ready in about 30 minutes, ideal for showcasing bold Mediterranean flavors, and perfect for grilling enthusiasts or quick meals with minimal cleanup.
- Time Requirement: About 30 minutes total (15 minutes prep, 10–12 minutes grilling, plus marinating time if desired).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: It’s a gluten-free, keto-friendly dish with vibrant Greek flavors, perfect for grilling.
These chicken skewers are a zesty, satisfying treat that’s sure to impress. Let’s get grilling!
Essential Ingredients
Here’s what you need to make Greek Lemon Chicken Skewers with Tzatziki Sauce. Each ingredient adds to the zesty, creamy, and savory magic.
Tzatziki Sauce
- Greek Yogurt (1 cup): Provides creamy, tangy base.
- European Cucumber (½, diced): Adds refreshing crunch.
- Extra-Virgin Olive Oil (1 Tbsp): Enhances richness and smoothness.
- Lemon Juice (2 Tbsp): Brings bright, tangy acidity.
- Garlic Powder (Pinch): Adds subtle savory depth.
- Salt and Black Pepper (to taste): Seasons the sauce to perfection.
- Fresh Dill (¼ cup, chopped): Infuses vibrant, herbaceous flavor.
Skewers
- Greek Yogurt (¼ cup): Tenderizes and flavors the chicken marinade.
- Lemon (Zest and Juice of 1): Adds zesty, citrusy brightness.
- Dried Oregano (1 tsp): Brings classic Greek herbaceous notes.
- Garlic Powder (1 tsp): Enhances savory flavor.
- Cayenne Pepper (Pinch): Adds a subtle spicy kick.
- Boneless Skinless Chicken Breast (1½ lb, cut into ½-inch strips): Provides lean, tender protein.
- Extra-Virgin Olive Oil (as needed): Ensures juicy, well-charred skewers.
- Salt and Black Pepper (to taste): Seasons the chicken.
- Fresh Parsley (¼ cup, chopped): Offers a fresh, herbaceous garnish.
Substitutions and Variations
- Chicken Breast: Swap with chicken thighs, turkey breast, or shrimp (reduce grilling time to 2–3 minutes per side for shrimp).
- Greek Yogurt: Use plain full-fat yogurt or dairy-free yogurt for vegan tzatziki.
- Cucumber: Replace with zucchini or omit for a smoother tzatziki.
- Dill: Swap with mint, parsley, or a mix for a different herbaceous note.
- Cayenne Pepper: Use red-pepper flakes or omit for a milder flavor.
- Lemon: Substitute with lime for a different citrus profile.
- Keto Adjustment: Already keto-friendly (~2–3g net carbs per serving); use full-fat Greek yogurt and limit sauce to 2 Tbsp per serving.
- Spicy Version: Increase cayenne to ¼ tsp or add a sliced jalapeño to the marinade.
- Vegetarian Version: Replace chicken with halloumi, tofu, or portobello mushroom strips; grill for 3–4 minutes per side.
- Herb-Infused: Add 1 tsp fresh rosemary or thyme to the marinade for extra depth.
Step-by-Step Instructions
Making Greek Lemon Chicken Skewers with Tzatziki Sauce is quick and straightforward, with a simple marinade and fast grilling. Follow these steps for a perfect dish every time.
Step 1: Make the Tzatziki Sauce
- In a medium bowl, mix 1 cup Greek yogurt, ½ diced European cucumber, 1 Tbsp extra-virgin olive oil, 2 Tbsp lemon juice, and a pinch of garlic powder.
- Season with salt and black pepper to taste.
- Stir in ¼ cup chopped fresh dill.
- Cover and refrigerate until ready to serve (can be made up to 2 days ahead).
Tip: Dice cucumber finely for a smoother sauce; strain excess liquid if cucumber is watery.
Step 2: Prepare the Marinade
- In a small bowl, whisk ¼ cup Greek yogurt, zest and juice of 1 lemon, 1 tsp dried oregano, 1 tsp garlic powder, and a pinch of cayenne pepper until smooth.
Tip: Whisk thoroughly to combine; taste marinade and adjust seasoning if needed.
Step 3: Marinate the Chicken
- Cut 1½ lb boneless skinless chicken breast into ½-inch strips.
- In a large bowl, rub the chicken strips with the yogurt-lemon marinade to coat well.
- Optionally, let marinate in the fridge for 30 minutes to 2 hours for deeper flavor (not required).
Tip: Cut chicken into uniform strips for even cooking; ensure all pieces are well-coated.
Step 4: Skewer the Chicken
- Thread one chicken strip onto each skewer, weaving back and forth to secure (use metal or soaked wooden skewers).
- Brush skewers on both sides with extra-virgin olive oil and season with salt and black pepper.
Tip: Soak wooden skewers in water for 20 minutes to prevent burning; weave chicken tightly to stay secure during grilling.
Step 5: Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Working in batches, grill skewers for 4–5 minutes per side until nicely charred and cooked through (internal temperature 165°F).
- Remove from grill and let rest for 2–3 minutes.
Tip: Oil the grill grates to prevent sticking; use a meat thermometer for precise doneness.
Step 6: Serve
- Arrange skewers on a platter or plates.
- Garnish with ¼ cup chopped fresh parsley.
- Serve immediately with tzatziki sauce on the side for dipping or drizzling.
Tip: Serve with extra lemon wedges for added zest; keep tzatziki chilled until serving for freshness.
Assembly: Building the Perfect Greek Lemon Chicken Skewers
Making this Greek Lemon Chicken Skewers with Tzatziki Sauce is all about creating a vibrant, flavorful dish with minimal effort. Here’s how to make it perfect:
- Marinate Evenly: Coat chicken thoroughly for maximum flavor infusion.
- Skewer Securely: Weave chicken tightly to prevent slipping during grilling.
- Grill to Char: Achieve golden, charred marks without overcooking.
- Serve Fresh: Pair with chilled tzatziki for a refreshing contrast.
Presentation Tips:
- Serve skewers on a platter with tzatziki in a small bowl for dipping or drizzling.
- Pair with a keto-friendly side like a Greek salad, grilled zucchini, or cauliflower rice.
- Garnish with extra parsley, a sprinkle of oregano, or lemon slices for a polished Mediterranean look.
Storage and Make-Ahead Tips
This dish is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store cooked skewers and tzatziki separately in airtight containers in the refrigerator for up to 3 days.
- Freeze cooked chicken skewers for up to 2 months; tzatziki is best not frozen due to texture changes.
- Reheating:
- Reheat skewers in an oven at 350°F for 5–7 minutes or on a grill for 2–3 minutes to maintain texture.
- Microwave in 30-second intervals, but this may soften the chicken.
- Make-Ahead Tips:
- Prep tzatziki up to 2 days ahead; store in the fridge.
- Marinate chicken up to 1 day ahead; store in the fridge and skewer just before grilling.
- Grill fresh for best texture and flavor.
Tip: Refresh tzatziki with a splash of lemon juice before serving if made ahead.
Recipe Variations
This Greek Lemon Chicken Skewers recipe is versatile, drawing on your love for savory, vibrant dishes like Skillet Steak with Asparagus and Potatoes and Roasted Drumsticks with Tomatoes. Here are some fun ideas:
- Keto Greek Skewers: Already keto-friendly (~2–3g net carbs per serving); use full-fat Greek yogurt and limit tzatziki to 2 Tbsp per serving.
- Gluten-Free Version: Already gluten-free! Ensure all ingredients (e.g., spices, yogurt) are certified gluten-free.
- Vegetarian Version: Swap chicken with halloumi, tofu, or zucchini strips; grill for 3–4 minutes per side.
- Spicy Greek Skewers: Increase cayenne to ¼ tsp or add ½ tsp red-pepper flakes to the marinade.
- Mediterranean Twist: Add ¼ cup crumbled feta to the tzatziki or include olives in the side salad.
Tip: Serve with a side of keto-friendly pita (almond flour-based) or a sprinkle of sumac for extra Mediterranean flair.
Conclusion: A Zesty, Mediterranean Treat to Love
Greek Lemon Chicken Skewers with Tzatziki Sauce is the perfect way to enjoy a vibrant, flavorful meal that’s both fresh and satisfying. With its juicy, lemony chicken, charred grill marks, and creamy tzatziki, it’s a dish that’s as delicious as it is easy. Perfect for summer barbecues, weeknight dinners, or meal prep, these skewers are sure to become a favorite. Play with the variations, garnish with your favorites, and savor every zesty, savory bite. What’s your favorite way to enjoy these Greek skewers? Share your ideas in the comments and let us know how it turned out!
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Greek Lemon Chicken Skewers Recipe with Tzatziki Sauce
Description
Craving a fresh, flavorful dish that’s perfect for summer grilling? These Greek Lemon Chicken Skewers with Tzatziki Sauce are your ideal choice! Featuring tender chicken breast strips marinated in a zesty lemon-yogurt blend with oregano and garlic, grilled to perfection, and served with a creamy, dill-infused tzatziki sauce, this dish is a Mediterranean delight.
Ingredients
Here’s what you need to make Greek Lemon Chicken Skewers with Tzatziki Sauce. Each ingredient adds to the zesty, creamy, and savory magic.
Tzatziki Sauce
- Greek Yogurt (1 cup): Provides creamy, tangy base.
- European Cucumber (½, diced): Adds refreshing crunch.
- Extra-Virgin Olive Oil (1 Tbsp): Enhances richness and smoothness.
- Lemon Juice (2 Tbsp): Brings bright, tangy acidity.
- Garlic Powder (Pinch): Adds subtle savory depth.
- Salt and Black Pepper (to taste): Seasons the sauce to perfection.
- Fresh Dill (¼ cup, chopped): Infuses vibrant, herbaceous flavor.
Skewers
- Greek Yogurt (¼ cup): Tenderizes and flavors the chicken marinade.
- Lemon (Zest and Juice of 1): Adds zesty, citrusy brightness.
- Dried Oregano (1 tsp): Brings classic Greek herbaceous notes.
- Garlic Powder (1 tsp): Enhances savory flavor.
- Cayenne Pepper (Pinch): Adds a subtle spicy kick.
- Boneless Skinless Chicken Breast (1½ lb, cut into ½-inch strips): Provides lean, tender protein.
- Extra-Virgin Olive Oil (as needed): Ensures juicy, well-charred skewers.
- Salt and Black Pepper (to taste): Seasons the chicken.
- Fresh Parsley (¼ cup, chopped): Offers a fresh, herbaceous garnish.
Substitutions and Variations
- Chicken Breast: Swap with chicken thighs, turkey breast, or shrimp (reduce grilling time to 2–3 minutes per side for shrimp).
- Greek Yogurt: Use plain full-fat yogurt or dairy-free yogurt for vegan tzatziki.
- Cucumber: Replace with zucchini or omit for a smoother tzatziki.
- Dill: Swap with mint, parsley, or a mix for a different herbaceous note.
- Cayenne Pepper: Use red-pepper flakes or omit for a milder flavor.
- Lemon: Substitute with lime for a different citrus profile.
- Keto Adjustment: Already keto-friendly (~2–3g net carbs per serving); use full-fat Greek yogurt and limit sauce to 2 Tbsp per serving.
- Spicy Version: Increase cayenne to ¼ tsp or add a sliced jalapeño to the marinade.
- Vegetarian Version: Replace chicken with halloumi, tofu, or portobello mushroom strips; grill for 3–4 minutes per side.
- Herb-Infused: Add 1 tsp fresh rosemary or thyme to the marinade for extra depth.
Instructions
Step 1: Make the Tzatziki Sauce
- In a medium bowl, mix 1 cup Greek yogurt, ½ diced European cucumber, 1 Tbsp extra-virgin olive oil, 2 Tbsp lemon juice, and a pinch of garlic powder.
- Season with salt and black pepper to taste.
- Stir in ¼ cup chopped fresh dill.
- Cover and refrigerate until ready to serve (can be made up to 2 days ahead).
Tip: Dice cucumber finely for a smoother sauce; strain excess liquid if cucumber is watery.
Step 2: Prepare the Marinade
- In a small bowl, whisk ¼ cup Greek yogurt, zest and juice of 1 lemon, 1 tsp dried oregano, 1 tsp garlic powder, and a pinch of cayenne pepper until smooth.
Tip: Whisk thoroughly to combine; taste marinade and adjust seasoning if needed.
Step 3: Marinate the Chicken
- Cut 1½ lb boneless skinless chicken breast into ½-inch strips.
- In a large bowl, rub the chicken strips with the yogurt-lemon marinade to coat well.
- Optionally, let marinate in the fridge for 30 minutes to 2 hours for deeper flavor (not required).
Tip: Cut chicken into uniform strips for even cooking; ensure all pieces are well-coated.
Step 4: Skewer the Chicken
- Thread one chicken strip onto each skewer, weaving back and forth to secure (use metal or soaked wooden skewers).
- Brush skewers on both sides with extra-virgin olive oil and season with salt and black pepper.
Tip: Soak wooden skewers in water for 20 minutes to prevent burning; weave chicken tightly to stay secure during grilling.
Step 5: Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Working in batches, grill skewers for 4–5 minutes per side until nicely charred and cooked through (internal temperature 165°F).
- Remove from grill and let rest for 2–3 minutes.
Tip: Oil the grill grates to prevent sticking; use a meat thermometer for precise doneness.
Step 6: Serve
- Arrange skewers on a platter or plates.
- Garnish with ¼ cup chopped fresh parsley.
- Serve immediately with tzatziki sauce on the side for dipping or drizzling.
Tip: Serve with extra lemon wedges for added zest; keep tzatziki chilled until serving for freshness
FAQs
1. Can I use chicken thighs instead?
Yes! Use boneless skinless thighs; grill for 5–6 minutes per side to reach 165°F.
2. Is this dish keto-friendly?
Yes! It’s naturally keto-friendly (~2–3g net carbs per serving); use full-fat yogurt and limit tzatziki portion.
3. Can I make it vegetarian?
Yes! Swap chicken with halloumi, tofu, or zucchini strips; grill for 3–4 minutes per side.
4. Why is my tzatziki watery?
- Drain diced cucumber well before mixing (use a strainer or paper towels).
- Use thick Greek yogurt for a creamy texture.
- Stir well before serving if prepared ahead.
5. Can I make this ahead?
Yes! Prep tzatziki and marinate chicken up to 1 day ahead; grill fresh for best texture.
6. How long does it last?
Skewers last in the fridge for 3 days or freeze for 2 months; tzatziki lasts 3 days in the fridge.
7. Can I bake instead of grill?
Yes! Bake skewers at 400°F for 12–15 minutes, turning halfway, until 165°F.
8. What’s the best way to serve it?
Serve warm with tzatziki on the side, paired with a keto-friendly Greek salad or cauliflower rice, garnished with parsley and lemon wedges.