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.

Cook Mode Prevent your screen from going dark

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