Description
Tender, lemon-oregano marinated chicken skewers finished with a honeyed crust and a cooling tzatziki.
Ingredients
Scale
- 1.5 lb (700 g) skinless, boneless chicken thighs, cut into 1-inch pieces
- 3 tbsp extra-virgin olive oil
- Zest and juice of 1 lemon
- 3 garlic cloves, finely minced
- 1 tbsp fresh oregano, finely chopped
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 cup full-fat Greek yogurt
- ½ cucumber, seeded and grated
- 1 small garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill or mint, finely chopped
- Pinch of salt
- Warm pita or crusty flatbread for serving
- Lemon wedges, thinly sliced red onion, halved cherry tomatoes, chopped parsley for garnish
- Optional: sumac or smoked paprika for sprinkling
Instructions
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a bowl. Add chicken pieces and toss to coat. Marinate for 30–60 minutes.
- Prepare tzatziki: Grate cucumber, press out excess moisture, then fold into yogurt with garlic, lemon juice, dill, olive oil, and a pinch of salt. Chill until serving.
- Thread marinated chicken onto skewers, leaving space for heat circulation. Preheat grill pan or grill to medium-high.
- Cook skewers for 3–4 minutes per side until charred and internal temperature reaches 165°F (74°C).
- Let skewers rest for 5 minutes. Finish with reserved lemon zest and drizzle with olive oil.
- Serve skewers on warm pita with tzatziki, garnished with lemon, onion, tomatoes, and parsley.
Notes
Soak wooden skewers for 30 minutes before grilling. Avoid overnight marinating for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg