Light Lemon Herb Chicken Skewers (Printer version)

Marinated chicken threaded onto skewers with lemon and fresh herbs, grilled until juicy and charred, served alongside cool and tangy tzatziki.

# What You'll Need:

→ 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 - 0.5 teaspoon freshly ground black pepper
09 - 0.5 teaspoon smoked paprika
10 - 8 wooden or metal skewers

→ Tzatziki Sauce

11 - 1 cup Greek yogurt, 2% or nonfat
12 - 0.5 cucumber, grated with excess liquid removed
13 - 1 clove garlic, finely minced
14 - 1 tablespoon extra virgin olive oil
15 - 1 tablespoon fresh dill, chopped
16 - Juice of 0.5 lemon
17 - 0.5 teaspoon salt
18 - 0.25 teaspoon black pepper

→ For Serving

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

# Directions:

01 - In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, parsley, oregano, salt, pepper, and smoked paprika. Add chicken cubes and toss thoroughly to coat all pieces evenly.
02 - Cover the marinating mixture and refrigerate for at least 30 minutes, or up to 2 hours for optimal flavor development.
03 - While chicken marinates, combine Greek yogurt, grated cucumber with excess moisture removed, minced garlic, extra virgin olive oil, dill, lemon juice, salt, and black pepper in a separate 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 - Evenly distribute marinated chicken pieces onto skewers, leaving minimal gaps between cubes.
06 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
07 - Place chicken skewers on hot grill and cook for 5 to 7 minutes per side, turning once, until chicken reaches internal temperature of 165°F and develops light charring.
08 - Remove skewers from grill and allow to rest for 2 minutes. Serve immediately with chilled tzatziki sauce, lemon wedges, and fresh herb garnish.

# Expert Advice:

01 -
  • Chicken stays impossibly juicy because the lemon juice and oil work together to keep everything tender and bright.
  • Your kitchen will smell like a Mediterranean vacation, and people always ask what that incredible aroma is.
  • This is genuinely easy to make but tastes like you've been cooking professionally all morning.
02 -
  • Don't skip the marinating time or you'll taste the difference immediately; the lemon juice needs those 30 minutes to actually tenderize the chicken, not just sit on the surface.
  • Overcooked chicken is the enemy here, so invest in a meat thermometer if you're nervous; 165°F (74°C) in the thickest piece is your target, not a suggestion.
  • Wooden skewers really do make a difference in how the finished dish looks and tastes, so that water soak is worth your time.
03 -
  • A meat thermometer takes the guesswork out of doneness and builds confidence on the grill; 165°F (74°C) is your safety zone every time.
  • Marinate in a zip-top bag instead of a bowl to save fridge space and make sure the marinade coats everything evenly.
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