These Greek-inspired chicken skewers with Tzatziki sauce are the perfect way to kick off the start of grilling season. Whether you’re grilling in the backyard or cooking over a campfire, one the easiest (and most satisfying) meals you can prepare are skewers. For this recipe, we marinated chicken thighs in olive oil, lemon juice, and […]
These Greek-inspired chicken skewers with Tzatziki sauce are the perfect way to kick off the start of grilling season.
Whether you’re grilling in the backyard or cooking over a campfire, one the easiest (and most satisfying) meals you can prepare are skewers. For this recipe, we marinated chicken thighs in olive oil, lemon juice, and salt to get a bright Mediterranean flavor. It’s a relatively quick marinade that only needs 30 minutes, so it can be done day-of onsite.
While the meat marinates, we put together our Tzatziki sauce. It’s just a combination of Greek yogurt with minced mint, garlic, and cucumber. Add in some lemon juice and salt and it’s done.
For the skewers, we also chopped up some veggies that grill nicely like red onions, cherry tomatoes, and zucchini. The biggest tip we can give about skewering is to group like ingredients together on the same stick. It might look prettier to alternate every other one, but each ingredient has a different cook time. So put the all zucchini together and all the tomatoes together. That way as each fully cooks, you can take them off one by one.
This recipe makes a for a killer appetizer on its own, but if you want to also make some rice pilaf it also doubles as a really filling dinner as well. So if you’re looking to get back into grilling, give this recipe a try.
Chicken Tzatziki Skewers
Serves 2, but can be stretched to 3-4 if served with a side
2 tablespoons olive oil
1 lemon, juiced
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 boneless, skinless chicken thighs, cut into 1” pieces
1 small zucchini, sliced into 1/4” moons
1 red onion, chopped
14 cherry tomatoes
1/2 cup prepared tzatziki, store-bought or recipe as follows
For the tzatziki sauce
1/2 cup Greek yogurt
1/4 cucumber, seeds removed & chopped fine
1 tablespoon chopped fresh mint
2 cloves garlic, finely minced
1/4 teaspoon salt
Mix the olive oil, lemon juice, oregano, garlic powder, and 1/2 teaspoon salt together in a bowl. Add the chicken and toss to coat. Set aside for 30 minutes to marinate, tossing occasionally.
Prepare a grill or campfire for grilling.
Thread the chicken and vegetables onto skewers.
Once the grill is ready, place the skewers on the grill grate and grill, turning every few minutes so all sides cook evenly. The chicken will need to cook 3-5 minutes per side, and the veggies will need roughly 10-12 minutes.
Remove skewers. Serve with tzatziki for dipping. Enjoy!
To make the tzatziki (can be made ahead):
Remove excess moisture from the chopped cucumber by blotting with a towel. Place the cucumber, Greek yogurt, mint, garlic, and salt in a small bowl and mix to combine.
Cover & store in your cooler if making ahead of time.