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Herby Greek Chicken Skewers With Tzatziki

Prep (+ Total) Time includes time to marinade the chicken.
These Herby Greek Chicken Skewers With Tzatziki make for the most perfect summer meal. Protein-packed, marinated herby chicken and colorful veggies are grilled to perfection, making this an incredibly delish Mediterranean-inspired meal you'll want to make on repeat.
Prep Time 3 hours 20 minutes
Cook Time 10 minutes
Total Time 3 hours 30 minutes
Servings 4
Author Rachael DeVaux

Equipment

  • skewers
  • Mixing bowls
  • grill

Ingredients

For the Marinade:

  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, grated
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/4 cup finely chopped Italian parsley

For the Skewers:

  • 1 1/2 lb. chicken breast (or thighs), excess fat trimmed and cut into 1-inch pieces
  • 2 small zucchini, cut into 1/2” coins
  • 1 small red onion, cut into 1-inch pieces

For the Tzatziki:

  • 1 cup lactose-free whole milk yogurt or sub unsweetened coconut yogurt
  • 1/4 cup minced red onion
  • 2 cloves garlic, grated
  • 1/2 cup seeded and diced English cucumber
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped Italian parsley or cilantro
  • 1/4 cup finely chopped fresh dill

Instructions

For the Marinade:

  • In a medium bowl, whisk together the olive oil, garlic, lemon juice, red wine vinegar, smoked paprika, dried oregano, garlic powder, kosher salt, crushed red pepper flakes, and Italian parsley.

For the Skewers:

  • Pour the marinade into a shallow, air-tight container and add the chicken that you’ve already sliced into 1-inch pieces. Toss to combine until the pieces are evenly coated. Place the lid on the container and transfer to the fridge. Marinate for at least one hour, preferably 3-5 hours.
  • If using wooden skewers, soak them in water for at least one hour.
  • Remove the chicken from the fridge and begin to assemble the skewers, shaking off any excess marinade from the chicken. On each skewer, layer two pieces of chicken, a slice of zucchini, and a slice of onion. Repeat until all six skewers are assembled. Do not press the chicken and veggies together too tightly, or they will not cook evenly. It’s ok if there is a bit of room between each ingredient.
  • Preheat the grill to medium-high heat. Once the grill is hot, add the skewers on a diagonal on the grates. Cook for 8-10 minutes total, rotating every 3-4 minutes, until there are char marks in places and the chicken registers 165 when tested with a thermometer. Allow to rest for 10 minutes before serving.

For the Tzatziki:

  • In a medium bowl, mix together the yogurt, red onion, garlic, cucumber, olive oil, lemon zest, lemon juice, red wine vinegar, salt, pepper, parsley, and dill. Mix together until well combined.
  • Serve the tzatziki alongside the skewers for dipping. Enjoy!