These Greek Lemon Chicken Skewers with Tzatziki Sauce capture the bright, fresh flavors of the Mediterranean in every perfectly grilled bite. Tender chunks of chicken thigh are marinated in a zesty blend of lemon juice, olive oil, and aromatic herbs, then grilled to golden perfection and served alongside a cool, creamy tzatziki sauce that provides the perfect cooling contrast. This dish embodies everything wonderful about Greek cuisine – simple ingredients transformed into something extraordinary through thoughtful preparation and bold flavors. Whether you’re planning a summer barbecue or bringing a taste of the Greek islands to your dinner table, these skewers deliver restaurant-quality results that will transport you straight to a sun-soaked taverna overlooking the Aegean Sea.
Serves: 4-6 people (makes about 8-10 skewers)
What You’ll Need
For the chicken and marinade:
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the tzatziki sauce:
- 1 cup Greek yogurt (full-fat works best)
- 1 medium cucumber, grated and drained
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Preparing the Perfect Chicken
Choose chicken thighs over breasts for these skewers because thighs stay much more tender and juicy during grilling. Cut the chicken into uniform pieces, roughly 1-inch cubes, so they cook evenly. Remove any excess fat, but don’t trim every bit since some fat will help keep the meat moist and flavorful during cooking.
In a large bowl, whisk together the fresh lemon juice, olive oil, minced garlic, oregano, thyme, salt, black pepper, and red pepper flakes if you like a little heat. Add the chicken pieces and toss them thoroughly to coat every piece with the marinade. Cover the bowl and refrigerate for at least 2 hours, though overnight marinating will give you even more incredible flavor.
Making Authentic Tzatziki
Start your tzatziki by grating the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer or clean kitchen towel and sprinkle it with a pinch of salt. Let it drain for 15-20 minutes, then squeeze out as much liquid as possible. This step is crucial because excess water will make your tzatziki watery and thin.
In a medium bowl, combine the drained cucumber with the Greek yogurt, minced garlic, fresh lemon juice, olive oil, chopped dill, salt, and white pepper. Stir everything together until well combined, then taste and adjust the seasoning as needed. The tzatziki should be thick, creamy, and well-balanced between tangy, garlicky, and fresh herb flavors.
Cover the tzatziki and refrigerate it for at least 30 minutes before serving. This resting time allows all the flavors to meld together and makes it taste even better.
Threading the Skewers
Remove the chicken from the marinade and thread the pieces onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes. Leave small spaces between each piece of chicken to ensure even cooking all around. You should have enough chicken for 8-10 skewers depending on how generously you load them.
Reserve any leftover marinade that hasn’t touched the raw chicken to use for basting during grilling, which will add extra flavor and help prevent the chicken from drying out.
Grilling Like a Pro
Preheat your grill to medium-high heat and clean the grates thoroughly. Brush the grates with a little olive oil to prevent sticking. The key to perfectly grilled chicken skewers is managing your heat – you want it hot enough to get good sear marks and caramelization, but not so hot that the outside burns before the inside cooks through.
Place the skewers on the grill and cook for 12-15 minutes total, turning them every 3-4 minutes to ensure even browning on all sides. Baste with the reserved marinade during cooking for extra flavor and moisture. The chicken should reach an internal temperature of 165°F and have beautiful golden-brown grill marks.
Finishing with Mediterranean Flair
During the last minute of grilling, you can brush the skewers with a little extra olive oil and sprinkle them with a pinch of dried oregano for an authentic finishing touch. The herbs will become fragrant from the heat and add an extra layer of Mediterranean flavor.
Let the skewers rest for 2-3 minutes after removing them from the grill. This brief resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
Serving Your Greek Feast
Arrange the hot skewers on a platter and serve immediately with generous dollops of the cool tzatziki sauce on the side. The contrast between the warm, herb-scented chicken and the cool, creamy sauce is absolutely divine and captures the essence of Greek cooking perfectly.
Creating the Complete Experience
These skewers are wonderful on their own, but they’re even better as part of a larger Greek-inspired meal. Serve them with warm pita bread, a simple Greek salad with tomatoes and cucumbers, some roasted potatoes with lemon and herbs, or over a bed of fluffy rice pilaf.
Make-Ahead Tips
Both the marinated chicken and the tzatziki can be prepared a day ahead, making this an excellent choice for entertaining. The flavors actually improve with time, so don’t hesitate to prep everything in advance. Just grill the skewers fresh when you’re ready to serve for the best results.
The combination of bright lemon, aromatic herbs, tender chicken, and creamy tzatziki creates a meal that’s both satisfying and refreshing – exactly what you want from authentic Greek cuisine.
