Grilled Chicken Skewers with Tzatziki
Equipment
- Grill or campfire grate
- Metal or wooden skewers
- Zip-lock bag or large mixing bowl
- Box grater
- Meat thermometer
- Kitchen towel for squeezing cucumber
Ingredients
- 2 lbs boneless skinless chicken thighs cut into 1.5 to 2-inch chunks
- 4 cloves garlic minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 1.5 tsp dried Greek oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp ground cumin
- 1 cup full-fat Greek yogurt
- 0.5 English cucumber grated and squeezed dry
- 2 cloves garlic finely minced or grated
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill chopped, plus more to garnish
- 1 tbsp extra virgin olive oil
- 0.5 tsp kosher salt or to taste
- 4 pita breads warmed on the grill
- sliced cucumber and tomatoes optional, for serving
- fresh dill and lemon wedges for garnish
Instructions
- In a large zip-lock bag or bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, cumin, salt, and black pepper until well combined.
- Add the chicken thigh chunks to the marinade and toss well to coat every piece thoroughly. Seal the bag or cover the bowl with plastic wrap.
- Refrigerate for at least 2 hours, ideally 4–24 hours. If prepping for a camping trip, marinate the night before and keep the bag in your cooler.
- Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze out as much liquid as possible — this step is essential for thick tzatziki.
- In a bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, chopped dill, olive oil, and salt. Stir well to combine.
- Taste and adjust seasoning. Cover and refrigerate until ready to serve — the tzatziki improves after at least 30 minutes in the fridge and is even better made the day before.
- If using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading. Metal skewers can be used directly.
- Remove the chicken from the marinade and let it sit at room temperature for 15–20 minutes before grilling.
- Thread 5–6 pieces of chicken onto each skewer, leaving a small gap between pieces for even cooking.
- Preheat your grill or prepare your campfire coals to medium-high heat (about 400–450°F). For campfire grilling, let the flames die down to glowing coals for consistent heat.
- Oil the grill grates lightly. Place the skewers on the grill and cook for 5–6 minutes per side, turning once, until the chicken is nicely charred on the outside and cooked through to an internal temperature of 165°F — about 12–14 minutes total.
- In the last minute of cooking, place pita breads on the grill and toast for 30–60 seconds per side until warm and lightly charred.
- Transfer the skewers to a platter. Spoon generous amounts of tzatziki alongside and garnish everything with fresh dill and lemon wedges. Serve immediately with warm pita and any desired accompaniments.
Notes
Make-ahead tip: Marinate the chicken and prepare the tzatziki up to 24 hours in advance — both are better after resting. Storage: Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken in a hot skillet with a splash of olive oil for 2 minutes per side. Camping tip: Pre-marinate at home in a zip-lock bag and keep in your cooler. Thread onto skewers at camp just before grilling. Variation: Substitute lamb shoulder for the chicken for a more traditional Greek souvlaki-style dish.
Nutrition
Calories: 420kcalCarbohydrates: 14gProtein: 38gFat: 23gSodium: 710mgFiber: 1gSugar: 4g