Lemon Chicken Skewers with Homemade Tzatziki
Chicken kebabs are a classic staple on the summertime grill. Lemon penetrates chicken beautifully when marinated, and this punchy, spicy lemon marinade is spectacular!
Using fresh Greek oregano highlights the lemony flavor. Add some crushed red pepper flakes for heat, and some honey to balance out the tartness and caramelize on the grill.
After only a few hours in the fridge, the chicken is ready to grill. Skewer onto some soaked bamboo with red bell peppers and red onion, or any veggies you like. Fresh Homemade Tzatziki is the perfect chilled and creamy accouterment.
Lemon Chicken Skewers with Homemade Tzatziki
Course: DinnerDifficulty: Easy4
servings10
minutes30
minutes2
hoursA simple marinade of lemon zest, lemon juice, Greek oregano, robust extra virgin olive oil, red pepper flakes, and honey combine to create a complex, ultra-lemony chicken kebab. Marinade for as little as 2 hours, as long as overnight. Serve with this flavorful, herbaceous homemade tzatziki for the perfect compliment.
Ingredients
1.5poundsboneless, skinless chicken breast, cut into cubes
2teaspoonssalt
1teaspoonblack pepper
Zest of 1 lemon
Juice of 1 lemon
1/4cupmedium extra virgin olive oil
1clovegarlic, minced
2sprigsfresh Greek oregano, minced
1teaspooncrushed red pepper flakes
1teaspoonhoney
1red bell pepper, cut into large cubes
1/2red onion, cut into large cubes and layers separated
- Homemade Tzatziki
1cupGreek yogurt
1whole cucumber, shredded
1tablespoonrobust extra virgin olive oil
Juice of 1 lemon
2teaspoonsfresh dill, minced
1large garlic clove, minced
Directions
- Season your chicken breasts with the salt and pepper evenly on all sides.
- In a large bowl, add lemon zest, juice, olive oil, garlic, oregano, crushed red pepper flakes, and honey. Whisk to combine. Add your seasoned chicken and toss around in the marinade.
- Marinade the chicken for at least 2 hours, but it can also go overnight. Do not marinade for longer than 12 hours.
- 1 hour before cooking, soak your wooden skewers in water to avoid burning on the grill.
- Cut your peppers and onions as uniformly as possible, similar in size to the chicken.
- Pierce a piece of chicken onto a skewer, followed by a piece of pepper, then onion, then chicken again. Repeat. Start and end each skewer with chicken. Each kebab will hold about 3 pieces of pepper, 3 pieces of onion, and 6 pieces of chicken.
- Next, make your tzatziki. Add your Greek yogurt to a medium bowl.
- After shredding your cucumber, set it in a sieve and allow to drain until most of the water is drained/squeezed out. Add to the yogurt.
- Add EVOO, lemon juice, dill, and garlic to the sauce. Mix together completely and season with salt and pepper as needed. Allow to chill in the fridge while you grill your chicken.
- Heat up your grill. Add skewers over the direct heat and cook, turning frequently, about 20 minutes or until completely cooked through.
- Remove kebabs onto a plate and serve immediately with the tzatziki.
Notes
- Use medium EVOO to marinade and robust EVOO for your tzatziki.
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