Greek chicken skewers have tender pieces of chicken marinated in a flavorful yogurt marinade. This recipe can be prepped ahead of time for an easy weeknight dinner.
Greek chicken skewers have tender pieces of chicken that are packed with flavor. The hands-on prep is minimal, and both the marinade and the tzatziki can be made ahead of time.
The chicken skewers only take about 10-15 minutes to cook and can be made on either the grill or baked in the oven, which makes them a quick option for busy weeknights.
Ingredient notes and substitutions
- Chicken: Feel free to use boneless, skinless chicken thighs if you prefer.
- Yogurt: I just use plain, nonfat yogurt in this recipe. You could use plain whole milk yogurt if you prefer.
- Lemon juice: Fresh lemon juice will give you the best flavor. Bottled lemon juice can have an off taste.
- Dill: You can substitute 1 teaspoon of dried dill in place of the fresh dill.
How to make Greek chicken skewers
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: To make your marinade, add in all of your marinade ingredients, to a large mixing bowl and stir to combine.
Step 2: Add in your chicken pieces, and toss to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
Step 3: To make the tzatziki, squeeze the grated cucumber with a paper towel or kitchen cloth. Squeeze, removing all water.
Step 4: Add all of your tzatziki ingredients and mix to combine. Cover and refrigerate until ready to serve.
Step 5: When ready to cook, add your skewers to a bowl of water, allowing to soak for 10-15 minutes. Add your marinated chicken pieces to your skewers, about 4-5 pieces each skewer.
Step 6: Cook the chicken skewers in either the oven or on the grill.
Step 7: Serve with sauce and desired sides and toppings.
Recipe Tips!
- Make ahead: You can make parts of this recipe ahead of time. The marinade can be made up to 48 hours in advance, and the chicken can be chilled in the marinade for up to 24 hours before cooking. The tzatziki can also be made and chilled for 24 hours before serving.
- Skewers: It’s important to soak bamboo skewers before using. Soaking the skewers helps to keep them from burning as the chicken cooks.
- Serving suggestions: You can serve the chicken skewers over rice or with a warm pita. Hummus, a Greek salad, and fresh cucumber and grape tomato salad all go well with the chicken.
Storage
Store the cooked chicken skewers in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
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Greek Chicken Skewers
Equipment
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breast cut into 1 inch pieces
Marinade
- 1 cup plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 garlic cloves minced
- 1 teaspoon dried oregano
Tzatziki
- 1 cup plain yogurt
- ⅓ cucumber peeled and grated
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 3 tablespoons fresh dill minced
- ¼ cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
Marinade
- To make your marinade, add in all of your marinade ingredients, to a large mixing bowl and stir to combine.1 cup plain yogurt, 1 tablespoon lemon zest, ¼ cup fresh lemon juice, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon black pepper, 3 garlic cloves, 1 teaspoon dried oregano, 2 tablespoons extra-virgin olive oil
- Add in your chicken pieces, and toss to coat.1 ½ pounds boneless, skinless chicken breast
- Cover and refrigerate for at least 1 hour, or up to 24 hours.
Tzatziki
- To make the tzatziki, squeeze the grated cucumber with a paper towel or kitchen cloth. Squeeze, removing all water.⅓ cucumber
- Add all of your tzatziki ingredients and mix to combine.1 cup plain yogurt, 3 garlic cloves, 1 teaspoon dried oregano, 3 tablespoons fresh dill, ¼ cup fresh lemon juice, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Cover and refrigerate until ready to serve.
- When ready to cook, add your skewers to a bowl of water, allowing to soak for 10-15 minutes.
- Add your marinated chicken pieces to your skewers, about 4-5 pieces each skewer.
- Cook the chicken skewers in either the oven or on the grill.
Oven
- Preheat the oven to 400F and prepare a baking sheet with aluminum foil and olive oil.
- Place the skewers on the prepared baking sheet.
- Bake for 12-15 minutes until chicken is no longer pink and has reached 165F internal temperature.
Grill
- Preheat your indoor or outdoor grill to medium high heat. Grease the grates.
- Place on your hot grill, and cook for 5-6 minutes on each side until the chicken has reached an internal temperature of 165F. Add more oil in between batches.
- Serve with sauce and desired sides and toppings.
Notes
- Chicken: Feel free to use boneless, skinless chicken thighs if you prefer.
- Yogurt: I just use plain, nonfat yogurt in this recipe. You could use plain whole milk yogurt if you prefer.
- Lemon juice: Fresh lemon juice will give you the best flavor. Bottled lemon juice can have an off taste.
- Dill: You can substitute 1 teaspoon of dried dill in place of the fresh dill.
- Nutrition values are estimates.
Nutrition
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