Save My neighbor stopped by one humid July afternoon with a bottle of wine and an offhand comment about needing something light for dinner. I had chicken in the fridge, lemons on the counter, and suddenly we were threading cubes onto skewers, the smell of fresh herbs filling the kitchen as we talked about absolutely nothing important. Those first skewers came off the grill with the most beautiful char, and when she took a bite and closed her eyes, I knew this recipe had quietly become something I'd make over and over.
I made these for my sister's book club gathering, and someone asked if I'd learned to cook Greek food professionally. The real story? I'd burned wooden skewers exactly once, forgotten to squeeze the cucumber properly once, and finally figured out that medium-high heat meant you actually get that golden crust without drying the chicken. Small mistakes teach you everything.
Ingredients
- Boneless, skinless chicken breasts (600g, cut into 2.5cm cubes): Cut them uniform so they cook evenly, and don't overthink the size—your thumb width is usually about right.
- Olive oil (2 tablespoons for marinade, 1 for tzatziki): Good olive oil matters here because it's not being cooked down into obscurity; you actually taste it.
- Lemon zest and juice (1 large lemon): The zest adds brightness the juice alone can't deliver, so don't skip it even if it feels like an extra step.
- Fresh herbs (parsley and oregano): Fresh makes a real difference, but if you only have dried oregano, use half the amount and skip the dried parsley entirely.
- Garlic (3 cloves total—2 for marinade, 1 for tzatziki): Mince it fine so it distributes through the marinade without overpowering any single bite.
- Smoked paprika (½ teaspoon): This is what gives those skewers their subtle depth and helps them look more bronzed than pale.
- Salt and pepper: Season both the marinade and the tzatziki separately; they need different amounts to taste right.
- Greek yogurt (250g for tzatziki): Even nonfat works here because the other flavors are strong enough to carry it, but don't use flavored yogurt by accident.
- Cucumber (½, grated and squeezed): The squeezing step is not optional—wet tzatziki is sad tzatziki, trust me on this.
- Fresh dill (1 tablespoon or 1 teaspoon dried): Dill and cucumber are best friends, and this sauce won't sing without it.
- Wooden or metal skewers (8 total): Soak wooden ones for 20 minutes or they'll char instead of the chicken getting the credit.
Instructions
- Make the marinade and coat the chicken:
- Whisk together olive oil, lemon zest and juice, minced garlic, parsley, oregano, salt, pepper, and smoked paprika in a bowl. Add the chicken cubes, toss until everything is glossy and coated, then cover and slide it into the fridge for at least 30 minutes—two hours is even better if you have the time, because the acid in the lemon will gently tenderize the meat.
- Prepare the tzatziki while the chicken waits:
- Combine Greek yogurt, your grated and well-squeezed cucumber, minced garlic, olive oil, dill, lemon juice, salt, and pepper in a separate bowl and stir until smooth. Taste it and adjust the lemon or salt to your preference, then refrigerate it so it's cold by the time you eat.
- Soak the wooden skewers:
- If you're using wooden ones, submerge them in a shallow bowl of water for 20 minutes—this is the difference between charred skewer handles and a pleasant dinner.
- Thread the chicken onto skewers:
- Remove the chicken from the marinade and thread the pieces onto skewers, leaving a tiny bit of space between each piece so the heat reaches all sides evenly. Don't pack them too tightly or they'll steam instead of getting that gorgeous caramelization.
- Get your grill hot and ready:
- Preheat to medium-high heat and lightly oil the grates so nothing sticks.
- This matters more than you'd think—a clean, oiled grill is the difference between beautiful grill marks and frustrated scraping.
- Grill the skewers with confidence:
- Place them on the hot grill and let them sit for five to seven minutes without moving them, then flip once and grill the other side for another five to seven minutes. You're looking for the chicken to be cooked through (it should have no pink inside) and to have those light char marks that make it look like you actually know what you're doing.
- Rest and serve:
- Transfer the skewers to a plate and let them rest for two minutes—this keeps the juices inside the chicken instead of running all over your plate. Serve with cold tzatziki, lemon wedges, and a scattered handful of fresh herbs.
Save There was this moment when my daughter, who refuses most grilled things, actually asked for seconds. She sat there dunking the skewers in tzatziki like it was the most natural thing in the world, and I realized this recipe works because it tastes fresh and alive, not heavy or fussy.
Getting the Char Right
The grill temperature makes or breaks this dish. Too low and you get pale, steamed chicken; too high and the outside burns before the inside cooks. Medium-high is the sweet spot, and if you're using a grill pan on the stove, let it get legitimately hot before you add the skewers—you should hear a proper sizzle when they hit the surface. Those few minutes of crust-building are what separates memorable from forgettable.
Why This Marinade Works
Lemon juice has acid that tenderizes the chicken while the olive oil carries flavor deep into the meat. The garlic and herbs steep during marinating, so by the time the chicken hits the grill, it's already seasoned all the way through instead of just on the outside. The smoked paprika is there not just for flavor but for color—it gives those skewers a professional golden-brown appearance that makes people assume you're more skilled than you actually are.
Making Tzatziki Your Secret Weapon
A good tzatziki is cool, tangy, and the perfect counterpoint to hot grilled chicken. The key is generous seasoning and not being stingy with the dill—it's what distinguishes a homemade version from anything store-bought. This sauce keeps for three days in the fridge, which means you can make it the night before and walk into grilling day already one step ahead.
- If your cucumber releases water even after squeezing, pat it dry with a paper towel before mixing it in.
- Taste the tzatziki at least an hour after making it; the flavors deepen as it sits and you might want to adjust the lemon or salt.
- Serve it ice-cold straight from the fridge—that temperature contrast with the hot skewers is part of what makes this work.
Save These skewers have become my go-to when I want to feed people something that tastes like care without actually requiring much fuss. They're simple enough that you can make them on a weeknight and special enough that no one would question them at a dinner party.
Recipe Help
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, but up to 2 hours yields the most flavorful and tender results. The citrus and herbs need time to penetrate the meat.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs stay juicier during grilling and add rich flavor. Just adjust cooking time by 1-2 minutes per side.
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 20 minutes before threading the chicken. This creates a protective barrier against the heat.
- → How long does tzatziki sauce last?
Store tzatziki in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve after a day.
- → What sides pair well with these skewers?
Grilled vegetables, Greek salad, quinoa pilaf, or warm pita bread make excellent accompaniments. The fresh flavors complement Mediterranean sides beautifully.
- → Can I cook these indoors?
Yes, a grill pan or cast iron skillet works perfectly over medium-high heat. You'll get delicious char marks and great flavor without an outdoor grill.