Greek Chicken Skewers
Serves: 8 skewers
  • ⅓ cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh chopped oregano (1-1/2 teaspoons dried can be substituted)
  • Fresh ground black pepper
  • 1-1/2 pounds boneless, skinless chicken breast or thigh, cut into 1-1/2 inch chunks
  • Kosher salt
  • Tzatziki sauce:
  • 2 cups plain Greek-style yogurt
  • 1 cup peeled, seeded and chopped cucumber
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh parsley, mint or cilantro or a combination of all three
  • 1 teaspoon lemon zest
  • Kosher salt
  • Cayenne pepper
  1. Whisk together olive oil, lemon juice, garlic, lemon zest, oregano and pepper; pour over chicken, cover and marinate in the refrigerator 2-4 hours or overnight, turning once during marinating.
  2. For the Tzatziki sauce, stir together yogurt, cucumber, honey, parsley and lemon zest; season with salt and cayenne pepper; refrigerate until using.
  3. Soak 8 wooden skewers in water for 30 minutes.
  4. Preheat the grill to medium heat.
  5. Remove chicken from the marinade; skewer on 8 soaked skewers. Grill until chicken is cooked through, turning once during grilling, about 10 minutes.
  6. Serve with Tzatziki sauce.
Recipe by A Year at the Table at