Description
Juicy, smoky grilled chicken kabobs marinated in lemon and herbs, served with a fresh, homemade tzatziki sauce. This gluten-free meal is ready in under 30 minutes of active time and tastes better than takeout.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
- ½ cup extra virgin olive oil
- ½ cup fresh lemon juice (about 3–4 lemons)
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 cups full-fat Greek yogurt
- 1 large English cucumber, grated
- ¼ cup fresh dill, chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 teaspoon extra virgin olive oil
- 8–10 wooden skewers
- 1 medium red onion, cut into chunks
- 1 cup cherry tomatoes
- ½ cup crumbled feta cheese
Instructions
- Prepare the tzatziki: Grate the cucumber and sprinkle with 1 teaspoon of salt. Let sit for 10 minutes, then squeeze tightly to remove excess water.
- In a mixing bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped dill, 2 tablespoons lemon juice, ½ teaspoon salt, and 1 teaspoon olive oil. Stir well, cover, and refrigerate for at least 30 minutes.
- Marinate the chicken: In a large bowl, combine chicken cubes, ½ cup olive oil, ½ cup lemon juice, 6 cloves minced garlic, oregano, thyme, salt, and pepper. Toss to coat.
- If planning to baste, reserve ½ cup of the marinade before adding chicken. Keep reserved marinade refrigerated.
- Marinate chicken in the fridge for 15 minutes to 4 hours (or up to 24 hours for deeper flavor).
- Soak wooden skewers in water for at least 30 minutes.
- Preheat grill to medium-high heat (400-450°F) and oil the grates.
- Thread chicken onto skewers, alternating with red onion chunks and cherry tomatoes. Do not pack too tightly.
- Grill kabobs for 4-5 minutes per side, or until internal temperature reaches 165°F. Baste with reserved marinade during the last minute if desired.
- Serve immediately with chilled tzatziki, topped with crumbled feta and fresh parsley.
Notes
Squeezing the cucumber is crucial to prevent watery tzatziki. Do not marinate chicken for more than 24 hours as the acid can break down the meat. Chicken can be served hot, cold, or at room temperature. Tzatziki keeps for up to 5 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 kabobs with ¼ cup
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: Mediterranean, Grilled Chicken, Kabobs, Tzatziki, Greek Food, Gluten-Free, Summer Grilling, Healthy Dinner, Meal Prep