Lemon Garlic Chicken Skewers with Tzatziki, Pita, and Broccoli

Chicken is marinated briefly with lemon, garlic, oregano, and olive oil, then grilled on skewers until cooked through and lightly charred. The meal is completed with a quick yogurt-cucumber tzatziki, warm pita, and lemony broccoli so the plate feels complete within the thirty-minute series limit.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 15 ml olive oil divided for marinade, broccoli, and finishing
• 1 count lemon 1 zested and juiced, 1 cut into wedges for serving
• 2 count garlic cloves 2 minced for marinade, 1 minced for tzatziki, 2 grated or minced for broccoli
• 2 g dried oregano divided between chicken and broccoli
• 4 g fine salt divided between marinade, tzatziki, broccoli, and final seasoning
• 1 g black pepper divided between marinade, tzatziki, and broccoli
• 2 g ground cumin for marinade
• 2 g smoked paprika for marinade
• 240 g plain Greek yogurt for tzatziki
• 1 count cucumber grated or very finely diced and squeezed dry for tzatziki
• 1 count garlic cloves 2 minced for marinade, 1 minced for tzatziki, 2 grated or minced for broccoli
• 10 g fresh dill chopped for tzatziki
• 1 g fine salt divided between marinade, tzatziki, broccoli, and final seasoning
• 0.5 g black pepper divided between marinade, tzatziki, and broccoli
• 15 ml olive oil divided for marinade, broccoli, and finishing
• 30 ml water for loosening tzatziki only if needed
• 500 g broccoli florets cut into bite-size florets
• 15 ml olive oil divided for marinade, broccoli, and finishing
• 2 count garlic cloves 2 minced for marinade, 1 minced for tzatziki, 2 grated or minced for broccoli
• 2 g dried oregano divided between chicken and broccoli
• 3 g fine salt divided between marinade, tzatziki, broccoli, and final seasoning
• 1.5 g black pepper divided between marinade, tzatziki, and broccoli
• 680 g boneless skinless chicken thighs cut into 2.5 cm pieces
• 4 count pita bread to warm and serve
• 1 count lemon 1 zested and juiced, 1 cut into wedges for serving
• 8 g fresh parsley chopped for serving

Instructions

1. If using wooden skewers, soak them in water. Heat the grill pan, grill, or broiler and preheat the oven broiler or a hot oven for the broccoli. In a large bowl, combine the chicken, 15 ml olive oil, lemon zest and juice from 1 lemon, 2 minced garlic cloves, oregano, cumin, paprika, 4 g salt, and 1 g black pepper. Toss to coat well and let stand while you make the sides, about 10 minutes. Chicken looks evenly coated and the grill surface is hot.
2. Make the tzatziki by mixing the yogurt, grated cucumber, 1 minced garlic clove, chopped dill, 1 g salt, 0.5 g black pepper, and 15 ml olive oil in a bowl. If it seems too thick, add up to 30 ml water a little at a time. Sauce is spoonable but still thick.
3. Toss the broccoli with the remaining 15 ml olive oil, the remaining 1 minced garlic clove, the remaining 2 g oregano, the remaining 3 g salt, and the remaining 1.5 g black pepper. Spread on a sheet pan and broil or roast until browned at the edges, 8 to 10 minutes, stirring once halfway through. Broccoli is tender-crisp with browned spots.
4. Thread the chicken onto skewers. Grill or broil the skewers for 8 to 10 minutes total, turning every 2 to 3 minutes, until the outside is lightly charred and the thickest pieces reach 74 C. Chicken is opaque throughout and registers 74 C at the center.
5. Warm the pita bread briefly on the grill, in a dry pan, or under the broiler for 30 to 60 seconds per side. Plate the chicken skewers with the broccoli, pita, tzatziki, lemon wedges from the second lemon, and parsley if using. Pita is warm and flexible; the meal is ready to serve.