Grilled Lemon-Garlic Chicken Skewers with Tzatziki and Warm Pita

Chicken pieces are marinated with lemon, garlic, olive oil, and oregano, then grilled on skewers until browned and cooked through. A quick tzatziki made from Greek yogurt, cucumber, dill, and garlic adds a cool contrast, and warm pita rounds out the meal.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 30 ml lemon juice freshly squeezed, divided
• 2 g lemon zest finely grated
• 3 clove garlic cloves minced, divided
• 30 ml olive oil divided
• 4 g dried oregano
• 7 g fine salt divided
• 1 g black pepper freshly ground, divided
• 680 g boneless skinless chicken thighs cut into 4 cm pieces
• 240 g plain Greek yogurt
• 150 g English cucumber grated, squeezed dry
• 8 g fresh dill finely chopped
• 2 clove garlic cloves minced, divided
• 15 ml lemon juice freshly squeezed, divided
• 15 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper freshly ground, divided
• 4 piece pita bread rounds
• 100 g cucumber thinly sliced for serving
• 5 g fresh parsley chopped, for garnish

Instructions

1. If using wooden skewers, soak 12 skewers in water for at least 20 minutes. In a large bowl, combine 30 ml lemon juice, lemon zest, 3 minced garlic cloves, 30 ml olive oil, oregano, 7 g salt, and 1 g black pepper. Add the chicken and toss well to coat. Chicken is evenly coated and the bowl has no dry spots.
2. Cover and marinate while you make the tzatziki, 15 to 20 minutes at room temperature or up to 8 hours refrigerated. In a small bowl, mix Greek yogurt, grated cucumber, dill, remaining 2 minced garlic cloves, remaining 15 ml lemon juice, remaining 15 ml olive oil, remaining 3 g salt, and remaining 1 g black pepper. Chill until serving. Tzatziki is thick, spoonable, and lightly tangy.
3. Heat a grill or grill pan to medium-high, about 220 to 230 C. Thread the chicken onto the skewers, leaving small gaps so the pieces cook evenly. Skewers are assembled and the cooking surface is hot.
4. Oil the grill grates lightly if needed, then grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken is browned and the thickest piece reaches 74 C at the center. Chicken is opaque throughout with visible grill marks and an internal temperature of 74 C.
5. Wrap the pita in foil and warm it on the grill for 1 to 2 minutes per side, or warm it briefly in a dry skillet. Transfer the chicken to a platter and rest 3 minutes. Pita is pliable and warm; chicken juices settle after resting.
6. Serve the chicken skewers with tzatziki, warm pita, and optional sliced cucumber and parsley. All components are hot or cool as intended and ready to eat.