Lemon Herb Chicken Skewers with Yogurt Sauce

Chicken breast is cut into small pieces, marinated with lemon, garlic, olive oil, and dried herbs, then grilled on skewers until cooked through and lightly charred. A yogurt sauce with lemon and mint is mixed while the chicken cooks. The result is a hot, savory side with a cool dip and clear grilled aroma.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 1 litre water for soaking wooden skewers if needed
• 450 g boneless skinless chicken breast cut into 2.5 cm pieces
• 20 ml lemon juice freshly squeezed, divided
• 15 ml olive oil divided
• 6 g garlic minced
• 2 g dried oregano crushed between fingers
• 1 g smoked paprika
• 1 g black pepper freshly ground
• 3 g salt divided
• 2 g lemon zest finely grated from 1 lemon
• 200 g plain Greek yogurt
• 5 g fresh mint finely chopped
• 10 ml lemon juice freshly squeezed, divided
• 10 ml olive oil divided
• 2 g salt divided

Instructions

1. If using wooden skewers, soak them in enough water to fully submerge them. In a bowl, combine the chicken with 20 ml lemon juice, 15 ml olive oil, garlic, oregano, smoked paprika, black pepper, 3 g salt, and the lemon zest. Toss until evenly coated. The chicken looks glossy and evenly seasoned.
2. Thread the chicken onto 4 to 6 skewers, leaving small gaps so the pieces cook evenly. The skewers are filled in a single layer without crowding.
3. In a second bowl, stir together the yogurt, mint, remaining 10 ml lemon juice, remaining 10 ml olive oil, and remaining 2 g salt. Set aside. The sauce is smooth and spoonable.
4. Preheat a grill pan or outdoor grill over medium-high heat. Grill the skewers for 8 to 10 minutes total, turning every 2 to 3 minutes, until lightly charred and the thickest piece reaches 74 C. The chicken is opaque through the center with browned edges and clear grill marks.
5. Rest the skewers for 2 minutes, then serve warm with the yogurt sauce for dipping. The juices settle and the sauce is ready alongside the skewers.