One summer, my aunt Lena brought a little piece of Greece to our backyard with her famous lemon chicken skewers. The scent of oregano and lemon filled the air, and we all gathered around, dipping skewers into creamy tzatziki, laughing under the sunset. Now I make it whenever I need a quick escape to the Mediterranean. Try it—it’s simple, fresh, and ready in under an hour!
For the Tzatziki Sauce:
1 cup Greek yogurt
½ European cucumber, diced
1 tbsp extra-virgin olive oil
2 tbsp lemon juice
Pinch of garlic powder
Salt & black pepper, to taste
¼ cup fresh chopped dill
For the Skewers:
¼ cup Greek yogurt
Zest & juice of 1 lemon
1 tsp dried oregano
1 tsp garlic powder
Pinch of cayenne pepper
1½ lbs boneless, skinless chicken breast, cut into ½-inch strips
Olive oil (for brushing)
Salt & pepper, to taste
¼ cup chopped fresh parsley
Tzatziki First: Mix yogurt, cucumber, olive oil, lemon juice, and garlic powder. Season, then stir in dill. Chill.
Marinate Chicken: Whisk yogurt, lemon zest/juice, oregano, garlic powder, and cayenne. Rub onto chicken strips.
Skewer Time: Thread chicken onto skewers by weaving them through.
Grill Magic: Brush with olive oil, season, and grill 4–5 minutes each side until golden.
Serve & Enjoy: Top with fresh parsley and serve with chilled tzatziki.
✔ Marinate for extra flavor: Let the chicken sit in the marinade for at least 30 minutes (or up to 4 hours) for maximum tenderness.
✔ Use wooden skewers? Soak them in water for 20 minutes before grilling to prevent burning.
✔ Don’t overcook: Chicken breast cooks quickly—aim for juicy, slightly charred perfection (internal temp: 165°F/74°C).
✔ Make ahead: Tzatziki tastes even better after chilling for an hour, allowing the flavors to meld.