Easy Greek Lemon Chicken Skewers with Creamy Tzatziki

Nothing says summer quite like grilled skewers sizzling over an open flame, and this Easy Greek Lemon Chicken Skewers with Creamy Tzatziki recipe captures that sunshine-soaked flavor in every bite. Tender pieces of chicken are infused with a bold lemon-herb marinade, then charred to perfection and served with a refreshing, garlicky tzatziki sauce. Whether you’re feeding a crowd at your next cookout or making a light, healthy dinner for the family, this dish is a Mediterranean favorite that’s sure to impress.

You’ll love how easy this is to throw together—and once you taste that juicy lemon chicken with the cool cucumber-yogurt sauce, you’ll understand why it’s one of my go-to warm weather recipes!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Skewers

• Boneless, skinless chicken breasts: Choose high-quality meat and cut it into even 1-inch cubes to ensure it cooks uniformly.
• Lemon juice and zest: Freshly squeezed lemon brings brightness and zing to the marinade.
• Olive oil: A staple in Mediterranean cooking that helps the marinade soak into the meat.
• Garlic: Adds savory depth—don’t skimp!
• Herbs and spices: Dried oregano, parsley, ground cumin, and coriander give the chicken authentic Greek flavor.
• Salt and black pepper: Essential for seasoning the chicken just right.

For the Tzatziki Sauce

• Greek yogurt: Thick, creamy, and packed with protein—this is the base of our sauce.
• English cucumber: Make sure to squeeze out the moisture after grating so your sauce stays thick.
• Lemon juice: Enhances freshness.
• Garlic: Just a little grated garlic adds that familiar tzatziki bite.
• Fresh dill: You can use dried dill in a pinch, but fresh brings a more vibrant flavor.
• Salt and black pepper: Taste and adjust as needed.

Optional Garnishes

• Chopped parsley or dill
• Lemon wedges
• Thinly sliced red onions
• Warm pita bread or naan

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Instructions

Marinate the Chicken

Start by making your marinade. In a large bowl, whisk together the lemon juice, olive oil, vinegar, garlic, oregano, parsley, cumin, coriander, salt, and pepper. Add the cubed chicken and stir well to ensure all pieces are fully coated.

Cover and refrigerate for at least 1 hour. If you have time, go for 2 to 3 hours—this gives the flavors a chance to really soak into the chicken. Just don’t go beyond 8 hours, or the acidity can start to break down the meat.

Prepare the Tzatziki Sauce

While your chicken marinates, whip up the tzatziki. Place the shredded cucumber in a clean kitchen towel and squeeze out as much moisture as you can. This step is crucial—too much water can turn your sauce runny.

In a bowl, mix the drained cucumber with the Greek yogurt, lemon juice, garlic, dill, salt, and pepper. Stir until well combined, then cover and chill in the fridge. The flavors meld beautifully if you let it rest for an hour or more.

Assemble the Skewers

If you’re using wooden skewers, soak them in water for 30 minutes first. This prevents them from burning on the grill.

Thread the marinated chicken pieces onto your skewers. Don’t crowd them too tightly—leave just a bit of space between pieces to help them cook evenly.

Grill the Chicken

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the skewers for about 3–4 minutes on each side, or until the chicken is beautifully charred and the internal temperature reaches 165°F (74°C).

If you’re cooking indoors, a grill pan or stovetop skillet works great too. You’ll still get those golden sear marks and juicy bites!

Serve It Up

Once the chicken is done, let the skewers rest for a couple of minutes to lock in the juices. Serve them warm, alongside a generous scoop of your chilled tzatziki sauce. Add lemon wedges and a sprinkle of fresh dill or parsley for that finishing touch.

Tips and Tricks

• Chicken Choices: Boneless, skinless chicken thighs can be used instead of breasts. They’re extra juicy and forgiving if slightly overcooked.
• Make It Spicy: Add a pinch of red pepper flakes or cayenne to the marinade for a little kick.
• Thicker Tzatziki: Want your sauce ultra thick? Try straining your Greek yogurt in cheesecloth for 30 minutes before mixing.
• Add Veggies: Thread some red onions, bell peppers, or cherry tomatoes between the chicken on your skewers for a colorful twist.
• Baking Option: No grill? No problem. Bake the skewers at 400°F (200°C) for 15–20 minutes until fully cooked.

Storage Instructions

Refrigerator: Store any leftover chicken and tzatziki separately in airtight containers. The chicken keeps well for up to 3 days, while the tzatziki stays fresh for about 2 days.

Freezer: The cooked chicken skewers freeze beautifully. Let them cool, then pack in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Warm the chicken in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving the tzatziki—it’s best served cold!

Serving Suggestions

These Greek lemon chicken skewers are incredibly versatile. Here are some ways to enjoy them:

• Pita Wraps: Tuck the chicken into warm pita with tzatziki, sliced cucumber, red onion, and lettuce for a fresh, flavorful wrap.
• Mediterranean Bowls: Serve over a bed of rice or quinoa, alongside olives, feta, and chopped tomatoes for a satisfying grain bowl.
• Low-Carb Plates: Pair with a Greek salad and grilled vegetables for a light, low-carb meal.
• Party Appetizers: Make mini skewers for a crowd-pleasing finger food at your next summer party or BBQ.

FAQs

Can I prep this ahead of time?
Absolutely! Marinate the chicken and make the tzatziki up to a day in advance. Then just grill the chicken when you’re ready to serve.

Can I cook these skewers indoors?
Yes! Use a grill pan on the stovetop or even a broiler. If broiling, place the skewers on a foil-lined baking sheet and broil 5–6 inches from the heat source, flipping halfway.

How do I keep the chicken from sticking to the grill?
Make sure the grill is preheated and lightly oiled. You can also brush a bit of oil directly on the chicken before grilling.

What other proteins work with this marinade?
Shrimp, beef, and tofu all soak up the lemony goodness beautifully. Just adjust the cooking time as needed.

Can I make this dairy-free?
Definitely! Use a plant-based yogurt for the tzatziki sauce and make sure it’s thick enough to hold up. The result is still cool, creamy, and just as flavorful.

Final Thoughts

These Greek lemon chicken skewers with tzatziki are the kind of dish you’ll find yourself craving again and again. They’re simple enough for a weeknight dinner, but special enough for guests. With the zesty, herby chicken and the creamy cucumber sauce, every bite is bursting with fresh Mediterranean flavor.

Make a double batch—you’ll be glad you did!