Ingredients:

  • 3 lbs Boneless Skinless Chicken (breast or thigh, cubed)
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil (for marinade)
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 3 cloves Garlic (minced, for marinade)
  • 1 tsp Salt (for marinade)
  • 1/2 tsp Black Pepper (for marinade)
  • 16 oz Plain Greek Yogurt (full-fat preferred)
  • 1 medium English or Persian Cucumber (grated and drained)
  • 2 Tbsp Fresh Dill, finely chopped (or 1 Tbsp fresh mint)
  • 1 small clove Garlic (finely minced, for Tzatziki)
  • 1 tsp Lemon Juice (for Tzatziki)
  • 1 tsp Extra Virgin Olive Oil (for Tzatziki)
  • Salt and Black Pepper (to taste, for Tzatziki)

Instructions:

  1. Prep the Cucumber: Grate the cucumber. Place the grated cucumber in a fine mesh sieve or clean tea towel and squeeze firmly to remove as much water as possible. This is crucial for a thick Tzatziki.
  2. Mix the Tzatziki: In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir well.
  3. Chill the Tzatziki: Cover the Tzatziki and refrigerate for at least 30 minutes to allow the flavours to marry and the sauce to thicken.
  4. Prep Chicken: Cut the chicken into uniform 1-inch (2.5 cm) cubes. Uniform size ensures even cooking.
  5. Make the Marinade: Whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, oregano, thyme, 3 cloves minced garlic, salt, and pepper in a large bowl.
  6. Marinate the Chicken: Add the cubed chicken to the marinade, tossing thoroughly until every piece is coated. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours. Do not exceed 6 hours.
  7. Prep Skewers & Grill: If using wooden skewers, ensure they have soaked for at least 30 minutes. Preheat your grill (or grill pan) to medium-high heat (about 400°F/200°C). Brush the grates with a high-heat oil.
  8. Assemble Skewers: Thread the chicken pieces onto the skewers. Leave a small gap (about 1/8 inch) between the pieces. Do not cram them tightly.
  9. Grill the Chicken: Place the skewers on the preheated grill. Cook for 10–12 minutes total, turning them every 2–3 minutes to achieve even browning and char marks on all sides.
  10. Check for Doneness: The chicken is done when the internal temperature reaches 165°F (74°C).
  11. Rest and Serve: Transfer the finished skewers to a plate and cover loosely with foil. Let them rest for 5 minutes before serving immediately with the chilled Tzatziki sauce.