`Lemon Chicken Skewers with Homemade Tzatziki - Olive Oil Times

Lemon Chicken Skewers with Homemade Tzatziki

Lemony herb-marinated chicken is skewered fresh alongside red bell peppers and onions for a healthy, flavorful meal that is done right on the grill. Served with a homemade tzatziki flavored with robust extra virgin olive oil and dill.
Lemon Chicken Skewers with Homemade Tzatziki
Lemon Chicken Skewers with Homemade Tzatziki
Aug. 27, 2020
Tracy Nawara

Chicken kebabs are a clas­sic sta­ple on the sum­mer­time grill. Lemon pen­e­trates chicken beau­ti­fully when mar­i­nated, and this punchy, spicy lemon mari­nade is spec­tac­u­lar!

Using fresh Greek oregano high­lights the lemony fla­vor. Add some crushed red pep­per flakes for heat, and some honey to bal­ance out the tart­ness and caramelize on the grill.

After only a few hours in the fridge, the chicken is ready to grill. Skewer onto some soaked bam­boo with red bell pep­pers and red onion, or any veg­gies you like. Fresh Homemade Tzatziki is the per­fect chilled and creamy accou­ter­ment.


Lemon Chicken Skewers with Homemade Tzatziki

Course: DinnerDifficulty: Easy


Prep time


Cooking time


Marinating Time



A sim­ple mari­nade of lemon zest, lemon juice, Greek oregano, robust extra vir­gin olive oil, red pep­per flakes, and honey com­bine to cre­ate a com­plex, ultra-lemony chicken kebab. Marinade for as lit­tle as 2 hours, as long as overnight. Serve with this fla­vor­ful, herba­ceous home­made tzatziki for the per­fect com­pli­ment.


  • 1.5poundsbone­less, skin­less chicken breast, cut into cubes

  • 2tea­spoonssalt

  • 1tea­spoonblack pep­per

  • Zest of 1 lemon

  • Juice of 1 lemon

  • 1/4cupmedium extra vir­gin olive oil

  • 1clovegar­lic, minced

  • 2sprigsfresh Greek oregano, minced

  • 1tea­spooncrushed red pep­per flakes

  • 1tea­spoonhoney

  • 1red bell pep­per, cut into large cubes

  • 1/2red onion, cut into large cubes and lay­ers sep­a­rated

  • Homemade Tzatziki
  • 1cupGreek yogurt

  • 1whole cucum­ber, shred­ded

  • 1table­spoonrobust extra vir­gin olive oil

  • Juice of 1 lemon

  • 2tea­spoonsfresh dill, minced

  • 1large gar­lic clove, minced


  • Season your chicken breasts with the salt and pep­per evenly on all sides.
  • In a large bowl, add lemon zest, juice, olive oil, gar­lic, oregano, crushed red pep­per flakes, and honey. Whisk to com­bine. Add your sea­soned chicken and toss around in the mari­nade.
  • Marinade the chicken for at least 2 hours, but it can also go overnight. Do not mari­nade for longer than 12 hours.
  • 1 hour before cook­ing, soak your wooden skew­ers in water to avoid burn­ing on the grill.
  • Cut your pep­pers and onions as uni­formly as pos­si­ble, sim­i­lar in size to the chicken.
  • Pierce a piece of chicken onto a skewer, fol­lowed by a piece of pep­per, then onion, then chicken again. Repeat. Start and end each skewer with chicken. Each kebab will hold about 3 pieces of pep­per, 3 pieces of onion, and 6 pieces of chicken.
  • Next, make your tzatziki. Add your Greek yogurt to a medium bowl.
  • After shred­ding your cucum­ber, set it in a sieve and allow to drain until most of the water is drained/squeezed out. Add to the yogurt.
  • Add EVOO, lemon juice, dill, and gar­lic to the sauce. Mix together com­pletely and sea­son with salt and pep­per as needed. Allow to chill in the fridge while you grill your chicken.
  • Heat up your grill. Add skew­ers over the direct heat and cook, turn­ing fre­quently, about 20 min­utes or until com­pletely cooked through.
  • Remove kebabs onto a plate and serve imme­di­ately with the tzatziki.


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