Lemon Garlic Chicken Skewers

These lemon garlic chicken skewers transport me to Mediterranean coastlines with every bite. The bright citrus marinade tenderizes the chicken while infusing it with bold flavors that perfectly complement the cool, creamy yogurt dip.

I first made these skewers for a backyard gathering when I needed something impressive yet effortless. The empty platter and requests for the recipe told me everything I needed to know this would become a staple in my cooking rotation.

Ingredients

• Chicken breast cubes: fresh boneless skinless pieces work best as they cook evenly and quickly
• Olive oil: use extra virgin for the marinade to impart the best flavor
• Fresh lemon juice: the acidity tenderizes the meat while adding brightness
• Minced garlic: fresh cloves provide more punch than pre minced varieties
• Dried oregano: authentic Mediterranean flavor that stands up to grilling
• Greek yogurt: choose full fat for the creamiest dip texture
• Wooden or metal skewers: metal conducts heat better but wooden works fine when soaked

Step-by-Step Instructions

Create the Marinade:

Combine olive oil lemon juice minced garlic oregano salt and pepper in a medium bowl whisking until incorporated. The acid from the lemon begins breaking down protein fibers immediately making this a quick working marinade.

Marinate the Chicken:

Add chicken cubes to the marinade and toss thoroughly ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes but no longer than 4 hours or the acid will start to break down the meat too much changing its texture.

Prepare the Skewers:

Thread marinated chicken pieces onto skewers leaving small spaces between each cube to ensure even cooking. If using wooden skewers remember to soak them in water for at least 20 minutes beforehand to prevent burning.

Grill to Perfection:

Place skewers on a preheated medium heat grill cooking for 8 to 10 minutes. Turn the skewers every 2 minutes to achieve golden caramelization on all sides. The chicken is done when it reaches 165°F internally and has beautiful grill marks.

Create the Yogurt Dip:

Whisk together Greek yogurt lemon juice olive oil and salt in a small bowl until completely smooth. The consistency should be thick yet dippable allowing it to cling to the chicken when served.

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The lemon in this recipe does double duty by both flavoring and tenderizing the chicken. I discovered this technique during a cooking class in Greece where our instructor insisted on using fresh lemons picked that morning from trees outside the kitchen. While store bought lemons work perfectly well I always remember that lesson about letting quality ingredients shine.

Make Ahead Options

These chicken skewers can be prepped entirely in advance. Marinate the chicken overnight and thread onto skewers in the morning. Store covered in the refrigerator until you're ready to grill. The yogurt dip can be made up to two days ahead and actually improves as the flavors meld together in the refrigerator. This makes the recipe perfect for entertaining when you want to minimize last minute preparation.

Clever Substitutions

The beauty of this recipe lies in its adaptability. For a dairy free option replace the yogurt dip with hummus or a tahini sauce. If you prefer dark meat chicken thighs work beautifully and stay even juicier on the grill. Vegetarians can substitute firm tofu or hearty vegetables like zucchini mushrooms and bell peppers using the same marinade for an equally delicious meal.

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Serving Suggestions

Transform these skewers into a complete Mediterranean feast by serving them alongside warm pita bread a simple Greek salad and roasted lemon potatoes. For a lighter option wrap the grilled chicken in lettuce leaves with a dollop of the yogurt dip and some diced cucumber. During summer months I love serving these at room temperature as part of a grazing board with olives feta cheese and fresh vegetables.

Cultural Context

These chicken skewers draw inspiration from souvlaki a popular Greek street food dating back to ancient times. The combination of lemon garlic and oregano represents the cornerstone of Mediterranean cooking where simple fresh ingredients create memorable flavors. The yogurt dip pays homage to tzatziki though in a simplified form. Throughout the Mediterranean region similar skewered meats appear with slight regional variations making this dish a wonderful introduction to this celebrated cuisine.

Recipe FAQs

→ How long should I marinate the chicken for best flavor?

While 30 minutes is the minimum recommended time, marinating the chicken for 2-4 hours will allow the lemon and garlic flavors to penetrate more deeply. You can even marinate overnight for maximum flavor, though be careful as the lemon juice can start to break down the chicken protein if left too long (over 12 hours).

→ Can I cook these chicken skewers in the oven instead of grilling?

Absolutely! Preheat your oven to 425°F (220°C) and place the skewers on a lined baking sheet. Bake for 15-20 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C). You can also finish them under the broiler for 1-2 minutes to get that nice charred exterior.

→ What sides pair well with these lemon garlic chicken skewers?

These skewers pair beautifully with Mediterranean sides like tabbouleh, Greek salad, hummus, or warm pita bread. For a complete meal, serve with rice pilaf, roasted vegetables, or a simple cucumber and tomato salad. The yogurt dip also works nicely as a sauce for the sides.

→ Can I use chicken thighs instead of breast meat?

Yes, boneless, skinless chicken thighs make an excellent substitute and often result in juicier skewers. Cut them into similar-sized pieces as you would the breast meat. Thigh meat is more forgiving when grilled and less prone to drying out, though it may need an extra minute or two of cooking time.

→ How can I tell when the chicken skewers are fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). Without a thermometer, look for chicken that is opaque throughout with no pink in the center. The outside should have nice grill marks and a golden-brown color. Be careful not to overcook, as chicken breast can quickly become dry.

→ Can I make the yogurt dip ahead of time?

Yes, the yogurt dip can be prepared up to 24 hours in advance and stored in the refrigerator in an airtight container. In fact, making it ahead allows the flavors to meld together better. Just give it a quick stir before serving, and if it seems too thick after refrigeration, add a small splash of lemon juice or olive oil.