Grilled Lemon-Herb Chicken Skewers with Creamy Tzatziki

Imagine the scent of sizzling chicken kissed by charred lemon and rosemary, the bright citrus note cutting through warm, savory smoke. Each bite gives way to tender, juicy meat with a silky tzatziki hug—cool yogurt, crisp cucumber, and a whisper of garlic—creating a contrast of texture and temperature that makes you close your eyes and smile. This is the kind of recipe that turns a casual backyard evening into a memory: guests linger around the grill, laughter rises with the steam, plates get passed and stories begin.

Perfect for summer barbecues, relaxed weekend gatherings, or a quick weeknight dinner when you want something satisfying but light, these skewers are a crowd-pleaser. They’re also an excellent choice for alfresco setups and fire-pit nights when you’re arranging seating and ambiance outdoors—if you’re planning ambiance, check this cozy outdoor zones guide for layout inspiration that complements the meal.

At a Glance

• Prep Time: 20 minutes (plus 30–60 minutes marinating)
• Cook Time: 8–12 minutes (grill time)
• Total Time: 1 hour 20 minutes (including marinating)
• Servings: 4 (2 skewers per person)
• Difficulty Level: Easy — great for cooks of all levels

Nutrition Highlights

Nutrition information per serving (1 serving = 2 skewers + ~2 tbsp tzatziki). Values are estimated using USDA FoodData Central for ingredient composition and Mayo Clinic guidance for portion sizing.

• Calories: ~270 kcal
• Protein: ~36 g
• Carbohydrates: ~2 g
• Fat: ~12 g
  • Saturated Fat: ~1.5 g
• Fiber: ~0.5 g
• Sodium: ~350 mg (varies with added salt)

Note: These numbers are estimates and can change based on exact portions, cuts of chicken, and the amount of oil used. For precise tracking, weigh your portions and consult USDA FoodData Central or a registered dietitian.

Why You’ll Love It

• Irresistible aroma and balance: The grilling brings a caramelized, slightly smoky exterior while lemon and herbs keep the flavor bright. The cool, tangy tzatziki makes every bite sing.
• Crowd-friendly and social: Skewers are inherently shareable—perfect for passing around at outdoor gatherings where people mingle.
• Fast and flexible: Active cook time is short; most of the waiting is marinating (which can be done ahead), so you can focus on seating, drinks, and atmosphere.
• Health-forward: Lean chicken breast provides high-quality protein with moderate fat, making this an option that fits many balanced diets.

Method & Process

Ingredients

• For the chicken skewers:

  • 1.5 pounds (700 g) boneless, skinless chicken breasts, cut into 1–1.25 inch cubes
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 2 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped (or 1 tsp dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Wooden or metal skewers (if using wooden, soak 30 minutes)

• For the tzatziki:

  • 1 cup Greek yogurt (2% or full-fat, depending on preference)
  • 1/2 medium cucumber, peeled, seeded, and finely grated
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh dill, chopped (or 1 tsp dried)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Optional ingredients and substitutions:

• Substitute chicken thighs for juicier skewers (increase cook time slightly).
• Use plain low-fat yogurt for lighter tzatziki.
• Add a pinch of cayenne or chili flakes to the marinade for heat.
• Swap rosemary for fresh thyme or mint for a different herb profile.

Step-by-step instructions

1. Make the marinade: In a medium bowl, whisk together olive oil, lemon zest and juice, minced garlic, rosemary, oregano, smoked paprika, salt, and pepper.
2. Marinate the chicken: Add chicken cubes to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Prepare tzatziki: While chicken marinates (or during the last 15 minutes), grate the cucumber into a bowl and squeeze out excess moisture with a clean towel or paper towel. Combine cucumber with Greek yogurt, minced garlic, olive oil, dill, lemon juice, salt, and pepper. Adjust seasoning and refrigerate until serving.
4. Preheat grill: Heat grill to medium-high (about 400°F / 200°C). If using charcoal, wait until coals are ashed over for even heat.
5. Thread chicken onto skewers: Thread chicken pieces onto skewers with a small gap between pieces to ensure even cooking.
6. Grill the skewers: Place skewers on the grill and cook 4–6 minutes per side, rotating once, until internal temperature reaches 165°F (74°C) and edges are lightly charred. Avoid overcooking to keep chicken juicy.
7. Rest briefly: Remove skewers from grill and let rest 3–5 minutes to redistribute juices.
8. Serve: Plate skewers with a dollop of tzatziki and lemon wedges.

Practical tips:

• Don’t overcrowd skewers—leave small gaps for heat circulation.
• Use an instant-read thermometer to check doneness (165°F / 74°C for poultry).
• If marinating longer than 4 hours, reduce lemon juice to prevent "cooking" the chicken.

Best Pairings

• Sides: Warm pita bread or charred flatbreads, a simple Greek salad (tomato, cucumber, red onion, olives, feta), or grilled vegetable planks (zucchini, bell peppers, red onion).
• Drinks: Crisp white wine (Assyrtiko or Sauvignon Blanc), light beer, or a citrusy iced tea.
• Presentation tips: Thread lemon wedges between skewers for bright color, and serve tzatziki in a shallow bowl with a sprinkle of dill and olive oil.
• If you’re arranging seating and aesthetics for a backyard event, a cohesive look helps—pair your serving board styling with your outdoor layout and seating suggestions from this modern fence landscaping ideas for flow and ambiance.

Keeping it Fresh

• Room temperature: Do not leave cooked chicken out for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) — per USDA food safety guidelines.
• Refrigerator: Store in an airtight container for up to 3–4 days. Keep tzatziki in a separate sealed container for 3 days to maintain texture.
• Freezer: Cooked chicken skewers can be frozen for up to 2 months. Wrap tightly in plastic wrap and place in a freezer bag; thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently in a 350°F (175°C) oven for 8–10 minutes or until warmed through, or briefly on a preheated grill to refresh char marks. Avoid overcooking.

Chef’s Advice

• Cut chicken to uniform size (1–1.25 inches) so everything cooks evenly.
• For maximum flavor, marinate at least 30 minutes; a longer rest (2–4 hours) develops the lemon-herb notes without breaking down texture.
• Use metal skewers if you can; they conduct heat and help cook the interior more evenly.
• Avoid adding salt right before grilling if you used salted yogurt or feta on the side—taste first.
• If you prefer extra char without drying, sear quickly over high heat then move to a cooler zone to finish cooking indirectly.

Fun Flavor Ideas

1. Mediterranean Lamb Skewers: Swap chicken for ground lamb formed around flat skewers, add cumin and sumac to the marinade, and serve with minted yogurt.
2. Spicy Harissa Twist: Add 1–2 teaspoons harissa paste to the marinade for North African heat; pair with charred lemon and cilantro.
3. Citrus-Herb Halloumi (Vegetarian): Replace chicken with thick halloumi slices or large vegetable chunks, marinate in lemon-oregano, and grill until golden for a satisfying vegetarian option.
4. Gluten-free variation: Serve with grilled cauliflower rice or a quinoa tabbouleh instead of pita.

Recipe Q&A

Q: Can I make this ahead for a party?
A: Yes. Marinate the chicken up to 4 hours beforehand and refrigerate. Make tzatziki earlier in the day (it often tastes better after the flavors meld). Grill just before serving for best texture.

Q: My chicken is dry—what went wrong?
A: Likely overcooked. Use an instant-read thermometer and remove at 165°F (74°C). Rest briefly; carryover heat will finish the brief warming.

Q: Can I bake instead of grill?
A: Yes. Broil or bake at 425°F (220°C) on a sheet pan for 10–14 minutes, turning once, until internal temp reaches 165°F (74°C).

Q: Is this recipe keto-friendly?
A: Yes—chicken and tzatziki are low in carbs. Keep portions of yogurt and omit pita or bread to maintain very low carb intake.

Q: How do I keep skewers from sticking to the grill?
A: Oil the grill grates lightly and ensure they’re preheated. Also brush a bit of oil on the skewers before placing them.

Conclusion

These grilled lemon-herb chicken skewers are a simple, flavorful centerpiece for any outdoor gathering—easy to prep, quick to cook, and endlessly adaptable to different diets and themes. Try them at your next backyard lounge night and share the results with friends and family; good food has a way of opening conversation and making small moments memorable.

For ideas on arranging comfortable seating around your grill or fire pit to create that inviting atmosphere, explore these seating ideas: 25+ Fire Pit Seating Ideas For 2026. If you’re also using a hot tub or want patio-level finishing touches, this piece on outdoor accessories is a great reference: Stylish Patio Ideas to Showcase Your Hot Tub | Backyard Planning.

If you try the recipe, please leave a comment with tweaks you loved—let’s build a community of home cooks who enjoy great food and great outdoor living.