Anti Inflammatory Chicken Souvlaki Skewers with Tzatziki
These skewers are the kind of meal that looks impressive but comes together with surprisingly little effort — and the flavor payoff is enormous. The chicken thighs soak in a marinade built around olive oil, fresh lemon juice, garlic, and a lineup of spices that reads like a who's who of inflammation-fighting pantry staples: turmeric, cumin, smoked paprika, and oregano all show up to the party. After at least 30 minutes in that marinade, the chicken hits a screaming-hot grill and develops those irresistible charred edges while staying juicy all the way through. While the chicken rests, the cool, herby tzatziki — made with full-fat Greek yogurt, fresh dill, grated cucumber, and a squeeze of lemon — is already waiting in the fridge, ready to balance every smoky bite. This recipe serves four, making it a solid weeknight dinner or an easy weekend spread with some warm pita and a simple salad alongside. Every ingredient here earns its place, and nothing processed or inflammatory sneaks in to undercut all that good work.
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the skewers
- 2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
For the tzatziki
- 1 cup full-fat greek yogurt
- ½ english cucumber, grated and squeezed dry
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 garlic clove, finely grated
- 2 tbsp fresh dill, finely chopped
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the 1/4 cup olive oil, 3 tbsp lemon juice, minced garlic, oregano, cumin, turmeric, smoked paprika, 1/2 tsp salt, and black pepper until combined.
- 2
Add the chicken pieces to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
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