Anti Inflammatory Chicken Souvlaki Skewers with Tzatziki

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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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Ingredients

4 servings

For the marinade

¼ cup extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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