Mediterranean Diet Friendly Chicken Souvlaki Skewers with Tzatziki

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Chicken Souvlaki Skewers with Tzatziki

These skewers hit all the marks of an easy, satisfying weeknight grill night. Chicken thighs soak up a bright marinade of extra virgin olive oil, fresh lemon juice, garlic, oregano, cumin, and smoked paprika before hitting a hot grill until charred at the edges and juicy inside. Alongside, a cooling tzatziki comes together with Greek yogurt, grated cucumber, garlic, and fresh dill for a tangy, herby contrast to the smoky meat. Finished with a squeeze of lemon and a scatter of parsley, it's the kind of simple, olive-oil-forward, herb-and-vegetable-driven cooking this way of eating is built around. Whether you serve it over a big salad, tucked into warm pita, or straight off the skewer, it's a genuinely solid pick for a Mediterranean-style plate.

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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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