Gluten Free Greek Chicken Skewers
Juicy chicken thighs marinated in lemon, garlic, oregano, and cumin — then grilled until charred at the edges — deliver the kind of bold, sun-drenched flavor that makes this dish feel like a proper Mediterranean feast. The marinade does all the heavy lifting, so by the time the skewers hit the grill, the meat is deeply seasoned and incredibly tender. Every component here is naturally free of gluten, which means no swaps or substitutions required — just real, whole ingredients working exactly as they should. The homemade tzatziki is a standout on its own: whole-milk Greek yogurt, grated cucumber squeezed bone-dry, fresh dill, and a squeeze of lemon come together into a cool, creamy sauce that's the perfect counterpoint to the smoky char on the chicken. Letting the chicken rest for a few minutes before serving keeps all those juices locked in, so every bite is as good as the last. This recipe makes four servings, which means it's equally at home as a weeknight dinner or a casual backyard spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup plain whole-milk greek yogurt
- ½ english cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, lemon zest, minced garlic (for the chicken), dried oregano, ground cumin, kosher 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 1 hour and up to 8 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!