Nickel Allergy Friendly Gluten Free Greek Chicken Skewers

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Gluten Free Greek Chicken Skewers

About Fig

Fig 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp lemon zest
3 cloves garlic, minced
1 ½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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!