Gluten Free Greek Chicken Souvlaki Skewers
These skewers bring the bold, sunny flavors of a Greek taverna straight to your backyard grill, and every single ingredient is naturally free of gluten — no swaps or substitutions needed. Boneless chicken thighs soak up a marinade of olive oil, fresh lemon juice, garlic, oregano, cumin, and smoked paprika for anywhere from one to eight hours, so the flavor goes deep before the chicken ever hits the heat. The result is juicy, charred-at-the-edges chicken that smells absolutely incredible the moment it lands on a hot grill. Homemade tzatziki — whole-milk yogurt, grated cucumber, fresh dill, and a squeeze of lemon — comes together while the chicken marinates, so you're not scrambling at the last minute. Store-bought tzatziki can be a minefield of thickeners and additives, which is exactly why making it yourself in five minutes is so worth it. A quick three-minute rest before serving keeps every bite tender and lets the juices settle. Finish with lemon wedges and a scatter of fresh parsley, and you've got a stunning dinner for four that looks like way more effort than it actually was.
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup plain whole-milk yogurt
- ½ english cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill, 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 olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, dried oregano, ground cumin, smoked paprika, 1/2 tsp 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.
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