Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) boneless, skinless chicken thighs or breasts, cut into 1 1/4-inch chunks
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice
- 1 tbsp finely grated lemon zest
- 5 garlic cloves, minced
- 2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 large red onion, cut into 1 1/4-inch chunks
- 2 bell peppers (any colors), cut into 1 1/4-inch chunks
- For tzatziki: 1 1/2 cups Greek yogurt, 1/2 English cucumber (grated and squeezed dry), 1 small garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped dill, salt and pepper
Do This
- 1. Soak wooden skewers in water for 30 minutes (skip if using metal skewers).
- 2. Whisk olive oil, lemon juice/zest, garlic, oregano, salt, and pepper; reserve 2 tbsp marinade.
- 3. Marinate chicken 30 minutes (or up to 8 hours) in the remaining marinade, covered in the fridge.
- 4. Make tzatziki: grate cucumber, squeeze dry, stir into yogurt with garlic, lemon juice, olive oil, dill, salt, and pepper; chill.
- 5. Thread chicken, onion, and peppers onto skewers; preheat grill to medium-high (450–500°F).
- 6. Grill 10–12 minutes, turning every 3–4 minutes, to 165°F internal temp; brush with reserved marinade, rest 5 minutes, serve with tzatziki.
Why You’ll Love This Recipe
- Big, bright flavor with minimal effort: lemon, garlic, oregano, and olive oil do all the work.
- Juicy chicken with charred edges: high-heat grilling gives you that irresistible smoky bite.
- Crowd-pleaser: skewers feel festive, and tzatziki makes everything taste fresh and creamy.
- Flexible: works with breasts or thighs, any bell peppers, and a grill or grill pan.
Grocery List
- Produce: lemons (2–3), garlic, 1 large red onion, 2 bell peppers, 1/2 English cucumber, fresh dill (optional but recommended)
- Dairy: plain Greek yogurt (preferably whole milk)
- Pantry: extra-virgin olive oil, dried oregano, kosher salt, black pepper
Full Ingredients
Chicken & Marinade
- Chicken: 2 lb (907 g) boneless, skinless chicken thighs or chicken breasts, cut into 1 1/4-inch (3 cm) chunks
- Extra-virgin olive oil: 1/3 cup (80 ml)
- Fresh lemon juice: 1/4 cup (60 ml) (from about 2 lemons)
- Lemon zest: 1 tbsp, finely grated
- Garlic: 5 cloves, minced (about 1 1/2 tbsp)
- Dried oregano: 2 tsp
- Kosher salt: 1 1/2 tsp
- Black pepper: 1/2 tsp
Vegetables for Skewers
- Red onion: 1 large, cut into 1 1/4-inch chunks
- Bell peppers: 2 medium (any colors), cut into 1 1/4-inch chunks
Tzatziki (Serves 6)
- Plain Greek yogurt: 1 1/2 cups (360 g), preferably whole milk
- English cucumber: 1/2 cucumber (about 5–6 oz / 150–170 g), grated on the large holes of a box grater
- Salt for draining cucumber: 1/2 tsp
- Garlic: 1 small clove, finely grated or minced
- Fresh lemon juice: 1 tbsp (15 ml)
- Extra-virgin olive oil: 1 tbsp (15 ml)
- Fresh dill: 2 tbsp, finely chopped (or substitute 1 tbsp chopped fresh mint)
- Black pepper: 1/4 tsp
- Kosher salt: 1/4 tsp, plus more to taste
For Serving (Optional but Great)
- Warm pita or flatbread
- Lemon wedges
- Chopped parsley or extra dill
- Tomato-cucumber salad or rice
Step-by-Step Instructions
Step 1: Prep skewers and set up your workspace
If you’re using wooden or bamboo skewers, soak them fully submerged in water for 30 minutes so they don’t burn on the grill. Metal skewers don’t need soaking.
While the skewers soak, clear space in the fridge for a marinating container and get a large bowl ready for mixing the marinade.
Step 2: Make the lemon-garlic oregano marinade
In a large bowl, whisk together:
1/3 cup (80 ml) olive oil, 1/4 cup (60 ml) lemon juice, 1 tbsp lemon zest, 5 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper.
Important: Spoon out and reserve 2 tablespoons of the marinade in a small bowl for brushing on the cooked kebabs later. (This avoids using marinade that has touched raw chicken.)
Step 3: Marinate the chicken
Add the 2 lb chicken chunks to the bowl with the remaining marinade and toss until every piece is glossy and well coated.
Cover and refrigerate for at least 30 minutes (for great flavor fast) or up to 8 hours (for deeper flavor). If marinating longer than 2 hours, give the chicken a stir once if you can, so it marinates evenly.
Step 4: Make the tzatziki and chill it
Grate 1/2 English cucumber into a bowl. Sprinkle with 1/2 tsp salt and let sit for 10 minutes to draw out moisture. Then squeeze very dry using clean hands or wrap it in a clean kitchen towel/paper towels and wring it out well.
In a separate bowl, stir together 1 1/2 cups Greek yogurt, the squeezed cucumber, 1 grated garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped dill, 1/4 tsp black pepper, and 1/4 tsp kosher salt. Taste and add more salt if needed.
Cover and refrigerate until serving time (even 15–30 minutes of chilling makes it taste more refreshing).
Step 5: Assemble the kebabs
Cut the red onion and bell peppers into 1 1/4-inch chunks so they cook at the same pace as the chicken.
Thread the skewers, alternating chicken with onion and peppers. Leave a little space between pieces so heat can circulate and you get better char instead of steaming.
You should have about 10–12 skewers depending on skewer length and how tightly you pack them.
Step 6: Preheat the grill for high-heat char
Preheat a gas or charcoal grill to medium-high heat (450–500°F / 232–260°C). Clean the grates well, then oil them by wiping with a folded paper towel dipped in oil (use tongs).
This helps prevent sticking and gives you those beautiful grill marks.
Step 7: Grill until charred and juicy, then rest
Place the kebabs on the grill and cook for a total of 10–12 minutes, turning every 3–4 minutes, until the chicken is browned with some char and the vegetables are tender-crisp.
Check doneness with an instant-read thermometer inserted into the center of a chicken piece: it should read 165°F (74°C).
Transfer kebabs to a platter and rest for 5 minutes. Brush lightly with the reserved 2 tbsp marinade (the portion that never touched raw chicken) for extra shine and lemony punch.
Serve warm with tzatziki on the side (or drizzled over the top), plus pita and lemon wedges if you like.
Pro Tips
- Choose thighs for maximum juiciness: chicken thighs stay tender on high heat and are very forgiving.
- Cut everything the same size: aiming for about 1 1/4-inch pieces helps the chicken and vegetables finish together.
- Don’t skip squeezing the cucumber: dry cucumber = thick, creamy tzatziki instead of watery sauce.
- Turn on a schedule: turning every 3–4 minutes builds even char without drying the chicken.
- Use a thermometer: pull at 165°F for safe, juicy chicken (overcooking is the main reason kebabs dry out).
Variations
- Spicy kebabs: add 1/2 tsp crushed red pepper flakes to the marinade (or a pinch of cayenne).
- All-herb version: replace dried oregano with 1 tbsp chopped fresh oregano (or use a mix of parsley and dill).
- Vegetarian-friendly spread: make extra skewers with zucchini, mushrooms, and more peppers; serve with the same tzatziki and pita.
Storage & Make-Ahead
Make-ahead: Marinate the chicken for up to 8 hours. Tzatziki can be made up to 2 days ahead; store covered in the refrigerator and stir before serving.
Refrigerate leftovers: Store cooked chicken and vegetables in an airtight container for up to 4 days. Store tzatziki separately for up to 4 days.
Reheat: Warm chicken and vegetables gently in a skillet over medium heat with a splash of water for 3–5 minutes, or in a 325°F (163°C) oven until heated through. (Microwaving works, but reheating gently helps keep the chicken juicy.)
Nutrition (per serving)
Approximate per serving (1/6 of recipe, including tzatziki): 420 calories, 33 g protein, 28 g fat, 10 g carbs, 2 g fiber, 6 g sugar, 820 mg sodium.
