Mediterranean Chicken Skewers With Dill Tzatziki Sauce

These bright, summer chicken skewers with their tangy dill tzatziki sauce are perfect for dining al fresco.

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Prep Time 20

Cook Time 10

Marinating Time 2

Total Time 2 30

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

For the Marinade

2 pounds boneless skinless chicken breast (thigh would probably be delicious too), diced into 2x2 inch pieces.
½ cup olive oil
½ red onion finely diced
3 garlic cloves minced or grated on a microplane
Juice of 2 lemons
2 tablespoons red wine vinegar
1 teaspoon dried marjoram 1 tablespoon fresh. You can use oregano if you don't have marjoram. Maybe add a little less though, oregano is strong.

For the Dill Tzatziki Sauce

1 cup whole milk Greek yogurt
½ English hothouse cucumber, finely diced or grated
2 cloves garlic minced or grated on a microplane
Juice of ½ lemon
1 tablespoon olive oil
½ teaspoon chopped fresh dill ¼ teaspoon dry. Start small with the dill. Taste and then decide if you want more.
Salt and pepper to taste

To Make the Chicken Skewers:

Combine all marinade ingredients in a gallon Ziplock bag, set inside a medium mixing bowl.
Add chicken pieces, seal the bag, pushing the air out, and squish the chicken all around in the marinade, and let marinade for 2 hours in the fridge.
When you put the chicken in the fridge, start soaking your bamboo skewers in water. Metal skewers do not need to be soaked.
When ready to assemble, spear 4-5 pieces of chicken on each skewer, leaving a little, tiny bit of space between each piece.
Preheat grill on medium heat.
Oil the grill grates, and grill the skewers for 5-10 minutes, depending on your grill, flipping once.
The chicken is done when it reaches an internal temperature of 165 degrees.

To Make the Sauce:

Combine all ingredients in a small serving bowl, and store in the fridge until ready to serve.