Mediterranean Chicken Skewers with Lemon-Herb Marinade and Tzatziki

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Lemon-Herb Marinated Chicken Skewers

1. If using wooden skewers, submerge all 8 in cold water now and let them soak for at least 30 minutes. 2 min
2. Whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 4 minced garlic cloves, 1½ teaspoons dried oregano, ½ teaspoon dried thyme, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl. 5 min
3. Cut the 2 pounds of chicken thighs into 1½-inch chunks and add them to the marinade bowl, tossing well to coat; cover and refrigerate for at least 20 minutes (up to 2 hours). 20 min
4. Cut the red onion into 1½-inch chunks and thread the chicken and onion pieces alternately onto the 8 skewers. 6 min
5. Preheat a grill or grill pan to medium-high heat (about 425°F) and lightly oil the grates. 5 min
6. Timing-sensitive step. Grill the skewers for 4–5 minutes per side, turning once, until the chicken is lightly charred and cooked through to 165°F internal temperature. 10 min
7. Transfer the skewers to a platter and rest for 3 minutes before serving. 3 min

Tzatzikisauce

1. Grate ½ English cucumber on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. 5 min
2. Stir together 1 cup full-fat Greek yogurt, the squeezed cucumber, 2 minced garlic cloves, 2 tablespoons finely chopped fresh dill, 1 tablespoon lemon juice, 1 tablespoon olive oil, and ¼ teaspoon kosher salt until fully combined. 4 min
3. Cover the tzatziki and refrigerate until ready to serve so the flavors meld. 15 min

Greek Salad with Warm Pitaside

1. Roughly chop 4 cups romaine lettuce, halve 1 cup cherry tomatoes, dice ½ English cucumber, and thinly slice ¼ red onion. 8 min
2. Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl to make the dressing. 3 min
3. Warm the 4 pita breads directly on the grill grates or in a 350°F oven for 2–3 minutes per side until soft and lightly toasted. 5 min
4. Combine the romaine, cherry tomatoes, cucumber, ⅓ cup Kalamata olives, and red onion in a large salad bowl, drizzle with the dressing, and toss gently to coat. 3 min
5. Scatter 3 oz crumbled feta over the salad and serve alongside the warm pita. 2 min