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Overhead shot of a pile of grilled chicken skewers with a bowl of light green tzatziki and lemon wedges next to it

Moroccan Chicken Skewers with Lemony Feta Tzatziki

These Moroccan Chicken Skewers with Lemony Feta Tzatziki are marinated in a garlicky yogurt marinade, then grilled on skewers and served with a creamy, lemony tzatziki sauce! They are packed with TONS of flavor, and make a perfect dinner alongside roasted or grilled vegetables!

Course Chicken, Dinner, Main
Cuisine Gluten Free, Healthy
Prep Time 15 minutes
Cook Time 20 minutes
Marinating time 4 hours
Total Time 35 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the chicken

  • 1 3/4 pounds boneless, skinless chicken breasts, cut into 1-1 1/2'' chunks
  • 3/4 cup plain Greek yogurt*
  • juice of 2 lemons
  • 1 1/2 tablespoons paprika
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 5 cloves garlic, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • wooden skewers, soaked in water for 30 minutes prior to grilling

For the tzatziki

  • 1 cup plain Greek yogurt*
  • 1 cup diced seedless cucumber
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/2 cup crumbled feta
  • 2 tablespoons fresh dill
  • 1 clove garlic
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

For the chicken

  1. Make the marinade for the chicken. In a large bowl, combine the yogurt, lemon juice, paprika, chili powder, cumin, coriander, paprika, garlic, salt, and pepper and whisk to combine. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours, but overnight is best for optimal flavor!

  2. Once ready to grill, thread the chicken chunks on your soaked skewers. Preheat an grill outdoor grill or grill pan to medium-high heat. (If you're using an indoor grill pan, rub some oil or nonstick spray on the grates, the yogurt can make things stick!) Grill the skewers for 7-9 minutes per side, depending on the thickness of your chunks. (I like to tent foil over the pan if I'm using an indoor grill pan, it helps keep the heat in, and keeps things juicier!)

  3. Let chicken skewers rest for a few minutes, then serve with the lemony feta tzatziki and pita or naan bread!

For the tzatziki

  1. Combine the Greek yogurt, cucumber, lemon zest, lemon juice, feta, dill, garlic, red wine vinegar, salt, and pepper to a food processor and blend until smooth and creamy. Season to taste with additional salt and pepper if desired.

Recipe Notes

*I used plain 0% Greek yogurt here, but 2% or full fat work just as well!