Let's Chat: My Go-To Grilled Lemon Herb Chicken Skewers

Alright, so you know those recipes you make on a whim that somehow become your whole personality for a summer? For me, it's these grilled lemon herb chicken skewers with yogurt dip. I still remember the first time I tried to grill chicken—let's just say the dog ended up happier than anyone else that evening. But after some trial, a few errors, and a questionable marinade incident (pro tip: don't substitute vinegar for lemon, unless you want puckered mouths), this recipe stuck. And not just because the skewers are fun to wave around while you chat in the backyard. My sister claims even her pickiest kid ate two full sticks, which, if you ask me, is the real Michelin star.

Why You'll Love This (Or At Least, Why I Do)

I make these any time grilling weather even thinks about showing up. They're perfect for last-minute BBQs, and my family goes absolutely bonkers for that tangy, herby flavor (plus, the yogurt dip? It's basically a blank canvas for whatever herbs are threatening to wilt in my fridge). Also, when I'm feeling a bit lazy, I'll just do the chicken and call it a day—no one has ever complained, though my cousin did once try dunking them in ketchup, to my everlasting horror. Oh, and if you've ever wrestled with dry chicken, I feel your pain; this marinade actually keeps it juicy, so, small victories!

Here's What You'll Need (And a Few Substitutions)

500g boneless, skinless chicken breast (sometimes I use thigh if that's all I've got—actually, it's juicier, but don't tell my mum)
Zest and juice of 1 large lemon (in a pinch, bottled lemon juice will do, but it's just not the same, is it?)
2-3 garlic cloves, minced (or a big spoonful of the jarred stuff—Grandma swore by it, but I think she was just tired)
2 tablespoon olive oil
1 heaped teaspoon dried oregano (fresh is fancy, but dried works great)
1 teaspoon thyme (again, totally ok to skip if you don't have it)
1 teaspoon salt (I use flaky sea salt because I'm posh like that. Or table salt. Whatever's handy)
½ teaspoon black pepper
For the Yogurt Dip:

1 cup Greek yogurt (I use plain, sometimes low fat. The full fat is creamier, though)
1 tablespoon fresh dill, chopped (or parsley, or honestly, the top of a spring onion if that's all you've got left)
1 garlic clove, minced
1 tablespoon lemon juice
Pinch of salt and pepper
(Sometimes I add a drizzle of honey, especially if the yogurt is tangy)

Skewers (if they're wooden, soak 'em or you'll have a bonfire. Ask me how I know!)

How I Make 'Em (And Where I Usually Sneak a Taste)

Prep the Chicken: Chop the chicken into, oh, about 1.5-inch cubes (bite-size, you know? Not too tiny). Plonk them in a bowl.
Marinade Magic: In a jug or whatever you’ve got, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Tip it over the chicken and give it a good squish around. Cover and let it hang out in the fridge for at least 30 minutes, but honestly, overnight is best (I almost always forget to start early, but it still works).
Build Those Skewers: Thread the chicken on skewers. Don't pack them too tight—this is where I usually sneak a taste of the marinade, and maybe curse if I've missed a bit of chicken.
Grill Time: Heat your grill (or a griddle pan if you're indoors—just crack a window). Medium-high is about right. Cook the skewers for 4-5 minutes per side until they’re golden and a bit charred at the edges. Don’t fuss too much—if you flip too early, they stick, but if you leave them, they get those nice lines. If you’re not sure they’re done, cut into one and have a peek. No shame.
Yogurt Dip: Mix together the yogurt, dill, garlic, lemon juice, salt, pepper, and (if using) honey. Taste and see if it needs anything—it usually does, because I always eyeball the salt.
Put everything on a platter. Sometimes I throw on a few lemon wedges to look fancy, but nobody notices except my Instagram followers.

A Few Notes That Might Save You a Headache

If you forget to soak wooden skewers, just wrap the ends in foil. It’s not perfect but stops a full-on fire (learned the hard way at my mate’s BBQ).
Thigh meat is more forgiving than breast. Honestly, I swap between them depending on sales at the shop.
Sometimes I make the yogurt dip a day ahead. I think it tastes better the next day, actually.

Some Variations I've Tried (Results May Vary...)

I once swapped the dill for mint in the dip. It was surprisingly refreshing.
Added a sprinkle of smoked paprika to the marinade—gives a bit of a BBQ vibe.
Tried tossing in cherry tomatoes and red onions with the chicken on the skewers. Tasted good, but the tomatoes kept falling off, so, not sure I'd recommend it unless you skewer with a gentle touch.
Oh, and I tried using tofu once (for a veggie friend). It was... fine, but you really need to press it first or it just tastes like lemony sponge.

Equipment List (But Don't Stress If You're Missing Something)

Grill or grill pan (I’ve even used my oven broiler—just keep an eagle eye on it)
Bowl for marinating
Small bowl for dip
Skewers (metal or wooden, doesn’t really matter)
Zester—don't have one? Use the fine side of a box grater. Or just skip the zest. Won't ruin anything.

Grilled Lemon Herb Chicken Skewers with Yogurt Dip

Storing Leftovers (Though They Rarely Last)

If you do end up with leftovers, pop the chicken and dip in sealed containers in the fridge. Chicken is fine for 2-3 days, and the yogurt dip is still nice after that. But honestly, in my house it never lasts more than a day! Once, I tried freezing the dip—big mistake, came out all grainy. Wouldn't recommend.

How We Love to Serve These (Or, What I End Up Doing Most Nights)

I love piling the skewers on a big platter with flatbreads and maybe a little salad on the side. Sometimes, if I'm feeling extra, I’ll make some quick pickled onions (here's an easy recipe). My family likes to build their own wraps. Oh, and if you want to be super traditional, serve with a few olives—just not the pitted kind, those are dull as dishwater if you ask me.

Pro Tips (Learned the Hard Way, So You Don’t Have To)

Don't rush the marinade. Once, I tried grilling right after tossing it together, and the chicken tasted like, well, chicken. Not lemony, not herby. Just, meh.
If you forget to oil the grill, the chicken sticks. Every. Single. Time. A quick rub with a paper towel dipped in oil is all you need (careful, though, it's hot!).

FAQ (From Real People, Pinky Promise)

Can I use regular yogurt instead of Greek?: You can, but it'll be runnier. Sometimes I just drain regular yogurt in a coffee filter for an hour. Works a treat!
Is this kid-friendly with all the lemon and garlic?: Mine eat it, though I sometimes go easy on the garlic for the little ones. But hey, each to their own—maybe start mild and ramp up if your crowd likes big flavors.
Can I grill these indoors?: Oh, absolutely. I use a cast iron grill pan or even the oven broiler (though you'll need to turn them and watch closely, or you'll end up with chicken jerky!).
What goes with these skewers?: I usually throw together a Greek-ish salad and some pita. Or just chips if I'm feeling lazy. There's no rulebook, really.
Where'd you get your skewers?: Picked up a cheap set at IKEA, honestly. But my mate swears by these metal ones—they're reusable and don't burn. Up to you!

Anyway, that's my honest-to-goodness guide to grilled lemon herb chicken skewers with yogurt dip. If you give it a go, let me know how it turns out. Or, if you find a new twist (that actually works), I'm all ears. Happy grilling—rain or shine!

Grilled Lemon Herb Chicken Skewers with Yogurt Dip Recipe Guide

Let's Chat: My Go-To Grilled Lemon Herb Chicken Skewers

Why You'll Love This (Or At Least, Why I Do)

Here's What You'll Need (And a Few Substitutions)

How I Make 'Em (And Where I Usually Sneak a Taste)

A Few Notes That Might Save You a Headache

Some Variations I've Tried (Results May Vary...)

Equipment List (But Don't Stress If You're Missing Something)

Storing Leftovers (Though They Rarely Last)

How We Love to Serve These (Or, What I End Up Doing Most Nights)

Pro Tips (Learned the Hard Way, So You Don’t Have To)

FAQ (From Real People, Pinky Promise)

Grilled Lemon Herb Chicken Skewers with Yogurt Dip

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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