Grilled Chicken Skewers with Roasted Potatoes & Tzatziki

Serves: 4  |  Prep Time: 20 minutes  |  Cook Time: 30 minutes  |  Total Time: 50 minutes

Introduction

Grilled Chicken Skewers Bowl is a vibrant, delicious, and balanced meal that brings together tender marinated chicken, golden roasted potatoes, and a refreshing homemade tzatziki sauce. This Grilled Chicken Skewers with Roasted Potatoes & Tzatziki recipe is inspired by Mediterranean flavors—bright lemon, warm spices, garlic, and creamy yogurt—creating a dish that feels both comforting and energizing. It’s special because of its versatility; it can be served as a bowl, a platter, or meal-prep portions. The juicy skewers pair beautifully with the crisp potatoes and cool tzatziki. Quick tip: soak wooden skewers for 20 minutes to prevent burning on the grill.

Ingredients

For the Chicken Skewers

• 1.5 lb chicken breast, cut into cubes (680 g)
• 2 tbsp olive oil (30 ml)
• 2 tbsp lemon juice (30 ml)
• 3 garlic cloves, minced
• 1 tsp paprika (3 g)
• 1 tsp dried oregano (2 g)
• ½ tsp cumin (1 g)
• ½ tsp salt (3 g)
• ¼ tsp black pepper (1 g)
• Wooden or metal skewers

For the Roasted Potatoes

• 1.5 lb baby potatoes, halved (680 g)
• 2 tbsp olive oil (30 ml)
• 1 tsp garlic powder (3 g)
• 1 tsp paprika (3 g)
• ½ tsp salt (3 g)
• ¼ tsp black pepper (1 g)

For the Tzatziki

• 1 cup Greek yogurt (240 g)
• ½ large cucumber, grated (100 g)
• 1 tbsp lemon juice (15 ml)
• 1 tbsp olive oil (15 ml)
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped (3 g)
• Salt & pepper to taste

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper. Add the chicken cubes and mix to coat evenly. Marinate for at least 15 minutes or up to 4 hours for deeper flavor.
2. Prepare the Skewers: Thread the marinated chicken pieces onto skewers, spacing them slightly so they cook evenly. If using wooden skewers, soak them first to prevent burning.
3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Cook the skewers for 10–12 minutes, turning occasionally until golden with light char marks. The internal temperature should reach 165°F (74°C) and the chicken should remain juicy.
4. Roast the Potatoes: Preheat the oven to 425°F (220°C). Toss halved potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway, until crispy on the outside and tender on the inside.
5. Make the Tzatziki: Place the grated cucumber in a towel or paper towel and squeeze out excess water. Mix with Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper. Chill until ready to serve to enhance the flavors.
6. Assemble the Meal: Serve the grilled chicken skewers alongside a portion of roasted potatoes and a generous spoonful of tzatziki. Add lemon wedges or chopped fresh herbs for extra brightness.
7. Optional Bowl Assembly: For a bowl-style meal, add greens, sliced tomatoes, cucumbers, or rice as a base, then top with chicken, potatoes, and tzatziki.

FAQs

Q1: Can I use chicken thighs instead of breast?

Yes! Chicken thighs stay even juicier and grill beautifully. Just adjust cooking time slightly as they may take 1–2 extra minutes.

Q2: What can I serve with this meal besides potatoes?

Rice, couscous, quinoa, grilled vegetables, or a simple green salad all pair wonderfully with these Mediterranean flavors.

Q3: Can I make this meal for meal prep?

Absolutely. Store the components separately. The chicken reheats well, and the tzatziki stays fresh for 2–3 days when refrigerated.

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