Grilled Mediterranean Chicken & Sweet Potato Skewers with Tzatziki

Grilled Mediterranean Chicken & Sweet Potato Skewers with Tzatziki ingredients

• For the Chicken Marinade
• 1.25 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 0.75 tsp salt
• 0.5 tsp black pepper
• For the Skewers
• 1 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 medium bell peppers (any color), cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.25 tsp black pepper
• 8-10 count wooden or metal skewers
• For the Tzatziki Sauce
• 1 cup plain Greek yogurt (full-fat recommended)
• 0.5 cup cucumber, grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1 tsp fresh mint, chopped (optional)
• 1 clove garlic, minced
• 1 tsp fresh lemon juice
• 0.25 tsp salt

Watch how to make Grilled Mediterranean Chicken & Sweet Potato Skewers with Tzatziki

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Grilled Mediterranean Chicken & Sweet Potato Skewers with Tzatziki

1. Prepare the tzatziki sauce first: Grate 1/2 cup of cucumber and place it in a fine-mesh sieve or paper towels. Sprinkle with a pinch of salt and let it sit for 5 minutes, then squeeze out as much excess liquid as possible. This prevents the tzatziki from becoming watery.
2. In a medium bowl, combine 1 cup of Greek yogurt, the squeezed cucumber, 1 tablespoon of chopped fresh dill, optionally 1 teaspoon of chopped fresh mint, 1 minced garlic clove, 1 teaspoon of fresh lemon juice, and 1/4 teaspoon of salt. Stir well to combine, cover, and refrigerate for at least 15 minutes to allow the flavors to meld.
3. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. While soaking, cut the 1.25 lbs of chicken breast into 1.5-inch cubes and the 1 large sweet potato into 1-inch cubes.
4. Prepare the chicken marinade: In a large bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, 2 minced garlic cloves, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper.
5. Add the cubed chicken to the marinade, toss to coat evenly, and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to penetrate the chicken.
6. Meanwhile, in a separate bowl, toss the 1-inch sweet potato cubes with 1 tablespoon of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Add the 1-inch pieces of bell peppers and red onion wedges to this bowl and toss to coat.
7. Thread the marinated chicken and seasoned vegetables alternately onto the soaked skewers, ensuring not to pack them too tightly so they cook evenly. Aim for 4-5 pieces of chicken and an equal amount of vegetables per skewer.
8. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
9. Place the skewers on the preheated grill. Cook for 8-12 minutes total, turning them every 2-3 minutes, until the chicken is cooked through and the vegetables are tender-crisp and show nice char marks.
10. To check for doneness, carefully remove one piece of chicken from a skewer and cut into it; it should be opaque throughout, or use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The sweet potatoes should be tender.
11. Remove the grilled skewers from the heat and let them rest for 5 minutes on a platter before serving. This allows the juices in the chicken to redistribute.
12. Serve the hot grilled Mediterranean Chicken & Sweet Potato Skewers immediately with a generous dollop of the chilled tzatziki sauce on the side.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.