Summer protein goals? Nailed it. These Pasture Raised Greek Chicken Skewers with Tzatziki are everything you want in an easy dinner: juicy, flavorful, and packed with protein. The pasture raised chicken is marinated in olive oil, red wine vinegar, lemon, garlic, oregano, & paprika — super simple, super delicious — and then grilled until perfectly golden and slightly charred. Pair it with creamy tzatziki (SO worth making it from scratch) and you’ve got a meal that hits every note: fresh, herby, tangy, and satisfying. Perfect for meal prep, backyard dinners, or tossing over a big Greek salad!

INGREDIENTS:

• 1-2 lbs. 1915 Farm Pasture Raised Boneless Drumsticks, skinned and cut into bite sized pieces (or chicken breast, or boneless thighs cut into bite sized pieces)
• ½ cup plain Greek yogurt 
• 4 cloves garlic, minced or finely grated
• ¼ cup olive oil
• Zest of 1 lemon
• 3 tbsp fresh lemon juice (about half a lemon)
• 2 tbsp red wine vinegar
• 2 tsp dried oregano 
• 1 tsp paprika 
• 1 tsp kosher salt
• ½ tsp black pepper
• Greek style seasoning, (Central Market brand is great), optional
  

For the Tzatziki –

• 1.5 cups whole Greek yogurt 
• 1/2 cup grated cucumber (ideally the small Persian variety, about 2)
• 3 cloves of garlic, grated or finely minced
• 1/4 cup fresh dill, finely minced
• 1 Tbsp lemon from about 1 medium lemon

For Serving – 

• Red onion, finely minced or thinly sliced
  
• Crumbled Feta
• Fresh dill, for garnish
• Lemon slices, for garnish / squeezing
• Toasted pita bread, or naan, buttered or brushed with olive oil & salted

INSTRUCTIONS

Marinate the Chicken – Remove skin from the boneless drumsticks and cut into bite-sized pieces and set aside. Reserve skin for rendering into chicken schmaltz at a later time (pop it into the freezer in the meantime). 

In a medium bowl, whisk together the yogurt, garlic, olive oil, lemon zest, lemon juice, vinegar, oregano, paprika, salt, and pepper. Add chicken and stir well to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Make the Tzatziki – Grate the cucumber and using a clean kitchen towel or thick cloth paper towel, squeeze out the liquid and discard. To a bowl, add the cucumbers and remaining ingredients for the sauce. Taste and adjust seasoning, adding another pinch of salt or squeeze of lemon as desired. Chill for at least 30 minutes (and feel free to make this a day in advance).

Cook the Chicken – 

If you’re using wooden skewers, soak them in water for about 20 minutes before grilling to prevent burning. Otherwise, gather metal skewers for later.

Once marinated, thread the chicken onto skewers and discard any leftover marinade. Sprinkle with greek style seasoning, if using.

Preheat your outdoor grill or grill pan to medium-high. Brush or spray the grates with high-heat oil such as avocado oil.

Grill the skewers for about 10 minutes, turning every 5 minutes or so, until the chicken is cooked through and has nice grill marks & an internal temperature of 175°F (ideal for dark meat) in the largest pieces. 

Serve with crumbled feta, toasted warm pita (or naan), thinly sliced red onion, fresh dill, and lemon slices. Enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised ground chicken – consider one of our new subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!