Easy Lemon Dill Greek Chicken Skewers (Mediterranean Grill)

Few dishes represent the Mediterranean lifestyle better than these bright, clean skewers. The “Gold Standard” technique here revolves around the marination window. While lemon juice is an excellent tenderizer, leaving chicken in a highly acidic marinade for too long can denature the proteins, resulting in a mushy texture. We limit the marination to one hour to ensure the meat stays firm yet juicy, seasoned perfectly with fresh dill and garlic.

Recipe Details

• Prep Time: 15 Min (plus 30 min marinating)
• Cook Time: 10 Min
• Total Time: 55 Min
• Yield: 4 Servings
• Calories: 245 kcal per serving

Ingredients:

The Protein

• 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
• Wooden or Metal Skewers (Note: Soak wooden skewers in water for 30 mins)

The “Gold Standard” Greek Marinade

• 3 tbsp Extra Virgin Olive Oil
• 3 tbsp Fresh Lemon Juice
• 1 tbsp Lemon Zest (Concentrated flavor)
• 3 cloves Garlic, minced
• 2 tbsp Fresh Dill, finely chopped
• 1 tsp Dried Oregano
• 1/2 tsp Salt & 1/2 tsp Black Pepper

The Finishing Touch

• 1 Lemon, cut into wedges (for grilling)
• Fresh Dill for garnish

Preparation Steps:

1. The Uniform Cube

1. Cut your chicken into uniform 1-inch cubes.
2. Professional Necessity: Pieces of the same size cook at the exact same rate, preventing the common issue of dry edges and raw centers.

2. The Acidic Marination

3. In a large bowl or bag, whisk together the olive oil, lemon juice, zest, garlic, dill, oregano, salt, and pepper. Add chicken and toss to coat.
4. Marinate in the refrigerator for 30–60 minutes. Warning: Do not exceed 2 hours; the acid will “cook” the meat chemically, ruining the texture.

3. Threading

5. Thread the marinated chicken onto the skewers. Leave a small amount of space between each piece to allow heat to circulate.
6. Optional: Alternate with red onion or bell pepper for extra color.

4. The High-Heat Grill

7. Preheat grill or grill pan to medium-high heat. Oil the grates.
8. Grill for 8–10 minutes, turning every 2–3 minutes, until charred on edges.
9. Safety Check: Ensure internal temperature reaches 165°F (74°C).

Expert Tips:

• The Sear Factor: If using an indoor grill pan, do not move the skewers for the first 3 minutes. Disturbing the meat too early prevents professional char marks from forming.
• Skewer Safety: If using wooden skewers, soaking them is mandatory to prevent them from catching fire or splintering into the meat.