📝 About This Recipe
Transport your taste buds to the shores of Mykonos with these succulent, charred chicken skewers marinated in a vibrant blend of cold-pressed olive oil, lemon, and aromatic Mediterranean herbs. This low-carb version replaces traditional pita with crisp textures and high-fat goodness, ensuring every bite is packed with authentic Hellenic flavor without the carb count. It is the ultimate summer grill recipe that marries the simplicity of street food with the elegance of a gourmet keto dinner.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 1/4 cups Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 tablespoon Dried Oregano (preferably Greek)
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Keto Tzatziki Sauce
- 1 cup Full-Fat Greek Yogurt (plain, unsweetened)
- 1/2 cup English Cucumber (finely grated and squeezed dry)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Lemon Zest
For Serving
- 1/2 piece Red Onion (sliced into thin half-moons)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Kalamata Olives (pitted)
- 1/4 cup Fresh Parsley (rough chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized freezer bag, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
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2
Pat the chicken thigh pieces dry with paper towels. Add them to the marinade, ensuring every piece is thoroughly coated. Refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor infusion.
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3
While the chicken marinates, prepare the tzatziki. Grate the cucumber and place it in a clean kitchen towel; squeeze forcefully to remove as much moisture as possible to prevent a watery sauce.
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4
In a medium bowl, combine the Greek yogurt, squeezed cucumber, fresh dill, lemon zest, and a pinch of salt. Stir well and refrigerate until ready to serve.
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5
If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill.
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6
Thread the marinated chicken pieces onto the skewers, leaving a tiny bit of space between each piece to ensure even cooking and browning.
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7
Preheat your grill or a cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the skewers on the hot grill. Cook for 5-7 minutes on the first side without moving them, allowing a nice char to form.
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9
Flip the skewers and cook for another 5-6 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
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10
Remove the chicken from the heat and let it rest for 3-5 minutes. This allows the juices to redistribute, making the meat incredibly tender.
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11
Arrange the skewers on a platter. Surround them with the sliced red onions, cherry tomatoes, and Kalamata olives.
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12
Garnish generously with fresh parsley and serve alongside the chilled tzatziki sauce.
💡 Chef's Tips
Always use chicken thighs instead of breasts for this keto recipe; the higher fat content keeps the meat juicy under high heat. Don't skip squeezing the cucumber for the tzatziki—moisture is the enemy of a thick, creamy sauce. If you want an extra 'zing,' add a splash of red wine vinegar to your marinade. For a beautiful presentation, alternate pieces of red onion and green bell pepper between the chicken on the skewers. Avoid over-marinating with lemon juice; the acid can begin to 'cook' the chicken and change the texture if left overnight.
🍽️ Serving Suggestions
Serve over a bed of cauliflower rice sautéed with garlic and lemon. Pair with a crisp, chilled glass of Assyrtiko or a light Sauvignon Blanc. Wrap the chicken in large butter lettuce leaves for a 'taco style' low-carb pita alternative. Serve with a side of roasted halloumi cheese for an extra salty, keto-friendly fat boost. Accompany with a traditional Greek salad (Horiatiki) omitting the chickpeas to keep it keto.