Grilling Season Meets Garden-Fresh Flavor
Grilling season is in full swing, and my husband’s garden is bursting with herbs. Somehow, we’re still enjoying fresh spinach and lettuce, long past their usual season—but you won’t hear me complaining!
One of my go-to summer meals is zesty Greek lemon chicken with creamy tzatziki sauce. But this week, my Head Chef (you know, the guy who feeds me) threw in some fresh mint just for fun—and wow. Instant favorite! That simple twist added a refreshing pop that took the whole dish to a new level.Here’s the recipe, à la Mr. Robertson. If mint’s not your thing, leave it out and it’s still a total win.
For the Kabobs:
¼ cup olive oil
3 cloves garlic, roasted and mashed (for a richer, milder flavor)
2 tablespoons lemon juice
1 teaspoon lemon zest (to brighten the flavor)
1 teaspoon dried oregano
½ teaspoon smoked paprika (adds a touch of depth)
½ teaspoon kosher salt
1 ½ pounds skinless, boneless chicken breast halves, cut into bite-sized pieces
6 wooden skewers (or metal skewers)
For the Minted Tzatziki Sauce:
1 (6 ounce) container plain full-fat Greek-style yogurt
½ cucumber, peeled, seeded, and finely grated
1 tablespoon olive oil
2 teaspoons white wine vinegar (milder and fruitier than plain vinegar)
1 clove garlic, minced
1 tablespoon fresh mint, finely chopped (adds freshness)
1 pinch sea salt
Preparation Instructions:
Marinate the Chicken:
In a large resealable bag or bowl, combine olive oil, roasted garlic, lemon juice, zest, oregano, paprika, and salt. Add chicken and toss to coat. Seal or cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
Prepare the Tzatziki Sauce:
In a medium bowl, stir together yogurt, cucumber, olive oil, vinegar, garlic, salt, and fresh mint. Cover and chill for 1–2 hours (or up to a day) to let flavors meld.
Prep the Skewers:
Soak wooden skewers in cold water for 15–30 minutes to prevent burning. Preheat your grill (or stovetop grill pan) to medium-high and lightly oil the grate.
Assemble and Grill:
Thread marinated chicken pieces onto skewers. Discard leftover marinade. Grill skewers, turning occasionally, for 7–8 minutes per side or until nicely charred and cooked through (internal temp should hit 165°F).
Serve and Enjoy:
Plate skewers with a generous scoop of minted tzatziki. Serve alongside warm pita, lemon wedges, and a side salad of cherry tomatoes, olives, and red onion for a full Mediterranean meal.
Got a twist of your own?
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