Greek Lemon Herb Chicken Souvlaki with Dairy-Free Tzatziki

Ingredients

For the Authentic Greek Lemon Oregano Chicken:

• 1.75 lbs boneless, skinless pasture-raised chicken thighs, cut into 1.25-inch bite-sized chunks
• 0.33 cup cold-pressed extra virgin olive oil
• 3 tbsp fresh organic lemon juice and 1 tsp lemon zest
• 5 cloves garlic, finely minced
• 1.5 tbsp dried wild Greek oregano
• 1 tsp dried thyme and 0.5 tsp ground coriander
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper
• 8 wooden or stainless steel skewers (soak wooden skewers in water for 30 mins)

For the Creamy Dairy-Free Cucumber Tzatziki:

• 0.75 cup chilled culinary coconut cream or plain unsweetened almond/coconut yogurt
• 1 cup English cucumber, grated and squeezed completely dry in cheesecloth
• 1.5 tbsp fresh organic lemon juice
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, grated into a fine paste
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint leaves, finely minced
• 0.5 tsp coarse Celtic sea salt

For Serving:

• Warm grain-free cassava flatbreads or crisp romaine lettuce boats
• Sliced Kalamata olives, cherry tomatoes, and red onion slivers
• Lemon wedges & fresh parsley sprigs

Step-by-Step Instructions

1. Make Greek Herb Marinade: In a large mixing bowl, whisk together extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, Greek oregano, dried thyme, coriander, Celtic sea salt, and black pepper.
2. Marinate Chicken: Add chicken thigh chunks to the bowl, tossing until thoroughly coated. Cover and marinate at room temperature for 15 to 20 minutes (or refrigerate for up to 4 hours).
3. Make Dairy-Free Tzatziki: Grate English cucumber on a box grater. Place cucumber shreds into a clean kitchen towel or cheesecloth and squeeze vigorously to wring out all water. In a medium bowl, whisk chilled coconut cream, olive oil, lemon juice, grated garlic paste, fresh dill, mint, and sea salt until smooth and creamy. Fold in squeezed cucumber. Chill in refrigerator.
4. Thread Skewers: Thread 5 to 6 pieces of marinated chicken snugly onto each skewer, making sure pieces touch lightly so meat retains maximum juiciness while grilling.
5. Preheat Grill or Cast-Iron Grill Pan: Heat an outdoor grill or indoor heavy cast-iron grill pan over MEDIUM-HIGH heat (approx. 425°F / 220°C). Brush grates lightly with olive oil.
6. Grill to Smoky Charred Perfection: Place skewers on the hot grill. Cook undisturbed for 4 to 5 minutes until deep grill char marks form and chicken releases easily. Flip and grill for 4 to 5 minutes on the second side until chicken reaches an internal temp of 165°F (74°C).
7. Plate & Serve: Transfer charred chicken souvlaki skewers to a platter. Drizzle with fresh lemon juice and extra virgin olive oil. Serve hot straight from the grill with chilled dairy-free cucumber tzatziki, warm cassava flatbreads, Kalamata olives, and fresh lemon wedges!

Nutritional Breakdown (Per Serving - 2 Skewers + Tzatziki)

Chef's Paleo Nutritional Science

Wild Greek oregano (Origanum vulgare) provides potent polyphenolic carvacrol and thymol with antimicrobial and gut-soothing properties. Chicken thighs provide bioavailable taurine and heme iron, while fresh cold-pressed olive oil delivers oleocanthal anti-inflammatory enzymes.

Frequently Asked Questions