Ingredients
Scale
- 1 Lemon, zested and juiced
- 1 Garlic Clove, grated
- 4 ounces Sour Cream
- 1 TBS Oregano
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 TBS Olive Oil
- 2 Chicken Breasts, sliced into long-ish pieces
Instructions
- Zest and juice your lemon over a medium mixing bowl, straining the seeds out.
- Using a microplane, grate your garlic clove into the lemon juice.
- Add in the 4 ounces of sour cream.
- Add in 1 tablespoon of oregano, 1 teaspoon of salt, half a teaspoon of black pepper, and 2 tablespoons of olive oil.
- Mix all of this together really well, making sure everything is evenly incorporated.
- Slice up your chicken, and place it into the marinade.
- Smoosh the chicken around to evenly coat, and let marinate for up to one hour.
- If you’re using bamboo skewers, allow them to soak for 15 minutes.
- Preheat your grill to medium-high heat.
- While the grill preheats, string the chicken onto skewers.
- Lay the skewers onto your medium-high heat grill, and grill 6 minutes on the first side.
- If the chicken doesn’t come up easily when you go to flip it, let it cook a few more minutes.
- Flip each of the skewers, and cook another 6+ minutes, when the internal temperature of the chicken reads 165 degrees.
- Remove the skewers and let them rest. I like to give a fresh squeeze of lemon juice when they’re hot off the grill!
- Serve with a Greek Salad and Tzatziki Sauce!
Notes
As you’re reading these ingredients and instructions, they’re the same as the Homemade Tzatziki Sauce, but leaving out the cucumber. If you’re making the Tzatziki sauce, make it without the cucumber, and scoop out 2/3 cup of the mixture. Add the shredded cucumber to the remaining sour cream mixture.
