Instructions
Step 1: In a bowl, toss your cubed chicken with olive oil, paprika, garlic powder, oregano, salt, and black pepper. Let it marinate for at least 15 minutes while you prep the vegetables.
Step 2: Thread the marinated chicken onto skewers, alternating with red bell pepper chunks and onion pieces for beautiful color and even cooking.
Step 3: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Step 4: Grill the chicken skewers for 12-15 minutes, turning every 3-4 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are charred at the edges.
Step 5: While the skewers cook, toss your potato wedges with a light drizzle of olive oil, salt, and pepper. Grill them alongside the skewers or roast them at 425°F for about 25 minutes until golden and crispy.
Step 6: Arrange fresh lettuce on a serving plate, add the grilled skewers, and pile the crispy potatoes alongside. Top with a generous dollop of tzatziki sauce and garnish with fresh parsley.
Storage and Reheating Tips
Cooked chicken skewers keep well in the refrigerator for up to 3 days when stored in an airtight container. Store the tzatziki separately to keep everything fresh and prevent sogginess.
To reheat, place the skewers in a 350°F oven for about 10 minutes until warmed through. Avoid microwaving, as it can dry out the chicken. The potatoes can also be reheated in the oven or briefly in an air fryer for restored crispiness.
For best results, serve the lettuce fresh and add the sauce just before eating. Leftover potatoes are also delicious cold as a salad topper the next day.
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