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This uses Greek yogurt as the marinade base, which is thicker and higher in protein than regular yogurt, so it clings to the meat more effectively while also gently tenderizing it thanks to its mild natural acidity. Fresh oregano and lemon zest whisked directly into the yogurt bring the same bright, herbaceous flavor found in classic Greek souvlaki without needing any added oil to carry it.
Prep Time
Per serving
60kcal
Calories
4g
Protein
3g
Carbs
3g
15 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
Fat
2g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk the Greek yogurt until smooth.
Whisk in the minced garlic, lemon juice, and lemon zest.
Add the dried oregano, salt, and black pepper, and whisk to combine.
Add the cubed chicken or lamb to the marinade, tossing well to coat every piece thoroughly.
Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Thread the marinated meat onto skewers, along with any vegetables you like.
Grill over medium high heat, turning occasionally, until cooked through and lightly charred.
Use Greek Yogurt, Not Regular Yogurt: Its thicker consistency clings to the meat more effectively, while its higher protein content and mild acidity gently tenderize without needing any added oil. Whisk in Lemon Zest as Well as Juice: The zest carries concentrated citrus oil, adding a brighter flavor than juice alone. Don't Skip the Resting Time: Even a single hour lets the yogurt marinade work into the meat, though longer marinating deepens the flavor even further.
Greek yogurt is thicker and strained of much of its whey, giving it a higher protein content and a consistency that clings to the meat far more effectively than thinner regular yogurt.
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