Ingredients:

  • 3 Tablespoons Dried Greek Oregano (crushed)
  • 1 Tablespoon Dried Thyme
  • 1 teaspoon Dried Rosemary (finely crushed)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Coarse Ground Black Pepper
  • 1/2 teaspoon Dried Mint (optional)
  • 1 teaspoon Fine Sea Salt
  • 5 lbs Chicken Breast or Thighs (cut into 1-inch cubes)
  • 3 Tablespoons Greek Seasoning Blend (from above)
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Plain Full-Fat Greek Yogurt (optional)
  • 2 Tablespoons Fresh Parsley (finely chopped)

Instructions:

  1. Part 1: Creating the Seasoning Blend. In a small bowl or jar, combine the oregano, thyme, rosemary, garlic powder, onion powder, black pepper, dried mint (if using), and salt.
  2. Mix Thoroughly. Stir well until everything is evenly distributed. If using a jar, seal it tightly and shake vigorously for 30 seconds. Store the Greek Seasoning in an airtight container.
  3. Prepare Chicken. Place the cubed chicken into your marinating container or sturdy Ziploc bag.
  4. Mix Wet Ingredients for Marinade. In a separate small bowl, whisk together the lemon juice, olive oil, Greek yogurt (if using), and 3 generous tablespoons of your freshly made Greek Seasoning Blend.
  5. Marinate. Pour the liquid mixture over the chicken. Seal the container, ensuring all pieces are well coated. Refrigerate for at least 30 minutes, but no more than 6 hours.
  6. Cook. Thread the chicken onto skewers (if using). Grill, broil, or pan-fry over medium-high heat until cooked through (internal temperature 165°F / 74°C), turning frequently until nicely charred and golden.
  7. Finish. Sprinkle with fresh parsley just before serving alongside Tzatziki sauce and roasted potatoes.