Curry Marinated Chicken Skewers with Homemade Tomato Dill Tzatziki

Seventy-two degree afternoons with a light breeze and a few fluffy, white clouds passing overhead. This is why we love living in Maine in the summer. And it’s why the ability to sit outside on a slate patio, looking at the grass and birds and trees, grilling meat over an open flame for our evening meal is so delicious. This dinner comes together quite easily and could be adjusted to serve either two or twenty.

Curry Marinated Chicken Skewers with Homemade Tomato Dill Tzatziki
Serves 4


For the chicken:

  • 8 boneless, skinless chicken thighs, pounded flat
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 4 garlic gloves, crushed or microplaned
  • 2 tablespoon curry powder
  • 2 teaspoon cumin
  • salt and pepper

For the tzatziki:

  • 1 24-ounce container of plain, whole milk yogurt
  • 1 cucumber, seeded and grated
  • 1 tomato, chopped
  • 2 tablespoons dill
  • 2-3 cloves garlic, finely minced or smashed in a mortar and pestle
  • Lemon juice, to taste
  • Kosher salt

For Assembly:

  • Store-bought naan
  • Olive oil
  • Chopped tomatoes, to garnish


For the chicken:

I sliced eight boneless, skinless chicken thighs and marinated them in a large Ziplock bag for an hour, at least. I threaded the chicken onto soaked skewers, and grilled for about six minutes a side.

For the tzatziki:

  1. Line a medium-sized bowl with multiple layers of cheesecloth, and pour in the yogurt. Gather the ends of the cheesecloth, and fasten with a rubber band, so that the yogurt is in a ball. Suspend the ball over a bowl in the refrigerator overnight, so that the excess liquid whey drains away.
  2. The next day, pour the strained yogurt into a bowl, reserving some of the whey that has drained away.
  3. Grate the cucumber into a colander, sprinkle with salt, and leave for 1/2 an hour for the excess liquid to drain.
  4. Beat the yogurt in a medium bowl with the minced garlic, tomato, and mint, and fold in the grated cucumbers. Add lemon juice to taste, and a splash or two of the reserved whey if the dip is too thick. Season with salt, to taste.

To assemble:

I brushed the naan with olive oil and grilled it for a quick minute. Remove chicken from skewers and onto the naan, spread generously with tzatziki. Drizzle with olive oil and garnish with lemon zest. Enjoy outside.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.