Ingredients:

  • 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lemon
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 medium red onion, cut into 1-inch squares
  • Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes prior to grilling)
  • 1 cup Greek yogurt
  • ½ cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Juice of ½ lemon
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, cumin, salt, pepper, and lemon juice until combined.
  2. Add chicken cubes to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour (or overnight for richer flavor).
  3. In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Mix well, adjust seasoning to taste, and refrigerate until ready to serve.
  4. Preheat your grill to medium-high heat (about 375°F to 400°F). If using a grill pan, heat over medium-high heat.
  5. Remove the marinated chicken from the refrigerator. Thread the chicken cubes onto skewers, alternating with pieces of red pepper, yellow pepper, and red onion.
  6. Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until chicken is cooked through and has nice grill marks. (Internal temperature should reach 165°F.)
  7. Remove skewers from the grill and allow to rest for a couple of minutes. Serve with Tzatziki sauce and enjoy!