Ingredients:

  • 1½ lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup Greek yogurt, strained
  • 1/2 cup English cucumber, grated and squeezed dry
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated
  • 1/2 tsp salt
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into 1-inch chunks
  • 1 zucchini, sliced into thick rounds

Instructions:

  1. In a large bowl, whisk together the 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp cracked black pepper. Add the 1½ lb chicken cubes and toss until thoroughly coated. Cover and refrigerate for 30 minutes.
  2. Thread the marinated chicken, red bell pepper chunks, red onion chunks, and zucchini rounds onto the skewers, leaving a small gap between each piece to ensure proper searing.
  3. Preheat a grill or skillet to medium-high heat. Cook the skewers for 5–6 minutes per side until a mahogany-colored crust forms. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
  4. While the meat rests, combine 1 cup Greek yogurt, 1/2 cup squeezed cucumber, 2 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, 1 grated garlic clove, and 1/2 tsp salt in a medium bowl. Stir until smooth.