Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (240g) plain Greek yogurt (full-fat or 2% is best for flavor)
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (60ml) lemon juice, freshly squeezed (from about 1-2 lemons)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • Wooden or metal skewers, soaked in water for 30 minutes if using wooden ones
  • 1 cup (240g) Tzatziki sauce (store-bought or homemade)

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, dill, salt, and pepper until well combined.
  2. Add the chicken cubes to the bowl with the marinade. Toss to coat evenly, ensuring every piece is covered. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  3. Thread the marinated chicken, red bell pepper, yellow bell pepper, and red onion onto the skewers, alternating the ingredients.
  4. Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grill grates. Grill the skewers for about 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
  5. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve warm with a dollop of Tzatziki sauce on the side.