# What you’ll need:
→ Chicken Skewers
01 - 1.3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 large lemon
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh oregano, chopped
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon smoked paprika
10 - 8 wooden or metal skewers
→ Tzatziki Sauce
11 - 1 cup Greek yogurt, 2% or nonfat
12 - ½ cucumber, grated and excess liquid squeezed out
13 - 1 clove garlic, finely minced
14 - 1 tablespoon extra virgin olive oil
15 - 1 tablespoon fresh dill, chopped
16 - Juice of ½ lemon
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ Serving
19 - Lemon wedges
20 - Fresh parsley or dill, chopped
# Steps:
01 - In a mixing bowl, combine olive oil, lemon zest and juice, minced garlic, parsley, oregano, salt, pepper, and smoked paprika. Add chicken cubes and toss thoroughly to coat all pieces evenly.
02 - Transfer coated chicken to a covered container and refrigerate for at least 30 minutes, preferably up to 2 hours for optimal flavor absorption.
03 - While chicken marinates, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt, and pepper in a separate bowl. Mix well and refrigerate until service.
04 - If using wooden skewers, soak them in water for 20 minutes to prevent burning during grilling.
05 - Remove chicken from marinade and thread pieces evenly onto skewers, leaving minimal space between cubes for even cooking.
06 - Heat grill or grill pan to medium-high temperature. Lightly oil the grates to prevent sticking.
07 - Place chicken skewers on grill and cook for 5 to 7 minutes per side, turning once. Chicken is finished when cooked through and lightly charred on exterior.
08 - Remove skewers from grill and allow to rest for 2 minutes. Serve immediately with chilled tzatziki, lemon wedges, and fresh herb garnish.
