# Components:
→ 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 - 0.5 teaspoon freshly ground black pepper
09 - 0.5 teaspoon smoked paprika
10 - 8 wooden or metal skewers
→ Tzatziki Sauce
11 - 1 cup Greek yogurt, 2% or nonfat
12 - 0.5 cucumber, grated with 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 0.5 lemon
17 - 0.5 teaspoon salt
18 - 0.25 teaspoon black pepper
→ Serving
19 - Lemon wedges
20 - Fresh parsley or dill, chopped
# Method:
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 until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
02 - In a separate bowl, combine Greek yogurt, grated cucumber, finely minced garlic, olive oil, dill, lemon juice, salt, and pepper. Mix thoroughly and refrigerate until ready to serve.
03 - If using wooden skewers, submerge them in water for 20 minutes to prevent burning during grilling.
04 - Thread the marinated chicken pieces evenly onto the prepared skewers, distributing the cubes uniformly along the length.
05 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place chicken skewers on the preheated grill and cook for 5 to 7 minutes per side, turning once, until the chicken is cooked through and lightly charred on the exterior.
07 - Remove skewers from heat and allow them to rest for 2 minutes. Serve immediately with chilled tzatziki sauce, lemon wedges, and a sprinkle of fresh herbs.
