Ingredients

• 2 pound boneless, skinless chicken breast, cut into 1.5-inch cubes
• 0.25 cup lemon juice
• 3 tablespoon extra virgin olive oil
• 3 clove garlic, minced
• 2 tablespoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup Greek yogurt
• 1 English cucumber, grated
• 2 clove garlic, minced
• 2 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• salt and pepper
• 2 zucchini, cut into 1/4-inch half-moons
• 2 red bell pepper, cut into 1.5-inch chunks
• 1 red onion, cut into 1.5-inch chunks
• 2 tablespoon olive oil
• salt and pepper
• fresh parsley

Steps

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large mixing bowl, combine 3 tablespoons olive oil, 1/4 cup lemon juice, 3 minced garlic cloves, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Add the cubed chicken to the marinade and toss until all pieces are evenly coated.
4. Cover the bowl and refrigerate for at least 4 hours or up to 8 hours, allowing the flavors to infuse.
5. While the chicken marinates, prepare the tzatziki sauce: squeeze excess moisture from the grated cucumber using a clean kitchen towel.
6. In a mixing bowl, combine Greek yogurt, squeezed cucumber, 2 minced garlic cloves, 2 tablespoons lemon juice, and fresh dill.
7. Season the tzatziki with salt and pepper to taste, then cover and refrigerate until ready to serve.
8. Preheat your grill to medium-high heat (about 400°F) for 10 minutes.
9. While the grill heats, thread marinated chicken pieces onto soaked skewers, leaving 1/4 inch of space between pieces for even cooking.
10. Toss zucchini, red bell pepper, and red onion chunks with 2 tablespoons olive oil, salt, and pepper.
11. Place the chicken skewers directly on the grill grates and cook for 8-10 minutes, turning every 2-3 minutes for even browning, until the internal temperature reaches 165°F when measured with a meat thermometer.
12. While the chicken cooks, arrange the vegetable chunks on a grill pan or grill basket and place on the grill.
13. Grill the vegetables for 8-10 minutes, stirring occasionally, until they are tender with light charring on the edges.
14. Remove the chicken skewers from the grill and let them rest for 2 minutes.
15. Transfer the grilled chicken skewers and charred vegetables to a serving platter.
16. Dollop tzatziki sauce over the chicken and vegetables, garnish with fresh parsley and dill, and serve immediately.