# What You'll Need:
→ Chicken Skewers
01 - 1.3 lb 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 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon smoked paprika
10 - 8 wooden or metal skewers
→ Tzatziki Sauce
11 - 1 cup Greek yogurt, 2% or nonfat
12 - 1/2 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 1/2 lemon
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Serving
19 - Lemon wedges
20 - Fresh parsley or dill, chopped
# How To Make It:
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 - Cover the bowl and refrigerate the chicken for at least 30 minutes, up to 2 hours for optimal flavor development.
03 - While chicken marinates, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt, and pepper in a separate bowl. Mix thoroughly until well blended and refrigerate until service.
04 - If using wooden skewers, soak them in water for 20 minutes to prevent burning during grilling.
05 - Remove marinated chicken from refrigerator and evenly thread the pieces onto prepared skewers, dividing equally among all 8 skewers.
06 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
07 - Place skewers on hot grill and cook for 5 to 7 minutes per side, turning once. Continue until chicken reaches an internal temperature of 165°F and develops light charring.
08 - Remove skewers from grill and allow to rest for 2 minutes. Serve hot alongside chilled tzatziki sauce, lemon wedges, and fresh herb garnish.
