Ingredients:

  • 2 lbs chicken breast, cut into 1-inch cubes
  • 1/2 cup plain full-fat Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large red bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 1 medium zucchini, sliced into thick rounds

Instructions:

  1. Mix the base. Combine the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a large glass mixing bowl. Whisk until the mixture is smooth and velvety.
  2. Coat the meat. Fold the cubed chicken breast into the marinade, ensuring every piece is fully coated. Note: Use a spatula to avoid over handling the meat.
  3. Rest the flavor. Let the meat rest for 30 minutes at room temperature. This allows the marinade to penetrate without the chill of the fridge slowing down the sear.
  4. Prep the skewers. Thread the chicken and vegetables onto skewers, alternating between chicken, onion, pepper, and zucchini. Leave small gaps between each piece to ensure proper heat circulation.
  5. Heat the surface. Preheat the grill or cast iron grill pan to medium high heat.
  6. Oil the grates. Lightly oil the grates to prevent sticking. You should hear a loud sizzle when the oil hits the pan.
  7. The first sear. Place the skewers on the grill and sear for 5–6 minutes. Wait until you see a deep golden brown crust before flipping.
  8. The final turn. Flip the skewers and cook for another 5–6 minutes. Remove from heat once the chicken reaches an internal temperature of 165°F (74°C).