Ingredients:

  • 1/2 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 medium red bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch wedges
  • 1 medium zucchini, sliced into 1-inch thick half-moons

Instructions:

  1. In a small bowl, combine yogurt, olive oil, lemon juice, garlic, paprika, salt, and pepper until smooth.
  2. Place the cubed chicken into a resealable plastic bag, pour the marinade over the meat, seal the bag, and massage to ensure every piece is coated.
  3. Refrigerate the chicken in the marinade for at least 2 hours (or up to 24 hours) to tenderize the meat.
  4. Thread the ingredients onto skewers, alternating chicken, pepper, onion, and zucchini, pressing pieces snugly together.
  5. Preheat your grill to medium-high heat (approximately 400°F/200°C) and lightly oil the grates.
  6. Place skewers on the grill and cook for approximately 6 minutes per side or until the chicken reaches an internal temperature of 165°F.