Greek Chicken Kabobs

Ingredients

• 2 lbs. Chicken Breast (cut into large bite-size pieces)
• 1/2 cup Greek Yogurt
• 3 Tablespoons Extra-Virgin Olive Oil
• 3 Tablespoons Fresh Lemon Juice
• 1 Tablespoon Red Wine Vinegar
• 2 teaspoons Dried Oregano
• 1 1/2 teaspoons Salt
• 1 teaspoon Pepper
• Tzatziki Sauce:
• 1 1/2 cups Greek Yogurt
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Red Wine Vinegar
• 3 Garlic Cloves (finely minced)
• 1 large Cucumber (peeled, grated, and squeezed to release water from cucumber)
• 1 Tablespoon Fresh Dill (chopped)
• 1 teaspoon Salt (or more to taste)

Instructions

• Cut chicken breast into large bite-size pieces.  In a medium bowl, make the marinade by mixing Greek Yogurt, olive oil, fresh lemon juice, oregano, spices, and red wine vinegar. 
• Toss the chicken in the marinade and refrigerate and let the chicken marinate for at least 30 minutes - 2 hours.
• Once the chicken is marinated, thread the chicken on the skewers. Add peppers and onions, if so desired.
• Preheat the grill to a medium- high heat. To ensure the chicken kabobs don't stick to the grill, lightly brush the grill with olive oil. Cook until chicken registers 165 degrees, about 6-10 minutes, turning at least once.
• To make Tzatziki Sauce:
• In a medium bowl, mix together Greek Yogurt, olive oil, lemon juice, red wine vinegar, garlic, cucumber, dill, and salt. The key is to squeeze out as much water from the grated cucumber as possible. I used Fage 2% Greek yogurt but the fat-free version works well too. Taste for seasoning and salt accordingly. Refrigerate until ready to use.
• Serve with warmed Naan bread and a Greek Salad.

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