Ingredients
- —600 g chicken breast, cubed
- —1 lemon, juiced
- —1 clove garlic, minced
- —1 tsp dried oregano
- —½ tsp paprika
- —½ tsp sea salt
- —¼ tsp black pepper
- —200 g Greek yogurt
- —½ cucumber, grated and squeezed
- —1 tbsp lemon juice
- —1 tbsp fresh dill, chopped
- —1 zucchini, sliced
- —1 red bell pepper, chopped
- —1 red onion, quartered
Instructions
Marinate the chicken with lemon juice, garlic, oregano, paprika, sea salt, and black pepper for 30 minutes.
Thread the chicken onto skewers and grill them in a hot grill pan without oil for 10 to 12 minutes until cooked through.
Mix the Greek yogurt with cucumber, lemon juice, dill, and a pinch of sea salt to make a refreshing sauce.
Grill the zucchini, bell pepper, and red onion without oil until soft and lightly colored.
Serve the chicken skewers with the cucumber sauce and warm vegetables.
Serving Tip
Serve the skewers warm on a large platter with the vegetables around them and offer the refreshing sauce separately for a light, balanced meal.
Storage Tip
Store the chicken and vegetables in an airtight container in the refrigerator for up to 2 days; keep the sauce separate and stir briefly before serving.