Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • 1 cup full-fat Greek yogurt
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed into a paste
  • 2 tbsp fresh oregano, finely chopped
  • 1 tsp smoked paprika
  • 1 lemon, zest and juice
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 large bell peppers (red and yellow), cut into 1.5-inch squares
  • 1 red onion, cut into thick wedges
  • 12 bamboo skewers, soaked in water for 30 minutes

Instructions:

  1. Cut the chicken breasts into uniform 1.5-inch cubes to ensure even cooking and prevent drying.
  2. In a large non-reactive mixing bowl, whisk together the Greek yogurt, olive oil, garlic paste, oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper.
  3. Fold the chicken cubes into the marinade, ensuring every surface is coated. Cover and refrigerate for at least 2 hours to allow acidic denaturation to tenderize the meat.
  4. While the chicken marinades, soak your bamboo skewers in water. This prevents them from catching fire the moment they hit the heat. Thread the marinated chicken, bell peppers, and red onion wedges onto the soaked skewers, alternating ingredients and leaving slight space between them for air circulation.
  5. Preheat your outdoor grill to medium-high heat. Lightly oil the grates.
  6. Place skewers diagonally on the grates. Grill for about 4 to 5 minutes per side. You are looking for those dark, charred edges on the chicken and softened, slightly blackened skin on the peppers.
  7. Use an instant-read thermometer to check the chicken. Remove from heat when it reaches 160°F (71°C). Rest for 5 minutes to allow thermal carryover to reach 165°F (74°C).
  8. Squeeze a bit of extra fresh lemon juice over the top just before serving.