Chicken Kabob Marinade with Greek Yogurt

Instructions:

1. Mix the dry aromatics. Combine minced garlic, lemon zest, oregano, smoked paprika, salt, pepper, and cayenne in a bowl. Stir them together first so you don't get any spicy clumps.
2. Combine the liquids. Whisk in the olive oil and lemon juice. Keep stirring until the oil and acid are combined.
3. Add the yogurt. Fold in the Greek yogurt. Whisk vigorously until the Chicken Kabob Marinade is a uniform, pale orange color and velvety in texture.
4. Coat the chicken. Pour the mixture over the cubed chicken in a bowl or bag. Massage the meat with your hands to make sure the marinade gets into every crevice.
5. Chill and soak. Seal the bag tightly and put it in the fridge for 4 hours. For the best results, leave it overnight.
6. Thread the skewers. Slide the marinated chicken onto skewers. Leave a tiny bit of space between the pieces so the heat can circulate.
7. Prep the heat. Get your grill to medium high heat. You want a sizzle the second the meat hits the grate.
8. Grill the meat. Cook for 12-15 minutes, turning every few minutes. Cook until the edges are charred and the internal temp hits 160°F.