Ingredients:

  • 1/2 cup plain Greek yogurt
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves minced garlic
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 medium zucchinis, sliced into thick rounds
  • 1 large red bell pepper, cut into chunks
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated
  • 1 pinch salt

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper until a smooth paste forms.
  2. Fold in the cubed chicken breasts, ensuring every piece is thoroughly coated in the marinade.
  3. Cover and refrigerate the chicken for at least 2 hours (up to 8 hours) to tenderize the meat.
  4. Toss the zucchini rounds, red bell pepper chunks, and red onion wedges with 2 tablespoons of olive oil and 1/2 teaspoon of salt.
  5. Grill the marinated chicken and the seasoned vegetables on a hot outdoor grill or cast-iron grill pan until charred and the chicken reaches a safe internal temperature.
  6. Prepare the cooling sauce by mixing the remaining Greek yogurt, lemon juice, chopped dill, grated garlic, and a pinch of salt.
  7. Arrange the grilled chicken and vegetables on a platter and serve with the garlic-yogurt sauce on the side.