Chicken Souvlaki

Make the Marinade

Combine the olive oil, lemon juice, minced garlic, dried oregano, cumin, smoked paprika, salt, and black pepper in a large bowl.

Whisk the marinade ingredients together until fully combined.

Marinate the Chicken

Add the cubed chicken to the marinade.

Toss the chicken until every piece is evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.

Make the Tzatziki

In a medium bowl, combine the Greek yogurt, squeezed cucumber, dill, minced garlic, lemon juice, olive oil, and salt.

Stir everything together until smooth and well combined.

Cover and refrigerate the tzatziki until ready to serve.

Soak Skewers (If Using Wooden)

If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning.

Prepare the Vegetables

Place the red onion, red bell pepper, and green bell pepper chunks in a bowl.

Drizzle the vegetables with 1 tablespoon olive oil and toss to coat.

Thread the Skewers

Thread a piece of chicken onto a skewer.

Follow with a piece of onion and a piece of bell pepper, then alternate chicken and vegetables until the skewer is full.

Repeat with the remaining skewers until all chicken and vegetables are used.

Preheat the Grill

Preheat the grill or grill pan to medium-high heat, about 425°F, and lightly oil the grates.

Grill the Skewers

Place the skewers on the hot grill in a single layer.

Grill for 4–5 minutes without moving, until grill marks form on the bottom.

Turn the skewers and grill the other side for another 4–5 minutes.

Continue turning until all sides are golden and the internal temperature of the chicken reads 165°F.

Rest the Chicken

Transfer the skewers to a clean plate and let them rest for 3 minutes before serving.

Serve

Arrange the skewers on a platter, spoon tzatziki alongside, scatter fresh parsley over the top, and serve with lemon wedges.