1.5 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
1 Tbsp olive oil, or avocado oil
1 tsp dried oregano
1 tsp dried thyme
1 tsp cayenne
sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
For the Tzatziki dip:
1 cup plain whole Greek yogurt
1/2 cup seeded, grated cucumber
3 Tbsps chopped fresh dill
2 Tbsps fresh lemon juice
3 fresh garlic cloves, minced
sea salt and fresh ground black pepper to taste
Instructions
Start by making your Tzatziki dip: combine all ingredients in a bowl/jar, taste test, adjust as desired, then refrigerate until ready to use.
If using wooden skewers, allow them to begin soaking in water for at least 20 minutes, to prevent burning.
Next, preheat your grill to medium-high.
In a medium bowl, add your chicken pieces and sprinkle with oregano, thyme, cayenne, sea salt and pepper, then drizzle with oil, and toss and stir well to coat.
Thread 2-3 pieces of chicken onto each skewer, then arrange them on the grill with some space in between each skewer.
Close the grill lid and cook for about 7 minutes until chicken is cooked through, flipping them a couple of times during cooking time.
Serve skewers with Tzatziki dip, lemon wedges, and your favorite fresh chopped veggies!
