makes about 4 servings
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 Tzaztiki 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
Serving Ideas: lemon wedges, chopped tomatoes or cherry tomatoes, sliced cucumbers, bell peppers, red onion, etc.
To make the Tzatziki dip, combine all ingredients in a bowl/jar, taste, and adjust seasonings as needed, then chill until ready to use.
Allow wooden skewers to soak in water for at least 20 minutes before using to avoid scorching.
Preheat your grill to medium-high heat next.
Toss the chicken pieces in a medium bowl with oregano, thyme, cayenne, sea salt, and pepper, then drizzle with oil and toss to coat well.
Thread 3-4 pieces of chicken onto each skewer as shown, then place them on the grill with space between them.
Close the grill lid and cook for about 7 minutes, or until the chicken is cooked through, tossing them once or twice.