These Greek chicken kebabs start with a simple chicken marinated, then add fresh vegetables, toss them on the grill and serve them alongside a homemade tzatziki sauce.
Mix all of the marinade ingredients together. Add chicken to a large ziplock bag and pour marinade ingredients on top. Refrigerate for at least 1 hour, or as long as you want.
Add all of the chopped vegetables to a bowl and drizzle with a little bit of olive oil, salt and pepper.
Soak your wooden skewers in water for about 20 minutes before making your kebabs.
Remove chicken from the fridge. Alternately add chicken pieces and vegetables to the skewer, packing together tightly and leaving at least an inch or so at the bottom for handling.
Heat your grill to medium-high and make sure it is well oiled so the chicken wont stick. Grill for about 3-4 minutes, then rotate the skewers to the other side and grill for another few minutes. Be sure not to overcook the chicken. Remove to a plate. Garnish with fresh chopped parsley and serve with tatziki sauce.
For the Tzatziki sauce
Dice the cucumber. Pat with a paper towel to soak up any excess water. Combine remaining ingredients until smooth. Stir in the diced cucumber. Season with salt and pepper as needed.