Step 1

Cut the chicken breasts into 1-inch pieces and place in a large Ziploc bag, bowl, or shallow baking dish. Set aside.

Step 2

In a medium bowl, combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.

Step 3

Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated.

Step 4

Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.

Step 5

If you are using wooden skewers, make sure you soak them in water for 20 minutes before adding the chicken.

Step 6

Remove the chicken from the marinade and thread on skewers, about 4 ounces of chicken per skewer. Discard remaining marinade.

Step 7

Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the kabobs don’t stick.

Step 8

Grill the chicken until fully cooked through, about 10 minutes, turning the skewers every couple of minutes.

Step 9

Remove from the grill and place on a serving platter. Garnish with feta cheese and fresh parsley. Serve warm with tzatziki sauce. You can also serve hummus, pita bread, and a simple Greek salad on the side.