Step 1

In a medium bowl, whisk together the olive oil, garlic, lemon juice, red wine vinegar, smoked paprika, dried oregano, garlic powder, kosher salt, crushed red pepper flakes, and Italian parsley.

Step 2

Pour the marinade into a shallow, air-tight container and add the chicken that you’ve already sliced into 1-inch pieces. Toss to combine until the pieces are evenly coated. Place the lid on the container and transfer to the fridge. Marinate for at least one hour, preferably 3-5 hours.

Step 3

If using wooden skewers, soak them in water for at least one hour.

Step 4

Remove the chicken from the fridge and begin to assemble the skewers, shaking off any excess marinade from the chicken. On each skewer, layer two pieces of chicken, a slice of zucchini, and a slice of onion. Repeat until all six skewers are assembled. Do not press the chicken and veggies together too tightly, or they will not cook evenly. It’s ok if there is a bit of room between each ingredient.

Step 5

Preheat the grill to medium-high heat. Once the grill is hot, add the skewers on a diagonal on the grates. Cook for 8-10 minutes total, rotating every 3-4 minutes, until there are char marks in places and the chicken registers 165 when tested with a thermometer. Allow to rest for 10 minutes before serving.

Step 6

In a medium bowl, mix together the yogurt, red onion, garlic, cucumber, olive oil, lemon zest, lemon juice, red wine vinegar, salt, pepper, parsley, and dill. Mix together until well combined.

Step 7

Serve the tzatziki alongside the skewers for dipping. Enjoy!