Easy Greek Souvlaki 

Ingredients:

For the Souvlaki:

1½ lb boneless, skinless chicken breast, cut into 1-inch chunks
2 tablespoons lemon juice
1 teaspoon lemon zest
4 tablespoons olive oil
2 tablespoons honey
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 garlic cloves, minced
2 tablespoons fresh parsley, chopped
For the Greek Yogurt Sauce:

1½ cups plain Greek yogurt
1 tablespoon lemon juice (or to taste)
½ cup grated cucumber, squeezed to remove excess moisture
¼ cup fresh dill, minced
Kosher salt, to taste
Pepper, to taste
To Serve:

1 English cucumber, sliced
2 cups cherry tomatoes, quartered
½ cup kalamata olives, pitted
Instructions:

Marinate the Chicken:
In a large bowl, combine the lemon juice, lemon zest, olive oil, honey, red wine vinegar, dried oregano, kosher salt, black pepper, minced garlic, and fresh parsley.
Add the chicken chunks to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Prepare the Greek Yogurt Sauce:
In a separate bowl, mix together the Greek yogurt, lemon juice, grated cucumber, minced dill, and season with kosher salt and pepper to taste. Adjust the lemon juice as needed. Set aside.
Cook the Souvlaki:
Preheat your grill or grill pan over medium-high heat.
Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning).
Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Serve:
Remove the chicken from the skewers and serve with sliced English cucumber, quartered cherry tomatoes, kalamata olives, and a generous dollop of Greek yogurt sauce on the side.