For the Chicken:

2 lbs boneless, skinless chicken thighs or breasts, cut into chunks

3 tbsp olive oil

4 garlic cloves, minced

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp paprika

1 tsp dried oregano

½ tsp dried thyme

½ tsp chili flakes

1 tsp salt

½ tsp black pepper

2 tbsp fresh parsley, chopped

For the Tzatziki:

1 cup Greek yogurt

½ cucumber, finely grated and squeezed dry

1 garlic clove, minced

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp fresh dill, chopped

Salt and black pepper, to taste

Place the chicken pieces in a large bowl. Add olive oil, garlic, lemon juice, lemon zest, paprika, oregano, thyme, chili flakes, salt, pepper, and parsley. Toss until every piece is well coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.

Prepare the Tzatziki:

Combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and dill in a bowl. Season with salt and pepper. Mix well and refrigerate until ready to serve.

If using wooden skewers, soak them in water for about 20–30 minutes. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.

Preheat a grill or grill pan to medium-high heat. Lightly oil the surface and place the skewers on the grill. Cook for approximately 4–5 minutes per side, turning occasionally, until beautifully charred and the chicken reaches 165°F (74°C) internally.

Brush the hot chicken lightly with a mixture of melted butter, minced garlic, lemon juice, and chopped parsley if desired. Let the skewers rest for 3–5 minutes.