Yogurt-marinated chicken is threaded onto skewers and grilled for an easy and flavorful main dish that can be served alongside rice, on top of a salad, or wrapped in pita and topped with tzatziki sauce.
In a large bowl, stir together the yogurt, olive oil, lemon juice, garlic, oregano, and salt and pepper until well combined.
Cut the chicken breasts into 1-inch cubes. Add the chicken to the yogurt mixture, stirring to coat the chicken. Cover and refrigerate for at least 2 hours or up to 8 hours.
When ready to cook, preheat a grill or grill pan over medium-high heat. While the grill preheats, thread the chicken pieces onto skewers (see notes). Try not to place the chicken pieces too tightly together on the skewers, as this can slow the cooking process later.
If needed, lightly oil your grill grates with vegetable oil or another neutral cooking oil. Place the skewers on the grill; cook until the chicken reaches an internal temperature of 165°F, about 5-7 minutes per side.
Remove the chicken skewers to a clean plate and allow to rest for 5-10 minutes before serving alongside rice and grilled or roasted vegetables, on top of a salad, as part of a wrap with pita or naan and topped with tzatziki sauce, etc.
Notes
If you are using wooden skewers and will be cooking the chicken over an open flame, soak the skewers in water for at least 30 minutes (but they can soak for as long as the chicken is marinating) before using. This will help prevent the skewers from catching on fire while cooking.