Juicy Mediterranean Chicken Skewers with Herbs and Colorful Vegetables

Cut the chicken breasts into evenly sized cubes, about 3 cm, so they cook evenly.

In a large bowl, mix Greek yogurt, olive oil, lemon zest, lemon juice, crushed garlic, oregano, thyme, sweet paprika, salt and pepper.

Add the chicken cubes to the bowl with the marinade and mix well so that all the pieces are coated. Cover the bowl and place it in the fridge for at least 30 minutes (ideally 1–2 hours) so the yogurt tenderizes the meat.

If using wooden skewers, soak them in water for 20 minutes while the meat marinates, so they don't burn during cooking.

Prepare the vegetables by cutting the peppers, onion and zucchini into pieces as similar in size as possible to the meat pieces.

Assemble the skewers by threading the marinated meat and prepared vegetables alternately onto the skewers.

Heat a grill or a ridged grill pan to medium-high temperature. Lightly brush the pan with olive oil if needed.

Grill the skewers for about 12–15 minutes. Turn them occasionally during cooking so the meat browns golden on all sides and the vegetables become soft and slightly caramelized. Then remove the skewers from the heat and let them rest for 3 minutes before serving.