Ingredients

For the marinade: 

• ⅓ cup olive oil or avocado oil
• ¼ cup lemon juice
• 1 tsp. lemon zest
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. fresh oregano leaves, chopped (or 2 tsp. dried)
• 4 garlic cloves, finely minced
• ½ tsp. sea salt
• ½ tsp. black pepper
• ¼ tsp. red pepper flakes

For the skewers:

• 1 ½ lbs. chicken breasts (~3-4 breast), cut into 2-inch pieces
• 1 medium zucchini, sliced ½ inch thick rounds (half moons if large)
• 1 large sweet bell pepper, cut into 1 to 1 ½ inch squares
• 1 medium red onion, cut into 1 to 1 ½ inch squares
• 6–8 skewers (for wooden skewers soak in water for 30-minutes before assembling kebabs)

For the tzatziki sauce:

• ½ cup grated English cucumber, squeezed to remove water*
• ½ cup plain Greek yogurt
• 1 ½ Tbsp. lemon juice
• 1 Tbsp. olive oil or avocado oil
• 1 Tbsp. fresh dill (or 1 tsp. dried) 
• 2 garlic cloves, minced
• ¼ tsp. sea salt
• ¼ tsp. black pepper